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Joined Date: Jul 02, 2009
Birthday: Jul 10
Reviewed Meat Sauce and Spaghetti
"Made it for the first time yesterday. So good. It's a great recipe that takes a lot of tending to. If you have a Sunday where you just want to fiddle about the kitchen and read the paper or that book you been meaning to read this is the recipe for that type of day. No complicated techniques just a lot of steps and ingredients. It is well worth it."
Reviewed French Onion Dip
"Took MUCH longer to properly caramelize the onions than the recipe suggested. You can scorch the onions in the time given but not caramelize them. Low and slow is the name of the game when you caramelize onions. Definitely worth the time it took. "
Reviewed Macaroni and Cheese
"Very creamy, basic Mac & Cheese recipe. I liked the idea of having an assortment of toppings on the side to individualize your own bowl at the table. Nice idea.""
Reviewed Simple, Perfect Chili
"Making this later today for supper sans beans. Using leftovers for tacos tomorrow. Actually never have leftovers so I have to set aside what I need for tomorrow's tacos before I serve this up tonight. Really simple and tasty chili. Purists will sneer but it is a great tasting family chili. I do add a medium chopped onion to the ground beef when br""
Reviewed Sloppy Joes with Maui Onion Straws
"I didn't make the Onion Straws as I was looking for a more simple one dish meal with easy cleanup for a weeknight meal. This one delivers. If you like Sloppy Joes you will never go back to the canned version after having this. Great depth of flavor. We love this one!""
Reviewed Beer Braised BBQ Pork Butt
"I, too, reduced the salt by half. I also added 1 tbsp italian roast coffee grounds to the rub, marinated it overnight and used a bottle of Guinness Lager. I used an Oxo fat separator to remove the fats and most of the solids from the pan drippings. I then added about a quarter cup of my favorite BBQ to the simmering sauce. This was top notch in th""
Reviewed Chicken, Sausage and Peppers
"Being myself, I doubled the meat and, as a result, had to cook it a bit longer at a higher heat level. Other than that I followed the recipe. Very tasty and my somewhat picky son (24) liked it a lot. This is going into rotation.""
Day laborer, bon vivant, wearer of cravats and Blue Star Father