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sunny

Cooking Level: Expert

Living In: Fredonia, New York, USA
About me:
 I am very happily married have one son that is 12 I work part time as a cashier for K-2 school.

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Susan

Cooking Level: Intermediate
Home Town: Fredonia, New York, USA
About me: I,ve been around for a little bit,Ha. I,ve raised two boys and a husband!

Alex Prestia

Cooking Level: Intermediate
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Fredonia, New York, USA
About me: I'm a student at SUNY Fredonia, studying Sound Recording and ways to avoid living in a box when I graduate in May, lol. I'm a vegetarian who eats fish, sort of a health nut, and …
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aliceandtrixie

Cooking Level: Expert
Living In: Fredonia, New York, USA
About me: I am married and the father of 5. I was raised in a family where the men did most of the cooking so its a natural for me to do the cooking and grocery shopping for my family. I …
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Rosemary Braised Lamb Shanks

Reviewed on Nov. 28, 2008 by INTELLIBLONDE
This was absolutely divine. I didn't have any broth on hand, but beef/ chicken bouillon cubes worked totally fine. Served the lamb shank over 'Cheesy Polenta' (but opted to use Parmesan cheese in place of cheddar), and then spooned the vegetables/ sauce over top. One of those 'I can't wait for fall' meals that you will never grow tired of.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Mississippi Six

Reviewed on Nov. 28, 2008 by INTELLIBLONDE
I tried to pick out a super easy recipe that I could delegate to my husband to make for our Thanksgiving guests while I attended to dinner. This was definitely it! We opted to bake it in a dish for approx. 15 minutes at 350F, and served it with warm cubes of pumpernickel bread on the side. We will (I mean he will) definitely be doing this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.

Pumpernickel Rye Bread

Reviewed on Nov. 28, 2008 by INTELLIBLONDE
Loved this recipe. Just out of personal taste, I think I will opt to add a little bit more salt and a tbsp of sugar next time (I like mine a little sweeter), but no changes other than that. I mixed in the KitchenAid for about 10 minutes, formed into a ball, and allowed it to rise as a bread bowl. Baked at 350 for approx 40 minutes, and served with Mississippi Six dip. Big hit. Thanks for the recipe!
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