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Featured Cook

Jodi

Cooking Level: Expert

Living In: Dubuque, Iowa, USA
About me:
 I love to cook with my husband. He has a huge garden, that's him way down in the far corner of the "early" garden. We cook with many fresh vegies and it's awesome. Plus, any product we see on t.v. that we think we need and don't have we run out and buy. I love recipes and reading reviews on this site.

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Newest Cooks

Kelli Jo

Cooking Level: Expert
Living In: Dubuque, Iowa, USA

Lins

Cooking Level: Expert
Home Town: Dubuque, Iowa, USA
Living In: Las Vegas, Nevada, USA
About me: My husband and I recently moved to Las Vegas to start... a church! Yes, people do live in Las Vegas, 2 million in fact. It's quite a change from living in Texas, but slowly I'm a…
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Asiabella

Cooking Level: Intermediate
Home Town: Dubuque, Iowa, USA
Living In: Ocala, Florida, USA
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.

Mexican Casserole

Reviewed on Jan. 25, 2008 by Lins
I really liked this recipe! The only things I changed were: I shredded the chicken instead of chopped, I added black olives, and to the chicken I added some mexican seasonings just to jazz it up a bit. Overall, a very good "weeknight" recipe! Easy to make, and pleased the family. Also, the leftovers taste delicious, maybe even better!!
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1 user found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 4.59 star rating.

Original Homemade Italian Beef

Reviewed on May 13, 2007 by Jodi
this is my vow to never use a slow cooker to cook anything but cheesy potatoes. what a way to ruin a $13 roast. yuk. talk about meat cooked into baby food. never again. it's not the recipes fault, it's the means.
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.

Filet Mignon with Rich Balsamic Glaze

Reviewed on Feb. 15, 2007 by Jodi
Tasty !! Husband says it's against his religion to cook filet in a pan, but WOW, this was perfect. He couldn't shut up about how great it was. Didn't use quite as much balsamic or wine, 1/8 cup balsamic and filled to a total of 1/3 with a good quality Merlot. Didn't cook the meat as long as we are R / M-R people. Easy glaze that transforms a "piece of meat" into a gourmet meal. Pair this up with Renaissance Stuffed Mushrooms (see few changes in reviews) from this site and serve them as a side dish rather than an appetizer. Outstanding.
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