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Doc DM

Cooking Level: Intermediate

Home Town: Renton, Washington, USA
Living In: Iwakuni, Yamaguchi, Japan
About me:
 I am a corpsman in the United States Navy and have been married to my wonderfull wife for 3 years; who is the same person who got me intersted in cooking.

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nuphoc3

Cooking Level: Intermediate
Home Town: Murphysboro, Illinois, USA
Living In: Renton, Washington, USA
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Mae

Cooking Level: Expert
Home Town: Renton, Washington, USA
Living In: Seattle, Washington, USA
About me: I'm a Filipina-American who loves to bake and cook. I do love throwing things together and hoping that it's a hit with my roommates, family, friends, and significant others. I lik…
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Big Al

Cooking Level: Intermediate
Home Town: Renton, Washington, USA
About me: Am Single , been cooking most of my life for 52yrs so far , lov outdoors and county life style
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.

Filipino Lumpia

Reviewed on Aug. 27, 2008 by SharoninWA
These were a great hit at our daughter's graduation party this past weekend. I had tried making them a couple weeks ago just as a trial run to make sure I could do it and while it did seem kind of tedious and time consuming rolling them it was SO worth it for the enthusiasm everyone devoured them with. Of course even when it's good I have to tweak things for the fun of it and the second recipe we tossed in 1/2c finely chopped russet potato with the vegetables careful that we didn't let them get overcooked. Then, also, at the end added about 2/3c frozen peas that just cooked as much as the heat left in the mixture would do and they were perfect. I think I liked the second recipe more but hey...either way was totally wonderful. We did kind of a luau/asian menu for the party and these were THE hit! Really nummy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.

Italian Baked Cannelloni

Reviewed on Aug. 15, 2008 by Liz
I really enjoyed this recipe and found it to be easier to prepare than expected. I made a few changes: I only used about a tablespoon of olive oil in the beginning, I added garlic with the onions, I drained off the fat before adding the wine and I only added 8 ounces of mozzarella. For those of you that found their cheese sauce to be too runny, it was because you didn't allow the sauce to thicken up. It's best to bring the butter/flour/milk mixture to a boil over medium heat. This process should take about 15-20 minutes to make a really thick sauce. I ended up using Yellow Tail Pinot Grigio and just a jar of spaghetti sauce. It turned out great!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.

Tamra's Lemon Artichoke Pesto

Reviewed on Apr. 19, 2008 by memomo
As a pesto on pasta, this was too strong for us. As an overnight marinade for some chicken thighs that we broiled, it was great.
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