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bechamel
Living In:
Ann Arbor
,
Michigan
,
USA
Member Since:
Apr. 2003
Cooking Level:
Expert
Cooking Interests:
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies:
Biking, Music
Recipe Box
10 recipes
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Title
Type
Overall Rating
Member Rating
Good Old Fashioned Pancakes
By:
dakota kelly
Kitchen Approved
Brown Sugar Meatloaf
By:
tangastar
Kitchen Approved
Sauteed Apples
By:
356
Kitchen Approved
View All Recipes
Photos
1 images
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About this Cook
My cooking tragedies
Not really a tragedy, but the last time I make grilled Atlantic Salmon, I placed it on a bed of risotto with a sweet/spicy glaze over top and sprinkled some parsley over the top. While it looked GREAT in person, I took a picture of it and it looked like I grabbed it out of the dumpster. Ohh well ;)
Recipe Reviews
2 reviews
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Eclairs II
While I admit that the first time I made these, they went over great even with the provided frosting. I generaly cook the shells, let them cool, pierce one (or both) sides with a knife and fill them with a pastry bag. I do use a different frosting now, but even with what's provided, it's hard to go wrong.
0 users found this review helpful
Reviewed On:
May 8, 2009
Cha Cha's White Chicken Chili
I made this at my parent's house and we all loved it. Heat-wise I found it to be mild and my parents thought it was just perfect. When making it for myself I would probably add peppers much higher on the Scoville heat scale. It had a great flavor anyway so for most people adding hotter peppers would be unnecessary. If you want more of a chili I'd recommend swapping one can of broth with an extra can of beans. Just mash beans on the side of the cooking pot to preference. Don't forget that you'll be adding cheese at the end which will thicken it even more.
4 users found this review helpful
Reviewed On:
Apr. 29, 2003
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