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Joined Date: Apr 07, 2009
Reviewed Pumpkin Cupcakes
"This batter was the thickest cupcake batter that I have ever made. Even after rapping my pan on my counter, there were enormous air bubbles in 1/3 of my cupcakes that caused them to cave in when frosted. When I doubled the recipe, it yielded 14 cupcakes. The taste cupcakes themselves were very good. I also added an additional tablespoon to the bat"
Reviewed Key Lime Pie
"Except for the lime zest, this recipe is the EXACT same as the one on the side of Nellie and Joe's Key Lime Juice. I made the crust and pressed it in a tart pan. I melt dark or semi-sweet chocolate and then put it on top of the crust and then put the filling in the pie. This is my recreation of the frozen key lime pie slices dipped in chocolate th"
Reviewed Black Bean Salad
"I made this with a 10-bean blend that I had in a crock pot on low all day. Using canned beans would yield a much better texture that my somewhat mushy bean blend. I loved this salad! It contained a lot of fresh vegetables and was very refreshing served cold.I didn't have sherry vinegar, so I used red-wine instead and it was delicious. The pineappl"
"I must first admit that I have never had mole sauce before. With that being said, I made this and I loved the complexity of the sauce of it first having a hint of chocolate and then finishing with a subtle spiciness. I added 2 pasillas and 2 guajillo's, didn't add the extra sugar, and used no-sugar added natural style peanut butter. I figured the "
"This is definately a "big-girl" grilled cheese sandwich and a far cry from the american cheese grilled cheese meant for kiddos. I had never made carmelized onions before and now I am completely in love. I used chipotle chile powder and the sweet-smokey-heat combination on the squash was heavenly. Eat slowly and savor!""
Reviewed Salsa Borracha
"If the thought of taking a shot of tequila appeals to your gag reflex and not to your palate, then this recipe is NOT for you! The "bitterness" that I believe most people are talking about is from the taste of the tequila. It's called salsa borracha (spanish for drunk) for a reason. When I made mine, it was initially very thin. One night in the fr"