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Imelda

Cooking Level: Intermediate

Home Town: San Jose, California, USA
About me:
 At age 18, I was really only familiar with the microwave and everything else in the kitchen seemed foreboding. However, I moved far, far away from home and had to learn how to cook and feed myself. Invigorated by my never-ending love for cheese and having hit the jackpot by landing in Switzerland, I began to acquaint myself with the art of cooking. Fast forward about 5 years, and today, I have acquired a taste for fine foods and a passion for home-cooking. Because I learned how to cook from scratch, it is still the method I preferr. My cooking is a melange of Mexican, Euro-continental, and California Fresh cuisine. Cooking, for me, is a marriage between art and food science.

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Sarah Agrella

Cooking Level: Professional
About me: I am a mother of one, who works part time as a personal chef. I love exploring different ethnic cuisine as well as regional American dishes. As a personal chef I try to put a heal…
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JULES2JEWELS

Cooking Level: Expert
Home Town: Atlanta, Georgia, USA
About me: I grew up in the South with 3 amazing women as my teachers. Both my Grandmothers and my Mom taught me to cook mostly Southern cuisine. My Grandparents had a huge garden and I gr…
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Jenny

Cooking Level: Expert
Home Town: Sacramento, California, USA
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Apple Pie by Grandma Ople

Reviewed on Nov. 23, 2008 by JULES2JEWELS
This was my first time making apple pie and this was super easy and really good. Like others I added 1 tsp cinnamon, dash of nutmeg & 1 tbls of vanilla to the syrup. I used Pillsbury ready made crust and did the lattice top reserving some of the syrup to brush on the lattice. Cooked at 350 for 50 minutes covering the edges with foil for the first 15 minutes to prevent burning. My butter flour mixture never made a "paste", but it didn't seem to affect the outcome of the syrup.
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5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Photo by JULES2JEWELS

Deep-Fried Turkey Marinade

Reviewed on Nov. 23, 2008 by JULES2JEWELS
My family has been frying turkeys for years. We have always used the jar marinade that you inject in the turkey prior to frying. This year I tried this recipe and it was hands down the best turkey I've ever had. I only had a 10lb turkey so I had a lot of rub left over which I plan to use on chicken next week. Our turkey did not turn black. We kept the oil temp between 340 - 350 and it came out a golden brown.
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7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.

Downeast Maine Pumpkin Bread

Reviewed on Nov. 23, 2008 by JULES2JEWELS
This was really good! I followed the advice of other reviews and added walnuts, reduced the oil to 1/2 cup and used 1/2 cup applesauce. It tasted even better the next day.
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1 user found this review helpful

 
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