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MattyGit

Cooking Level: Expert

Home Town: Fair Lawn, New Jersey, USA
Living In: Miami, Florida, USA
About me:
 40 years old . Retired university professor. Professional Actor. and Entreprenuer

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carmella 

Cooking Level: Intermediate
Home Town: Brooklyn, New York, USA
Living In: Fair Lawn, New Jersey, USA
About me: Mom of two grown boys, and proud grandma of my first grandchild Gianna. Worked on Wall Street for 22 years, now work locally for a brokerage firm My husband and I are married 28 y…
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Bill 

Cooking Level: Expert
Living In: Fair Lawn, New Jersey, USA
About me: I am a professional Musician, who works in the marketing field. I enjoy teaching Marching Band, and Drum and Bugle Corps, but my secret passion is really cooking. I love cooking f…
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Photo by MattyGit

MattyGit 

Cooking Level: Expert
Home Town: Fair Lawn, New Jersey, USA
Living In: Miami, Florida, USA
About me: 40 years old . Retired university professor. Professional Actor. and Entreprenuer
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Bagels II

Reviewed on Dec. 23, 2007 by SuperRebbetzin 
I've never made bagels before so I wasn't sure what to expect. These came out exactly the way a bagel should taste - texture and all. I added a bit more salt to the recipe, put about a tsp of baking soda into the boiling water along with honey instead of sugar. I also baked the bagels on a stone. Excellent!
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.

Tomato and Garlic Pasta

Reviewed on Sep. 4, 2007 by SuperRebbetzin 
I just made this and had to rate it right away. This is fantastic! I didn't have any parm on hand so i omitted it. i was concerned that w/o the cheese it would be lacking in flavor, but it is not at all. I was looking for a recipe to duplicate something that i had at a restaurant and this matches it exactly. (of course at the restaurant it cost $18 rather than the $3 to make it myself!)
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9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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Phyllo Turnovers with Shrimp and Ricotta Filling

Reviewed on Aug. 9, 2007 by MattyGit 
The recipe should note that the shrimp should be chopped (approx. 1cm x 1cm.
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44 users found this review helpful

 
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