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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA
Living In: Moscow, Idaho, USA
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Newest Cooks

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love2cook 

Cooking Level: Intermediate
Home Town: Moscow, Idaho, USA
Living In: Logan, Utah, USA
About me: I love to cook! I love experimenting and trying new recipes every single day! I am a wife to a loving husband and we enjoy living life to the fullest! We are always doing someth…
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Photo by Jamie Lee

Jamie Lee 

Cooking Level: Expert
Home Town: Moscow, Idaho, USA
Living In: Eugene, Oregon, USA
About me: I love to cook for the ones I care for. To me, nothing is better than knowing I am taking care of the ones closest to me.

kassib 

Cooking Level: Intermediate
Home Town: Boise, Idaho, USA
Living In: Moscow, Idaho, USA
About me: I'm a student at the University of Idaho studying International Relations. Apartment living and a tight budget make my favorite pastime, cooking, a bit of a challenge, but I still…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Grandma's Lemon Meringue Pie

Reviewed on Jul. 7, 2009 by Lynnessa 
This was the best Lemon Meringue Pie I have made yet. I followed the instructions exactly and doubled it for 2 pies. It was a perfect balance of sweet and tart, and firmed up beautifully. I tried it that evening while it was still room temperature and in the morning after chilling in the fridge. I MUCH preferred it after it was chilled/slightly more firm, and it was still good 2 days later! Thanks for a great recipe! NOTE: I brushed the unbaked pie shells with some of the egg white before I baked them. This protected the crust from getting soggy from the warm lemon filling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.

Cherry Cheesecake

Reviewed on Jul. 7, 2009 by Lynnessa 
This was excellent and incredibly easy! I followed exactly and chilled overnight. It was nice and firm, not too sweet, with a hint of lemon flavor. Perfect. NOTE: I used the Keebler "+2 servings" graham cracker premade crust and the filling fit much better and had enough room for the cherry pie filling. Thanks for a rediculously easy dessert!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.

Jamaican Jerked Chicken

Reviewed on Jun. 30, 2009 by mabcat 
This was awesome. I did use it on pork instead of chicken but I did read that Jamaican Jerk is traditionally made with goat or pork rather than chicken anyway. Upon grilling, it takes on a just lovely aroma. We topped it with the Hot Banana Salsa from the website. I liked it--it was fresh and healthy and aromatic. My husband added some hickory chips while grilling. I don't know how much of a difference that really makes. It was yummy.
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