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Featured Cook

Lydia

Cooking Level: Beginning

Home Town: Santa Cruz, California, USA
Living In: Sunnyvale, California, USA
About me:
 I work full-time and am pregnant with my first baby, due any day now! I'm looking forward to being able to cook more while I'm away from work, caring for the little one.

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Newest Cooks

unfoodie

Cooking Level: Beginning
Home Town: Brooklyn, New York, USA
Living In: Sunnyvale, California, USA
About me: Middle-aged mom of three young-aged children, with a super-picky husband. The more prepared the dish, the less my family likes it, so I'm always looking for a simple twist on bas…
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Tracey

Cooking Level: Intermediate
Home Town: Sunnyvale, California, USA
Living In: Salt Lake City, Utah, USA
About me: The kitchen was the heart of our home when I was growing up. I could sit for hours and watch Mom make the yummiest meals and most delectable pies. Sometimes I got to help. And on …
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cindie

Cooking Level: Intermediate
Living In: Sunnyvale, California, USA
About me: I'm a student at SJSU and I also work on campus. I have been extremely busy with school for the last few years but now that I am almost finished I would like to learn to cook bett…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.

Slow Cooker Split Pea Sausage Soup

Reviewed on Aug. 19, 2008 by Erin
I think this recipe tastes better without the sausage. I've made it both ways. Reheats well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

Asian Beef Skewers

Reviewed on Aug. 12, 2008 by Valerie's Kitchen
I was looking for something different to do with tri tip and I happened to have almost everying on hand for this. I cut a tri tip roast into some big chunks and marinated for about 4 hours. I subbed dry ginger and left out the green onions. The flavor of the marinade permeated the meat well even though it was in larger chunks then the recipe called for. It was a tasty change and everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.

Unbelievably Awesome Barbeque Chicken Pizza

Reviewed on Aug. 10, 2008 by Valerie's Kitchen
I used the refrigerated Pillsbury Classic Pizza Crust which I patted into a 13 x 9 pan and prebaked for about 7 minutes. This worked really well since these are some pretty substantial toppings and the pan pizza held up well. To speed up the process, cut your chicken into bite size pieces before sauteing with the bbq sauce. I loved the mixture of bbq sauce and pizza sauce. BBQ sauce alone would be too overwhelming so it was perfect! Used combo of mozzarella and cheddar and left off the cilantro since I didn't think the kids would go for it. My teenagers and my husband loved it!
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