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collin

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Provo, Utah, USA

About me:
I'm a student at BYU studying molecular biology. I've only got another year and a half before I finish my undergrad work and then it's off to about 5 more years of grad school. I work at a call center that is really boring but pays the bills, but my favorite work is in a cancer research lab. I think the bench work skills I have there have helped to augment my desire and abilities in the kitchen. I picked up cooking when I was serving a mission for the Latter Day Saint church. I lived in Spain for 2 years where they don’t have a lot of pre-made food like the states. After buying a few pasta packets that had dismal tastes, I realized that I could easily make something similar but use fresh ingredients and it would taste a lot better. I also picked up a lot of Spanish recipes from the old Spanish women that I still love. I plan to take a cooking class in school this next fall. I hear it’s a great place for guys because the food is good and the girls in the class are really cute.

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Tawny

Cooking Level: Beginning

Home Town: Sandy, Utah, USA

Living In: Provo, Utah, USA

Amy

Cooking Level: Intermediate

Home Town: Longwood, Florida, USA

Living In: Provo, Utah, USA

About me: family. friends. food. fun.

Jenny J.

Cooking Level: Intermediate

Home Town: Fillmore, Utah, USA

Living In: Provo, Utah, USA

About me: I didn't grow up with a mom that loved to cook- we ate a lot of hamburger helper and tuna casserole! But I had a grandmother that was an awesome baker and breadmaker and she insp…
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Newest Reviews

Pizza Pasta

Reviewed on Nov. 30, 2009 by abartz

I was looking for a quick & easy recipe using ground beef. This was perfect!! I love that it only has six ingredients and was still very tasty. I substituted bowtie pasta for rotini (I used about 12 oz.) and onion powder instead of onion (hubby hates onion bits). We both loved it! It was also very filling, and we have a ton of leftovers so I don't have to cook tomorrow night :). Will definitely make again!

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Apple Streusel Cobbler

Reviewed on Nov. 20, 2009 by EverRed

I made this recipe for my daughters birthday - - and it was a HIT!..."Ooohh's & Aaaahhh's" Everyone raved over this recipe. I used my own homemade apple pie filling (32oz bottle instead of the 21oz can) so it gave more body to the recipe. I doubled the recipe (but not the sweetened condense milk) I served it with vanilla ice cream since it is very sweet, next time will drop the brown sugar to half. Trust me, it won't hurt the flavor or recipe at all! This is a KEEPER recipe! Thank you!

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Mom's Country Gravy

Reviewed on Oct. 30, 2009 by EverRed

I dropped the pepper by half. My family still commented on the "peppery" taste. As suggested by other reviews, I used 1/4 Cup Butter, 2 TBSP. Bacon Drippings (for the flavor) and 2 TBSP. Oil. Recipe turned out FABULOUS! THANK YOU!

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