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RINGONIAN

Cooking Level: Beginning

Living In: Centreville, Virginia, USA
About me:
 From water burner to semi-decent neophyte

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Kay08

Cooking Level: Expert
Living In: Centreville, Virginia, USA
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sher

Cooking Level: Intermediate
Home Town: Centreville, Virginia, USA
About me: I am such a sucker for anything that tastes good. I love cooking and watch WAY too many cooking shows. Im a daycare provider for older children and a wife. I'm a mom of a college …
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SpicyKatt

Cooking Level: Intermediate
Home Town: Centreville, Virginia, USA
Living In: Rockville, Maryland, USA
 

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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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