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	Featured Cook Wallo Cooking Level: Expert Home Town: Pleasanton, California, USA Living In: Tracy, California, USA
About me: Battalion Chief in a fire department. Must be able to cook well enough to please some very discriminating eaters! My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

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Sandy

Cooking Level: Beginning

Home Town: Haverhill, Massachusetts, USA

Living In: Pleasanton, California, USA

About me: I'm a new stay at home mom. I worked full-time until Feb. 09 and we decided that we would try for me to stay home for my 3rd grader. I wasn't the main cook in our house and actu…
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Mommychef

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Livermore, California, USA

About me: I'm 18 years old. I'm currently 6 months pregnant with our first child, Riley Benjamin. My husband and I live in Livermore CA and are loving and living life right now.

momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

About me: I'm a stay-at-home-mom of two wonderful boys. I *LOVE* to cook and bake, as I find it to be a great stress reliever and creative outlet (as long as the little one isn't screaming…
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Ginger Crinkles

Reviewed on Nov. 27, 2009 by momma_s

Delish! My new ginger cookie! I replaced the white sugar with 3/4 cup brown sugar, and added 1/4 tsp white pepper (black works too) for more kick. IMO, to make these a true "ginger" cookie it needs more than 1 tsp dry ginger, so next time I'll grate some fresh ginger too. 15 minutes would've burnt these. I think 10-11 minutes is a more appropriate cooking time.

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Mushroom Rice

Reviewed on Nov. 12, 2009 by momma_s

My switcheroos: I used Crimini shrooms cut chunky so they wouldn't cook down to nothing, added the garlic at the end of sauteing to prevent browning, used regular onion instead of green onion, and only partially sauteed the onion/shroom mix since they would continue to cook in the broth. I followed Nixichick's advice about soaking my brown rice prior to cooking, but I still used chicken broth. This was a nice change from plain rice, and went well with the Grilled Fish Steaks we had. Will move to the Keeper file.

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Steak and Bacon Tournedos

Reviewed on Nov. 3, 2009 by momma_s

This was a nice way to dress up flank steak, and is a good basic recipe for "fine-tuning" to meet your personal tastes. My changes: I didn't have tenderizer, so I decided to marinade for 1.5 hours in 1Tbs red wine vinegar, 1/4 cup canola oil, and 4 big cloves chopped garlic. In addition to the bacon, I added shredded parmesan and thick-sliced mushrooms. I used regular salt instead of seasoned salt, and no garlic powder. I also soaked the toothpicks to prevent burning. Next time I'm going to add either cooked rice or barley, and roasted red peppers.

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