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From The Blog:  Adventures of Allrecipes Jen
 
Dec. 8, 2009 10:52 am 
This is a bit late but I thought - better late than never! I hope you all had a great Thanksgiving, mine was a three part adventure...I've decided to use pictures instead of writing a novel to explain! {Adventure 1 of 3} Wednesday, 11.25 Webcast at Allrecipes.com  Some of you may have tuned MORE
 
 
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Photo by Allrecipes Jen

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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From The Blog:  A Nurse's Comfort Kitchen
 
Dec. 6, 2009 9:37 am 
Updated: Dec. 9, 2009 8:35 am
To fulfill the request of Witchywoman, who has been a big supporter since I started my blog, I looked around for a Hot and Sour soup recipe for her. This one wass the one I have tried and it turned out to be a great success (I alternate the original recipe a little bit to make it better). I… MORE
Hot and Sour Soup--Northern China style
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Process of making Hot and Sour Soup
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Photo by 500metersdeepblue

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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From The Blog:  To Curb an Obsession
 
Dec. 4, 2009 7:28 pm 
Updated: Dec. 7, 2009 9:47 pm
Finally, the one big dinner I get to make for my little family every year! Hubby's family is very tight and we are required to attend dinner at his mother's for every occasion. They are also not exactly the best cooks, and while nothing ever has made us want to retch, nothing ever is good… MORE
 
 
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Photo by missivy

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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From The Blog:  How It's Made
 
Dec. 4, 2009 1:27 pm 
Updated: Dec. 4, 2009 8:17 pm
Recipe for Thanksgiving 2009MAIN EVENTThe Biggest Buffalo Wing in Human Historyhttp://vimeo.com/7988362SIDELobster Mashed Potatos(recipe to be posted soon - check back)SALADCranberry Spinach Saladhttp://allrecipes.com/Recipe/Jamies-Cranberry-Spinach-Salad/Detail.aspxAPPETIZERGrilled Bacon… MORE
 
 
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Photo by ieetcows

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Seattle, Washington, USA

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From The Blog:  To Curb an Obsession
 
Dec. 3, 2009 5:25 pm 
Updated: Dec. 4, 2009 8:41 am
One half down, one half to go! Processing a 300-lb buck is a long, boring task. It takes hours, especially when you do all your grinding by hand. By the end of it, your back hurts, your shoulders hurt, your whole upper body smells gamey and raw, and the sight of plastic wrap and freezer paper… MORE
Venison Shepard's Pie
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Venison Shepard's Pie II
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Photo by missivy

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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From The Blog:  Adventures of Allrecipes Jen
 
Nov. 30, 2009 4:39 pm 
Updated: Dec. 1, 2009 11:35 am
I’m a huge fan of side dishes at Thanksgiving, turkey is usually last to be piled on my plate. This year, a few of decided to do something different, a side dish swap. You must try something like this – maybe do a test run with a group of friends before the big meal and see how things turn… MORE
 
 
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Photo by Allrecipes Jen

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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From The Blog:  Fight the Fat Foodie
 
Nov. 28, 2009 4:10 pm 
Updated: Nov. 28, 2009 5:00 pm
Did you save the carcass of that delicious turkey you cooked up for Thanksgiving? I hope so, because it can be the base of so many good recipes. With this stock you can make soups, dumplings, stews, almost anything. Base your stock on the recipe you used to make your turkey to further enhance i MORE
 
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Photo by SKoeneman

Cooking Level: Intermediate

Home Town: West Des Moines, Iowa, USA
Living In: Champaign, Illinois, USA

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From The Blog:  Swampy's Kitchen
 
Nov. 25, 2009 4:34 pm 
Updated: Dec. 3, 2009 10:53 am
The leaves have fallen from the trees, the Halloween Pumpkins on our front porch look like they were carved by Salvador Dali and all the stores have jumped the Christmas gun. It's that time of year again. It's Thanksgiving. Growing up Thanksgiving meant a rotation between my grandmother's… MORE
 
 
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Photo by Doug Matthews
Home Town: Princeton, New Jersey, USA
Living In: Mendham, New Jersey, USA

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From The Blog:  Apron Diaries
 
Nov. 24, 2009 12:23 pm 
Updated: Nov. 24, 2009 8:05 pm
This isn't my mother's cranberry sauce. No sir. For that, you'd have to open a can on both ends and push the jellied cylinder onto a plate, slice it into quivering disks, and call it good. Not that there's anything wrong with going for convenience when you're cooking the zillion other things… MORE
Cranberry Apple and Fresh Ginger Chutney
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Photo by foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Seattle, Washington, USA

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From The Blog:  Allrecipes.com News
 
Nov. 23, 2009 5:51 pm 
Updated: Nov. 29, 2009 9:35 pm
Yes, really! Allrecipes is hosting a live webcast the day before Thanksgiving!!  This is Judith writing with the big news! Allrecipes staff members will be cooking up a storm in our kitchen all day Wednesday to help you with your turkey-day preparations. We’ll be giving away prizes all da MORE
 
 
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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