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Clermont, Florida

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MELANIE95

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Clermont, Florida, USA

About me:
I am a busy Mom of five wonderful children. I love to try new things and have lots of variety in our meals. I am a stay at home Mom and find that it is a miracle if I find anytime to stop between meals, babies, laundry, church and errands. So I go for quick but not processed....homemade.

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yukonjim

Cooking Level: Expert

Living In: Clermont, Florida, USA

About me: A young - old man that enjoys cooking for friends and family. Favorite hobby is working with wood. Creating everything from crafts, furniture, and lathe turned bowls and vases.

kay

Cooking Level: Expert

Home Town: Sharpsville, Pennsylvania, USA

Living In: Clermont, Florida, USA

About me: Mom to two fantastic sons and "Nannie" to two wonderful Grandsons. Chief cook to the same guy who stole my heart 25 years ago.

sldballa21

Cooking Level: Professional

Home Town: Clermont, Florida, USA

Living In: Minneola, Florida, USA

About me: I am a Certified Cook Trainer for Longhorn Steakhouse. I love my job and I love to cook wonderful tasting dishes that everyone can enjoy.

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Newest Reviews

Microwaved Potatoes Lyonnaise

Reviewed on Nov. 18, 2008 by Laura

Oh my are these good. My husband said he honestly can't tell the difference between these and the Lyonnaise potatoes at Ruth's Chris Steakhouse. I was looking for a potato side dish to make in the microwave while a pork loin was roasting in the oven. My tips: I doubled the onion, thinly sliced three fresh cloves of garlic, used 4 TBSP real butter, left the potato skins on, and my best tip is to use red pepper. Even if you don't like hot things, it doesn't really make it hot, just brings out the flavor. I use my palm to sprinkle the red pepper in first, and THEN add to dish. Just wash hands so you don't get pepper in eyes. These are a keeper... thank you! Enjoy!

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Boilermaker Tailgate Chili

Reviewed on Sep. 1, 2008 by Laura

This is indeed great chili! The only issue I had is by the time it was done cooking, the canned chili beans were disentegrated. It was barely simmering too so I know the heat wasn't too high. Next time I'll add the juice of the beans, but wait to add the actual beans until it's done. Because I always get requests from my husband for "that El Tovar Chili" (awesome Chili at a Grand Canyon Restaurant), I used cubed chuck roast instead of the ground beef. Be alerted if you do this, it ends up more "soupy". I guess because the ground beef takes up more space. We ate this all weekend and we're not tired of it yet! Tonight I'll freeze the rest after making Taco Salad with this great Chili. Thanks so much for the awesome recipe!!

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