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cook's profile
sg
Member Since:
May 2008
Cooking Level:
Intermediate
Cooking Interests:
Baking, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies:
Reading Books, Painting/Drawing, Wine Tasting
Recipe Box
22 recipes
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Title
Type
Overall Rating
Member Rating
French Onion Soup VIII
By:
Kathleen Burton
Kitchen Approved
Shrimp, Clams, and Scallops Pasta
By:
Hawn
Kitchen Approved
French Onion Soup III
By:
Debbie
Kitchen Approved
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Photos
11 images
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Maple Carrot Cupcakes
Lentil Soup 8/12/09
About this Cook
I love to eat, especially when it's something I've created myself and worked really hard on! I live with picky eaters but I've decided to cook what I think looks good and if they eat it great, if not, there's pizza in the freezer.
My favorite things to cook
I want to expand my horizons cooking-wise. As of now, I enjoy making soups, seafood dishes and baking. I'd love to try making Indian food.
Recipe Reviews
8 reviews
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French Onion Soup VIII
I used veggie broth and added some thyme. I prefer baking over broiling.
0 users found this review helpful
Reviewed On:
Oct. 5, 2009
French Toast I
Yum! This is a great recipe for a weekend morning when boring old cold cereal doesn't cut it. The recipe is fairly standard, however, (I think) the vanilla makes it taste extra-special. Perfect with a cup of coffee and the Sunday newspaper.
0 users found this review helpful
Reviewed On:
Oct. 2, 2009
Shrimp, Clams, and Scallops Pasta
I made this for dinner tonight and was pleasantly surprised. My family and I really loved it (some of us are picky eaters!) While making the sauce I discovered it was too spicy. What I wound up doing was adding more crushed tomato and some half and half. I probably added a cup of half and half in total to cool it down. Normally I wouldn’t add dairy to a dish with fish, but I knew without it the sauce would be way too spicy. If I make this again, I’d probably still add a little half and half and definitely less red pepper. I also did not use clams. I used shrimp and scallops and it was wonderful. I can also see this being delicious with king crab or regular crabmeat. I did not put cheese on top of it (I don’t think seafood and cheese mix) but instead sprinkled some chopped parsley on top of each serving. I used thin spaghetti but if I make it again I’d maybe try a fettuccine to hold the sauce better.
0 users found this review helpful
Reviewed On:
Oct. 2, 2009
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