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TANNTZN

Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Anchorage, Alaska, USA
About me:
 When I became a single mom I had to learn to cook for us all over again without the extra income.

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Newest Cooks

Alexis

Cooking Level: Intermediate
Home Town: Red Springs, North Carolina, USA
Living In: Anchorage, Alaska, USA
About me: I have a lil one and a husband that is in the Military. I have to be ready at any moment to cook up a wonderful meal for them or many others that may wonder into my house.
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Patti2u2

Cooking Level: Expert
Home Town: Anchorage, Alaska, USA
Living In: Belen, New Mexico, USA
About me: Born in Tucson, Arizona but raised and lived most of my life in Anchorage, Alaska (40 years) and Anchorage will always be my "home." Moved to New Mexico to take care of my wonder…
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Derrick

Cooking Level: Intermediate
Home Town: Boise, Idaho, USA
Living In: Anchorage, Alaska, USA
About me: Im a decent cook. i love seeing the faces of people i cook for.
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.

Teriyaki Chicken

Reviewed on Sep. 5, 2008 by gibsey23
This was the first time I made my own teriyaki sauce...I usually just use something out of a bottle. No longer! This was so simple and delicious! A little less sugar next time...it was a little too sweet for me. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.

Zucchini Miso

Reviewed on Sep. 5, 2008 by gibsey23
I love, love, love this! I will definately make it again. I used half zucchini and half yellow squash (just because I like it better) and it was great. I also sauteed the squash combo in just a bit of wok oil for only a couple of minutes before tossing it with the dressing, scallions, cilantro, sesame seeds and nuts. I also used pre-toasted sesame seeds and I thought they were fine! The combination of ingrediants is really fantastic! Everyone complimented it at the dinner table! Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Coconut Cream Cake I

Reviewed on Sep. 1, 2008 by MAMASPICE
Very good - just on the border of too sweet for my taste though. Does remind one of a tres leches cake. Be sure to use the Cool Whipped Frosting and follow other reviewers advice of poking large holes and soaking the cake until room temperature then refrigerating. We could only wait 7 hours to dig in and it was tasty. Bet it will be GREAT tomorrow. Oh and I made this in a bundt pan because I didn't want a soggy bottom.
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1 user found this review helpful

 
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