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leopardstripes

Cooking Level: Professional

Home Town: Blaine, Washington, USA
Living In: Boise, Idaho, USA
About me:
 I've been cooking professionally since I was 19, and love trying out new techniques and flavors.

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Newest Cooks

Mrs.Davis

Cooking Level: Expert
Home Town: Sacramento, California, USA
Living In: Blaine, Washington, USA
About me: I just got married in October
Photo by SSiguaw

SSiguaw

Cooking Level: Intermediate
Living In: Blaine, Washington, USA
About me: I am a wife and mother of a great little boy named Jason! He's one and a half years old. I love spending time with my family, and cooking new ideas for them. I have lived all o…
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A.N.C

Cooking Level: Beginning
Home Town: Gilroy, California, USA
Living In: Blaine, Washington, USA
About me: I'm fifteen years old, and I really just love to cook. My aunts were both Portugese Chefs and my Dad used to own a restaurant, so food is definitley in my blood.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Perfect Turkey

Reviewed on Jun. 11, 2008 by SSiguaw
I was scared to death about making my first Thanksgiving turkey, but this recipe plus a few little extras was fantastic!! I just rubbed the inside and outside of the skin with a homemade herb butter, and used the bottle of wine on the bottom of the pan,,,, it was fantastic!! Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Day Before Mashed Potatoes

Reviewed on Jun. 11, 2008 by SSiguaw
I made these for last years Thanksgiving. It was my first time making a bird and the whole shebang. This was a fantastic timesaver and everyone loved it!! Great flavor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.

Annemarie's Lemon Bars

Reviewed on May 11, 2008 by leopardstripes
This one is great, because it doesn't require powdered sugar! I added the zest of the 2 lemons that I used, put half in the crust, half in the filling, and also added 1 tsp. vanilla to the crust. Oh, and a dash of salt to both crust and filling. Doubled the recipe and used a 12x9 pan. Really, really yummy! Thanks for the recipe.
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1 user found this review helpful

 
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