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KimasWeiss

Cooking Level: Expert

Home Town: Mclean, Virginia, USA
Living In: Newark, Delaware, USA
About me:
 I am a stay at home mom and love to experiment with different recipes. I consider recipes a suggestion rather than a rule of the way to prepare. I often change recipes to my families tastes as well as replace sugar with Splenda in recipes. That always presents more of a challenge, as Splenda doesn't act like sugar except to sweeten.

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Alleigh

Cooking Level: Expert
Home Town: Mclean, Virginia, USA
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About me: Professionally trained and educated cook who manages restaurants and cooks at home.

lisers

Cooking Level: Expert
Home Town: Mclean, Virginia, USA
Living In: Manhattan, New York, USA
About me: I am a Vegan and an Artist.. this is not my hobby, it is my life. I need to depend on my cooking because the economy is in a recession. Pretty scary.
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Ms. Barker

Cooking Level: Intermediate
Home Town: Mclean, Virginia, USA
About me: I'm a Kindergarten Teacher and cook in my free time!
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

Chicken Pot Pie VIII

Reviewed on Sep. 12, 2008 by Jeanie
This recipe is absolutely incredible. You are doing a disservice to yourself if you don't make the crust from scratch because it is so delicious and completely worth the effort. I took the advice from others and halved the amount of filling and it still made more than enough. I also baked the bottom crust for 10 minutes prior to filling it and brushed the top with an egg wash. Also, you have to saute the vegetables (especially the potatoes) for about 5 or 6 minutes prior to putting them in the pie or else they won't be done. Make sure you bake it on a cookie sheet or else you'll have a mess in the oven because it bubbles over. It was the first time I'd ever made chicken pot pie from scratch and everyone was really impressed and wanted the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.

Gazpacho IV

Reviewed on Jul. 22, 2008 by Jeanie
I made this last night because I had tomatoes from my garden to use. Considering it's cold vegetable soup, it's good. It's very healthy and it does taste good but I think it's more of an acquired taste. People who may not like "different" stuff might not like this. While I'll eat it, my boyfriend said he'd rather just dip his chips in it. :)
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4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.

Roasted Chicken with Risotto and Caramelized Onions

Reviewed on Jun. 24, 2008 by Jeanie
This is delicious. I halved the balsamic vinegar and doubled the wine. I don't think I would eliminate the vinegar altogether because it really adds to the flavor. However, I think the entire amount might be too overhelming. I also sauted about 4 ounces of sliced mushrooms after the onions were done. While cooking the last cup of stock into the risotto, I added a bag of fresh baby spinach and let it wilt down. This not only added color but nutritional value. Also, I don't think using a roasted chicken is completely necessary but given the amount of time and attention a risotto needs, it was nice not to have to worry about cooking chicken. I'd definately make this again!
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1 user found this review helpful

 
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