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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA
Living In: Seattle, Washington, USA
About me:
 A long time Allrecipes user and more recent Allrecipes employee, I am thrilled to be a part of this site. If I had my way I would grow, pick, cook, and preserve all my own food... that is, of course, if there were an extra 24 hours in each day!

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kjac

Cooking Level: Expert
Home Town: Chehalis, Washington, USA
About me: I am a happily married mother of four, grand mother of five. I am a step-mom who is not perfect but feels that i have done it well (so do others). Cooking is what has always helpe…
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alizaruby

Cooking Level: Intermediate
Home Town: Chehalis, Washington, USA
Living In: Munich, Bayern, Germany
About me: I am 19 years old and am currently looking at enrolling in a culinary arts school either in San Diego or Hawaii. (the sunniest places...lol) I love baking and cooking, but baking …
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Jules

Cooking Level: Beginning
Home Town: Chehalis, Washington, USA
Living In: Tyler, Texas, USA
About me: I'm 24 and have been married for 3 years. I am trying to be a better wife and learn how to cook things besides spaghetti, burgers, and tacos! My husband is a sweetheart and even t…
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Newest Reviews

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

Potato Taco Lasagna

Reviewed on Feb. 28, 2008 by ChristinaW
This was really comfort food at its best! I made this veggie-friendly by using mock ground beef, and noone could even tell! I also added frozen corn into the spinach/meat mixture, which was great. Save a little sour cream for on top and sprinkle with cilantro for extra flavor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.

Delicious Chickpea Curry

Reviewed on Feb. 26, 2008 by ChristinaW
Really wonderful and beautiful curry. The yam, pear, and raisins make it so unique. Served over brown basmatti rice with Naan on the side makes for a PERFECT and healthy meal!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Irish Pumpkin Potage

Reviewed on Dec. 13, 2007 by ChristinaW
This was lovely! I loved the spiciness of the cayenne with the pumpkin and nutmeg. I did make this recipe vegan by substituting vegetable stock for chicken broth and soy milk for the milk. I found I also only had to use 2 cups soy milk instead of the 4 1/2 cups of milk the recipe called for. I followed another reviewers suggestion and pre-cooked the pumpkin. Worked like a charm. I will definitely make this again!
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2 users found this review helpful


 
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