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Joined Date: Jul 18, 2012
Reviewed Baked Brie
"For parties, I take a whole brie wheel and I get pillsbury crescent dough from the grocery store (like in the biscuit section) and roll it out. I mix equal parts honey and dijon mustard and spread it over the top of the wheel. Then I wrap the wheel in the crescent dough and drizzle just a little extra honey on top and put either sliced almonds or "
Reviewed Campanelle Pasta Salad
"I make this exact same recipe except in lieu of capers, I use some small canned black olives because members of my family do not like capers and the olives are great with it. I also add a hint of lemon zest and a couple of tablespoons on lemon juice. Tuna in olive oil is a must for this recipe. It is yummy hot or cold!"
Reviewed Mushroom and Pecorino Salad
"I agreed with everyone else about the blandness initially. However, this is an amazing salad with 2 small changes. First, Use baby portabellas instead of white button mushrooms. I am not a big mushroom fan, but this really makes a difference in my opinion. Second, Add about 1/4 cup of balsamic vinegar and the balsamic with the cheese and parsley,"
Young Italian-American woman from Tennessee who grew up in the kitchen learning to cook pasta/meatballs and fried chicken and collard greens. Cooking relaxes me, and I love food!!!