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DC666

Cooking Level: Expert

About me:
 My name is Danielle and i'm 15 (almost 16). I learnt to cook when i was 8 and have loved it ever since. I'm going to catering college in September and hope to one day have my own restaurant.

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Ms. Josephine Victoria Garratt

Cooking Level: Expert
About me: I'm quite spontanious, and will do something on a whim, but I'm meticulous in that once I put my mind to doing something I become quite fervent about doing it. I'm a perfectionist…
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Lorraine Cunliffe

Cooking Level: Intermediate
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Tammy

Cooking Level: Intermediate
Living In: Wimbledon, Greater London, England, U.K.
About me: I am an ICU nurse which means I work long and obscure shifts. I like cooking quick and easy things but also enjoy going all out for a dinner party! I am hopefully going to get eng…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.

Mexican Bean Burgers

Reviewed on Aug. 18, 2008 by Poldweia
I think I added too much salsa all at once as this was very wet. But that said, the taste was lovely. I will make this again, but follow the advice of a previous reviewer and add the salsa a bit at a time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.

Grilled Sausage with Potatoes and Green Beans

Reviewed on Jul. 30, 2008 by Irene Graver
This is soooo tasty, I think I will make it again tomorrow. I cooked it in the oven and added a can of corn. Thank you.
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.

Emerald Green Risotto

Reviewed on Jul. 28, 2008 by Poldweia
This recipe is a fantastic starting point for whatever veggies you have. I used courgettes (zucchini), broad beans (flava beans) and broccoli and it was superb. The broad beans were frozen so I boiled them for three minutes before adding them; but this turned out a treat. A definite keeper, as it's not as full of fat as recipes with Parmesan Cheese. Excellent.
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