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: Dec 24, 2010
Reviewed Provencal Vegetable Soup
"This soup was amazingly good, and quite addictive!
The only thing I would change next time is the amount of salt: I am not salt-sensitive, and this recipe has WAY too much salt for me. Next I will make sure I use low-sodium chicken broth AND 2 tsp + 1/4 tsp salt (half of Ina's recipe). ""
Reviewed Herbed-Baked Eggs
"** Note: Doesn't work well in a toaster oven! **
This was *very* tasty, but I think this recipe really needs to be baked in a normal oven, not a toaster oven. We try to use our toaster oven for small baking tasks. Since this was only using 2 ramekins, it seemed like a good fit. I put the ramekins directly under one of the red-hot heating coils in the oven to ensure they got maximum heat.
Our toaster oven is only a few months old and pretty powerful, but wasn't up to this task.
The butter/cream mixture took over 4 minutes to get bubbly. After the recommended 6 minutes at the final baking stage, the tops of the eggs were golden brown, but the center of the eggs were still very undercooked.
I put my ramekin back in for an additional 2 minutes, and the centers were still not quite done.
If we make these again (very good probability), we'll go with the big oven.
The herb/cheese mixture gave the eggs a great flavor.