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Monroe, Washington

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MamaB.

Cooking Level: Expert

Home Town: Monroe, Washington, USA

Living In: Beverly, Washington, USA

About me:
I'm stay at home mom. I come from a family who loves food (probably too much). I grew up working in my parents restaurants since I was 10. I love to use fresh local ingredients, and I'm not afraid to try new things. I'm also not opposed to time saving shortcuts here and there.

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JoeBuddha

Cooking Level: Expert

Home Town: Monroe, Washington, USA

Living In: Renton, Washington, USA

About me: I'm a non-vegetarian Buddhist, an IT professional who loves to cook, and an amateur musician.

lewis

Cooking Level: Intermediate

Living In: Monroe, Washington, USA

About me: older father of three with a new grandson 10 months. My three children live with me,

Laurie

Cooking Level: Intermediate

Living In: Monroe, Washington, USA

About me: Used to be a wonderful cook. I don't cook as much now since I tend to eat too much of my cooking! There are many cookbooks in my cupboard, but rarely used now since I use allrecip…
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Newest Reviews

Asian Lettuce Wraps

Reviewed on Jan. 2, 2009 by IstyMae

I wish I could give these 4.5 stars!! I followed the recipe exactly, only subbing the ground beef for ground chicken and the pickled ginger for 1/2 tsp. of ground ginger. I also used about 2 tbsp. of Sriracha chili sauce. Served with crunchy rice noodles and shredded carrots. Turned out great and came together very quickly! Excellent week night meal.

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Buttery Soft Pretzels

Reviewed on Jan. 2, 2009 by IstyMae

These turned out GREAT!!! I followed other reviewers advice and decreased flour to 4 cups. Threw everything (I also added about 2 tbsp of honey) into the kitchen-aid w/ the dough hook for 7 minutes. Once it had doubled, I didn't even bother taking it out of the bowl and flouring it. I simply grabbed chunks out of the bowl and rolled in my my hand "snake" style. Dipped in the baking soda/water mix and threw them on a baking sheet lined with parchment paper. I didn't have the patience to shape these, so they turned out to be pretzel nuggets. Once they were baked, I brushed both top and bottom with melted butter. These are to die for!!

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Mashed Potato Soup

Reviewed on Dec. 1, 2008 by IstyMae

What a great way to use up a heap of Thanksgiving leftovers! I scaled the recipe up to 6 servings and sauteed 1 small onion and 1 tablespoon of minced garlic in about 4 tablespoons of butter. I then added 1 can of chicken broth, 4+ cups of mashed potatoes (mashed with sour cream, onion and chive cream cheese, butter, salt, pepper, ect.) and enough milk to thin it out. Once it was heated through I tossed in my chopped leftover turkey and a can of corn. Seasoned with salt, pepper, chives and celery seed (didn't have any celery salt on hand). Ended up with a tasty chowder and cleared out my fridge!

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