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Joined Date: Jun 11, 2012
Reviewed Lemon Ginger Poached Chicken
"Excellent!!! Another great Robert Irvine recipe. The yogurt/avocado/lime sauce seemed a bit tart when I made it but it was perfect when served with the chicken. I'm new to poaching but it seems like the poached item should be more flavorful considering the large number of fragrant ingredients in the poaching liquid. However, the combination of "
"Made this dish without deviating from recipe, It was excellent. I used a large electric skillet to poach the chicken and set the temperature at 165F. No way could it overcook! The most moist and best textured chicken breast I have ever eaten - wife and neighbors confirmed this is a very delicious meal."
Reviewed Creamy Celery Soup
"This recipe makes a fragrant, delicious celery soup and is just the thing to use up the rest of the celery when your last recipe only used one stalk! It is super rich if you use all that heavy cream, we usually dilute 50-50 with 2% or just use half and half. Probably best served as a side or appetizer as opposed to being the main course."
Reviewed French Onion Soup
"You just can't go wrong with Julia and this soup is no exception. I really, really like french onion soup and if it's on the menu I usually can't resist ordering it. That penchant has, as often as not, put me face to bowl with some really pathetic excuses for soup. And now that I am living in an area where decent restaurants don't exist except "
"This is a winner, Very refreshing, especially if you love lemon flavor as much as I do. Have made it twice following recipe and it's turned out great both times. I do think I will reduce the sugar a bit on the next try and see how that works as my preferences lean to tartness over.sweetness. Aside from the great texture, flavor and presentatio"
"After grousing that neither a local restaurant nor our neighborhood bakery grasped the concept that bread pudding is custard, not semi-moist bread, I went looking for a great recipe to make at home. This was the first interesting recipe I came across so I made it--WOW, thanks Emeril. It has turned into an all-times favorite dessert with all to w"