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 Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It
"Fabulous! I have made these several times this month. The pickles remind me (and my sister) of the canned refrigerator dill pickles my mom used to make, but these are so much easier. You can make a batch in under an hour! Thanks Ted."
Reviewed Pan Seared Rib Eye
"Delicious and easy!I did add seasoning after I oiled the steak. I used canola oil and had no problem with smoking, as noted in some other reviews. It smoked a little when I first placed it in the pan, but that didn't last long. No windows open either as the weather was too cold. I don't eat steak often, but will definitely use this method again. T"
Reviewed Tilapia With Hash Browns
"Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory - didn't realize I had run of basil either -
and it was tasty. Very Mediterrannean flavor, which I enjoyed. Thanks Food Network Kitchen!
Reviewed Tilapia With Hash Browns
"Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory (didn't realize I had run of basil either)
and it was tasty. Very Mediterrannean flavor, which I enjoyed. Thanks Food Network Kitchen!
Reviewed Tilapia With Hash Browns
"Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory (didn't realize I had run of basil either)and it was tasty. Very Mediterrannean flavor, which I enjoyed. Thanks Food Network Kitchen!
Reviewed Tilapia With Hash Browns
"Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory (didn't realize I had run of basil either)and it was tasty. Very Mediterrannean flavor, which I enjoyed. Thanks Food Network Kitchen!
Reviewed Tilapia With Hash Browns
"Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory (didn't realize I had run of basil eithe)and it was tasty. Very Mediterrannean flavor, which I enjoyed. Thanks Food Network Kitchen!
Reviewed Tilapia With Hash Browns
"Tried this tonight using frozen and thawed blue hake instead of tilapia. It was excellent. When I first saw the recipe, it sounded like a strange mix, but easy to prepare. I didn't have the Herbs de Provance, but I did sprinkle the fish with fennel seed, sage, rosemary and savory (didn't realize I had run of basil either}and it was tasty. Very Mediterrannean flavor, which I enjoyed. Thanks Food Network Kitchen!
About Me
Advertisement
