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KYNDKRISTEN

Cooking Level: Professional

Home Town: Baltimore, Maryland, USA
Living In: Anniston, Alabama, USA
About me:
 Restaurant owner before I was 21! The Dinner Bell is located in Lincoln, AL very close to the Talladega Superspeedway. BIG change from Baltimore, but had to take the opportunity while it presented itself!

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Bridget 

Cooking Level: Intermediate
Living In: Anniston, Alabama, USA
About me: I have been married for 5 yrs and I have a 3 yr old son. I like doing things outdoors and spending time with my family.
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Anniston4 

Cooking Level: Expert
Living In: Anniston, Alabama, USA
About me: Born in 1957 from Military parients in Augsburg Germany. My mother is first generation Italian from Treste Italy and I love to cook. I work in the Mens Tailored Department at Dil…
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NANCED35 

Cooking Level: Intermediate
Home Town: Anniston, Alabama, USA
Living In: Sharpsburg, Georgia, USA
About me: I am 45, with an 8 yr old daughter recently divorced and married to a really great guy who also loves to cook. I just wish I had the kind of kitchen to cook in!!!
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.

Bacon Baked Beans

Reviewed on Jun. 26, 2009 by NANCED35 
I left the apple off and I used Pork and Beans. My husband could not get enough of this recipe!!! And my family raved about them. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Creamy Potato Leek Soup II

Reviewed on May 6, 2009 by AbsintheMinded0 
Wow. Perfect. I have made this 4 times, and every time is wonderful. I do tweak it just a little to my taste, by reducing the bacon by 1/2. I don't want to overpower the taste of the fried leeks. So delicious! Oh, and be sure to rinse your leeks VERY well. I made the mistake of giving them a quick rinse and got sand all in my fried leeks. I had to rinse them and wash off all the bacon-y goodness. =[
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Jamie's Minestrone

Reviewed on May 6, 2009 by AbsintheMinded0 
I've made this about 3 times so far, each with a bit of tweaking. I find that I get the best flavor if I omit 2 cups of the tomato sauce and use 2 cups of V-8 juice instead. I also added a can of drain portabello mushrooms to the soup while it was simmering. I only had white wine on hand, so that's what i used. I also used 1lb of browned ground beef instead of pasta. My husband loved it. Anything that sticks to your ribs is a winner with him. Plus, most of these veggies I got out of my veggie garden! Perfect! I served this in bread bowls and got rave reviews. There was not one drop of soup left. 5 Stars!!
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