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: Dec 02, 2009
"This is FULL of flavor! I did make a few mods - only 1 pepper, 3 garlic cloves, added an onion, and went heavy on the red pepper flake. I shaped the loaf and baked it in a larger dish so all sides were exposed. I probably would not do this again as the glaze that came off really burned in the pan. I would use the loaf pan as recommended. Even DH t"
"Definitely a major commitment, but worth the effort for a special occasion. This is a 2 day project. The braised meat is really good, and the overall dish is not too heavy - I think the fresh pasta makes it better. I added some mozzarella on top at the end. I did make a mistake and forgot to drain the ricotta and ended up with a lot (i mean A LOT)"
"I made this for Thanksgiving and it was a huge hit and was the first pie to go! This is a GREAT recipe, close enough to traditional pumpkin pie, but just different enough to wow everyone. The graham cracker crust was a perfect complement, but I'd say the secret ingredient is molassas. I really packed down the crust in a deep dish glass pie plate s""
Reviewed Crunch Top Apple Pie
"Made this with Paula's pie crust (with buttor and shortening) and it was very good (and looks gorgeous). The applesauce helps thicken things up and adds a nice dimension. I picked a mix of apples from my farmers market and they did not cook evenly. The granny smith were still a bit crunchy - unexpected, and I'm not sure if I like it or not. I'll have to eat more to decide!
I love to cook and bake.