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Joined Date: Dec 12, 2010
"This recipe is good as written, however didn't have half-and-half so I tweaked it a smidge by swapping the 1/4 cup half-and-half with Plain Greek Yogurt then added, a dash of Cayenne for a little poke. To the reviewer that found it bland....you've touched on a major pet peeve, TASTE ALONG THE WAY AND CERTAINLY BEFORE SERVING! If you find it bla"
"After using this recipe in a nutritional study/makeover for my college level nutrition class, I thought Id post the results for those interested in the nutritional info, according to the recipe serving size. However, realistically the serving size is more often a 1/6 to 1/4 piece so if that the case when you serve it the already high values go up "
"This is an amazing sauce, but to the Folks who need to know if this is actually a bechamel or a mornay sauce... according to Wikipedia, a "Bechamel sauce, also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces (such as M"
"Interesting that the directions say to add 1/4 cup WATER to the bottom of the baking dish,(???) I just got done watching this episode and she neither did this nor mentioned doing this. Ive used No Bake noodles many times and Never have had to add additional water to the pan. if you normally make a thicker sauce (like I do) the you just thin th"
"OK, the roasted vegetables were really good as roasted vegetables, but once pureed in to a soup... GROSS! I was surprised because I enjoyed the vegetables before I pureed them but after... :o( I tasted one spoonful and it promptly all went down the drain,sorry Ina this one is a serious miss."
" I just watched this episode and Ina said she tried it with Mozzarella and "it didn't work, too boring" I agree Goats cheese can be a little over whelming so Im going to try the Boursin garlic and herb cheese for this recipe it's a cows milk cheese but still has a tang but much better in my opinion and is always what I go to when something calls ""
"Ive made the Jam recipe a couple times now and because I have so many home grown tomatoes Ive made huge batches and can it, although I leave the basil out until I open a jar to use it just because I really like that Fresh hit of basil. it is great as bruchette, on a grilled cheese sammy, or grilled/baked halibut its so versatile I love it! YUM YU""