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: Apr 14, 2011
Reviewed Slow-Cooker Ropa Vieja
"This was awesome but I think I will use flank steak next time, I used skirt steak and it was a tad chewy even though it fell apart really easy. Flavor was incredible though, will definitely make this again, super easy and delicious!""
Reviewed Sardinian Spaghetti
"That was the best spaghetti sauce I have ever had! I used extra reserved tomato sauce instead of pasta water but that was my only change. It was incredible!""
Reviewed Pot Roast
"I've been making this one a while now and we love it. I have made it with no olives, a few olives, half a cup and tomorrow I am going up to 3/4 c. My husband always said he hated them and is coming to realize they are good so I am working him up to full strength. I have used tomato juice, canned tomatoes and, once in desperation, ketchup mixed ""
Reviewed Spicy Sweet Potato Fries
"I loved this! I made it exactly as the recipe says but I may add more cayenne in the future but I like hot stuff. I was amazed that the skin was edible, I never knew you could eat sweet potato skin like regular potato skin, when you bake them it gets tough and leathery, this way I did not want to waste it because it had 1/3rd of the spice on it.""
Reviewed Chicken, Sausage and Peppers
"My husband and I love this! It is especially good served with potatoes to soak up that great sauce. Tonight I am serving with rice, I would love it with crusty bread to soak up the sauce but I have to eat gluten free. Like another person, I use pepperoncinis because I had them on hand. Banana peppers and Anaheims also work well in place of the""
"I signed up just so I could review this recipe, it is that good! The first time I made it I followed it exactly and used tangerines, the next time I used oranges and it was just as good. I think for non-special occasions I might try skipping the extra cup of water and halve the butter for the glaze and see how it goes. Cutting back on the fat and time it takes to reduce it would be nice. I bet it would still be awesome. Best ham I have ever had."