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 09, 2011
"This is amazing. I was hesitant based on the long cooking and intense browning, but the flavors are so intense and bright. I made the nachos as directed and loved the arugula and picked onion garnish. I also put this on a pizza. Layered ragu, cheeses, then after out of oven, dolloped with chipotle mascarpone which melted, then folks topped wit"
Reviewed Cheddar and Scallion Bread
"Try this!!! Served with chili this evening and big hit! Nice variation on garlic bread. I added an extra garlic clove because we love garlic, and the cheddar is a great addition. Will also try with homemade tomato soup."
Reviewed Knocks and Beans Supreme
"Nice, tasty do-ahead supper. I needed to sear the sliced knocks in two batches to get just the right browning, which I think is essential to the dish. The recommended Bush's Grilling Baked Beans come in lots of flavors, so I picked two and mixed them. The fresh garlic, shallots, peppers, scallions and thyme add a "fresh" touch to pantry canned "
"Had high hopes for this recipe given great rewards from some of her other recipes. But, overall, just missing something: good flavors, but not great. Be careful with saffron. Had not used it before, so used a very generous pinch. Turned out to somewhat dominate the dish. Recommend going with a small pinch."
"LOVED THIS! My plan was to double the recipe, but ended up with double the sauce / braising ingredients, but not the amount of chicken. When came time to simmer on the stove, I placed covered in a 300F oven for 60 minutes. After cooling a bit, I removed the bones, removed the skin and returned the tender chicken meat to the pot as a type of "st"
Reviewed Butterflied Cuban Style Pork Chops
"Followed recipe exactly first time, and found the pork a bit chewy. Second time I brined the butterflied chops, then proceeded with assembly and grilled - MUCH more tender. Next time I'll maybe try the marinade after the brine (not sure if chemically that will work) to re-capture those flavors. Love the Cuban sandwich combo and this grilled ver"
"Loved the kick of the added Sriracha and certainly did not miss the traditional mix of beef, pork, and veal in meatloaf. Now I've found another use for this great sauce that tends to sit in my refrigerator between recipes. ""
Reviewed Three-Cheese Potato Gratin
"The flavor is absolutely amazing - so savory and melts in your mouth. Nice change with the combination of yams and yukon golds. Even if you've made "scalloped" potatoes or potatoes "gratin" many times before, try this recipe - you won't regret it!""