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The latest recipes, reviews, and food photos from Madisonville, Kentucky home cooks.

Madisonville, Kentucky

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Featured Cook Cinda Cooking Level: Beginning Home Town: Evansville, Indiana, USA Living In: Madisonville, Kentucky, USA
About me: I am 20 years old, I am married and have a 1 year old. My husband isn't home for dinner much and I'm hardly home for lunch, and we both want to sleep through breakfast so I don't get much of a chance to cook. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Keisha

Cooking Level: Expert

Home Town: Madisonville, Kentucky, USA

About me: I am married to a wonderful man and a mother of one daughter. I love to cook and entertain. Cooking is a passion and a stress reliever. I have owned my own resturant in the past, …
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Cinda

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Madisonville, Kentucky, USA

About me: I am 20 years old, I am married and have a 1 year old. My husband isn't home for dinner much and I'm hardly home for lunch, and we both want to sleep through breakfast so I don't …
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Kathi Corl Browne

Cooking Level: Intermediate

Home Town: Madisonville, Kentucky, USA

About me: I didn't used to think I was a good cook until I discovered that my over-sensative nose made for a great cooking weapon in identifying ingredients in a recipe.

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Newest Reviews

Slow Cooker Chicken and Dumplings

Reviewed on Feb. 14, 2008 by Kathi Corl Browne

I can't believe how good this is for such an easy recipe. I took the recommendations of others (especially Krista): I replaced water with chicken broth. I seasoned with cumin, poultry seasoning, seasoned salt and pepper. I used both cream of chicken and cream of celery and put in celery tops. About 2 hrs into it, I realized my crockpot had died. I transferred it to a roasting pot and cooked uncovered at 350. Had to stir the dumplings to avoid browning.

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Chicken Pot Pie IX

Reviewed on Nov. 15, 2007 by Kathi Corl Browne

This simple recipe was so delicious. I made one change to this recipe, though, to serve it to company. Instead of baking it in a pie shell, I left the chicken and sauce simmering on the stove together while I baked 3" x 3" puff pastry sheets (by Pepperidge Farm) per instructions. Then I opened the golden brown sheets like a treasure box and spooned the chicken mixture over it and topped it with the top of the pastry. Oh my! It was a beautiful combination.

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