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Mrs. Jabaay

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA
About me:
 I'm almost 30 (yikes), married to the man of my dreams and have the 3 most beautiful children in the world!

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Hiediz

Cooking Level: Expert
Home Town: Anchorage, Alaska, USA
Living In: Orlando, Florida, USA
About me: I am a proverbial Jill of all trades. I love to cook anything, and am usually busy around the holidays with small catering jobs. On a daily basis I am a costumer so any outlet for…
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Catered Blessings

Cooking Level: Professional
Living In: Anchorage, Alaska, USA
About me: I started my own home based catering business in 1995. It has grown into something I love. I have a lot of fun trying new things and I never put myself in a box by saying I have a…
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SueWinfree

Cooking Level: Expert
Home Town: Clinton, Maryland, USA
Living In: Anchorage, Alaska, USA
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.

Sweet, Sticky and Spicy Chicken

Reviewed on Oct. 6, 2008 by MAMASPICE
A-MA-ZING...simply amazing! I followed the advice of other reviewers and dredged the chicken in flour first. Then I sauteed an onion and some peppers and set aside. Next was to quickly sear/brown bite-sized pieces of chicken (you want that crunchy coating) and added the sauce and cooked veggies to simmer. For the hot sauce you MUST use Sriracha Hot Chili Sauce (Rooster Sauce). It MAKES the dish. My chicken was sticky, sweet and spicy just the way it was supposed to be. What an amazing flavor profile. I'm thrilled with this recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.

Artichoke and Sun-dried Tomato Chicken

Reviewed on Oct. 2, 2008 by gibsey23
This was good. But, it could use a little jazzing up. Perhaps a little Italian seasoning or something. I think next time I might try bone/skinless chicken thighs instead of breasts. Thanks for a quick dinner idea!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.

Alfredo Potatoes

Reviewed on Sep. 30, 2008 by gibsey23
These are pretty good. They have a different texture from the alfredo sauce. I couldn't get the "shells" to stay together after scooping the potato out. I think the shells might have stayed together better if the potatoes were baked. Instead I just mashed everything together and baked at 350 in a small baking dish for about 10 min and then added the cheese and baked under the broiler for another 5 min. I thought there was too much garlic powder here, and I love garlic! With a few tweeks I will definately be making again! Thanks!
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