Fewls's Page

Foodies /
5
Chicken Cacciatore Casserole
Submitted 3 months, 1 week ago. comments 4 comments.

5
A Variation On The Theme Of Chicken Picatta
Submitted 3 months, 3 weeks ago. comments 2 comments.

5
Michaelas Bread Dip
Submitted 3 months, 4 weeks ago. comments 1 comments.

5
Broiled Shrimp
Submitted 3 months, 4 weeks ago. comments 2 comments.

5
Italian Meatballs
Submitted 6 months ago. comments 5 comments.

5
Tomato Sauce With Fresh Basil
Submitted 6 months ago. comments 2 comments.

5
Baked Chicken Parmesan
Submitted 6 months ago. comments 3 comments.

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Black Beans And Rice
Submitted 1 year, 2 months ago. comments 0 comments.

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Scalloped Potatoes
Submitted 1 year, 3 months ago. comments 1 comments.

5
Curly Endive Salad With Ham And Gruyere
Submitted 1 year, 8 months ago. comments 1 comments.

5
Carrot Cake With Dried Fruit And Raisons
Submitted 1 year, 8 months ago. comments 1 comments.

5
Death By Chocolate
Submitted 1 year, 8 months ago. comments 4 comments.

5
Pasta I Fagioli We Used To Call It Pasta Fazool When I Was A Kid
Submitted 1 year, 9 months ago. comments 11 comments.

5
Potato And Onion Casserole
Submitted 1 year, 9 months ago. comments 1 comments.

5
1-2-3-4 Cake
Submitted 1 year, 9 months ago. comments 3 comments.

5
Big Batch For Home Bolognese Meat Sauce
Submitted 1 year, 9 months ago. comments 3 comments.

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fewls

7

calendar Joined: 2 years, 5 months ago

country From: San Antonio, TX US

asterisk Cooking level: Intermediate

friends Friends: 34

submitted Recipes submitted: 16

viewed Times recipes viewed: 63712

average Recipe average: 5

loving Currently lovin': Can someone tell me how to prepare really good Chinese food at home?

tag Tagline: I'm a Loving Pasta & Chicken But Don't Stop There! foodie

honors Recipe honors: See 'em
About me
I love to cook & have been hooked on cooking since I had my first dinner party at the age of 13 (1956). I made the traditional Thanksgiving dinner for 7 friends (with a lot of love and help from my dear Mom). Everyone thought that it was just soooo cool to sit down like grownups with the good china, crystal & silver (and no supervision except in the kitchen :-). I was hooked & haven't stopped since. I collect cookbooks: 1 is from the late 1800's that belonged to my Omah and have cookbooks from all over the world. I prefer recipes that don't begin with "1 can of whatever" but then again food is food. Thinking back, I would have really loved to become a chef and gone to one of the great Cordon Bleu institutes! Anyway, glad to meet you! I am a displaced Wall Streeter who now lives on the very edge of the Texas Hill country . Feel free to send messages any time! I hope the BLOG begins soon as this would be a great place to SHARE knowledge! Like why does Chinese food taste like it does and how can I do that in my home?
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