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Joined Date: Jun 03, 2011
Birthday: Dec 05
Favorited Sushi Roll: Maki
Reviewed Tomato Bisque
"i reduced the oil and flour to a quarter of a cup each, adding flour after the softening of the veg, making the roux. this worked well.i also used veg boullion.as i omitted the celeryusing a little garlic instead. not a celery fan. and i opted to change the seasoning depending on my mood. the option was rosemary. i might add small dice potatoes ne""
"adjusted the recipe to exclude shrimp and old bay. used chicken instead. put chicken in stock to boil then to simmer for 30-40 minutes. removed and shredded. strained stock and used in recipe as noted above. but add after the puree step. if i had added a little sherry and greenpeppers this would have been a soup version of chicken caccitore. lol. ""
"okay, someone should have warned me of the addictiveness of these shrimp cakes. omg. i didnt make the relish, but i doubled my portion. i never go back for seconds, but these were so worth it. totally awesome..""
"I only made the corn/tomato salad. and i have to say this is really awesome. i wasnt able to roast the corn on the grill, but i did pull out the iron skillet and fried it with a small amount of olive oil. i didnt use the arugula either. improvised, need i say more. the dressing is so wonderful. Please, please try this!!!!!!""
"I only made the corn/tomato salad. and i have to say this is really awesome. the dressing is so wonderful. Please, please try this!!!!!!""
Favorited Spicy Szechuan Shrimp Linguine
we love to cook at this home. we experiment with different flavors and different cultures. we love having fun in the kitchen and the grill.
italian, mexican, chinese, japanese, indian, and good ol' southern flair. there isnt much we havent tried nor loved. so bring on the flavor....