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	Featured Cook CHEFGURL Cooking Level: Professional Living In: Westerly, Rhode Island, USA
About me: I am a 24 year old chef. Happily married and always looking for something good to cook. My husband and i both have cooking degrees and enjoy cooking for each other and our friends and families. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Dettie

Cooking Level: Expert

Home Town: Quezon City, National Capital Region, Philippines

Living In: Westerly, Rhode Island, USA

About me: I am a Filipina married to an American. I have always loved to cook. I was my mother's little kitchen helper and learned a lot by watching her. I love all kinds of cuisine and I l…
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Laska

Cooking Level: Beginning

Living In: Westerly, Rhode Island, USA

About me: I joined because I liked the Brazilian recipes!

Liane G.

Cooking Level: Intermediate

Home Town: Pawcatuck, Connecticut, USA

Living In: Westerly, Rhode Island, USA

About me: I'm a full-time, stay-at-home homeschooling parent of two looking to get back into the workforce.

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Newest Reviews

Whole Wheat Blueberry Pancakes

Reviewed on Apr. 13, 2009 by Dettie

this was good - not to die for, but a good breakfast to start the day. i doubled the recipe and added 1 more egg. took the advice of others and added 1/4 cup more milk (2%). mashed 3 bananas and added it to the batter because i didn't have blueberries. also added about 1 tbsp. pure vanilla and an extra tbsp. of splenda.

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French Pastry Pie Crust

Reviewed on Nov. 25, 2008 by Dettie

I decided to make my own crust because I couldn't find any at the frozen section at our local store. I am so glad I made that decision because this is the best pie crust - together with grandma ople's apple pie recipe, this was a match made in heaven. I will always use this pie crust from now on.

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Grandma Ople's Apple Pie

Reviewed on Nov. 25, 2008 by Dettie

I used the french pastry pie recipe for this pie - I added 1/2 tsp. salt, 1 tsp. cinnamon and 1/2 tsp nutmeg to the sauce and had no problems with the color at all. The sauce, combined with the french pastry pie, is what makes this pie so good. Next time I make this, I will do what others did by combining half the sauce with the apples and pour the other half over the lattice top.

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