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Dawn Marie

Cooking Level: Intermediate

Home Town: Montevideo, Minnesota, USA
Living In: Newport News, Virginia, USA
About me:
 I am recently married, two years now. I love to try new things out, especially new spices. When I'm not cooking I spend time with my husband, Ryan and my corgi Ein.

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chefbr

Cooking Level: Expert
Living In: Newport News, Virginia, USA
About me: my passion for cooking came from my father and my aunt fuzzy,i really enjoy being in the kitchen all day long,there's nothing else i would rather do,besides fishing or nature phot…
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Terri Taylor

Cooking Level: Intermediate
Home Town: Gulfport, Mississippi, USA
Living In: Newport News, Virginia, USA
About me: I'm a wife to a military member and mother to 2 wonderful little girls. Cooking has been a part of my life and families lives for as long as I can remember. Growing up we always s…
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nuclearblonde

Cooking Level: Expert
Home Town: Cleveland, Ohio, USA
Living In: Newport News, Virginia, USA
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.

Vegetable Cheese Soup I

Reviewed on Oct. 4, 2008 by JScrappy
I did a few of the suggested tweaks--used a little less celery seed than called for, and added a stalk of chopped celery ('cause I like it) and a head of fresh chopped broccoli ('cause I love it!). The cooking time sounded far too long to me, so I cooked the veggies and broth on high for about 4 hours, then added the queso, creamed corn, and a package of shredded Monterey Jack, which I hadn't planned to add, but the soup was looking thin, and that thickened it up nicely. It was delish. Next time I think I'll leave out the potatoes and put in two heads of broccoli.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Big Soft Ginger Cookies

Reviewed on Sep. 29, 2008 by CookiEpiphany
Like a lot of people, I used orange juice instead of water. Unlike another reviewer, I did NOT have to flatten them. They flattened like pancakes. Maybe it has to do with the altitude... When I did slightly flatten them, they turned out like gingersnaps you would buy at the store. (Only soft) :) If you freeze the dough it makes it VERY easy to handle. They are so delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.

Braised Balsamic Chicken

Reviewed on Sep. 22, 2008 by CookiEpiphany
TRY THIS!!!! It is SOOOO EASY and it tastes like it's NOT! Just to let you know what also works if you don't have some of the things on hand. I used real garlic cloves instead of garlic salt and sauteed it with the onion. I used 4 bone-in chicken breasts, and put them in the skillet skin down first, to brown them. I turned the chicken back over once I added the other ingredients. I used fresh oregano and rosemary. I also used a can of STEWED TOMATOES instead of diced, which came out DELICIOUS. ( I did NOT drain them) I let this cook while I got ready for work (maybe a half an hour to 45 mins since it had the bone in it), and it came out so good. My husband LOVED it. The balsamic cooked down with the tomatoes to make a GREAT sauce. This is TOO EASY and TOO HEALTHY for you not to try!!!!
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3 users found this review helpful

 
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