Dixonrohr's Page

Foodies /

Joined 2 years, 10 months ago.

From Summit, NJ US

GroupRank 7

I'm a self proclaimed Expert cook.

I have 41 cooking friends

My recipes have 16337 views with a 4.9 average.

myrecipes.com

Currently lovin' Basil, cucumbers, tomatoes and everything else coming out of our garden.

See my recipe honors

You have Unknown taste compatibility with dixonrohr. Login to find out

Unknown %

About me
I live in NJ with my husband and two growing teenage boys. We all love to cook, try new foods, find new restaurants and watch cooking shows. This year we planted a very large kitchen garden and are just starting to harvest some great vegetables. Looking forward to eating and cooking new recipes for our fresh produce. Check out my new favorite recipe site MyRecipes.com. It is great for finding many quick, easy and healthy recipes.

Comment Wall

Randhir 2 years ago said:
I am a food lover. I found a Food video community(www.ifood.tv) site few months ago.And i am interested to inform those people who also keep interests in food.Site www.ifood.tv is a site for all food lovers , here lots of recipe videos , blogs and much more... You visit once. You will get a another platform to share your recipe video,blogs ........Those who either prof.chef or love food can join it.

Lghandle 2 years, 1 month ago said:
Hi there! How are you today? Thks for letting me become your cooking buddy. Look forward to sharing lots of recipes and experiences with you. Hope to start posting recipes in the middle of next week,but feel free to contact me for my phone number if you are curious about any recipe.

Sunny 2 years, 1 month ago said:
Hi - Thanks for being my cooking buddy. You have some great reicpes posted, I look forward to trying some of them. = )

Tnacndn 2 years, 5 months ago said:
Hello and thanks for being my new cooking buddy.
~Gem~

Pintobean 2 years, 6 months ago said:
Hello, looking forward to your stuff. let's let the belly spreading begin!!
pintobean

Debra47 2 years, 8 months ago said:
Hi,
I'm a New Jersey native currently living in England. Miss the diners and great restaurants.

Jasonburn 2 years, 8 months ago said:
Hi Dixie! Like I needed this site to tell me we have High taste compatibility. Looking forward to the next evening at Rosa...

Precious 2 years, 9 months ago said:
Hi...Just wondering if your last name is Dixon...My maiden name is Dixon.

My Shared Recipes

Browse by tag

Pizza Dough

Submitted 2 years, 4 months ago.

5 comments.

Bbq Lamb Chops

Submitted 2 years, 9 months ago.

0 comments.

Grilled Trout

Submitted 2 years, 4 months ago.

0 comments.

Jicama And Cabbage Slaw

Submitted 2 years, 4 months ago.

3 comments.

Tomato And Procsciutto Frittata

Submitted 2 years, 3 months ago.

1 comments.

Planked Salmon With Herb Dressing

Submitted 2 years, 4 months ago.

1 comments.

Stilton Souffle

Submitted 1 year, 10 months ago.

3 comments.

Pasta Carbonara

Submitted 2 years, 5 months ago.

6 comments.

Broiled Scallops On Mixed Greens

Submitted 2 years, 3 months ago.

1 comments.

Grilled Tuna Nicoise

Submitted 2 years, 3 months ago.

1 comments.

Pesto

Submitted 2 years, 3 months ago.

2 comments.

Annies Famous Knee-walkin Margaritas

Submitted 2 years, 9 months ago.

6 comments.

View All

People are Talking

Posted by Melb about
Pizza Dough

Does this receipe really use 1.5 ounces of yeast? That 42.5grams which seems like a lot of yeast. Most pizza recipes only use 7grams of yeast? I'd really like to try so if som

Posted by Legoflamb about
Pasta Carbonara

This is a dish that needs no introduction. A working man's (and woman's) favorite. I always add peas to mine, but my wife says I'm crazy.

Posted by Vino4dino about
Stilton Souffle

Would this work with four 1-cup souffle dishes? I tried making a souffle once years ago when I first started cooking. It didn't turn and I haven't attempred making one since.

Posted by Keeperrox about
Pizza Dough

00 refers to how finely ground the flour is. Generally, flours and grains come in 00, 0, 1, and whole, with 00 being the most fine and whole being the most coarse. Higher en