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kxo

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA
Living In: Gainesville, Florida, USA
About me:
 I'm an undergraduate psychology major at the University of Florida. I live with my boyfriend and four cats, and I love to cook for friends and family. I've just started up a weekly potluck with my other broke college friends, so I expect to be using this site more often.

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Jacenta Grover

Cooking Level: Intermediate
Home Town: Norway, Maine, USA
Living In: Melbourne, Florida, USA
About me: I am an at home mommy. I have a 4 year old little girl, and my husband has an 8 year old little girl, and we are expecting our first little girl in March.

April Claggett

Cooking Level: Professional
Living In: Melbourne, Florida, USA
About me: I am a 24 year old, who love's to cook, clean, and loves the holiday's.

gloryof84

Cooking Level: Beginning
Home Town: Melbourne, Florida, USA
Living In: Fort Hood, Texas, USA
About me: I'm a newlywed wife to a soldier in the US Army. We've recently relocated to Fort Hood, Texas. During the time before we were married we had an awful habit of going out to eat m…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Baked Salmon Fillets Dijon

Reviewed on Nov. 6, 2008 by gloryof84
This recipe is already a favorite; we've made it multiple times. It is best to melt the butter and then mix the bread crumbs into it, making a sort of crumbly paste to spoon on top of the dijon mustard. After it is done baking, quickly broil it for a minute or 2 to get the top extra crunchy. Yum! And oh yes, don't forget to spray the aluminum foil with a nonstick spray. I forgot that the first time and our fillets were served on little squares of foil!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Ten Minute Enchilada Sauce

Reviewed on Nov. 2, 2008 by Joyce
This is great enchilada sauce. Easy, very tasty. I'll never buy sauce again. I think as others have suggested, the amt. of chili powder you use depends on the type. I used only 2 TBSP. med/hot chili powder from PENZEYS SPICES (My favorite & no, I don't work fr them)& it was nice & spicy. A 1/4 c. would have way too much. Thanks Brandi!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.

Linguine with Clam Sauce and Baby Portobello Mushrooms

Reviewed on Oct. 29, 2008 by Joyce
I LOVE this recipe. Better than what I've had in restaurants. Followed advise of another & reduced bouillon to 2 (cuz I'm not crazy about salty stuff). Next time might add a clove or 2 more garlic. This is a great recipe. Wonderful the next day. Thanks a bunch!
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