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Joined Date: Mar 29, 2009
Reviewed Cranberry Orange Scones
"With all these 5 star reviews, I was expecting too much. I'm giving this recipe 4 stars because I love Ina, otherwise I might only give it 3 stars. Mine had the texture and flavor of an upgraded biscuit. I baked the recipe in two batches, which is fortunate. For the first batch, I used the recommended 400 degree oven, and it was way too hot. "
Reviewed Old-Fashioned Gingerbread
"This was a very good, rich cake with a STRONG molasses flavor. I decided to top each piece with some fresh whipped cream, which is a nice mild complement to the strong cake flavor."
"Pretty good cupcakes. I made these as large cupcakes and baked them for 23 minutes. Two things to note: (1) watch the red food coloring (everyone will end up with red tongues) and (2) this is a really oily cupcake (let them cool on paper towels to soak up some of the oil). If you're going to pipe the icing on your cupcakes, chill the icing a l"
Reviewed Pumpkin Banana Mousse Tart
"Very good! For people who are tired of the good old standard pumpkin pie, this is a nice change. The scalloped tart crust looks great, and so does the piped whipped cream. Ina's suggestion of a few zests of orange peel on the top made a interesting difference--it added a nice fragrance and a little subtlety to the flavor of the tart."
Reviewed Mrs. Salter's Peanut Butter Pie
"I love peanut butter, but I couldn't imagine how a peanut butter pie would taste. I loved it, and so did my guests. It's a pretty rich dessert, but that's what Paula does best!"
Reviewed Roasted Fennel with Parmesan
"Easy and delicious. Be generous with the parmesan cheese. Fennel and parmesan make a great flavor combination."
Reviewed Mexican Wedding Cookies
"My mom used to make these when I was a kid, but they had a different name. They are a nice light cookie. At Christmas time, I colored a batch green and made them as per the recipe. I made another batch that I colored red and substituted almond extract for the vanilla extract. They were equally delicious. The two cookies made a nice looking Ch"
Reviewed Loin of Pork with Fennel and Garlic
"Loved it! Definitely use fresh breadcrumbs, and use a bread that you really like the flavor of. The stuffing plays a major role in the flavor of this roast. I made a rub consisting of salt, pepper, thyme, rosemary, sage and Dijon, and smeared that on the roast before popping it in the oven. My guests were all wowed, and I owe it all to Ina!"