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mishieH

Cooking Level: Intermediate

Home Town: Redwood City, California, USA
About me:
 I am 24 years old and was married about a year and a half ago. I already sort of knew how to cook, but when my fiance and I moved in together I had to learn more than the basics.

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Sarah Agrella

Cooking Level: Professional
About me: I am a mother of one, who works part time as a personal chef. I love exploring different ethnic cuisine as well as regional American dishes. As a personal chef I try to put a heal…
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JULES2JEWELS

Cooking Level: Expert
Home Town: Atlanta, Georgia, USA
About me: I grew up in the South with 3 amazing women as my teachers. Both my Grandmothers and my Mom taught me to cook mostly Southern cuisine. My Grandparents had a huge garden and I gr…
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Jenny

Cooking Level: Expert
Home Town: Sacramento, California, USA
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.

The Best Meatballs

Reviewed on Oct. 26, 2008 by JULES2JEWELS
I could not find ground veal. So, I substituted ground lamb instead. I used milk instead of water for moisture. They were really good. Although the lamb did have a strong flavor. This recipe makes a lot of meatballs. So, after browning I froze some for future use. I did brown mine, but no way do you need 1 cup of oil. Just lightly coat a non-stick fry pan and brown. Then just pop in sauce for about 30 minutes to continue cooking.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.

Very Special Spaghetti Sauce

Reviewed on Oct. 26, 2008 by JULES2JEWELS
This was a good sauce. I used 2 cans of diced tomatoes instead of fresh. Next time I will only use one can of tomato paste. I think 2 cans leaves too much tomato flavor. I didn't cook the meat with the sauce. I added browned homemade meatballs in the last 30 minutes of cooking. This recipe makes a lot of sauce. I froze 2 big portions and plan to have meatball subs with the leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.

Buffalo Chicken Fingers

Reviewed on Sep. 28, 2008 by JULES2JEWELS
These were really good. I used panko bread crumbs which really makes them a lot crispier. I used Franks Wing Sauce instead of making my own and they turned out amazing. They definitely aren't as crispy as the fried version - but the taste is great and I don't feel guilty! My husband even wants them again next weekend while we watch NASCAR.
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