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Tell us … who are you in the kitchen?

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Featured Cook

cookingistherapy

Cooking Level: Expert

Home Town: Bakersfield, California, USA
Living In: Cornelius, Oregon, USA
About me:
 I love to cook--and cooking is truly relaxing and is my "therapy". I was a home economics major in college and have taught cooking for 30 years. My greatest cooking influence is my Mom (who is now 91) and other home cooks. My favorite cooking experiences have been in cooking with my family, grandkids and people in my cooking classes. I love to cook for others and have dinner parties. I recently complied all my recipes on the computer and generated my own cookbook. I love to be able to take "goodies" to all the neighbors on a regular basis. Trying new recipes is fun and keeps cooking interesting and fun. This web-site is great for trying out new things.

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SKernahan

Cooking Level: Intermediate
Home Town: Bakersfield, California, USA
Living In: Hendersonville, Tennessee, USA
About me: I didn't really start to cook until five years ago when I got married. My husband is a vegetarian and I am a carnivore so dinner time can be tres tricky!

MariaF

Cooking Level: Intermediate
Home Town: Bakersfield, California, USA
Living In: Groton, Connecticut, USA
About me: I started to seriously try cooking 2 years ago after I got married. I'd been single, and had such a demanding job, that I never had time for proper cooking. Now I have 3 girls wh…
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ChaCha Love

Home Town: Bakersfield, California, USA
About me: Well im 17, i live in Bakersfield. I have chosen to live a healthier lifestyle, and to accomplish my goal, i have began to cook my own food more often.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.

Shrimp and Crab Bisque

Reviewed on Apr. 23, 2008 by MariaF
I love this recipe. I haven't personally made it, which is why I love it more. My husband is the one that cooks it, and I have to say...his cooking isn't always the best, but he has made this recipe his own. He changes it a bit, doesn't add all of the half and half, and turns it into sauce. He then pours it on top of Linguine noodles, and makes it an awesome pasta dish. I absolutely love it!!!
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.

Italian Style Pork Chops

Reviewed on Apr. 19, 2008 by AnitaMarie
I eyeball a lot of ingredients when cooking and this recipe was no exception. I had a package of 6 pretty thin boneless pork chops and decided that 3 cups of saltines and two cups of cheese was way too much! I crushed up one package of crackers and used about a half cup of parmesan cheese. This still ended up to be too much but not by much. I'm always trying to reduce the fat and calories in my meals so I used a half cup of margarine instead of one of butter. I also found that after dipping the chops and coating them in the cracker mixture, that pushing the mix into the chops really helped to make it stick well. I have a gas stove that I'm still learning about (we just moved in) and it took 19 minutes at 400 degrees for them to cook through. I flipped them at ten minutes (as per another reviewer) and they were moist and very flavorful--not dry at all! My husband and I were very happy...Superb!
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Chicken Wild Rice Soup I

Reviewed on Apr. 7, 2008 by Sheila
This is the best! Supper good. There would be no problem using 1/3 less butter and substituting milk for the 1/2 & 1/2 it is rich and thick and yum. I have 2 in my family who don't like mushrooms they both has 2 big bowls. Try it with sour dough bread.
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2 users found this review helpful


 
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