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: Oct 07, 2007
Reviewed Company Pot Roast
"I made this roast today for Christmas dinner. Excellent! I followed the recipe exactly and the meat came out perfectly tender, the sauce silky and delicious. I made smashed Yukon gold potatoes and a salad to go with it. I will make this again and again. Ina never lets me down!""
Reviewed Rustic Vegetable and Polenta Soup
"I also saw the recipe on Giada's show and had to make it for Sunday night supper. I had a rotisserie chicken in the fridge, and cut up a breast and added it. My husband loves it. So easy... I'll make it often.""
Reviewed Orzo with Smokey Tomato Vinaigrette
"I made this as a side dish with pork loin tonight. I followed the recipe exactly, except I grated on a lot more cheese. My husband loved it and so did I!"
Reviewed Basil Chicken Hash
"I made this dish for dinner tonight, and my husband told me that I can fix it again ANYTIME! As a shortcut, I used frozen southern style hash browns. I also added two T of tomato paste instead of just one. Everything else was by the book, and resulted in a delicious, easy dinner."
Reviewed Candied Bacon
"The bacon is delicious, but it didn't turn out crispy the way my husband likes it. The next time I will cook it longer and dab off the grease before I add the brown sugar. Other than that, wonderful!
Reviewed Meat Loaf
"I've always believed that my meat loaf recipe was the best, and never even considered trying another one until I saw Ina make this recipe on her show one day. I remembered it today when I was thinking about what I would make for dinner, so I made it following the recipe exactly. It is fantastic! My husband loves it, and so do I. I think this will be my recipe from now on.