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mhoy1

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA
Living In: Knoxville, Tennessee, USA
About me:
 Just getting started but i already feel comfertable in the kitchen. Just doing this for fun and lookin for some amazing recipes.

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Newest Cooks

Photo by Cathy Shoenhair

Cathy Shoenhair 

Cooking Level: Expert
Home Town: Rockville, Maryland, USA
Living In: Scottsdale, Arizona, USA
About me: I am the mother of 6 who are now mostly teenagers. Dinner time is very important in our home and guests are always welcome.
Photo by HHChang

HHChang 

Cooking Level: Intermediate
Home Town: Rockville, Maryland, USA
Living In: Silver Spring, Maryland, USA
About me: Vegetarian in 2001 - Meat-eater in 2005 - Vegan in 2009
Photo by jessy435

jessy435 

Cooking Level: Expert
Home Town: Rockville, Maryland, USA
Living In: Boulder, Colorado, USA
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.

Carrot Burgers

Reviewed on Jun. 17, 2009 by chibi chef 
Yum! I made the "kid-friendly" modifications for my hubby: used onion powder and celery seed instead of fresh onions and celery. I also chopped the carrots into tiny pieces instead of dicing. I topped it with muenster cheese and ketchup, and served it on a whole wheat bun. I wasn't too hungry so I just prepared a burger for him. But while I was waiting for him to come down for dinner, I ended up eating half of his burger because it was so good. My meat loving husband finished the other half and I had to make another whole one for him. This was the first veggie burger my picky husband has ever ate, and he said he would eat it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Easy Arugula Salad

Reviewed on Jun. 16, 2009 by SQUEAKYCHU 
Excellent recipe. It's easy to make and tasty to eat. Here's what I did. I toasted the pine nuts before using them. I had no cherry tomatoes so I cut two roma tomatoes into pieces the size of a cherry. I added 1/4 of a red onion, thinly sliced. I increased the amount of Parmesan cheese to 1/2 cup. I used 1 tsp salt and 1/4 tsp black pepper in the dressing. I tossed the salad ingredients gently first. Then I whisked together the dressing ingredients. Finally, I added the dressing to the salad and tossed everything gently but thoroughly. My husband and I loved the result.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

Strawberry Rhubarb Coffee Cake

Reviewed on May 19, 2009 by SQUEAKYCHU 
This is the best rhubarb recipe I've ever made. It's amazing!! The rhubarb/strawberry mixture is sweet and tasty. The top is crunchy. The only change I made to the recipe is that I used fresh, sliced strawberries (1 pint) instead of frozen ones. I added just a smidgen of water to the pot when I started cooking the strawberries and rhubarb so they wouldn't burn. I also had to bake it for 55 minutes instead of 45.
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