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Joined Date: Jan 27, 2009
"This review is based just on the roasting method of the filet, not the sauce. I have also made Ina's roast filet tenderloin where the meat is roasted at 500 degrees. Although roasting the meat at the higher temperature yielded a delicious filet tenderloin, it smoked up my mother's whole upstairs floor on Christmas Eve. This method of slow low c"
Reviewed Easy Parmesan "Risotto"
"Flavor was wonderful, texture was a little gummy. My rice is always crunchy when I make it the traditional way unless I add more liquid, cover between stirring, and extend the cooking time. I like that the rice was tender with this method, plus it was much less laborious. I'm not sure what I can do about the gummy texture next time - less stirr"
Reviewed Baked Shrimp Scampi
"I hosted an Hors d'oeuvre party with some girl friends last night, and made this recipe. I followed Ina's directions exactly, and it was delicious. I'll definitely make it again."
Reviewed Chicken and Herbed Dumplings
"Absolutely fabulous. I had homemade stock in the fridge, so I just started with the sauce recipe. When I put in the carrots to cook, I also added a package of chicken tenderloins. (I like the chicken in strips rather than bite size pieces.) I used my tablespoon sized ice cream scooper to measure the dumplings so they were all the same size and th"
"My new favorite salad dressing. Perfect for spring mix. I have used the egg yolk both times I made it (Eggland's Best). Makes me nervous, but when I think about all of the raw cookie dough I have eaten in my lifetime and never gotten sick.... "
Reviewed Wild Mushroom Risotto
"This is my fifth attempt at making risotto. Every other time, I followed the recipes to the T and ended up with incredibly creamy, flavorful.....crunchy (not al dente) rice. I have no idea how people get their risotto done in 25-30 minutes. I followed the recipe and my risotto took 45 minutes to be done. It was still just a bit hard, so I remo"
Reviewed Roasted Vegetable Soup
"Great way to use up the roasted veggies the next day and have a great hearty and healthy lunch. I used a very good boxed stock and my immersion blender and the soup pureed beautifully, similar to a butternut squash soup consistency. I had no problems with getting my veggies done and perfectly browned within the 25-30 minutes. I chopped them int"
Reviewed Mustard-Roasted Potatoes
"I think this is the first Contessa recipe I didn't love, and I've made a ton of them. My onions, 1/4 inch sliced (even a bit thicker after reading the last review) burnt to a complete blackened crisp after 45 minutes. I even flipped the potatoes and onions every 10 minutes. The potatoes would have good flavor if it wasn't for the burnt onion fl"