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Rebekah

Cooking Level: Beginning

Home Town: Powell River, British Columbia, Canada
About me:
 I'm a new mom. My baby boy is 14 months old and I'm staying home with him. I am totally domestically challenged and cooking dinner every night is still the scariest part of my life!!!

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Dana

Cooking Level: Expert
Home Town: Regina, Saskatchewan, Canada
About me: I'm 60 years old. Male. Married. No kids. We have 2 Cavalier King Charles Spaniels. I'm mostly retired but bored. Looking for a part time job in a cooking store or produce store, …
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Dave

Cooking Level: Intermediate
About me: Love to travel and love to eat.

Micheal

Cooking Level: Professional
About me: Hi there, I am Micheal Robinson, I have been cooking since I was about 10 I am now 67, I am not a trained chef but I probably can be called one, I love cooking it is fun and I lov…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Photo by Jean Marie

Pizza Dough I

Reviewed on Aug. 29, 2008 by Jean Marie
I took the time to proof the yeast and allowed the finished dough 15 minutes to rise. After I topped the pizza I let it rise an additional 15 minutes. My husband said it was the best crust I've ever made (and I've made A LOT).
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.

Curry Pasta Salad

Reviewed on Aug. 21, 2008 by Jean Marie
I used pumpkin seeds instead of pinenuts. I also grated the apple the same as the carrot. I added about a tbsp of honey.
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Photo by Jean Marie

Butter Flaky Pie Crust

Reviewed on Aug. 8, 2008 by Jean Marie
I tried, unsuccessfully, to keep this very cold. I fould that by the time I could easily roll it, it was too warm to tranfer to the piepan. I will practice this one. I agree that it could use a touch of sugar.
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