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Holly

Cooking Level: Intermediate

Home Town: Fort Stewart, Georgia, USA
Living In: Wilson, North Carolina, USA
About me:
 I am a full-time nursing student but I love to cook!!I always fit in time for a batch of muffins or brownies!!

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Christa

Cooking Level: Expert
Home Town: Sanford, Michigan, USA
Living In: Fort Stewart, Georgia, USA

ningledue1222

Cooking Level: Intermediate
Home Town: Beavercreek, Oregon, USA
Living In: Fort Stewart, Georgia, USA
About me: Hello,I've been married to the most wonderful man in the world for the last 5 yrs, & we have 3 great childern. My husband is Active duty Army & is deployed at this time. I'm a hou…
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cookingfor6

Cooking Level: Expert
Home Town: Kitanakagusuku, Okinawa, Japan
Living In: Fort Stewart, Georgia, USA
About me: I am happily married with 4 kids (2 boys-7 and 7 months and 2 girls-5 and 2 1/2). I am an Army brat and now an Army wife. My dad retired from the Army when I was 16 and my parents…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.

Pronto Beef and Rice

Reviewed on Dec. 2, 2008 by MMOH
Thank you for a quick, simple, and cheap meal. I cut it down to about 2 servings, using half a pound of ground beef, and half a cup of rice. I didn't have any chicken broth, so I used a beef bouillon cube and a cup of water and some crushed red pepper flakes in place of the jalapeno. I also threw in some minced garlic with the onions and green peppers. I sprinkled some cheese on top and served it with garlic bread. This wasn't anything fancy but hubby and I enjoyed it, and even our one year old gobbled it up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Pastry for Double Pie-Crust

Reviewed on Nov. 30, 2008 by BLUEHOPE
this was so easy and came out perfect. i had *just* enough for a 10 inch deep pie plate.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.

Herb Butter Roasted Turkey

Reviewed on Nov. 29, 2008 by MMOH
I used this recipe (with a few tweaks of course) for my Thanksgiving turkey and got rave reviews. I stuff the cavity of the bird with a quartered onion, apple, and orange, along with some celery, carrots, and crushed garlic cloves. Then I butter the bird generously, and put some chicken or turkey stock in the bottom of the roasting pan, and baste the bird every 45 minutes or so. The bird was tender and juicy, the turkey skin was crispy, and the drippings made an awesome gravy. I'll be making every turkey like this from now on. Can't wait for next Thanksgiving LOL.
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