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KELLY624

Cooking Level: Intermediate

Home Town: Lansdale, Pennsylvania, USA
Living In: Sinking Spring, Pennsylvania, USA
About me:
 I am a college sophmore just trying to survive on more than peanut butter and jelly sandwiches. I cook dinner daily for my boyfriend and am constantly looking to try new things. My mom and I have been cooking and baking together since i was 5 years old. She always tried to make cooking fun and exciting for the whole family.

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kvmdragon

Cooking Level: Intermediate
Home Town: Havertown, Pennsylvania, USA
Living In: Lansdale, Pennsylvania, USA
About me: I am an avid learner in all aspects of my life, so naturally this extends to my passion for cooking. I enjoy watching cooking shows, reading cookbooks and cooking-related magazin…
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RacheBrown

Cooking Level: Beginning
Home Town: Lansdale, Pennsylvania, USA
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denise nolen

Cooking Level: Expert
Home Town: Lansdale, Pennsylvania, USA
Living In: Red Hill, Pennsylvania, USA
About me: I am married with 3 children. I am constantly looking at new recipes and love to cook! Feeding others gives me great joy.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.

Parmesan Knots

Reviewed on Jul. 6, 2008 by KELLY624
These are amazing! I scaled down the servings to twelve, and used melted butter instead of the oil for more flavor. I also used 2 cans of refrigerated breadsticks instead of the biscuits because I like their texture and fluffiness better. I then stretched them out and twirled two sticks together to make a pretty knot. After baking them, I spread on the mixture with a pastry brush and topped off with a light dusting of additional parmesan cheese. Amazing flavor! These are now my go to breadsticks for all of my Italian dishes. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Eggplant Parmesan II

Reviewed on Jul. 4, 2008 by KELLY624
I decided to make this when my brother and my vegetarian sister-in-law came to visit with their new baby a few weeks ago. I followed other reviewer's advice and salted the eggplant after i had peeled and sliced them. I used 4 small eggplant because that's what the store had, and i baked them for longer than instructed, about 10 minutes per side to get them nice and crispy. After layering with cheese and suace, i baked until it turned into a wonderful aroma filled the house. It tasted great, and the texture was phenominal! Thanks for this amazing recipe Doery!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.

Alfredo Sauce

Reviewed on Apr. 7, 2008 by KELLY624
Amazing sauce!! I made exactly as written, except I added a dash more cream because not all of the cheese was melting and it was getting a little thick, and I didn't add parsley, just a personal preference; who would want to ruin a perfectly great white sauce with specks of green? Not my taste, but anyways thanks so much!! I have no need for any other alfredo, this is the best!
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