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: Sep 21, 2011
Reviewed Roasted Vegetable Frittata
"This is a delicious savory entree for brunch. I had some guests with issues about consuming too many carbs, so this was a great way to get an easy egg dish on the table. I did remove half of the yolks to help my friends watching their cholesterol levels. Could not tell that they were missing. Watch the time, mine was a bit too cooked on the bottom"
"Double this recipe! I did not use the lemon curd, because I made the raspberry sauce from Ina Garten. I made them smaller in size because we had many other items to eat. My guests took all of the leftovers home, so I can't comment on how they reheat. Family said that they were the best pancakes ever!"
Reviewed Raspberry Sauce
"This sauce was delicious. I substituted frozen raspberries for the fresh, because they are not in season now. I used 1/2 the amount of preserves(thought it may be too sweet) and Chambord (2 teas) instead of the Framboise. I also did the mixing with a hand blender and put everything through a sieve to get rid of the seeds. The sauce was meant for"
Reviewed Jalapeno Cheddar Cornbread
"Wow, these are fabulous. I did not have whole milk and had to use skim and they still tasted wonderful. I used mini muffin tins and a Calphalon "bar cookie" pan and made about 30 minis and 12 "bars" in all. These are going to be a great addition to our chili dinner. If you do use the smaller pans as I did, make sure to adjust your cooking time so""