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Featured Cook

Gherkin

Cooking Level: Intermediate

Home Town: Prompton, Pennsylvania, USA
Living In: Indiana, Pennsylvania, USA
About me:
 I am in the final semester of my last year in college, majoring in Political Science at Indiana University of Pennsylvania (talk about a scary point to be in one's life!). Living in a house with 3 other guys, none of whom can cook, has certainly forced my cooking into new creative heights. I have to make healthy food (for me) that is still interesting and tastes good, isn't too "weird" (for the guys), and won't bankrupt our house's food budget (sorry, Mario, we can't all get our food airlifted from some remote village in Italy).

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Newest Cooks

Betty Baker

Home Town: Indiana, Pennsylvania, USA
Living In: Chantilly, Virginia, USA
About me: Hmmm, I come from an Italian family that loves to cook and loves to eat. Get togethers always involve a meal of some kind for our family. Quick and easy meals are great for busy…
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Maria

Cooking Level: Expert
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Indiana, Pennsylvania, USA
About me: I'm a music education student from Pennsylvania. In the summers I live with my amazing fiance in London. I love music, animals, crafty projects, and of course cooking.

emtmommy

Cooking Level: Expert
Living In: Indiana, Pennsylvania, USA
About me: Hey everyone! I'm a 23 year old mother of 4 with another one on the way. I have been cooking for as long as I can remember. I come from a family of cooks/restaraunt owners. I love…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

Fluffy Peanut Butter Frosting

Reviewed on Aug. 18, 2008 by Jacquita
Oh my gosh, as I sit here licking the spatula and swiping my finger into the almost empty bowl, thank you, thank you, thank you for this great recipe. I had no problems spreading the icing or mixing it. Other than making half a recipe, which frosted my 13x9 gob cake perfectly, I made it exactly as written. Thanks again!
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5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Zucchini Corn Fritters

Reviewed on Aug. 15, 2008 by Jacquita
My dad makes a very similar zucchini fritter (without the corn) and I can never get it very close to his recipe. This is a great start to that, but I did make a few changes. I only used 1 tablespoon of milk and a little bit of sugar, I squeezed the zucchini of most of the moisture, and I added about 2 teaspoons each of onion and garlic powder and left out the cumin. I also added a bit of parmesean cheese and dried parsley. Used my melon baller to put into the pan and they cooked for about 2 minutes of each side. It made a lot, even though I cut the recipe in half. Thanks so much for the recipe!
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.

Amish Macaroni Salad

Reviewed on Aug. 7, 2008 by Jacquita
Wow! This was really good. I left out the salt and eggs, used red-wine vinegar and also used Splenda instead of sugar. It was very good, even after 30 minutes. I think next time I may leave out the onion, as it seems to have a pretty strong flavor. Thanks so much for this great, easy recipe!
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1 user found this review helpful

 
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