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DONA64
 
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Member Since: Mar. 2003
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Dessert, Quick & Easy, Gourmet
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About this Cook
I grew up in the Panhandle of Texas and have since traveled the world with the military. I have collected couisines that I have incorporated into each other!
My favorite things to cook
Depends... desserts are always fun.
Recipe Reviews 4 reviews
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Slow Cooker Chicken and Dumplings
Nice base to modify for your personal tastes. Made as is, however, bland & too doughy. Modified to add pepper, poultry seasoning, thyme, old bay, chicken broth, frozen veggies additional cooking time with submerged biscuit dough, and to subtract one entire can of biscuit dough, very good!

5 users found this review helpful
Reviewed On: Jan. 27, 2011
Coq au Vin alla Italiana
WOW! I can't explain how much I love this recipe! I made it exactly as written the first time, it was wonderful! Now I've evolved to substituting browned whole baby onions (Julia Child, thanks!), browned small whole mushrooms, 1 can Italian flavored diced tomatoes. I have made this with red cooking wine - it was great. Chianti - it was great. Burgandy - OMG excellent! Syrah - it was OK. Cabernet - OMG excellent! This is definitely - both one to keep and to share with friends!!!

4 users found this review helpful
Reviewed On: Sep. 1, 2010
Insalata Caprese II
As other reviewers have stated, make sure you have the very freshest ingredients! I love, love, love good caprese and chianti! I also drizzle balsamic vinegar with the olive oil. I made this with little balls of mozarella, halved grape tomatoes, snipped basil, sea salt, fresh pepper, olive oil and balsamic vinegar for an office luncheon. It was a huge hit! Everyone wanted my "secret recipe"!!!

5 users found this review helpful
Reviewed On: Sep. 17, 2008
 
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