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> Xia Neifion Clark
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Xia Neifion Clark
Home Town:
Las Vegas
,
Nevada
,
USA
Living In:
East Wenatchee,
Washington
,
USA
Member Since:
Jun. 2000
Cooking Level:
Expert
Cooking Interests:
Baking, Stir Frying, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Recipe Box
605 recipes
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Title
Type
Overall Rating
Member Rating
My Favorite Sesame Noodles
By:
kelcampbell
Kitchen Approved
Tomato Chicken Parmesan
By:
vero_cn81
Kitchen Approved
Roast Sticky Chicken-Rotisserie Style
By:
Sue Rogers
Kitchen Approved
View All Recipes
Photos
2 images
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Me
Xia
About this Cook
I am a mother of five... and an Astrologer by trade (see Astroxia.com) with a serious passion for cooking - especially Vegetarian cuisine! (see my blog astroxia.com/menus)
My cooking triumphs
Have won several awards for Vegetarian cooking, including a 1995 contest sponsored by Vegetarian Times and featured in their magazine!!
Recipe Reviews
29 reviews
See All Reviews
Linda's Lasagna
I make this with ground turkey instead of ground beef. Sometimes I throw a handful or two of well chopped spinach into the sauce in the last 15 minutes of its simmer. Definitely use the cottage cheese - at least once - before making the decision to replace it with ricotta... I've made it both ways and with this particular recipe my family likes the cottage cheese better.
0 users found this review helpful
Reviewed On:
Jan. 4, 2009
Pineapple Casserole Dessert
My family serves this alongside pork chops or thick slices of ham. I substitute half the butter for 8oz of cream cheese!
24 users found this review helpful
Reviewed On:
Nov. 15, 2008
Cauliflower Tomato Soup
I wasn't feeling well and needed something quick to serve my family alongside grilled cheese. We loved this! Because there's seven of us I used two family-sized cans of soup. I used 3 cups of water and 3 cups of chicken broth. I only used 1/2 of a cauliflower, cut thin to match the leek, and it was plenty! I ended up omitting the dill and salt but did add 2 cloves of minced garlic with the leek. Will make this often!
5 users found this review helpful
Reviewed On:
Nov. 13, 2008
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