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derrick kess

Cooking Level: Professional

Living In: Winnipeg, Manitoba, Canada
About me:
 i am 43 yr old male been cooking for 40 of those years.love to cook and entertain love life

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Shannon

Cooking Level: Intermediate
Home Town: Winnipeg, Manitoba, Canada
Living In: Calgary, Alberta, Canada
About me: I love trying new recipes but battle witht the idea of cooking healthy. My son is needs to eat with less additives. We try to buy organic. Food brings friends and family together …
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TianaBee

Cooking Level: Intermediate
Living In: Winnipeg, Manitoba, Canada
About me: My name is Tiana Barbara (ie: TianaBee), I am twenty two, and I love to cook, mainly it's just for myself and friends, but when I am in a kitchen, I always make creations, and gen…
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peanutbutterrocks

Cooking Level: Expert
Home Town: Winnipeg, Manitoba, Canada
About me: mom of 6. live in the boonies.cook big meals everyday.cooking rocks!!!
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Basic Beurre Blanc

Reviewed on Jan. 5, 2009 by A. Taylor
I added about a tsp of garlic and only used 1/2 a cup of butter. As well I didn't have white wine vinegar so I used just some white vinegar and some chinese cooking wine to substitute. I used it as a sauce on crab cakes and with some mashed potatoes - simply divine! I would definitely recommend it with near any type of seafood, especially if you can't get super fresh fish.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.24 star rating.

Curry-Coconut Shrimp

Reviewed on Jan. 4, 2009 by A. Taylor
I followed most of the modifications - generally I found it bland, even when I increased the spices, and let it reduce to increase concentration of flavour. Bland in comparison to curries and similar dishes I've made myself before. So if you don't really like hugely spiced curries this may be for you (spiced as in spices, not as in heat). But I was generally disappointed.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.

Easy Garlic Broiled Chicken

Reviewed on Jan. 3, 2009 by Starr
I made this last night with 4 bone-in chicken thighs. Like a previous review, I thought it was way too much butter and just omitted it, spraying the thighs lightly with Pam. It worked really well and was still very moist and there was lots of juice off the chicken. I thought we'd love it but unfortunately it was just OK. Can't say as I'd be in a hurry to make it again because of the high fat and sodium content.
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