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: Aug 08, 2007
Reviewed Grilled Eggplant Salad
"I roasted the eggplant slices in the oven, 450 degrees for 25 minutes. It was too long: the skins tasted bitter and the inside flesh too mushy. I went ahead and made the salad, but I didn't like the taste. I'm giving it 3 stars because maybe grilled it would be better, but I won't be making this again."
Reviewed Herb Crusted Pork Tenderloin
"Flavorful and moist, this is the best way to cook a pork roast ever! I have made this recipe many times, and it always turns out fantastic -- with a tasty crust on the edges, and perfect inside. I also appreciate how healthy it is! For my family of 4, I usually cook a smaller loin roast -- around 2 to 2 1/2 lbs. I leave it in the oven for less "
Reviewed Black Bean, Corn and Turkey Chili
"Instead of ground turkey, we used leftover turkey cut into bite-sized pieces. Also, I used frozen corn instead of canned. The recipe was delicious and the texture contrast with the turkey meat worked out great. I thought it was a little too spicy, but my teenagers enjoyed the spiciness. Good served with corn muffins.