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Joined Date: Dec 04, 2011
"One word two syllables..nasty. While I am all for a sweet savory thing going on..it was just intolerable. The sauce was clumpy..and was difficult to spread. Once baked..the garlic burned as can be seen in the above picture which rendered it bitter and inedible. I am not a novice cook. I can cook pretty much anything. I had my doubts when I star..."
"Ridiculously quick if you are wanting a fast dinner on a week night. Easy, simple, and pretty tasty to boot. I had all of the ingredients in my pantry. No special trips to the grocer to make this. I served it with a green salad and garlic toast. The family made spaghetti sandwiches out of it with the garlic toast. It's worth at least one try!"
"If you are looking for a very robust flavored, slap your face off gingerbread, keep looking. But if you are looking for a warm spice toned delight, you have found recipe perfection. The favors in this cake are very well balanced. I was worried about the addition of the beer, but not any longer. It just skyrocketed the recipe. This is a must t"
"If you are looking for a "slap your face off" spicey gingerbread, keep looking. If you are wanting a moist, warm toned spice flavored gingerbread, then this is your recipe perfection. The favors perfectly compliment each other. I would give it more stars but, unfortunately this is the best I can do. Many people have tried it, and I always come"
"Wow..who knew a nasty brussels sprout could become a star at the table. This recipe was the first time in my years of living that I thought brussels sprouts tasted remotely good! Anne, you must have some magic up your sleeve because I sure didn't think it was possible no matter how many times you said they would taste good! Please...try this a""
"This recipe is a must try! My hubby thought it was the best eggs Benedict he had ever had. If you're looking to add a little spice to your boring breakfast, this is your recipe! You won't be disappointed that you did!""
"Excellent Recipe. It is very oil. You must skim the top of the soup several times.(I used paper towel and laid it on top of the soup.) Once this is done, what you have left is a very rich, hearty soup. I think it takes more than the 2 1/2 hours to make the oxtail tender, so I left the soup at a medium heat for 2 hours, and then added the precoo""