All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Feb 01, 2011
Reviewed Lemon Chicken Breasts
"This was one of the easiest dinners to prepare! And tasty enough to serve to company. I took it a step further, however, and strained the sauce, heated it in a small saucepan, and added a roux to thicken it. Will definitely make this again. Thanks Ina for some of the best recipes around!"
Reviewed Bird to the Last Drop
"I used half home-made chicken stock plus half water to make the turkey stock. In place of the frozen veggies I used fresh carrots, celery, onion and potatoes. The taste wasn't quite what I expected with the thyme and Old Bay, so I added a bay leaf and some poultry seasoning. With additional spices, 5 star taste. Smells like holiday stuffing!! "
Reviewed Homemade Ranch Dressing
"I NEVER use bottled dressings or vinaigrettes. Thought I'd try this one with a few tweaks. I used two cloves of grated garlic and grated some onion--a tsp perhaps? Added a pinch more of the spices. Fabulous dressing! My neighbor said it was the best dressing she's ever tasted. I'm making another batch today. Thanks Ree!"
Reviewed Shepherds Pie
"Well, I confess: mine wasn't a true Shepherd's Pie since I used ground beef, but I was looking for a different way to use the ground beef my husband bought--not a big fan of ground beef. So I tried Chef Robert's recipe. And I did make a couple of tweeks: I thought the meat/tomato mixture needed a little more flavor, so I added a bay leaf, salt, fr"
Reviewed Olive Oil Poached Salmon
"This was THE BEST fish dish I have ever eaten!! So moist and tasty!! I only made one serving for myself, so obviously used less oil in a smaller pan, but what's the big deal with using so much oil? Just save it for the next time! I make my own potato chips and keep the used, strained oil in Mason jars. With my electric stove, I had to set the heat"
"I made this with a few modifications. A few points: you definately must season the chicken before adding the filling. And, for those of you who didn't care for the gravy: make sure the wine reduces all the way before adding the chicken broth. Also, make sure you use a wine that you like (one you would drink). I reserved four of the mushrooms for t"
Reviewed The Neelys' Spicy Fried Wings
"I made these last night for dinner and followed the recipe almost exactly, except I added a little chipotle pepper--my latest favorite spice--to the batter (perhaps 1/4 tsp(?) (I'm not one to measure things exactly.) (Oh, I did omit the lemon pepper as it is not one of my favorite spices, and I didn't think it would add much to the flavor.) Plus, "
Reviewed Traditional Southern Deviled Eggs
Made this recipe for the first time today. Wasn't sure how it would taste with the sweet relish. Loved it! But then again, Paula does know her Southern cookin'!""