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Joined Date: Aug 15, 2008
"Such a simple, easy-to-follow recipe. I looked up the episode online and watched the part where he actually makes the omelet a few times to bone up on my technique. I added shredded cheese and cooked mushrooms as he instructed in the Omelet for a Crowd recipe from the same episode (using a bit more cheese than he did...I like mine super cheesy) and it turned out DELICIOUS. I've always been scared to attempt an omelet...thanks AB for changing that!!
Reviewed Grilled Salmon with Key Lime Butter
"A nice simple recipe with great flavor. I prefer to cook mine on the stove using a nonstick pan and eat it without rice, pasta, or any kind of accompanying dish--it doesn't need anything with it to complete the taste and is filling enough to stand alone. The lime/butter combination really complements the fish's natural flavor without overpowering it.
Reviewed Toffee Gooey Butter Cake
"So delicious, but decadently rich. It's almost dangerous--so yummy that you want to keep eating and eating it, but if you do you're sure to end up with a stomachache because it's so rich. Proceed with caution and enjoy...Paula definitely doesn't disappoint with this one!
Reviewed Crab-Stuffed Mushrooms
"Delicious! After Alton Brown, Paula is my favorite cook to take recipes from. Her food is always so hearty and satisfying--when I take the time to really cook (i.e. doing something other than grilling steaks/chicken/burgers or making something simple like spaghetti) that's what I want! My only issue with these is that they don't reheat particularly well. I make these for Thanksgiving and Christmas using small mushrooms so that they're more of a bite-sized appetizer. Even some of my family members who aren't particularly fond of seafood like these because the crab meat is so mild and sweet. I make variations to the recipe when the mood strikes (adding spinach being a particular favorite) and they've never disappointed me or my guests!
Reviewed Chicken Fried Steak
"My first attempt at making chicken fried steak. It's something I've always loved but never had it homemade--my mother has never been fond of it and that's where I learned most of my cooking skills from. I turned to AB and as usual, he didn't let me down. I used cube steak so I didn't have to bother with buying a tenderizer and doing that myself. Not sure how much difference it would've made but it was still good! Tasted great AND reheated fairly well--a definite plus in my book. As usual AB, you rock!