All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
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: Mar 30, 2011
"Great recipe. Adding the extra marshmellows at the end helps the rice crispies stay very moist. I really dislike eating them when they're dry and barely coated. Just stir extra marshmellows in at the end... I mailed them to my nieces who are away at college."
"Yum! I'm Italian and have been making bruschetta for years. The "ch" is pronounced like a "k" by the way. Tonight I tried sauteeing the bread slices in butter like Ree's recipes says, and wow it's so yummy. I just used a regular saute pan on med/hi and added butter for the second round of bread slices. It had flavor like never before. I use regula"
"Yum! I'm Italian and have been making bruschetta (ch is pronounced like a "k") for years! Tonight I tried sauteeing the bread slices in butter like Ree's recipes says, and wow it's so yummy. It had flavor like never before. I use regular Roma tomatoes to save money. "
"Super tasty. I marinated for 4 hours then basted the marinade (after boiling) onto the chicken halfway through cooking. I used boneless and skinless and put chicken on a rack that's in a baking sheet. Be sure to put foil on the baking sheet! It took 45 minutes at 400, but I would recommend a 350 oven instead."