I go by Maggie (obviously). My favorite dishes to make are Italian, seafood, anything with chicken, and desserts. I learned a little about cooking from my dad, but most of my culinary knowledge has come from books. Generally, I like to keep my meals simple and easy. However, I'm always looking for new variations and ideas, so I'm looking forward to being here.
Hi!
- Thread starter MaggieMay
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
ethanparker
Washing Up
- Joined
- Jun 30, 2011
- Messages
- 2
Hello everyone...I was just surfing net and found this forum. This forum is really informative. i am very glad to join this thread.
Welcome to DC, both of you! Jump in anywhere and have a great time!
joesfolk
Head Chef
- Joined
- Aug 31, 2010
- Messages
- 1,724
Welcome. Where are you both from?
CWS4322
Chef Extraordinaire
Welcome to DC, both of you. I hope you'll stick around and share some of your favorite recipes!
Josie1945
Head Chef
Hi MaggieWelcome to DC
Josie
Josie1945
Head Chef
Hi Ethan
Welcome to DC.
Josie
Welcome to DC.
Josie
Welcome, MaggieMay. What kind of simple and easy dishes do you like to make? DC is full of people with great ideas. You'll like it here, I'm sure.
Snip 13
Master Chef
Hi Maggie !
Welcome to DC, hope you enjoy the forum as much as I do.
Have a great evening
Odette
Welcome to DC, hope you enjoy the forum as much as I do.
Have a great evening
Odette
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Ahh, Minneapolis, wonderful place, great restaurants, farmers markets...Welcome!
joesfolk
Head Chef
- Joined
- Aug 31, 2010
- Messages
- 1,724
Many apples, many sodas... great place to live!
Zhizara:
I like to make a lot of seasoned chicken and beef, usually with herbs rubbed under the skin or stuffings (apples, celery, lemon, etc). Sometimes I do sage-crusted chicken breasts. I find they go well with a variety of side dishes.
After studying several cookbooks, I began experimenting. One of my favorite improvised dishes is rice steamed with chicken bouillion and chopped carrots. I make a lot of steamed veggies, too.
Some downtown restaurants here are a little too fancy for my liking. I personally don't care if food is gluten-free or made with lemongrass, or if it's fusion cooking. I would much rather have a plain old chicken Parmesan or hamburger casserole.
I like to make a lot of seasoned chicken and beef, usually with herbs rubbed under the skin or stuffings (apples, celery, lemon, etc). Sometimes I do sage-crusted chicken breasts. I find they go well with a variety of side dishes.
After studying several cookbooks, I began experimenting. One of my favorite improvised dishes is rice steamed with chicken bouillion and chopped carrots. I make a lot of steamed veggies, too.
Some downtown restaurants here are a little too fancy for my liking. I personally don't care if food is gluten-free or made with lemongrass, or if it's fusion cooking. I would much rather have a plain old chicken Parmesan or hamburger casserole.
ChocolateFrosting
Senior Cook
Hi guys! Welcome to you both 
babetoo
Chef Extraordinaire
howdy to you both
Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
Good morning from Wales
