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resdiningchef

Cooking Level: Professional

Home Town: Armagh, Pennsylvania, USA
Living In: Baton Rouge, Louisiana, USA
About me:
 Mike is a culinary grad from PA Culinary institute then studied at Le Cordon Bleu, Paris France. Cooking proffessionally since I turned 15, that's 18 years! I have enjoyed the opportunity to learn several cuisines including Italian, Greek, Japanese, French, Cajun, BBQ, Chinese, and more.

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Newest Cooks

Photo by That's a Pervert

That's a Pervert 

Cooking Level: Professional
Home Town: Huntsville, Alabama, USA
Living In: Baton Rouge, Louisiana, USA
About me: We wear thigh-high boots. Them boots are dirrrty

polecatt 

Cooking Level: Intermediate
Home Town: Baton Rouge, Louisiana, USA
Living In: Houston, Texas, USA
About me: I was born in south central Louisiana and lived there most of my life. We owned a camp down on the bayou where i spent many of weekends and summer vacations. I believed being ex…
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Commish23 

Cooking Level: Intermediate
Home Town: Dublin, California, USA
Living In: Baton Rouge, Louisiana, USA
About me: I have lived in south Louisiana for about 30-years. I have lived around the country and Europe, but the best eating is right here in Louisiana!
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.

Whole Wheat Banana Strawberry Loaf

Reviewed on jul. 6, 2009 by Baton Rouge Mom 
This recipe is wonderful!! My husband is hard to please and keeps raving about it. I made it late last night and we had it for breakfast this morning. I made it EXACTLY according to the recipe and wouldn't change a thing. My loaf pan must have been smaller than the one others used because some of the batter boiled over and I had to slip a metal pan under my glass loaf pan to catch it. I cooked it for the full time and it was brown on the top but it was a delicious crust that tasted buttery even though there was no butter in the recipe. I usually have to cook recipes about 20 minutes longer than the recipes called for though so maybe this one was just right for my oven. I've had the same issue with the last 3 ovens I've owned, so maybe it's our climate. Anyway, I would recommend not changing a thing but make sure your loaf pan isn't more than 2/3 full to avoid any spilling over. THIS WAS DELICIOUS!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

Chocolate Mousse

Reviewed on jun. 30, 2009 by Baton Rouge Mom 
My sister had her wisdom teeth removed Friday so I found this recipe while looking for something soft to make her to eat in addition to the mashed potatoes I had made. This was a HIT! She loved it and asked me for the recipe so she could send her husband to the store to buy the ingredients to make it again. I tasted it also and it was great! So simple too! One tip - double or triple the recipe. 1 recipe makes 2 small servings. 2 recipes makes 2 large servings. When I make it for my family of 4, I'll probably triple the recipe to give everyone enough to have 1 serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Photo by LOVAHSWOMAN

Fresh Pineapple Upside Down Cake

Reviewed on jun. 23, 2009 by LOVAHSWOMAN 
Very good, simple recipe. I used the fresh pineapple blended very well instead of pineapple juice. Very tasty overall!
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