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Lovely Dove

Cooking Level: Intermediate

Home Town: Santa Clara, California, USA
Living In: Salem, Oregon, USA
About me:
 I am in my early 30's. Grandma started teaching me to cook when I was aroiund4 yrs old. Still learning alot but teaching my own duaghter at the same time. I love being in the kitchen as long as the people I'm cooking for appreciate the hard work. My other love is for animals.

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Newest Cooks

kristid

Cooking Level: Intermediate
Home Town: Santa Clara, California, USA
Living In: Alviso, California, USA
About me: I'm looking for fast and easy. I work 6 days a week, sometimes more than 11 hours a day, and the rest of my family works nights so there is no one home to cook for and I usually …
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Paige in CA

Cooking Level: Intermediate
Living In: Santa Clara, California, USA
About me: I'm a full time student at UC Berkeley studying philosophy and English. I cook simple meals on weeknights and often tackle larger projects on weekends.

Lesli

Cooking Level: Expert
Home Town: Santa Clara, California, USA
Living In: Sunnyvale, California, USA
About me: My mother taught me how to cook at an early age. She was born on an Indian Reservation in Oklahoma, so I learned all the "down home" country cooking, as well as the wonderful eth…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.

Pastry Cream

Reviewed on Nov. 1, 2008 by Paige in CA
This cream has excellent flavor, but it was just a tad heavy for my taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

Flatlander Chili

Reviewed on Oct. 29, 2008 by geneen
AMAZING! You can really play around with the tomato base. I used what I had - a big can of paste, a 29 oz can of sauce and 1 15 oz can of diced. Really good! My husband requested it for his birthday so I served it in bread bowls with all the fixings. Cheddar cheese, sour cream, diced red onions, cilantro and pickled jalapenos!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.

Velvety Pumpkin Soup With Blue Cheese and Bacon

Reviewed on Oct. 15, 2008 by Paige in CA
This soup has a wonderful texture, thick but incredibly creamy. The taste is somewhere between dinner and dessert, a nice change of pace. My soup came out looking appetizing, just a little lighter in color than a slice of pumpkin pie. I did make one major alteration: instead of topping it with blue cheese and bacon, I fried a pound of bacon and wrapped each slice around a half a slice of Gouda cheese. I then rolled these into crescent rolls and served them with the soup, encouraging people to dip them. This turned out to be a major hit!
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3 users found this review helpful

 
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