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LEANDMOM

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA
Living In: Nashville, Tennessee, USA
About me:
 I'm a working mom of five. Happily married and loving my life. I love to use AllRecipes to plan out my meals for a week or two in advance so I can have dinner placed in the oven before I leave work.

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morgan

Cooking Level: Expert
Home Town: Eugene, Oregon, USA
Living In: San Diego, California, USA
About me: I went to San Digeo Culinary Inst. I lvoe cooking for fun mroe than anything.

robert

Home Town: San Diego, California, USA
Living In: Eugene, Oregon, USA
About me: growing up my dad always told story's about him cooking in the navy. so i followed in his foot steps.went to school at the university of san francisco,then served 22yrs in the nav…
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Carolyn

Home Town: Eugene, Oregon, USA
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.

Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed on Dec. 4, 2008 by Karen_M
Can't give it less than 5 stars, as hubby and son declared it "delicious" and want it every night! I like the fact that it is not made with condensed soup - this way, I can control the salt. I used just over 2 cups of milk, and the gravy was very thick (will use slightly more, next time). This was a hearty and filling meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Perfect Pumpkin Pie

Reviewed on Dec. 2, 2008 by Cjack1974
Delicious! My 71 year old mother said this was the best pumpkin pie she'd ever tasted. I followed the advice of some of the other reviewers and heated up the canned pumpkin and spices on low heat to get rid of the "canned" pumpkin taste. I also baked the pie crust for 15 minutes at 350 degrees and let it cool before adding the pie filling to prevent it from getting soggy on the bottom. This is an amazing pumpkin pie recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.

Apple Harvest Pound Cake with Caramel Glaze

Reviewed on Nov. 29, 2008 by ANGELM82
I thought this cake was wonderful. The only change I purposely made was to bake at 325 for 70 minutes like the reviewers suggested. Now my accidental change, I added 2 teaspoons of cinnamon. Dont ask me how I did that. I was very worried by how much that was, but was pleasantly surprised! Was so good and was complimented on at Thanksgiving dinner. Next time I wonder how it would be if i used actual caramel to top it with. YUMM!!!
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