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drummergrl4u

Cooking Level: Intermediate

Living In: Azusa, California, USA
About me:
 Im 22 years old, I learned most of my cooking skills from my dad seeing as he is the cook in the family. Im pretty good at cooking, but i'd like to get better and refine my techniques, i guess.

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Newest Cooks

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Deb 

Cooking Level: Intermediate
Home Town: Azusa, California, USA
Living In: Cambria, California, USA
About me: Been there, done that, don't remember most of it.
Photo by RABBITTZOSO

RABBITTZOSO 

Cooking Level: Expert
Home Town: Azusa, California, USA
Living In: North Port, Florida, USA
About me: I am lucky enough to have two very diverse families. My So. California family and SW Florida family. I was raised by a stay at home mom who cooked for a very hungry family of seve…
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Dee 

Cooking Level: Intermediate
Home Town: Azusa, California, USA
Living In: Fontana, California, USA
About me: My husband and I live in Fontana, no kids. My brother resides with us. More on that to follow. I'm struggling in the mortgage/real estate business. Maybe, someday, I'll try …
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Newest Reviews

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

Pan Fried Whole Trout

Reviewed on Jul. 7, 2009 by Deb 
I read some reviews noting the smoking of the oil in a very hot pan, this is probably because olive oil, as called for in the recipe, has a low smoking point. Using grapeseed oil can prevent this problem. It also has a very neutral flavor, and is as high in antioxidants as olive oil.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.75 star rating.

Best Spaghetti Sauce in the World

Reviewed on Jun. 17, 2009 by Deb 
This recipe was a train wreck for me, perhaps because I did not use fresh tomatoes? I had home-made linguine I had to use(I could manage the pasta but not the sauce, go figure) and ended up putting the fresh basil over the warm pasta with olive oil and parm. That was brilliant. Except for the tomatoes, I followed the recipe to a T. I am not sure what went wrong, but it was inedible. Since I am in the minority, I must assume it was my error, however, I really think the vermouth and tomato are a bad match. Perhaps a sweeter vermouth vs. extra dry (which I used)?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed on Dec. 14, 2008 by Lorraine 
THIS RECIPE IS GREAT!!! While reading the reviews we skipped on the flour also. And my husband forgot to pick up the garlic cloves so we used minced garlic...worked out just as great. The taste is phenominal!!!! Even my 2 year old daughter ate the whole thing... We also used portabello mushrooms and although the sauce was minimal...next time we will double the sauce mix. This is one the whole family will LOVE!!!
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