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"I prefer Alton's method of marinating the chicken for up to 2 days. It really makes a difference, and I've always done this with my own fried chicken. Don't follow a recipe that recommends less than 8 hours, for sure. You'll be happy you waited. :)"
"I found that the cheesecake held up much nicer when leaving it IN the oven, yet turning the oven off, after the 45 minutes. In fact, when I first glanced over the directions, I had thought I read that it SHOULD sit in the 'off' oven for 30 minutes, cooling. Guess it was a happy mistake, because it turned out just fantastic. : )""
"This is very similar to what my Nana used to make, but called 'American Chop Suey'. lol My husband loves this dish. Like another poster had said, I also use Chicken Stock instead of the water (homemade stock....yum). Hubby likes his serving topped with shredded sharp cheddar, also. I like to throw in about a T. of cumin after the meat has had the grease removed from it. Gives it a nice, deep flavor.
"This is very similar to what my Nana used to make, but called 'American Chop Suey'. lol My husband loves this dish. Like another poster had said, I also use Chicken Stock instead of the water (homemade stock....yum). Hubby likes his serving topped with shredded sharp cheddar, also. I like to throw in about a T. of cumin after the meat has had the grease removed from it. Gives it a nice, deep flavor.
"This recipe is as close to the British traditional Wellington as I've been able to find online.
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