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Cooking Level: Beginning

About me:
I have a BA with a major in psychology. I have been married since July 2 2005 to a wonderful man (who is, consequently, a chef) and together we have two beautiful kitties. No kids yet! ^_^

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teacupnosaucer 

Cooking Level: Intermediate
About me: I'm a young teacher living in Northern BC. Recently started cooking as a hobby for my whole family! I graduated with a degree in History from SFU, and I currently student teach …
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mommy bella 

Cooking Level: Intermediate
About me: im a mother of a wonderful baby boy and i love to cook for him and his father
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CHEFSHIRLEY 

Cooking Level: Professional
About me: Single Mom with the sweetest and most beautiful kids in the world, Erik and Alexa. Adore my Sweetie, who's too too far away. I'm run a little cafe in a car dealership and love t…
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Newest Reviews

The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.

Chocolate Peanut Butter Cups

Reviewed on Dec. 23, 2009 by Nicole C.W. 
This tasted good, but I was really disappointed with the peanut butter inside. It as too thin and creamy and seemed like it should be more pasty/thick like the actual peanut butter cups. I probably won't make these again, sorry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.

Irish Soda Bread in a Skillet

Reviewed on Dec. 22, 2009 by teacupnosaucer 
Crusty, dense, and chewy. I left it in for 30 minutes instead of the recipe's 15. It was delicious hot from the oven with butter. The dough was quite sticky, as many have mentioned, so I added a bit of extra flour before attempting to shape the dough.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.

Special Irish Beef Stew

Reviewed on Dec. 22, 2009 by teacupnosaucer 
By the instructions of other reviewers, I added Basil, Thyme, and a Bayleaf, and also put salt and pepper on my beef. I also added turnips and parsnips to my stew at the same time as my carrots because I love me some root vegetables. As per my Irish father-in-law, I marinated the beef in Guinness extra stout for a little less than an hour before draining the beer and coating them in flour, and then when the recipe called for stout, I used Guinness draught. I found that it was still too Guinness-y for my family's tastes, even after the addition of brown sugar, so maybe next time I will stick to my father-in-law's method of making Guinness stew. The stew also took probably a half hour longer to cook than the recipe stated it would. I served it with "Irish Soda Bread in a Skillet" here on Allrecipes. After we ate, I baked the remaining stew in a low, low oven overnight, to to soften up the meat
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