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Rowan B.

Cooking Level: Beginning

Home Town: Albuquerque, New Mexico, USA
Living In: Livermore, California, USA
About me:
 I am a 14 year old vegetarian who wants to find tofu recipes that even the pickiest in my family can appreciate.

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Momma Lou

Cooking Level: Expert
Home Town: Santa Cruz, California, USA
Living In: Livermore, California, USA
About me: I have been in the kitchen baking and cooking with my mom since I was 3 years old and a passion for cooking, food, wine, and friends runs deep in my family. I am a new mom to a li…
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CHEFERICH

Cooking Level: Expert
Home Town: Livermore, California, USA
Living In: Aurora, Colorado, USA
About me: Cooking is a passion of mine, I have been cooking for years and collecting recipes and cookbooks for just about as long. I like meeting new people and sharing recipes and such.

tracy

Cooking Level: Beginning
Home Town: Livermore, California, USA
Living In: Manteca, California, USA
About me: I AM A STAY AT HOME MOM. MY HUSBAND IS ACTUALLY A PROFESIONAL CHIEF HE IS CURRENTLY WORKING IN AN UP SCALE RESTURANT SO NOW I AM LEARNING HOW TO COOK ON A REGULAR BASIS NORMALYY …
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 3 star rating.

Potlatch Fall Harvest Soup

Reviewed on Nov. 10, 2008 by 3daisys
This is a very nice recipe that is exactly as described. It's a great base recipe that can be altered to what ever you may be craving....or what ever you find in your food supply on hand.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.

Baked Scallops

Reviewed on Nov. 2, 2008 by MSROOTZ
My family really enjoyed this. I had no problems with sogginess as other reviewers claimed, I also didn't think it had too much garlic. The amount of garlic could be personal preference, so perhaps adjust accordingly. I did think there was too much topping, though, so next time, I will cut back on tht. For past reviewers and future reviewers, to prevent sogginess, try blotting the scallops very dry before preparing them. I've always had a problem with scallops turning out too watery, but this time, I drained them and then blotted them dry. I had no problems with sogginess.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Poulet a la Saucisse

Reviewed on Nov. 1, 2008 by MSROOTZ
Fantastic! I forgot to put the parmesan cheese in the filling too, so I can imagine it's even better with it. A little trick I learned when you are filling a chicken breast is to butterfly the chicken breast first and then pound it to flatten, you end up with a much bigger piece of meat to work with. On the edges, pound it very thin, because when you are rolling and folding the edges in, the edges get very thick.
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