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Sra. B

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA
About me:
 I love fall cooking most. I was a teacher and currently a stay-at-home-mom.

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Stephanie Marushia

Cooking Level: Intermediate
Living In: Virginia Beach, Virginia, USA
About me: I want to learn more about Jewish cooking. I also want to learn more kid friendly vegetable dishes.

tastebudart

Cooking Level: Expert
Home Town: Virginia Beach, Virginia, USA
Living In: Festus, Missouri, USA
About me: I am married and have 5 kids (husband is abroad). I have been cooking since I was about 11.

Sushi Gal

Cooking Level: Expert
Home Town: Phoenix, Arizona, USA
Living In: Virginia Beach, Virginia, USA
About me: I'm a single gal living with my black lab Gypsee, in Virginia Beach, Va. I love living near the beach, and LOVE to cook! I'm constantly seeking out new recipes to try and will try…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.

Downeast Maine Pumpkin Bread

Reviewed on Dec. 2, 2008 by Tina
I've been making this for a few years now and it's our favorite pumpkin bread recipe. I just made three loaves for Thanksgiving and they are all gone!! This bread freezes well and toasts well, too. My daughter likes it with a little dab of butter and my son likes it with a little Whip Cream on top (something my own mom used to do for me when I was a kid). Moist and flavorful but without a overly-strong pumpkin taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Roast Chicken with Rosemary

Reviewed on Dec. 2, 2008 by Tina
By itself, this recipe is great. The second time around, I stuffed the cavity of the chicken with a quartered lemon, a quartered small onion, several garlic cloves, along with the fresh rosemary. I placed halved red potatoes, baby carrots and additional onion wedges on the bottom of the roasting pan and covered them with approximately 28 - 32 oz. of chicken stock. The vegetables came out perfectly and the chicken was so moist!! The onions and carrots caramelized and the potatoes came out perfect, too.
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The reviewer gave this recipe 2 stars. This recipe averages a 2.91 star rating.

Caribbean-Style Sofrito

Reviewed on Dec. 2, 2008 by otis
Not the sofrito I was looking for. Margie's Cuban Sofrito is the closest I've found to what I know as Sofrito. I guess Sofrito is like Ragu, your mama's is always best. This had no flavor. I ended up putting some oil in a pan, and cooking it down to take the bite out of the onion and garlic. I added cumin, salt, pepper, bay leaf and oregano in order to get a similar flavor to what I was looking for. I understand the caribbean has a lot of islands and this mixture of vegetables seems more suited for flavors like allspice, cumin, and habaneros.
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