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Carol

Cooking Level: Expert

Living In: Dunnsville, Virginia, USA
About me:
 I was born in England, but moved to the states when I was seven. I have been diagnosed as a Celliac, so am experimenting with converting favorite recipes to be gluten free.

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Lesley Maria

Cooking Level: Expert
Home Town: Durham, Durham, England, U.K.
Living In: Dundas, Ontario, Canada
About me: I moved to Canada from England in 2003 and definitely wouldn't move back! I work in a university as a research assistant and am also studying part-time for a PhD in Medical Physi…
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tosin

Cooking Level: Intermediate
Living In: Hackney, Greater London, England, U.K.
About me: my name is tosin and am 19. ever since i was little i have always wanted to be a chef cause i was inspired by people allround me that cook 24hrs. cooking is the most important thi…
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ANDREW BRINDLE

Cooking Level: Beginning
Living In: Manchester, Lancashire, England, U.K.
About me: Just your average middle aged divorcee who has at last got a little spare time to enjoy Fishing, Football, Ice Hockey, Rock Concerts, Camping, Reading and a little cooking in betw…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.

Cream of Broccoli Soup I

Reviewed on Oct. 9, 2008 by Corrina
Very tasty! I made a few modifications: I added two diced carrots and a little extra celery. I skipped the flour as I'm gluten-intolerant. I also added some crushed red pepper flakes, coarse salt, and fresh cracked pepper to the veggies. I think I also went a bit heavy on the broccoli. I used 1/2 & 1/2 instead of milk and thickened the soup at the end with grated cheddar. Awesome, hearty soup!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.

Skillet Ham, Cabbage and Potatoes

Reviewed on Oct. 7, 2008 by EILISH40
We love cabbage (especially the one we can get in Portugal that does not have all that tough core) and this is a great way to cook it. Definitely, for us, I use chicken broth and will try different types of sausage along the way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.

Szechwan Shrimp

Reviewed on Oct. 7, 2008 by Lesley Maria
This was great! So quick and easy! The only thing I changed was to add fresh grated ginger with the green onions and garlic rather than powdered with the other ingredients. If you keep your ginger root in the freezer you can grate it frozen straight into any dish. I think the fresh flavour of the ginger gave the szechwan a more 'authentic' flavour.
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