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: Jan 06, 2012
"One of the best chicken dishes I've ever made! Flavor is bright and exciting, super easy to make, and stores well. Make sure you taste your cherry peppers and juice before you start, to see if they're the right heat for you. To reduce the heat level, I chopped them instead of slicing them, so the spicy pieces were smaller in the bites. Also, "
"Seriously, this is one tremendously delicious cake. It is among the top three cakes that I have EVER made. I made three times as much icing as the recipe called for. I used two and a half 8 oz. containers of cream cheese and one 8 oz. of mascarpone, adjusting the spices accordingly. I also did not have a lemon, so I used a bit of lime zest and"
"One of the best things I've ever made. Fantastic recipe idea and very fast to cook. A few ideas: the sauce was turning out to be more hot than we can handle, since I bought a very hot jerk seasoning, so while reducing the ginger beer after deglazing, I added a cup or two of chicken stock. After reduction, I added a bit of agave nectar and, las"
"Awesome. I added a bit more vinegar and fresh thyme, and my bread crumbs were seasoned panko. Bit of garlic powder in the filling. Otherwise followed closely, I just left it in the oven an extra 20 minutes or so and it was delicious with perfect rice inside. Easy recipe and you can just leave it in the oven while you finish getting ready for d"
"Delicious, deep, complex flavor and super easy to make. Used a 3-pound roast for 4 adults and it was more than enough with leftovers (which we promptly ate for lunch the next day). Added fresh carrots about halfway through the cooking, to serve on the side as the vegetable, since most of the sauce ends up pureed. Freezes beautifully too."
"This was completely amazing!! Delicious! I skipped the ketchup at the end. As for the sausage itself, I sauteed fresh onion and garlic in a bit of butter and added that along with the granulated, and I added a bit extra sage and fennel seed. I also used a mix of yellow and white cheese so it would be more mild and not compete with the sausage."
"Completely delicious. Amazing. I did coat the pork in coriander and cumin and garlic powder the night before and let it sit in fridge overnight, then followed directions from there (using fresh garlic the next day). Also, added a tablespoon or so of unsalted butter to the sauce off the heat, while the pork was aside resting. It's so tender you"
"This is seriously, seriously delicious. Completely delicious. I put the cumin and coriander on the pork the night before and let it sit overnight, then followed the directions from there. The cooking times can be a bit shorter in the oven, and the turning the pork over every hour or so is a great idea. It falls apart--you won't have to slice i"