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Txbarry

Cooking Level: Expert

Home Town: Hattiesburg, Mississippi, USA
Living In: Houston, Texas, USA
About me:
 I am a single white gay male who LOVES to cook- The quickest way to a man heart is not through the stomach. It's through the chest with a sharp knive!!!

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Newest Cooks

One-E

Cooking Level: Intermediate
Home Town: Jackson, Mississippi, USA
Living In: Hattiesburg, Mississippi, USA
About me: My first cooking experience was when I was 6 years old. My father found my grandmother's 7-Up pound cake recipe and stayed in the kitchen while I whipped it up. It came out grea…
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Jon-Paul

Cooking Level: Professional
Home Town: Picayune, Mississippi, USA
Living In: Hattiesburg, Mississippi, USA
About me: I'm 31, and I presently live in Mississippi. I am a world traveler, though, and have picked up ideas for dishes everywhere I lived. I was a private chef for a while, and I was a…
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bibbgirl3

Cooking Level: Intermediate
Home Town: Pearl, Mississippi, USA
Living In: Hattiesburg, Mississippi, USA
About me: My name is Tracye, and I am 27 years old. I got married last summer to my best friend. My husband and I just bought our first home, and we are so excited. I am trying to cook mo…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.

Teriyaki Sauce and Marinade

Reviewed on Dec. 3, 2008 by thebrokedown
Really excellent. I used with a pork/mushroom stirfry and it came out very well, event though I was out of ginger and had to used powdered. This is going in my rotation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.

Jerk Chicken and Pasta

Reviewed on Nov. 18, 2008 by One-E
This tasted like something out of a restaurant! I made a few changes. I did not use jerk paste (couldn't find it). I used a jerk seasoning rub from the site, used a portion, and added a bit of olive oil to it to make a paste. Instead of using chicken, I broiled 4 tilapia coated with olive oil on both sides, then sprinkled with salt and the homemade jerk seasoning. For the cream, I substituted coconut cream. That "made" the recipe for me. It went over well with company and I love it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.

World's Best Lasagna

Reviewed on Nov. 18, 2008 by One-E
BETTER THEN STOUFFER'S! It's been about 5 years since I've had a red-sauce lasagna. I'm a current college student in born and raised in the deep south, and if I can make it... YOU SURE CAN TOO!! 4 of my friends and 2 of my roomates helped me gobble it up. I just changed a few things: Ground Turkey and Turkey sausage (I don't eat pork/red meat. Thus why I haven't had lasagna in forever!). I agree with other reviewers: FENNEL IS A MUST! Unfortunately, I didn't have any. The Italian Seasoning I used had it in it, so I doubled the spices. Oh it was incredible! I'm making this at least once a month because I know I can make 2 pans of it and it still be great. Try this recipe!!
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