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Featured Cook

KTBoarding03

Cooking Level: Beginning

Living In: Wenatchee, Washington, USA
About me:
 Moved out of my parent's house in the fall so I am finally having to learn to cook for myself and now my boyfriend as well.

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open 2 new ideas

Cooking Level: Expert
Home Town: Federal Way, Washington, USA
Living In: Wenatchee, Washington, USA
About me: I am a mommy of 6 - 2 are step daughters. I started learning how to cook when I was 10. My parents were divorced and I helped my daddy cook for us.

NickJava

Cooking Level: Beginning
Home Town: Wenatchee, Washington, USA
Living In: Elko, Nevada, USA
About me: I am new to cooking thanks to my mom moving two states away:P I am very big on family and friends. I very much enjoy spending time with my boyfriend and his two girls, scrapbookin…
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whodunitrdr

Cooking Level: Expert
Home Town: Wenatchee, Washington, USA
Living In: Bellingham, Washington, USA
About me: I've been cooking my whole life, it seems. Mom always said that with 4 kids, it was easier to teach us to help in the kitchen since we were going to be in there underfoot anyway. …
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Plum Glazed Pork Ribs

Reviewed on Oct. 25, 2008 by whodunitrdr
Very good. I used country style ribs and the sweet chili sauce from the Thai section of the store. The glaze made a nice sauce over rice alongside the ribs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Baked Acorn Squash with Apricot Preserves

Reviewed on Oct. 25, 2008 by whodunitrdr
Very nice and a good change from the standard brown sugar and butter squash. After the butter and preserves melted under the broiler, I spooned then over all of the cut sides and put it back under the heat. This allowed the squash to get a nice glaze.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Dark Rye Bread

Reviewed on Oct. 25, 2008 by whodunitrdr
Very good flavor and texture. I left out the caraway seeds (personal preference) and did the dough in the bread machine. I formed the dough into a free form loaf on a cookie sheet and baked it at 350 for about 25 minutes after the second rise. Better than a lot of the store bought rye breads I have tried.
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