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QTDIVERGIRL

Cooking Level: Expert

Living In: Flemington, New Jersey, USA
About me:
 I love to cook and entertain - I think I was a caterer/baker in a former life

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Photo by Kelly O.

Kelly O. 

Cooking Level: Intermediate
Living In: Flemington, New Jersey, USA
About me: I am a single mother of a 15 year old son. I have a couple of jobs and run a non-profit on a volunteer basis.

rachelmarie 

Cooking Level: Intermediate
Home Town: Hillsborough, New Jersey, USA
Living In: Flemington, New Jersey, USA
About me: Well, I'm a mom of 2 and I love to bake and cook. When I'm not doing that, you can usually find me working off all the calories at the gym. I usually like to cook/bake more than I…
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Photo by QTDIVERGIRL

QTDIVERGIRL 

Cooking Level: Expert
Living In: Flemington, New Jersey, USA
About me: I love to cook and entertain - I think I was a caterer/baker in a former life
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.

Artichoke Chicken

Reviewed on Jan. 16, 2009 by Kelly O. 
This was absolutely delicious,very juicy, very flavorful. I only had 1/4 cup of mayonaise left, so I used light blue cheese dressing to round it out. I used frozen artichokes and grated cheese and added a splash of lemon juice and a dash of garlic powder. I will make this again, it is a delicous but quick and easy entree for a busy night. I would recommend serving with a green salad and warm rolls for mopping up every drop of the delicious sauce. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.

Cabbage Patch Stew

Reviewed on Jan. 5, 2009 by Kelly O. 
OMG I can't believe I found this recipe here! This was a favorite that my grandmother used to make for us whenever we came to visit. She always topped it off with Bisquick dumplings when she made it, which was our favorite part for sopping up the sauce. I can't wait to make this for my son one day soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.

Roast Chicken with Rosemary

Reviewed on Dec. 25, 2008 by Kelly O. 
I made this recipe with the modifications suggested by other reviewers, namely adding lemon to onion and rosemary inside the chicken, rubbing the outside with oil, rosemary and lemon zest, and filling the pan with carrots, parsnips, and onions and pouring a couple of cups of chicken stock over it all and basting frequently. I also cooked the bird breast-side down. This was by far the best chicken I've ever eaten, the meat was very moist and flavorful and the aroma in the house while it was cooking was mouthwatering. I highly recommend this recipe!
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11 users found this review helpful

 
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