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Featured Cook

Jile Holmberg

Cooking Level: Professional

Home Town: Whitehorse, Yukon, Canada
Living In: Calgary, Alberta, Canada
About me:
 I am an eighteen year-old chef taught by my mother and trained by many chefs throughout my life, now I am able to add my own twist to recipes. I love to cook above most other things in my life and you can taste this through any of my dishes.

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Newest Cooks

wrappinitup62

Cooking Level: Intermediate
Living In: Whitehorse, Yukon, Canada
About me: I work fulltime, have three young children and I love to fill their tummy's with good healthly food!
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mighty moose

Cooking Level: Expert
Living In: Whitehorse, Yukon, Canada
About me: I live in Northern Canada, and love cooking as a way of creating comfort during long winters and short daylight. I have food allergies and cook wheat-free and mostly dairy-free. I…
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yukonchicka

Cooking Level: Intermediate
Home Town: Whitehorse, Yukon, Canada
Living In: Peterborough, Ontario, Canada
About me: I'm a university student. I cook what I can afford to cook. I can't stand a lot of the cafeteria food, so i am happy to cook for myself in hopes that I can one day cook as well …
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Simple Spinach Lasagna

Reviewed on Apr. 25, 2008 by PHILOCRATES
Fast, easy and good. Actually much easier than I thought it would be. I added the recipe to my handwritten cookbook I keep of our 'standard' recipes. I did change it by using fresh spinach which I wilted first by steaming. I also simply used one precut package for this because I picked it up on sale and what was left of a package of fresh baby spinach I needed to finish off. The amount was perfect. The taste was perfect also. I did toss in some Tomato Bruchetta spice mix I had. I used all FF products and the cottage cheese was fine curd.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.

Fresh Rhubarb Pie

Reviewed on Apr. 10, 2008 by PHILOCRATES
"I didn't think I liked Rhubarb Pie. My mother didn't make it often because she didn't like it. Now I know she didn't put enough sugar in it. She would have liked this one. This is the best Rhubarb pie I ever ate. It's a keeper. I love it." The Other Half's Review while stuffing pie. I got some lovely garnet colored rhubarb at Wegman's and decided to try a "plain" Rhubarb Pie. This exceeded expectations. I did remove the butter because of a heart diet and I did add a sprinkle of nutmeg because I really liked the nutmeg in a strawberry and rhubarb pie recipe I have as a keeper. Now I have a great plain rhubarb pie recipe. Thank you for posting this. It is perfect and that is from a former Rhubarb picky hater who doesn't actually like Rhubarb. Now if you could just do Salmon to taste like a T-bone steak for me..
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Tantalizingly Tangy Meatloaf

Reviewed on Mar. 23, 2008 by PHILOCRATES
First I used Gimme Lean Beef Sub instead of ground beef. Because of this I omitted the egg. Gimme Lean doesn't need a binder. I also used Garlic Bread crumbs and chopped fresh garlic instead of using powder. The ketchup was Rocky Mountain Organic which has a much nicer taste than regular off the shelf ketchup. It has a heavy note of nutmeg in it. I also couldn't find my worchestershire sauce so I used Braggs [extremely low sodium soy sauce] to taste and added some Hickory liquid smoke. The result was still excellent. It works just fine with Gimme Lean and tastes exactly like a meatloaf. And I avoided the cholesterol and fat of the egg and the meat. It's a keeper for us.
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