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Joined Date: Apr 29, 2010
Birthday: Jun 11
Reviewed Bistro Challah Bread
"Loved it! It's the best bread I have ever made. I will use this recipe to add cinnamon and raisin next time. I will also add an extra egg next time. It did use all 41/2 cups of flour and I used a whole stick of butter. I braided two small loaves of one and froze one, since it's just the two of us. I let it rise for a second time and used egg wash."
Reviewed Churro Bites
"Loved these! Better than the ones you buy from the vendors. for those of you who are having a hard time with this, invest in a candy thermometer. Keeping your oil at 350 is imperative to getting them crispy on the outside and soft and fully cooked on the inside. If you oil is not hot enough, the churros will be greasy, if the oil is too hot, it wi"
Reviewed Oven-Fried Chicken
"Very Good. I added some Fresh Taragon, Garlic Salt and Pepper and some Chili Powder to the Chicken while it is soaking in the buttermilk and added some more spices to flour for extra flavor. It's a Keeper!"
Reviewed Parker House Rolls
Reviewed Scalloped Potato Gratin
"made these with chicken strips for my hubby! I was short on the heavy cream so I used what I had which was 1/2C heavy cream, cup of 1/2 & 1/2 and 1/2 cup of whole milk. I did turn up the oven temp to 400 and cover it loosley with foil. Then I added the cheese and put under broiler. great recipe, will have to put that one on the list of favorite si"
Reviewed French Onion Soup
"Made this last night and it was a hit! My husband has never had French Onion Soup! yeah really! and he is a picky eater, so I was a little worried about it! But he loved it and helped himself to seconds. Greyer cheese can be pricy so if you are on a budget, you might want to substitute with a good swiss cheese. Also it took closer to 45 min for my"
Reviewed Lemon Yogurt Cake
"yummmm! made it, ate it, and enjoyed it!"
Reviewed Sour Cream Coffee Cake
"Made this cake several times. I double the struesal amount. If you do not have cake flour, you can substitute with all purpose flour. Here is the equivalency: for every 1C of cake flour use 1 C of AP flour MINUS 2 TB of AP flour. Be careful not to overmix your dough once you add wet to dry ingredients, the gluten will develop. Gluten is in the flo"