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Featured Cook


Cooking Level: Expert

Living In: Red Oak, Texas, USA
About me:
Mother of 2, Step-mother of 5. I grow all of my own vegetables and raise cows, sheep, goats and chickens. I've been cooking since I was 8, so that makes 24 years.

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Newest Cooks

sy 

Cooking Level: Intermediate
Home Town: Red Oak, Texas, USA
Living In: Corsicana, Texas, USA
About me: I am a wife and mother of 3. The youngest is 15 as is the last at home. I am a nurse and my husband is a lab tech. our hours are crazy so its nice to have a nice meal with the …
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Photo by Mistress Nicci

Mistress Nicci 

Cooking Level: Expert
Home Town: Red Oak, Texas, USA
Living In: Irving, Texas, USA
About me: I'm a 23 year old mother of one. I have a wonderful boyfriend - he is in the military and the best thing to ever happen to us. My daughter is my life - she is almost 2 and I can't…
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Photo by Allrecipes

Ursula 

Cooking Level: Intermediate
Home Town: Baker, Louisiana, USA
Living In: Red Oak, Texas, USA
About me: love to bake, perfectng my cooking. like spicy foods
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.

Balsamic Vinegar and Ginger Bok Choy

Reviewed on Jun. 1, 2009 by Mistress Nicci 
WOW! this was great! I had enver cooked with Bok Choy (I have had it in Chinese) before, but we got some in our CSA share this week. I made this with a bit less vinegar than called for, added in some salt and pepper and served it with a mediterranean shrimp & onion dish. It was fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.

Party Pinwheels

Reviewed on May 11, 2009 by Mistress Nicci 
These were fantastic! A nice crunch makes them different from most others that are usually mushy, soft and all the same.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Bacon Water Chestnut Rolls

Reviewed on May 13, 2009 by Mistress Nicci 
WOW! These are amazing! Prep was super easy, just cut the bacon in half, wrap and bake. Made the sauce as it is written with a dash of some asian hot sauce for a kick, perfection. I did bake for 30, turn and then broil for 10 to make the bacon crispy. No need to do toothpicks until serving, just put them on the side and people can spear their own, the bacon seals it all together. I used whole water chestnuts, glorious crunch! Next time, I might marinate the chestnuts in some soy sauce & sugar for a couple hours before hand to add another dimension, but it doesn't need it!
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