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Featured Cook

Raven

Cooking Level: Professional

Home Town: Norfolk, Virginia, USA
Living In: Chicopee, Massachusetts, USA
About me:
 Hmmmmm this part is hard for me. I'm rather eclectic and when I describe what it is that I do for a living I tell people I play with food. Yes, technically I'm a chef, a personal chef to 21 people to be exact, but I feel I'm more than that at times. I'm responsible for meeting the culinary and health needs of this lovely "family" and while I take that responsibility VERY seriously, I try to make things fun. I'm not afraid of taking risks and defying the conventions of "serious culinary art". I believe that a lot of people don't cook because they simply tend to feel they have to be too rigid with things, following recipes to the letter. I think food is an adventure....don't be afraid of taking the road less travelled.

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Photo by Lisa Wells

Lisa Wells

Cooking Level: Expert
Home Town: Chicopee, Massachusetts, USA
Living In: Westfield, Massachusetts, USA
About me: Cooking is my passion. Not exactly sure where I got it from. My mom cooked out of obligation. My dad enjoyed cooking but didn't do it often as he was a very busy business when …
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Pam Nicholas

Cooking Level: Expert
Home Town: Chicopee, Massachusetts, USA
Living In: Reno, Nevada, USA
About me: I'm a confident cook who's engaged to a man who loves everything I put on the table. I'm a full-time student majoring in Substance abuse counseling.

Debbie

Cooking Level: Expert
Home Town: Chicopee, Massachusetts, USA
Living In: Norwich, Connecticut, USA
About me: I was a military wife (navy)for 16 years,I've been married 28 years and have three wonder kids.I also have been blessed with three wonderful grandbabies.I love to cook and find en…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.

Chicken Dijon

Reviewed on Mar. 4, 2007 by CTCOOK1
My family really enjoyed this recipe. I cut my chicken into chunks and sauteed it with some mccormick chicken seasoning added to it. Once it was done, I removed it from the pan and left it on a covered, heated plate while I made the sauce. I doubled the sauce ingredients to serve this over pasta. I added the chicken back in at the end just to make sure it was still warm enough, but I skipped the baking part. I also added broccoli flowerets into this by tossing them into the pasta water for the last few minutes of cooking time. That added some nice color and additional flavor to the dish. My husband, six year old and four year old all cleaned their plates and they all had seconds too, so I will definitely make this again!
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.

Baby Back Ribs

Reviewed on Feb. 25, 2007 by FLORAB
These are wonderful. I made them before and now that I'm making them a second time I had to write. This method is so easy and it comes out just like everyone says, tender and juicy. Use the sauce of your choice, marinate or not, you can't mess this up.
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

Sloppy Joes II

Reviewed on Feb. 3, 2007 by CTCOOK1
It feels a little strange to give a sloppy joe recipe 5 stars, as they just don't strike me as 5 star food in most cases, but for sloppy joes, these were very good! My husband and 6 year old practically inhaled them. They weren't as well received by my four year old, but nothing with meat ever is. I used ground turkey instead of beef (on sale for $1.99 per pound!). I used 1/2 cup kethup and 1/4 cup of spicy BBQ sauce. I added a shredded carrot and a little more green pepper than called for since I'm always trying to sneak in some extra vegetables. I served these with french fries and veggies with dip and it was a quick, easy, inexpensive meal.
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1 user found this review helpful


 
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