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Mankato, Minnesota

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Featured Cook Erock Cooking Level: Expert Home Town: Mankato, Minnesota, USA
About me: I HAVE GONE TO SCHOOL TO BECOME A CHEF !!!1 I DID NOT FINISH BECAUSE I FOUND OUT I WOULD SMELL LIKE A KITCHEN. NOW I COOK FOR MYSELF AND FRIENDS My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

beahinthekitchen

Cooking Level: Intermediate

Home Town: Babbitt, Minnesota, USA

Living In: Mankato, Minnesota, USA

About me: I'm a college student and love too cook. We have a roommate tradition of me making dinner every Monday night for the roomies and some friends, and I've gotten a lot of recipes fro…
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Classy vintage 57

Cooking Level: Intermediate

Living In: Mankato, Minnesota, USA

About me: I'm the parent of three children; My significant other and I host students from other countries.I love to make people happy with good things to eat.We like to try different meals …
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whitebread13

Cooking Level: Intermediate

Home Town: Austin, Minnesota, USA

Living In: Mankato, Minnesota, USA

About me: I'm young. I went to the French Culinary Institute and worked in restaurants for a while. I now teach some classes and work at a cookware store. I'm a little eccentric.

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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed on Dec. 27, 2008 by kissthecook

Although very good on its own, the thing I changed was to roast one of the two peppers, puree it, and then add it to the mix. I also added onion to the sauteed red pepper. I followed the advice of one and added the sour cream last, after the mixture reduced a bit. It was pretty darn good and went great with a glass of cabernet.

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Spicy Noodles - Malay Style

Reviewed on Jan. 1, 2009 by kissthecook

Not the best. It was really dry. The peas made it pretty gross, and I like peas. Sorry, but I won't be making this again

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Jagerschnitzel

Reviewed on Oct. 6, 2008 by Classy vintage 57

I made this for my two German exchange students; they pronounced it "Great"!! just like from home. It was very easy; I pounded the cutlets the night before, I used a combination of beef broth and boullion in the gravy. I served it with thick fries with the skin on, and fresh green beans!! Yummy- there were no leftovers. Thanks!

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