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Featured Cook Marcia Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Conway, South Carolina, USA
About me: I'm a singer, strictly classical, a retired English teacher. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

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ebrooke

Cooking Level: Intermediate

Home Town: Conway, South Carolina, USA

Living In: Seattle, Washington, USA

About me: Living in Seattle, with two dogs and a sweet man. We enjoy cooking together and plan 80% of our meals with All Recipes contributions.

hotmealsquick

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

Living In: Edgewood, Maryland, USA

Dee's

Cooking Level: Expert

Living In: Conway, South Carolina, USA

About me: mom of four and grandma soon to be five grandbabies

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Newest Reviews

Oh man, these are fantastic. Trust the recipe my cooking friends. A word of advice, follow the recipe and you will get moist, chocolatey perfection. I've been getting rave reviews from family and co-workers. They can't believe there are no eggs and that there's zucchini in these puppies. I used a giant zucchini from our garden, which made exactly 4 cups (shredded). I'm going to shred more zucchini as it comes in to freeze so that I can make these in the winter. Yum. These make me happy.

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Mushroom Orzo

Reviewed on Jun. 15, 2009 by ebrooke

Terrific recipe. We made it straight from Barbarclay's recipe the first night and it was so good we made it again as a side dish for the next night. Sub'd in regular onion, added 1 cup of chicken broth, and we didn't have white wine so we used 1/4 cup sherry and mixed water in for the 1/2 cup white wine. it was even better this time. I've added this recipe to our standard line-up. Well done!

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Tarragon Lover's Scallops

Reviewed on Jun. 2, 2009 by ebrooke

Fantastic flavor, the recipe was easy to make and the results were delicious. As another user suggested, we didn't wipe the pan in order to keep the brown butter/olive oil taste. We served it with saffron risotto. I highly recommend this recipe for dinner parties or a weeknight dinner, the prep and cooking time was fast (15 minutes start to finish).

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