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Joined Date: Jun 28, 2007
"Me thinks it ridiculous to rank a recipe with 5 stars when you have to make substantial changes to the recipe in order to make it taste good! This recipe is a great example. Sandra really hurts the recipe by using store bought guacamole and then does not bother specifying a brand. C'mon, Sandra! You mention Lawry and Knudsen and many other brands."
"I agree with hcasio.... this was good but it is not great. And, more importantly, it was easy to make. I deducted a star because Sandra did not strongly encourage the use of fresh lime juice (The bottled stuff is no substitute, IMO) and because she did not encourage the use of a specific jarred salsa. There are many versions of mild salsa out ther"
"I agree with truebluetwo....this was not good. I'll try again using different souces of ingredients and post back. I think I will start with a different tequila and work from there. After 10-12 variations I should have a good idea what tastes good to me. Of course, I will probably be blind by then and unable to type my responses! Wish me luck! BTW"
"This was kind of bland when using only sweet sausage. Making it a 50-50 combination of sweet and hot Italian sausage gave it a better zing. I think that making the garlic into a paste with the Kosher salt and adding it that way adds a better flavor too. I vote Premio brand of sausage as the best that I have tried, and I have tried many brands! One"
"I agree with leemcb of Texas, this is a fabulous dish. Thanks, Ina. I have also tried adding 1 tsp of allspice to the meat sauce which made for an interesting touch of flavor but I have also tried adding a couple anchovies to the olive oil and onion saute step and this really ads another depth of flavor to this recipe. To even add more interesting"
"I want to shout a loud thank you to ivetaJ of Vancouver for posting her comments back on 8-26-11. I too was impatient about whipping the egg whites and I also folded the egg whites and whipped cream into the chocolate mixture a little too quickly, I guesss, because I got a soupy mix and not a velvety mix. I also served this up in expresso cups for"
"This recipe was da bomb! Great flavors. I think that these "early" recipes by Emeril are his very best. I loved the suggestion by sbwilson of Salem, Oregon, posted back on 1-27-12, about using dried wild mushrooms and mushroom "stock" along with the chicken stock. This made a great recipe even better! The suggestion by jabci of Chesterton, IN from"
I want Giada ! (to cook for me....!...what were you thinking?)