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: Mar 24, 2011
Reviewed Curried Chicken and Rice Soup
"So I am a Texas girl, far from New Delhi, but this is awesome. Just the right spice and creamy texture surprisingly with no cream. I did reduce the volume of fresh mint and dill to 2 T each, since my husband is not a huge fresh dill fan, increased the chicken since there is not much carb., added more carrots and portabello mushrooms sliced into t"
"The best tres leches cake - bar none. Cake is firm but not overly dense, just right to absorb the milk mixture without falling apart when you slice it. I do not make the icing, just whipped cream. Absolutely fabulous!"
Reviewed Pollo al Mattone
"OMG - never would have thought of a dry rub with spanish paprika and cumin for an overnight marinade but it was fabulous. One of the best chicken dishes, and I don't like chicken ever!""
Reviewed Chicken and Herbed Dumplings
"Amazingly creamy and flavorful! Course all of Emeril's recipes are that way, but compared to any other chicken and dumplings recipe, it is heads and shoulders above the rest. The ticket with the dumplings is to mix only until the flour is absorbed, not to overhandle it. Then gently roll them out as directed, slice into strips and refrigerate. ""
"OMG - so I have made Jacque Pepin's gnocchi, which were tasty, but very heavy. I am sure that was a deficiency on my part. Anne makes it sound so easy and it really is. If you have the time over a weekend, invest in this recipe. Light, airy and delicious,with the added benefit of making twice the amount needed for the recipe, more bang for the buck and effort. I usually add whatever herbs I have on hand to add appropriate flavor to the gnocchi based on the sauce I choose to make - usually chives, parsley or thyme. I have not made the sauce recipe, as my kids have fungi phobias. But, as another reviewer suggested a brown butter sage sauce (fried sage) is perfect with these. As for the question about the weight of the potatoes, just use medium to large potatoes. I do. The reason for the range in the amount of flour to use for the recipe is to accommodate for varying sizes of potatoes. Yeah Anne!"
Love to cook. Mom is from South Louisiana so I come by it honestly.