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?
It's free and easy.
Joined Date: Jul 06, 2012
Reviewed Lasagna Rolls
"Giada: This was a nice novel approach to the standard flat layered lasagna I normally make. I like have the bechamel sauce as on the bottom, I normally would use my marinara - and the pinch of nutmeg was just right. Forgive me for not using the prosciutto but at over $20/lb if the prosciutto has to be the star of the show and I was afraid it wou"
"Bobby: Thanks for turning me on to grilled peaches are have been received well at my grill fests. I have found it easier to mix in the sugar and cinnamon in melted butter then spoon onto the grilled peach halves. I also finish them off by drizzling honey over them. Great treat."
"Alton: Great recipe. I used the non-stick pan I use for eggs and was able to make 20 crepes with only a tad of batter left over. Instead of butter I used Pam. I wiped the pan out between each crepe. I made an apricot/cream Napoleon my alternately layering the crepes with vanilla pastry cream and apricot preserves. I used a plain crepe at the to"
"Excellent flavors. Rub - great flavor and this recipe makes enough to last a while. I could not find real pasilla peppers and adding the chile de arbol would add too much heat for my family's taste but not mine. BBQ sauce - again I enjoyed the flavor and the consistency works very well for me. The sauce is sweet and having a southwestern profil"
Reviewed Ultimate Shrimp and Grits
"Very nice! A quick and easy meal to make. I used Quaker brand grits because they are made from hominy which in my opinion are true grits, cornmeal is polenta. I used only 4 cups of water to a cup of grits. "
Reviewed Asian Chicken Noodle Soup
"Sorry but this did nothing for me, unremarkable. I think too much vinegar. I think this receipt can be altered to suit my palate but then it would be a whole new deal so I don't think I will bother. "
"Very good. I make it for my wife once a week, she loves it. I cannot get panettone so I use just plain old Italian bread. I also back off on the sugar a little. I really just make the white sauce with a little vanilla extract and sprinkle cinnamon on to top of the mixture before baking."
I have been a home cook for 50 years and have now just started to get real serious. Never to late to be great.