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Featured Cook

Judy Everitt

Cooking Level: Beginning

Living In: Corning, New York, USA
About me:
 I am 64 years old and try to stay active. I am a victim advocate for mothers against drunk driving as my son was killed by a drunk driver in 1993

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Photo by IZECREEMER

IZECREEMER 

Cooking Level: Expert
Living In: Corning, New York, USA
About me: Married . Have lived all over the world and met people who have taught me cooking in their cultures.

forgiven1 

Cooking Level: Expert
Home Town: Zion, Illinois, USA
Living In: Corning, New York, USA
About me: I was born at a very young age, it's been up and down since....mostly up and I'm in it for the long haul. I'm just glad this is the worst part of of my eternity and it's not so b…
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aliceweeb18 

Cooking Level: Beginning
Home Town: Corning, New York, USA
Living In: Tucson, Arizona, USA
About me: a big Alice Cooper fan,I baked professionally for 9+ yrs,mainly doughnuts pies and cakes,love to be with my friend Poison.like trying new food but not too exotic.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.

Fried Venison Backstrap

Reviewed on Feb. 25, 2009 by IZECREEMER 
Came out amazing. Nothing needed nothing said . . . . .wonderful
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.

Oven-Fried Catfish

Reviewed on Feb. 20, 2009 by IZECREEMER 
This made the best catfish in the world. We always get whole catfish from our store and I usually cook it whole. I cut it in half and made it according to the recipe. The only thing I did do was add a touch of cayenne pepper. I made homemade sauce with wasabi mayo, real mayo, dehydrated garlic (my own) and a pickle in the chopper. Nice change from what we usually do with the catfish. Hubby loved it, that is half the battle.
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.

Bread Machine Bagels

Reviewed on Feb. 19, 2009 by IZECREEMER 
I keep forgetting to rate these. The first couple of times I made these they tasted wonderful but my shape was way off. I decided to cut them like I would for a rolled out round cookie. Made a world of difference. I let them rise for around 30 minutes and used the dowel end of a wooden spoon to poke a hole direct into the center. I then twirled around the dowel. Perfect bagel shape. I also quit adding the eggwash. I went instead by the directions on Allrecipes and put what ever flavors I wanted after boiling on top. Came out perfect. My 3 year old granddaughter loves making up different flavors to make with her "Nonnie" She made apple cinnamon last week. These are a hit. Thanks
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5 users found this review helpful

 
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