COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
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.
My Activity
Reviewed Fettucine Alfredo
"Easy and delicious! I made the sauce tonight substituting Italian cheese mix for the parmigiano and onions with a touch of garlic in lieu of the shallot to top portobello mushroom ravioli. Emeril rarely disappoints and this is another great recipe. Restaurant quality."
Reviewed County Fair Turkey Legs
"These were OK, but only County Fair quality and not State Fair quality. I cut all of the pepper additions back by 1/2 and these legs still reminded me of hot wings in heat intensity. The parboil really reduced the turkey flavor and promoted a drier product. I would prefer to brine the legs, smoke and then finish over hot coals to crisp. "
Reviewed County Fair Turkey Legs
"These were OK, but only County Fair quality and not State Fair quality. I cut all of the pepper additions back by 1/2 and these legs still reminded me of hot wings in heat intensity. The parboil really reduced the turkey flavor and promoted a drier product. I would prefer to brine the legs, smoke and then finish over hot coals to crisp. "
Reviewed Spaghettini with Chopped Shrimp and Scallops in Rich Broth
"This was very flavorful for a lighter pasta dish. Restaurant quality. I was unsure how the thinner sauce would work, but it was great. Being from the Midwest fresh seafood is hard to find so I used frozen and it worked well. I used 1/4 cup oil and 3 cups of water and the dish was fine. I would recommend this recipe."
About Me
Advertisement
