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WLI888

Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: The Woodlands, Texas, USA
About me:
 I am a self taught cook. I had the excellent luck to attend cooking demonstrations by Patrick Chabert of Le Francais in Chicago for about 5 years.

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Kelly

Cooking Level: Beginning
Living In: Boulder, Colorado, USA
About me: I was never taught how to cook, so I am attempting to pick it up from scratch. I'm doing well so far, I haven't burnt anything and nothing has been inedible. My favorite show is I…
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samidawn

Cooking Level: Beginning
Home Town: Phoenix, Arizona, USA
Living In: Boulder, Colorado, USA
About me: Mom to three and training for my first marathon!

Bradss529

Cooking Level: Beginning
Home Town: Boulder, Colorado, USA
Living In: Hollywood, California, USA
About me: I just recently moved into my own place, thank god I don't have to put up with roommates any longer, and started cookin'. I've never really cooked that much but both my Mom and S…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.

Toasted Pumpkin Seeds with Sugar and Spice

Reviewed on Nov. 28, 2008 by CHEFJULIE1
These were delicious and a nice change of pace. They were so flavorful and easy to prepare. The only change I would make next time is to use only about 2 more Tablespoons sugar when I heat them in the skillet. I could hardly get all 4 extra Tablespoons of sugar to dissolve, and think the pumpkin pie spice and sugar mixture would stick just fine with half the amount of sugar syrup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

Asian Lettuce Wraps

Reviewed on Nov. 22, 2008 by CHEFJULIE1
My 14 year old daughter and I made these tonight and they were fantastic! I thought they were very authentic, and we even used a vegetarian ground meat substitute. We omitted the ginger and the chili sauce, and we thought it was perfect. I used Boston lettuce, and needed 2 small heads. We ate half and will save the other half to use with the second lettuce tomorrow.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Macadamia-Crusted Sea Bass with Mango Cream Sauce

Reviewed on Nov. 11, 2008 by CHEFJULIE1
You get gourmet flavor with a reasonable amount of effort with this recipe. Mine was delicious, and I think it would work well with many different varieties of fish. I might puree the mango cream sauce next time, as I found it difficult to dice the mango into anything that looked attractive - but the flavor was fabulous. Picky younger daughter liked the fish without the sauce. An impressive dish!
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