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Tell us … who are you in the kitchen?

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Featured Cook

Jim F

Home Town: Springfield, Illinois, USA
About me:
 I began cooking as a child. Everyone in my family taught their own specialties. My mother, traditional Lithuanian dishes. My father and father-in-law, mastering the grilling. My grandmother, standard Americana, she was the queen of using cast iron skillets. Sadly, my wife does not cook unless its frozen, concentrated, dehydrated or the word Helper appears on the box.

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Newest Cooks

paula

Cooking Level: Intermediate
Living In: Springfield, Illinois, USA
About me: My husband and I own our own business and I have two teenage kids, so I'm pretty busy. I love to get up early and run and work out with my friends. I grew up on a farm and was ve…
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Sarah

Cooking Level: Expert
Home Town: Springfield, Illinois, USA
About me: I have cooked in all different kinds of places ands situations.. I love cooking for my family and friends the most.
Photo by Heather C

Heather C

Cooking Level: Intermediate
Home Town: Potosi, Missouri, USA
Living In: Springfield, Illinois, USA
About me: I am a 28 year old married woman. We have 3 dogs: Buddy, Trouble and Itzy. No kids yet. I am easy to get along with. I hate fake people and liars.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Persimmon Cookies

Reviewed on Dec. 2, 2008 by Poetgrl
I love this recipe-these are my husband's favorite cookies. I omit the raisins and walnuts, add a little extra flour and cloves. These are very light.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Creme Brulee French Toast

Reviewed on Oct. 26, 2008 by GENELLER79
I am a french toast lover and this recipe by far takes the cake!! I substituted amaretto for the liqueur. I intend on making this for Christmas breakfast because this french toast just gives off that "special meal" taste!
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Photo by Sabina

Chili con Carne III

Reviewed on Oct. 8, 2008 by Sabina
Excellent base chili recipe; if you follow it word for word, I could see how some would say this dish was bland, but with a little creativity you’ve got a winner. I added green & red bell peppers, corn salsa, diced tomatoes with green chilies, poblano pepper and some Tabasco sauce. Next time I do make this I’m going to omit the whole tomatoes and just double up on diced tomatoes, maybe pop in some jalapenos too (to make it have a little more kick).
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3 users found this review helpful

 
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