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: Dec 22, 2010
"If you are planning on using eggs in the recipe, I would recommend using pasteurized eggs. They are safe and eliminate the risk of salmonella. I have been using them for years from my eggnog recipes to my eggs for breakfast. I believe they taste great and you won't have to worry about recalls.