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: Apr 16, 2010
"Awesome. I roasted the potatoes with some garlic instead of boiling them for some added flavor. Best potato salad ever!""
Reviewed Lamb Tikka Masala
"Nearly perfect -- next time I'll add a splash of 1/2 and 1/2 instead of coconut milk. Maybe it's just me, but the coconut milk made it a bit too sweet and didn't go as well with this Indian style dish as it might a more Thai-style curry. ""
Reviewed Light Ranch Dressing
"Wow. I'm definitely going to make this again. And again. And again and again and again. Mmmm""
"I'm sorry to say that I thought that this was a big disappointment. It really lacked flavor. ""
Reviewed Chicken Parmesan
"This is a GREAT recipe. I use panko bread crumbs and also add a little red wine and fresh oregano to the sauce. Other than that, I go by the recipe exactly. The sauce is really flavorful and has become my go-to marinara. ""
Reviewed Guido's Lomo Saltado
"Pretty good for a stir fry recipe, although this seems like a more appropriate way of considering the recipe. It'd be nice to add broccoli, snow peas, etc.. The basic sauce is really pretty good. It's tough to get the veggis browned since the tomato waters the dish down -- I'd probably leave them out next time. The garlic and ginger round out the ""
Reviewed Red Wine-Blueberry-Peach Sangria
"This is great Sangria! We used rum instead of brandy and cointreau instead of triple sec. Also, we cut the sugar in half. It was definitely sweet enough. To top it off, we added some sparkling water -- this makes this tasty drink even more refreshing. ""
Reviewed Heirloom Nitro Tomato Soup
"I just made this last night, and I think it's probably the best veggi soup I've ever had. I made it much closer to how Guy made it on the episode (more carrots, closer to 1 1/2-2 Tbs of cumin, 1/3 of a stick of butter and about 2 + Tbs of flour, and definitely pureed). I also put in closer to 3/4 of a cup of cream (a pint is a lot for even this am""