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Lititz, Pennsylvania

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Featured Cook

Platinum Catering

Cooking Level: Professional

Home Town: Providence, Rhode Island, USA

Living In: Lititz, Pennsylvania, USA

About me:
John Yoder, Executive Chef and Owner of Platinum Catering, is committed to exceeding your expectations with his innovative menus and professional service. An alumni of the Culinary School of Johnson & Wales University, John spent over 15 years perfecting his culinary skills in some of Rhode Island’s premiere restaurants. John, originally from Mt. Gretna, has now returned to his Pennsylvania roots, bringing with him his hospitality and passion for cooking and delivering it to you.

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Newest Cooks

sdido2b

Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

About me: I'm a 42 yr old Mother of 4 plus 3 stepchildren. We love to cook family meals together and play games. The games we love right now our Rummycube, Wizards. The food we are loving r…
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Greta S

Cooking Level: Intermediate

Living In: Lititz, Pennsylvania, USA

About me: I have lived in Lititz, PA all of my life, and 1 year in Berks. Have a mother that is a great cook/baker and can come up with other things to make that family enjoys. Have a broth…
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Lois

Cooking Level: Intermediate

Home Town: Lititz, Pennsylvania, USA

Living In: Charlottesville, Virginia, USA

About me: I was an Army wife with 6 moves in 13 years. During that time I went to a lot of potluck events and I am the one who leaves notes in empty dishes that I want this recipe!

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Newest Reviews

Double Tomato Bruschetta

Reviewed on Oct. 27, 2009 by antiquegrrl

Loved this recipe! I did make it a little easier and spiced it up a bit. I used 2 cans of diced tomatoes with green chilies (drained) in substitution for the 6 romas. It was easier than cutting up the tomatoes and added a little heat to the bruschetta. I plan to add a small can of olives next time for another twist!

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Tortellini a la Carbonara

Reviewed on Oct. 28, 2009 by YODASAUR

I made this recipe for myself and my boyfriend. I used half heavy cream and half light cream, as I had some that I wanted to use up. I also added garlic powder to the sauce, because I didn't have any fresh to saute with the bacon. We loved it, and have been eating it for the last couple days, as it's more than enough for 4 people.

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No Sour Cream Beef Stroganoff

Reviewed on Sep. 14, 2009 by YODASAUR

This was very good, and easy, despite my picky boyfriend not wanting ground beef. I subbed top round, thinly sliced. I ditched the salt, because I used white cooking wine which is very salty. I did shop specifically for this recipe, so I found myself wanting (and lacking) a little bit more beef stock while it was thickening. I used water, and it seemed okay. Thanks for sharing!

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