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: May 09, 2010
Reviewed Perfect Gingerbread Men
"I made these for my friends, and I ended up getting 4 dozen cookies. I don't know if I made them too thin or what because they were crunchy, because of this I made them a second time and only baked them for 9 minutes, and they came out a little better, then I tried another batch for 8 minutes and it was even better. these cookies come out crisp and crunchy so if you're looking for softer gingerbread men like the type you find at "Panera Bread" for instance, then you'll have to look for another recipe.
Reviewed Classic Italian Lasagna
"I think this is a great recipe, I did make some minor alterations though. Instead of using crushed tomatoes I just used "Hunt's Tomato Sauce" in the can. I read some reviews saying that this lasagna was slightly dry, mine didn't come out dry at all, but then again I do not mix the bechamel with the tomato sauce. When I made this lasagna I had more layers than this recipe calls for because my casserole dish is kind of deep. In addition, I layer mine: Bechamel, Pasta, Ricotta and Spinach, Pasta, Meat, Tomato Sauce, Pasta, Mozzarella, Bechamel, and Mozzarella. I do not however top with parmesan or the extra butter.
Reviewed Basic Popover
"I made these in a cupcake pan of 12 and filled them up half way each. I used fat free milk because its what I had, I only baked them for 30 minutes and they came out nice and puffy and hollow and eggy. At first I looked in the oven by using the light (not opening) and they were all sunken in, but as time went on they started to pop over. I personally would reduce the salt to 1 1/4 teaspoons though.