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Joined Date: Jul 21, 2008
Reviewed Dirty Rice
"Love this recipe. It's the only way I eat chicken livers. Always make this when I have saved up enough livers in the freezer, from roasting whole chickens. :-)"
Reviewed Paradise Macaroons
"OMG! These are amazing. Light and fluffy. Perfect and SUPER EASY to make. I made these because I am going to make Paula Deen's creme brulee and wanted a way to use the egg whites. Will always make these two recipes together.""
Reviewed Sour Cream Cheesecake
"Absolutely fantastic! I make it in a springform pan and build the side crust before baking, with the graham crackers. I have made this recipe dozens of times and always comes out perfect. Never had a cracked top.
The recipe is amazingly versatile. You don't have to make the same cheesecake twice. I have reserved 1/4 of the cheesecake mix a"
Reviewed Horseradish Cream Sauce
"YUM! YUM! YUM!! Fantastic on Alton's Standing Rib Roast.
"Does this recipe really need any more reviews?!?!?! Made it last night for NYE dinner. Absolute perfection on the meat, even without the flower pot. We made a small 5lb. roast. I let mine cook to a temp of 126 before taking out (I like it more medium). Served with Alton's horseradish cream sauce. Can't wait to make it again.
Reviewed Creme Brulee
"Not a big fan of Paula, but this recipe is wonderful. I used whipping cream, not heavy cream. Custard set just fine. It is supposed to be a creamy, thick-liquid texture. This is not flan! I love it because the custard is not too sweet, and the sweetness is left up to the fabulously crunchy sugar crust. Tried both light brown and white sugar. I liked the white sugar better. Couldn't be simpler to make.