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Doppio Sous

Cooking Level: Professional

Home Town: San Diego, California, USA
Living In: Champaign, Illinois, USA
About me:
 I'm the sous chef at a new restaurant in Illinois, working for a good friend who helped to turn a tiny kitchen into a beautiful professional cafe, banquet, and catering service. We also serve the needy of our town through outreach cooking. Being able to cook is a gift and a wonderful responsibility.

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redcandystripe

Cooking Level: Expert
Living In: Champaign, Illinois, USA
About me: i love to cook. i love to eat. i absolutely have to be a devoted member to the gym so my body doesn't get too out of control!!! i only watch the food network channel at home on th…
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timberlinx

Cooking Level: Intermediate
Home Town: Austin, Texas, USA
Living In: Champaign, Illinois, USA
About me: I'm currently a computer engineering graduate student at the university of illinois. I have been cooking for almost 3 years (basically, since I moved out of the house). I like coo…
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Amy W.

Cooking Level: Intermediate
Home Town: Bismarck, North Dakota, USA
Living In: Champaign, Illinois, USA
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.

Butter Flaky Pie Crust

Reviewed on Sep. 21, 2008 by kind*machine
It's always a bit gooey before chilling, but, oh, goodness. It's so easy and delicious-!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.

Pineapple Chicken Delight

Reviewed on Sep. 2, 2008 by Amy W.
I really enjoyed this recipe. I added onion and carrots to mine and it was just excellent. My husband really enjoyed it. He's not into carrots and peppers but he really liked them in this dish. It was so simple to make and I will definately be making it again!
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.

Greek Pasta with Tomatoes and White Beans

Reviewed on Jul. 12, 2008 by Amninta83
This was very yummy! Like others, I sauteed garlic in olive oil first before adding the tomatoes and beans. I also added fresh basil and oregano. I chose to sprinkle the feta on top as directed, and this gave it a good amount of tang whenever I took a bite with the just melted cheese - yum! My only complaint was that the sauce was a bit watery, but it was nice to have a lighter sauce. We served it with crusty bread.
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