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"I have used this method for pork tenderloin and it has turned out perfectly, so I was confident trying it with beef. I had a 4 lb tenderloin roast. I preheated to 550 degrees since I wanted my roast medium, cooked it for exactly 16 minutes before turning off the oven. Left it in with the oven off for 90 minutes. When I took it out the outside was ..."
Oct 22, 2012 on Food.com
"While this was quick and easy, it was also rather bland."
Sep 27, 2011 on Food.com
"I have to admit, I was very skeptical of cooking my pork loin this way. In the end though, it came out absolutely perfect. I rubbed the meat just with himalayan salt and white pepper, put it into the oven and took a leap of faith. My oven temperature runs on the slightly low side, so I started it at 550 degrees, left it on the for the 5 1/2 minute..."
Sep 16, 2011 on Food.com
"I made this as a loaf rather than muffins, and it is probably the best lemon loaf I have ever made. It is a bit dense, but very moist and delicious. I did make a few changes to the recipe....used light margarine instead of butter, light ricotta, 2 tsp lemon extract instead of almond, and cut the sugar to 2/3 of a cup. I also skipped the almonds on..."
Sep 14, 2011 on Food.com
"Came out dry and not too much peanut butter flavor."
Aug 9, 2011 on Food.com
"We thought this was just ok. The Flavor of the peanuts did not seem to go with the other ingredients."
Jun 1, 2011 on Food.com
"These are very yummy. I used 8 cups of cheerios and they are still plenty gooey."
Jun 1, 2011 on Food.com
"My family really liked these. We were having them for dinner on Pancake Tuesday so I fermented them in my oven for about 8 hours on Proof setting. It was nice and frothy and fermented after about 8 hours. I did need to add about 2/3 cup more flour at the end because the batter was very thin. I also added in some vanilla. I served them with home ma..."
Mar 8, 2011 on Food.com
"These tasted great but were too crumbly to hold together even after pressing them very hard into the pan."
Nov 20, 2010 on Food.com
"This is a really good cookie. I have made it a number of times now. If you don't have m&m's you can substitute with more chocolate chips, white chocolate chips, raisins, etc, whatever you have on hand. This recipe makes a lot of cookies, so I usually cut it in half, which makes about 3 dozen cookies. 15 minutes baking time makes for a very crispy ..."
Nov 4, 2010 on Food.com