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: Jun 20, 2011
Reviewed Wild Mushroom Fricassee Over Polenta
"Love, love, love this recipe! The acidity of the balsamic vinegar with the mushrooms makes the perfect balance with the cheesy, creamy polenta. To save even more time, I bought the pre-cooked polenta, and used some chicken stock to get the texture I wanted. Once I got the right consistency, I added in the grated Romano. Absolutely delicious. "
Reviewed Big Daddy's Blackened Tilapia
"Was very easy to make and tasted delicious! I ended up using a smoked Spanish papricka that had a "sweet" flavoring to it, and it was still plenty spicy. I also didn't have any onion powder, so added some extra garlic, and I didn't notice a difference. I also elected to buy wild-caught cod instead of the farm raised tilapia. If you do this, ma"