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Joined Date: Feb 24, 2013
Reviewed Perfect Pot Roast
"Great tasting pot roast. The sprigs of rosemary I used were really big, so I should have used 1 instead of 3 as the rosemary was a little overpowering. I also think I'll slice the onions next time instead quartering them. Red wine and garlic are key ingredients in my opinion so I wouldn't leave them out. I sliced some fingerling potatoes and added"
Reviewed Chicken Cordon Bleu
"I've made this a few tjmes and it's the best. The only changes I made after following the recipe exactly the first time are using three slices of prosciutto per roulade instead of 1 and browning the chicken in a skillet with olive oil prior to puttng in the oven. 1 slice of thin prosciutto doesn't add enough flavor and the chicken wont get brown i"
Reviewed Buffalo Wings
"Really simple, classic buffalo wings. The first time, I made this with Louisiana hot sauce and thought the sauce tasted like butter with just a hint of heat. When I used Franks Red Hot, it came out great. "
Reviewed Coq au Vin
"Awesome recipe. I made the mistake of adding a little too much chicken stock the first time so the chicken skin became wet and greasy instead of remaining crispy. I did it right the next time and made sure the skin wasnt immersed in liquid and it came out great."
Reviewed Pasta Bolognese
"I make this fairly often--usually on Sundays. I dont alter the recipe AT ALL and its better than any bolognese I've had in restaurants. To the reviewer who said use less wine, you couldnt be more wrong. It cooks for four hours!! I use chianti."
Reviewed Cajun Chicken Pasta
"Made this for friends last night. No leftovers. I wouldn't change the recipe at all. I'm highly skeptical of the person who said their 3 yr old kept eating it. Mine was very spicy, but in the best possible way. This is not a recipe for toddlers."