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RANDEEBEE22

Cooking Level: Expert

Home Town: Paducah, Kentucky, USA
Living In: Billings, Montana, USA
About me:
 My name is Randee and I'm 16 years old. I recently graduated high school and I plan on going to college this year. I started cooking with my mother when I was about 8. I have a real passion for cooking and baking. I know a lot of people think of it as work, but it's more of a hobby for me:)

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Newest Cooks

Photo by Jan H.

Jan H. 

Cooking Level: Intermediate
Home Town: Plentywood, Montana, USA
Living In: Billings, Montana, USA
About me: I am an outgoing person with a flair for hospitality; I love to cook and bake for family and friends and either go to THEM potluck style, or have company for dinner and entertainm…
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Photo by Fishngriz

Fishngriz 

Cooking Level: Expert
Home Town: Billings, Montana, USA
Living In: Great Falls, Montana, USA
About me: I'm a father of three beautiful young women and go interested in cooking as a effort to help out around the house.

ibteesa 

Cooking Level: Intermediate
Home Town: Billings, Montana, USA
About me: domestic engineer with 15 years experience. two boys and one hubby
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.

Mango Chicken Curry

Reviewed on Jun. 29, 2009 by Mark 
I substituted the tomato paste with red curry paste. The more curry the better :) And I substituted the fresh mango with mango chutney. I also added a little chicken stock to make the sauce more liquid. YUM
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.

Enchilada Casserole II

Reviewed on Jun. 4, 2009 by Sherrie4222 
I made this night before last. It was good, but I feel that the amount of cumin should be 2 tsp and the chill powder should be 1 tsp. I found it tasted more like chill rather than Mexican. We will have this dish again, as my Husband devoured it, but I will reverse the two seasonings. Thank you so much, for a new dinner recipe. Anything new is wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.

Tanya's Louisiana Southern Fried Chicken

Reviewed on May 25, 2009 by Sherrie4222 
I have made my chicken close to this way for years!!! I just love it. The differences is I add the seasoning to the flour in a plastic bag, I use just buttermilk to dip in ( I HATE EGGY stuff) and I lowered the heat and use olive oil. REAL Southern fried chicken is fried in lard, but to take away from the fat I use the olive oil. I also add a cube of butter in the oil before I add the chicken, Yum. Thanks for the recipe!
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