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KCFoodDoc

Home Town: Columbia, Missouri, USA
Living In: Kansas City, Missouri, USA
About me:
 I have so much fun cooking! I'm an internal medicine physician during the day, so I look forward to coming home to a nice glass of wine and making something quick, but semi-elegant and nutritious for dinner.

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Debbie T.

Cooking Level: Intermediate
Home Town: Columbia, Missouri, USA
About me: I'm a stay-at-home mom of four very busy children. I never really learned to cook growing up, but with a gourmet cook for a mother-in-law, I do what I can to keep hubby from gett…
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Baked In CoMo

Cooking Level: Beginning
Home Town: Eagle River, Alaska, USA
Living In: Columbia, Missouri, USA
About me: I'm settling in to post-bachelor's life in Columbia, Missouri. I've recently picked up cooking as a delicious hobby and to save money in this semi-faltering economy. Mostly I'm ju…
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ChristiRei

Cooking Level: Intermediate
Home Town: Columbia, Missouri, USA
Living In: Lee's Summit, Missouri, USA
About me: I'm a stay at home mother of two young girls that are terribly picky eaters! But, it runs in the family, my husband is as bad as they are! I love to cook from scratch as much as p…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.9 star rating.

Wild Mushroom Sauce

Reviewed on Jul. 23, 2008 by LizzieBearCooks
Would love to give 5, but as I didn't exactly follow the recipe that doesn't seem right. I didn't have time to prepare a demi glace, so I omitted that completely. I also used very finely diced onion instead of shallots as I always have lots of fresh onions and never any shallots. I also used chanterelle and shitake mushrooms only, because that is what I had. It was terrific!!! I spooned this over some fresh puff pastry and topped with shaved parmesean cheese and it was heavenly, not to mentioned looked very complex (which is so not true!). I plan to use this as a dinner party dish soon. Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.

Oven-Fried Pork Chops

Reviewed on Jul. 15, 2008 by LizzieBearCooks
This is a tasty and easy recipe. The only real change I made was to double-dip the chops - egg, then breading, then egg again, and breading again. It really helps it stick without having to try and do a really thick coat the first time. My husband actually commented "hm, these are good and I don't usually like pork chops" which was news to me! So I'm glad I cooked them this way. Will definitely make again. *I did have to cook mine longer, but my chops were very, very thick cut. They still turned out moist and tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.

Fried Rice with Cilantro

Reviewed on Jun. 22, 2008 by ChristaK
I was a little nervous about making this and it turned out fantastic! The boyfriend loved it and the cilantro was an interesting kick! I was most nervous about the fish sauce but it turned out fine. Must definitely add sesame oil and an egg to top it off!
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1 user found this review helpful

 
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