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Joined Date: Jul 07, 2011
Birthday: Oct 02
"I agree the TV version was different. I could have sworn she used Gruyere cheese in the sauce in the TV version. Also, she grated fresh Mozarella to put on the top and then drizzled it with olive oil She said that was her favorite part because it got really crispy. I don't know why they put a different version online. I made it according the "
"Followed recipe, but cheese and milk in double boiler and once it melted it was lumpy. Not sure if milk curdled or if it was cheese. Just regular Kraft American Singles. Not sure what went wrong. I'm at high altitude, maybe that was the cause. Wish I could have got it to come out smooth. :("
"Wow! These are CRAZY good! I baked them at 300 for 13 mins. Like other reviewers said, be careful not to over salt. I don't understand the comments by others saying they smelled bad and were bitter. Mine were very sweet. Mine had barely any smell at all when baked. I'm guessing they never cook cabbage! Now, what makes a difference is the qua""
"I love these! I read all the reviews and issues people had before trying them & I only made 4 of them just in case they didn't turn out. Here's what I did: 1) used combo of fresh blocks of Pecorino Romano & Parmesiagno Reggiano; 2) shredded both on smaller hole of a traditional flat metal grater; 3) used an aluminum pan (not an insulated non-sti""