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 22, 2011
Reviewed Bacon-Herb Wrapped Pork Tenderloin
"Great! I used 1 small pork loin which I cut in half length-wise for two loins of approximately .75lbs each. I scored the meat and slathered the garlic in the slits like some other reviewers suggested (great!). I then layered the herbs, using two sprigs of rosemary per pork loin then 3 1/2 slices of bacon per pork loin and tied it all in place. I splashed some fresh lemon juice on after I seared the meat and it was great.
I had to add nearly 10 minutes to the cooking time, even using such small pieces of pork, and it was still a touch pink for my liking. Overall, fantastic dish. "
Reviewed Baked Wild Rice
"I wanted to cut down the fat and cholesterol in this recipe so I upped the wine, halved the butter and used fat-free half & half instead of cream. I thought it tasted fantastic! My husband is not a big onion or rice fan and he ate half the batch. I did add a splash of lemon juice and a bit of parsley and I topped it with a sprinkling of parmesan cheese. "
Reviewed Artichoke and Tomato Panzanella
"Added a bit of garlic to the bread before I grilled it. Fantastic!"