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Featured Cook


Cooking Level: Intermediate

Home Town: Dubai, Dubai, United Arab Emirates
Living In: Manhattan, New York, USA
About me:
im 18 years old and i discoverd that i love to cook !!

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Newest Cooks

adit 

Cooking Level: Professional
Home Town: Bandung, Jawa Barat, Indonesia
Living In: Dubai, Dubai, United Arab Emirates
About me: hi,i am a chef working in dubai now,from bandung indonesia,i love cook and baked.....,love asian food especially from my home town..

Banana 

Cooking Level: Intermediate
Home Town: Dubai, Dubai, United Arab Emirates
Living In: Manhattan, New York, USA
About me: im 18 years old and i discoverd that i love to cook !!

MK 

Cooking Level: Expert
Living In: Dubai, Dubai, United Arab Emirates
About me: I am a Software Engineer by profession. I love cooking,browsing and gardening.
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 3.85 star rating.

Tilapia with Creamy Sauce

Reviewed on Sep. 14, 2009 by LWELKNER 
Tilapia is not common in my country so I used a mild, white fish (hammour). I didn't not put on lemon pepper (since I don't have any) and just dashed freshly ground sea salt & pepper on the fish. I followed another reviewer and toned down the lemon in sauce. Next time I will cut it in half. The best part of the meal is that my hubby and 6 year old each had at least a 5 oz portion and my 4 year old liked it too.
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2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed on Sep. 1, 2009 by Yasi 
I never thought I'd say it, but I had to cut the chips to 1.5 cups the second time I made these, and they're still super chocolatey. Also, I use a cookie scoop that's about half the size of the recommended 1/4 cup, and bake for 14-15 mins. They're best eaten within a day or two of baking as they went crunchy pretty easily, even in tupperware.
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0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.

Easy Fried Eggplant

Reviewed on Aug. 25, 2009 by Yasi 
This was great! I removed the bitter juice beforehand by heavily salting the slices and letting them sweat for 30 mins, then rinsed and dried before dipping into the egg. For a fun variation, I added a tablespoon of curry powder to the breadcrumbs, and mixed plain yogurt with ground coriander to serve alongside as a dipping sauce.
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1 user found this review helpful

 
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