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MIZDEE1971

Cooking Level: Expert

Home Town: Brunswick, Ohio, USA
Living In: Chardon, Ohio, USA
About me:
 Single, Loves to cook, No kids of my own...just everyone else's!

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Photo by Jennie

Jennie

Cooking Level: Intermediate
Home Town: Chardon, Ohio, USA
Living In: Columbus, Ohio, USA
About me: I just love to cook and although I considered going to culinary school, I realized that I enjoy cooking as a way to relax...not for my job! I'm not much of a baker though. I'm bac…
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LauraS

Cooking Level: Expert
Home Town: Chardon, Ohio, USA
Living In: Troy, Ohio, USA
About me: I'm a professional artist and designer. I have a husband and dog named Oswald.
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Bethany

Cooking Level: Expert
Home Town: Chardon, Ohio, USA
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by Bethany

Better Than Sex Cake II

Reviewed on Aug. 25, 2008 by Bethany
Amazing. Don't change anything about the ingredients. But do make sure to make big holes in the cake after it comes out of the oven. I used the end of a plastic serving spoon. This helps all the condensed milk and caramel really get soaked up. Delicious! (Next time I would add salted peanuts for a little crunch)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.

Tzatziki Sauce (Yogurt and Cucumber Dip)

Reviewed on May 24, 2008 by Jennie
This was really good. I doubled the recipe because after the yogurt drains, it's almost half the original volume and people LOVE to pile this stuff on their pitas and sandwiches or use it as a dip. I was feeling a bit lazy the day I made this and used baby seedless cucumbers and didn't peel them: the baby cukes have a tender skin and I kinda liked the green color it adds so I'll probably do it that way in the future.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed on Mar. 26, 2008 by LauraS
Even after missing a few ingredients (corriander and mint) I still made this dish. I substituted canned plums in syrup for the figs and this recipe was just wonderful. The fruit flavors went very well with the lamb - everyone loved it. I recommend only allowing the lamb to reach an internal temp of 150 (about medium well) but it's up to your personal preference. I will definitely make this again. My husband loved it - and never liked lamb prior to this. Thanks for the post. Laura Swink
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