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: Jan 27, 2013
Reviewed Hot Spinach and Artichoke Dip
"Excellent! I used canned artichoke hearts (drained and rinsed) because my grocery store didn't have frozen. I eliminated the salt, since there was enough in the can. I also used neuchatel cream cheese and low fat sour cream to reduce calories. I also left out the mayo for the same reason. Either way, it is very tasty!"
Reviewed Chicken and Broccoli Stir-fry
"This was very tasty. I used one whole scallion instead of just the whites, because I love onions. And I also replaced the chicken with tofu since that was what I had. However, next time I will definitely try it with chicken. This recipe was very tasty!"
Reviewed Fillet O'Fu
"I did two hours of de-watering, and replaced the Worcestershire, sherry vinegar, and hot sauce with sesame oil, rice wine vinegar, and soy sauce because I made a stir-fry with those sauces along with it. I only give it four stars because it didn't make me love tofu. I'm a big texture person, and tofu is just one of those things I don't think I can"
Reviewed Pantry Friendly Tomato Sauce
"I love this recipe! First time I made it, it was way too spicy for my taste. So I took out the red pepper flakes the second time. Next time I might cut most of the sugar too though. It is pretty sweet. But otherwise, this is amazing and completely adjustable to your personal preferences with sauce :]"
Reviewed Chocolate Ice Cream
"Delicious! I added crumbled heath pieces to mine. It's definitely premium ice cream."
"Very good, I used brown rice instead of white. The cayenne gave it a good amount of heat, so if you don't like spicy maybe cut back on it. I also used plain old white caps, because that's all I had. Still good though! "
Reviewed Baked Brown Rice
"Rice was perfect. Never had a better way to cook brown rice. Next time I might replace the water with chicken stock. "
"Very good! I had to do this a couple times to get it how I liked it. The buttermilk mixture kept curdling on me as well, so to get around that I toasted the garlic in a tablespoon of butter over medium-low (if you like garlic a lot then mince it up, as soon as it starts browning, take it off and let it cool for a minute. THEN add the milk mixture "