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Joined Date: Dec 23, 2010
"Gosh, where to start? I have made this recipe, and variations of it, probably five times in the last week and a half (we really like it!). I am not very good at properly cooking a roast to medium, so what I have decided I prefer is to pot roast it for five or so hours until it is falling apart, and this makes it much easier to make the sandwiches,""
"This cake is a lot of work, but you really feel accomplished when it is finished and tastes great. The only change I made was to add cream cheese to the buttercream to tone it down a little.
Since it is so much work, I wanted to transfer it into a cupcake recipe that would be much easier to manage, but the cake batter completely collapsed when I tried. I don't make cupcakes often and am not sure what went wrong. If anyone knows the secret, I would love to hear it.
Reviewed Chicken and Dumplings
"I think I make this recipe at least once a week now. There is nothing better on a cold winter day than a bowl of warm of chicken and dumpling soup.
I don't have poultry seasoning, but always throw in paprika, cayenne, allspice and some ground ginger which I think tastes excellent. Also, try chopping up some fresh Rosemary and adding it to the dumpling mix: it makes them the best part of the soup. I also use Bisquick mixed with some milk to make the dumplings.
Reviewed Espresso Toffee Fudge
"I've made two pans of this already and will be pouring another batch into tins tomorrow. Excellent present, and very easy to make! The only changes I made was actually buttering the pan, and since I did not have any espresso powder on hand I used some Starbucks flavored instant coffee mixes. I've tried it with the cinnamon and with caramel, and both taste great and my friends love it. Definitely recommend this recipe.