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From The Blog:  A Nurse's Comfort Kitchen
 
Mar. 14, 2010 2:54 pm 
Updated: Aug. 12, 2010 7:02 pm
Life of a nursing student has been way too crazy for finals week. This coming week: One final on Monday then open lab; One written final and one practical final on Tue; one last final on Thur!...and yes, what I have is usually a 30 minutes break for lunch or dinner...old recipe for me but might… MORE
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sesame seed and peanuts
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Photo by Tao,RN

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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From The Blog:  Daily Lunch
 
Mar. 11, 2010 10:57 am 
When you're bored with your own lunch  that you brought from home, here's an idea that you can do: Potluck!... Ask two or three coworkers to join in and have a themed potluck with you.   Today, me and three other coworkers are having potluck during lunch time. We're going to have… MORE
 
 
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Photo by DerAvi

Cooking Level: Intermediate

Living In: Seattle, Washington, USA
From The Blog:  A Nurse's Comfort Kitchen
 
Mar. 7, 2010 2:06 pm 
Updated: Apr. 3, 2010 6:44 pm
This week, I have decided to post a recipe that I used a while back, it was on my old blog, but I never transferred it here. It is actually one of my favorite recipe, and my first dish that my guests said, "Wow"...Hu'nan is where I went to school in China. Technically,  people use pork… MORE
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Chili
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Photo by Tao,RN

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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From The Blog:  SeasonsForSuccess.com
 
Mar. 4, 2010 10:50 am 
I don't like my food staring back at me when I eat it. Unfortunately, that's exactly what I faced (literally) when I made the Braised Tilapia recipe, below. Typically I pick a recipe that sounds good and then shop for the ingredients, but this time the ingredient necessitated the recipe.… MORE
 
 
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Tags:  Asian
 

Photo by SeasonsForSuccess.com

Cooking Level: Expert

Living In: Chapman, Nebraska, USA

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Mar. 3, 2010 6:38 pm 
The new thing I cooked last week was a teriyaki chicken and noodle stir-fry. In my big wok heated up some peanut oil and then added garlic and onion, then diced chicken breast (extra-tender, because that's my favorite. Then I added the carrots and teriyaki sauce. I used Kikkomon Spicy Miso… MORE
 
 
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From The Blog:  Kitchen with a View
 
Mar. 3, 2010 9:59 am 
Updated: Mar. 3, 2010 7:42 pm
I have always loved Chinese food. Where I grew up we had some amazing Chinese food restaurants. Every Wednesday growing up we went to the local Chinese food restaurant for the Pu Pu Platter and some Shirley temples for me and my sis. I couldn’t get enough of the appetizers. Not sure if it was… MORE
Crispy Orange Beef
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Fried Rice
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Photo by Susan

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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From The Blog:  Penny Lane
 
Mar. 2, 2010 7:50 pm 
Updated: Oct. 18, 2010 10:19 am
Necessity is the mother of invention. Prov. When people really need to do something, they will figure out a way to do it.   Last night I made a 2.5 lb pork roast that I botched. We ate it...but hubby wasn't thrilled and neither was I. The flavor was good but it was tough. So, today… MORE
The Mother of Invention...
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Mother of Invention - 2
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Stir Fry Invention - Finished.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
 
Mar. 1, 2010 1:11 pm 
Updated: Mar. 3, 2010 8:08 pm
Here is what I cooked for two different meals and just added appropriate sides. I included one fish dish since I am gradually getting my vegetarian back over to the omnivorous side by encouraging him to eat fish (or as he likes to say “a stupid animal”): Fresh Lomi Lomi Tuna 1 1/4 Pounds… MORE
The Unknown
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Facing Your Fear
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Was that Red Bull in my water dish?
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Photo by bronxdog

Cooking Level: Intermediate

Home Town: Bronx, New York, USA
Living In: Oxnard, California, USA

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From The Blog:  "It's Only Food"
 
Feb. 28, 2010 2:28 pm 
Updated: Mar. 2, 2010 9:47 am
Those of you who read my blog are familiar with my ranting and my eternal quest to find a decent restaurant in my part of the world.  Well my wife and I stumbled upon a Chinese restaurant just around the corner from us and I decided to share it with you, just so you see that I can be… MORE
 

Photo by chefjohn

Cooking Level: Professional

Home Town: Leavenworth, Kansas, USA
Living In: Coon Rapids, Minnesota, USA

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From The Blog:  A Nurse's Comfort Kitchen
 
Feb. 27, 2010 10:16 pm 
Updated: Apr. 3, 2010 6:50 pm
The last few weeks have been crazy busy weeks for me, and the madness continues. Two things always make me happy these days: one is cooking, the other is counting down the days before I finish nursing school. I have less than 6 months to go, not too bad at all, and every day when I pass by the… MORE
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Photo by Tao,RN

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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