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GARZACI

Cooking Level: Expert

Home Town: Houston, Texas, USA
About me:
 I am a Marine just returning from Iraq and I just love to get in the kitchen and cook. I have always enjoyed cooking, but returning just made me that more passionate about it.

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Photo by Evansville819

Evansville819

Cooking Level: Intermediate
Home Town: Houston, Texas, USA
About me: I am a Marine's fiance and figure competitor. Therefore I cannot eat what I make but get to send it to Iraq!! I also love baking for family and friends.
Photo by Genei

Genei

Cooking Level: Intermediate
About me: I'm only 15 but I love to Cook. I love to get my hands dirty in the kitchen and make all kinds of different dishes. The Culinary Arts Fasinate me in so many different ways. Yes …
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Momof3girls

Cooking Level: Expert
About me: Love to cook and try new recipes and make them healthy.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.

Great Pumpkin Dessert

Reviewed on Nov. 26, 2008 by marinewifey
this is really good.. i left out the nuts and made a cream cheese icing. 1 package cream cheese(8oz) 3/4 cup cool whip 1 1/2 cups powdered sugar. great out of the oven but even better chilled.
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Spicy Cabbage Kimchi

Reviewed on Nov. 25, 2008 by Brian
I love, love, love kimchi. This came out a little salty for me so I cut the salt in half. It still drew the water out of the cabbage leaves and it all reduced well. I thought that I would get a little creative and added sesame oil for an additional flavor. My Korean friends told me to eat the kimchi quickly as oil will cause it to spoil. How do you spoil fermented (spoiled) cabbage? Anyway, it tasted great, but I didn't feel like eating two quarts of kimchee that quickly. My friends were happy with that. If you have ever heard the term "kimchi breath" you'll know what I mean. As a previous reviewer stated, I hated kimchee at first, particularly the smell of it. But now I crave it. I'll eat it with breakfast, lunch, and dinner. By the way, a serving is like a quarter cup. Small, but loaded with flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.

Acapulco Margarita Grouper

Reviewed on Nov. 25, 2008 by Brian
I have used this recipe with red grouper, red drum (redfish), and black drum. It turns out to be pretty labor intensive and the liquor ups the price of all of the ingredients. The grouper was purchased fresh and I followed the recipe exactly. The result of an afternoon of cubra libras and prepping the dish was a wonderful meal. Truly excellent with rice and an Asian vegetable dish. I caught the red drum and black drum on separate occasions and had great afternoons prepping them as I did the grouper and they were also fantastic. Follow the recipe, use fresh fish, fresh salsa, and enjoy!
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