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Featured Cook

Tiffany

Cooking Level: Intermediate

Home Town: Lynnfield, Massachusetts, USA
Living In: Dover, New Hampshire, USA
About me:
 When I got married, I quickly learned that I have no idea how to cook. Thankfully, my husband is a wonderful cook, but I realize that he can't do all the cooking, so I'd better learn!

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guardian sandy

Cooking Level: Intermediate
Living In: Vero Beach, Florida, USA
About me: Born in New England, lived much of my life in California, retired in Florida. Raised 4 children and received a law degree. Had a very, busy, hectic life and now (can't believe I…
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Ashok

About me: i have been really missing a great cook and good friend of mine from US named Sarah perez. we suddenly lost contact and i found her here at all reciepies .com i dont know how i co…
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foodsavvyRD

Cooking Level: Expert
Home Town: Rapid City, South Dakota, USA
About me: I am a Registered Dietitian and Nutrition Coordinator in New England. I LOVE to cook healthy cuisine.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Taco Pasta Salad

Reviewed on May 12, 2008 by Sarah Perez
This was absolutely delicious! I used green onions (scallions) instead of regular, and I also used a combination of green, red, and yellow bell pepper for color. I served this with sour cream and salsa on the side. Everyone raved about it! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Spinach and Tortellini Salad

Reviewed on May 12, 2008 by Sarah Perez
This is a TEN star recipe! I quadrupled it to feed a crowd, and everyone loved it. I added chopped red onion for flavor and texture. I also placed a bowl of crumbled feta cheese (YUM) next to the salad so that anyone who wanted could sprinkle it over their salad. That gave it an extra special touch and a great boost to the flavor. I will be making this over and over again...Thanks so much for the recipe!
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.07 star rating.

Oven Fried Chicken II

Reviewed on May 2, 2008 by Sarah Perez
This was just ok for us. The taste was good, but I definitely think it would have been better on boneless/skinless thighs, or even boneless breasts. I soaked the thighs for a few hours before coating and baking in a brine mixture of water, salt, and sugar. It really helps to give the meat some flavor on the inside, and not just the outside. I might try this again with boneless/skinless chicken. Thanks for the idea!
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