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KATTLAC

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA
Living In: Sarasota, Florida, USA
About me:
 With 5 kids,and a Betty Crocker cookbook I learned a lot of basic methods and recipies.Julia Child brought another level.Of course my mother was my first teacher,and was the best.Now with 9 grandchildren the tradition of good food goes on

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Hayden

Cooking Level: Beginning
Living In: Greenwich, Connecticut, USA
About me: My name is Hayden, and I'm vegetarian, so I don't normally cook foods w/ meat.
Photo by KYLEM

KYLEM

Cooking Level: Intermediate
Home Town: Greenwich, Connecticut, USA
Living In: Putnam, Connecticut, USA
About me: You can see I don't have much time for cooking with all the work around the farm and a full time job so when I do cook, I love to try new recipes.

GM

Cooking Level: Expert
Home Town: Greenwich, Connecticut, USA
Living In: West Hollywood, California, USA
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

Jerky Lover's Jerky - Sweet, Hot and Spicy!

Reviewed on May 27, 2008 by KYLEM
We raise beef cattle so I'm always looking for the "better" jerky recipe. Have tried many and this is probably the best. Marinated short cut rump and london broil steaks (about 5 lbs. total) in a double batch of the exact recipe and had enough left over for another 5 pounds of meat. Think I'm done looking for jerky recipes! Thanks!
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Lamb Chops with Balsamic Reduction

Reviewed on Mar. 20, 2008 by KYLEM
OMG!!! This is the best meal I've ever made!!! The sauce cooked down is unbelievible!!!! Going to cook a 11 lb. leg of lamb for Easter and make the sauce from the roasted pan drippings the same way. These chops are better than sex!!!
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4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.

Drunk Deer Chili

Reviewed on Mar. 9, 2008 by KYLEM
One the the best chili recipes I've made...Used 3 lbs. of vension trimmed from 2 legs. Didn't have any jalapeno peppers so I used red pepper flakes. Had only my own canned tomatoes so used 1 qt. w/ juice. After 1 can of beer and the JD, I skipped the water as it seemed very liquidy. Also, since I cooked everything in a dutch oven, I put it in the oven at 425 for 1 1/2 hrs. This cooked the liquid down nicely.There was a special "twang" that stood out. Maybe the JD? Whatever it was, it made this recipe special. Will make this again!
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2 users found this review helpful

 
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