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Joined Date: Nov 06, 2007
"So easy to prepare and everyone loved it (even the 5 and 7 year olds). I did have to keep adding water though so it wouldn't get too thick (after the 4 cups of broth) - about 4-5 more cups in all. I just tossed in a little more salt with each water addition. Delicious!"
"I love to serve this when I'm having both vegetarians and meat eaters to dinner. I grill a steak for the meat eaters and they eat the lasagna as a great side and the veggies eat it as a main dish. I use 5-6 portobellos (I used what the recipe called for the first time and didn't think it was enough). I also add grated Gruyere and mozzarella to ""
"I quadrupled this recipe for a party and it still wasn't a huge amount of soup, so I would definitely double this recipe for a regular family. The soup is delicious and super easy to make. I followed the suggestion of other reviewers and deglazed the pan with white wine after cooking the leeks and potatoes and I think it really added depth to th""
"I doubled this recipe for a party and it made an enormous amount of soup. Lots in my freezer now. It was the hit of the party - absolutely delicious! I added a bag of frozen corn but followed the rest of the recipe exactly. On the side I served crumbled tortilla chips, shredded cheese, sour cream and avocados for toppings. I'll definitely mak""
"I just made these for Thanksgiving and they were a hit! I left out the garlic because that didn't sound right to me in these, but left everything else the same. They were so moist and sweet. I loved the corn in it and the sun-dried tomatoes made them stand out. They took quite a bit longer to bake than the recipe says - at least 25 minutes. I""