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MORGANLOWERY

Cooking Level: Expert

About me:
 I started cooking when I was 3 years old. Yes...I said 3 years old. My mom started teaching me and I took off from there. I love all thing outdoors and to do wtih animals. My boyfriend is in the military so I specialize in finding good deals on everyday things. lol.

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Lisa G Jimenez-Hall

Cooking Level: Expert
Home Town: Alhambra, California, USA
About me: Parents: Cheri L King-Jimenez & Bill R Jimenez. Currently as I put this book together, I am 48 years old. I reside in Lexington SC and my current occupation is education. I have …
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vsosweet

Cooking Level: Beginning
About me: I'm happily married to my wonderful husband Brandon, and we hope to be adding to our family soon! We have 3 dogs, 1 cat, a rat and fish. Brandon is in the Navy and is currently st…
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CarolinaBoy

Cooking Level: Intermediate
Home Town: Porter, Texas, USA
About me: Found out in middle age that I really like to eat food that tastes good. In addition, I discovered that I really like making it taste good. You can talk to anyone about food, does…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Photo by CarolinaBoy

Antipasto Squares

Reviewed on Sep. 11, 2008 by CarolinaBoy
Wow, this is great! The peppers are an absolute must. I didn't change a thing about the recipe. I didn't precook the bottom shell. The only problem I had was probably one of inexperience. The bottom crescent roll dough did not reach to the side of the 9 x 13 dish. I layered the ingredients on top of the dough and when I poured on the eggs, they ran to the side of the dish. Next time I will extend the layers to the side of the dish (overlapping the dough) so that the egg mixture will stay internal to the squares. This one definitely goes in the recipe box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.

Chicken Bog

Reviewed on Sep. 5, 2008 by CarolinaBoy
...mmm...tastes like Carolina. I changed this recipe a little. I used 1lb of andouille sausage to spice up the bog a bit. I used 6 cups of broth and two cups of rice (this is a great leftover). I also sliced some baby carrots lengthwise and threw them in the pot for color. This is genuine hurricane food.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Potluck Spareribs

Reviewed on Sep. 1, 2008 by CarolinaBoy
These ribs were fabulous! I normally do ribs in the crock pot, but thought I'd give this a try. I made this today with a few changes. I had a 3 pound rack of spareribs so I cut the recipe in half. I dredged in my special rub for the first cooking session. I did not use ginger or mustard because I couldn't find them (amongst the tarragon and saffron :)). I added 1/2 tsp of liquid smoke (excellent) and 1/2 tsp of cumin (Gods own spice). I basted three times in the last 30 minutes. These were some awesome ribs and will definitely be done again. Thanks
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