COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

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 Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Joined Date: Apr 09, 2012

My Activity

Reviewed Sunday Roast Beef and Gravy

Friday, Apr 26, 2013 on FoodNetwork.com

"I made this using a cheaper tri tip roast, cooked 40 minutes for a 3lb roast, and it came out a beautiful medium rare. Served with the Yorkshire puddings from this show which also came out well."

Reviewed Stone Fruit Salsa with Cinnamon Chips

Wednesday, Apr 24, 2013 on Cooking Channel

"Made this using nectarines, peaches, and cherries for a picnic. The flavors married beautifully with the cinnamon which is an unexpected but pleasant spice for the warmer months. I cheated and picked up cinnamon sugar pita chips from the store for a shortcut."

Favorited Deviled Eggs with Candied Bacon

Wednesday, Apr 24, 2013 in Recipes on Cooking Channel

Favorited Lemon-Basil Orzotto

Wednesday, Apr 24, 2013 in Recipes on Cooking Channel

Favorited Homemade French Baguettes

Wednesday, Apr 24, 2013 in Recipes on Cooking Channel

Favorited Stone Fruit Salsa with Cinnamon Chips

Wednesday, Apr 24, 2013 in Recipes on Cooking Channel

Reviewed Rapid Rolls

Thursday, Apr 11, 2013 on Cooking Channel

"Amazed that I can make soft pull apart rolls at home thanks to this recipe! I ended up letting these rise for about 40 minutes as I got a late start on the rest of dinner. Also checked the rolls at 20 minutes and in my oven they were fully done. Loved the texture and slight sweetness. These were so easy and have a certain nostalgic look, will def"

Reviewed Pork Milanese

Wednesday, Feb 27, 2013 on FoodNetwork.com

"Easy and resulted in a juicy pork cutlet with crispy outside. I had boneless chops that were a little thick so pounded them out in a zip top baggie with a skillet to about 1/4 inch thickness. Served with Rachael Ray's red white beans. My husband's mom used to make him what she calls Pork Milanesa and he said this recipe was better! Will be mak"

« Previous 1 2 3 Next »

About Me

I'm too busy cooking to fill out this field. Check back soon.

Advertisement