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Meg

Cooking Level: Intermediate

Living In: Blacksburg, Virginia, USA
About me:
 I was married August 6, 2005. Right now, I'm just cooking for my husband and me. Currently I'm in grad school, so quick recipes or recipes I can make days in advance are what I'm interested in.

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Julie

Cooking Level: Intermediate
Home Town: Blacksburg, Virginia, USA
About me: I took a cooking class a couple of years ago, and have recently have been in a cooking frenzy.

Ifreemyer

Cooking Level: Beginning
Home Town: Arlington, Virginia, USA
Living In: Blacksburg, Virginia, USA
About me: I am a student at Virginia Tech and just starting to get interested in cooking.
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CG

Cooking Level: Intermediate
Home Town: Asheboro, North Carolina, USA
Living In: Blacksburg, Virginia, USA
About me: I started cooking with my grandmother when I was about 3 years old and I have been cooking since then. I am married with four daughters and in retail management. I am also a sen…
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Newest Reviews

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

Pronto Beef and Rice

Reviewed on Dec. 2, 2008 by MMOH
Thank you for a quick, simple, and cheap meal. I cut it down to about 2 servings, using half a pound of ground beef, and half a cup of rice. I didn't have any chicken broth, so I used a beef bouillon cube and a cup of water and some crushed red pepper flakes in place of the jalapeno. I also threw in some minced garlic with the onions and green peppers. I sprinkled some cheese on top and served it with garlic bread. This wasn't anything fancy but hubby and I enjoyed it, and even our one year old gobbled it up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.

Herb Butter Roasted Turkey

Reviewed on Nov. 29, 2008 by MMOH
I used this recipe (with a few tweaks of course) for my Thanksgiving turkey and got rave reviews. I stuff the cavity of the bird with a quartered onion, apple, and orange, along with some celery, carrots, and crushed garlic cloves. Then I butter the bird generously, and put some chicken or turkey stock in the bottom of the roasting pan, and baste the bird every 45 minutes or so. The bird was tender and juicy, the turkey skin was crispy, and the drippings made an awesome gravy. I'll be making every turkey like this from now on. Can't wait for next Thanksgiving LOL.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.

Gourmet Sweet Potato Classic

Reviewed on Nov. 29, 2008 by MMOH
This was very good, and highly enjoyed by my guests. I'm not a huge fan of sweet potatoes, but even I enjoyed this. I enjoyed that the topping wasn't marshmallows, it was good and crunchy.
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