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Joined Date: Sep 09, 2010
Reviewed Grilled Turkey Reuben
"This is my favorite reuben! I don't like a sweet reuben so I would use saurkraut already prepared (the kind in a package or the packaged cabbage without the sugar added if using store bought cabbage slaw and just adding salt and white vinegar drained) and a little real mayonnise - no Russian dressing. Then i would wrap it in aluminum foil and bake"
"I loved this - I also tried this with just olive oil, lemon juice, salt and pepper for the dressing - it was wonderfullllll!"
Reviewed Caramel Popcorn Balls
"Delicioso - you can also use plain popcorn from a plastic bag or a jar - just pop 1/4 - 1/2 cup in a medium size brown paper bag - fold it over 1/2 inch 1-3 times and microwave it at high as you would with a microwave popcorn(you can use the "popcorn setting" and stay with it to make sure all is popped - if you do not hear popping then stop and ch"
"This is an excellent way to try a different take on your every day boring mushrooms such as button mushrooms. Although Bobby uses a variety of mushrooms that have a very distinct flavor all on their own. Sometimes you can't find wild mushrooms, that's ok. Maybe you can only find button mushrooms. That is when you use your imagination and can find "
Reviewed Garlic Spaghetti
"I love this combo. What I do is to cook half the garlic and keep the other half raw garlic(and sometimes extra garlic as I love garlic) and add it at the end along with the grated parmesan cheese. I don't always use the crushed tomatoes - I sometimes like it without. In addition, I also use fresh or dried oregano as well if I want a more enhanced "
Reviewed Perfect Fried Egg - Tutorial
"I turned up the heat a little too much, but I got very crispy whites (warning-it can cause oil splatter-so be careful) and the yokes were perfectly done. The best fried egg I ever had!
Reviewed Bananarama Wafer Pudding
"This is delish - I have been making this for years and it is always a hit!"
Reviewed Weeknight Buttermilk Fried Chicken
"Buttermilk, salt and 8 hours or overnight is the magic ingredient for any tasty chicken. I lived in Germany for over 3 years. I came across another american who appreciated american food. Well, she had made a similar recipe with the above ingredient and it was the most tender, juicy and tasty chicken I ever had and. . . she only used flour with ga"
I am a cook who enjoys food and cooking for those who love food.