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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: The Woodlands, Texas, USA
About me:
I am a self taught cook. I had the excellent luck to attend cooking demonstrations by Patrick Chabert of Le Francais in Chicago for about 5 years.

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Katrina 

Cooking Level: Beginning
Home Town: Boulder, Colorado, USA
About me: I'm a college student still learning the ways of cooking. I like to experiment with ideas and also make big meals out of cheap ingredients.

Dom's Kitchen 

Cooking Level: Expert
Living In: Boulder, Colorado, USA
About me: I'm a food loving woman, interested in new and delicious things. I don't go to restaurants very often because I prefer the taste of home cooked meals. If I do go out and like some…
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PoppaDoug 

Cooking Level: Professional
Home Town: Boulder, Colorado, USA
Living In: San Pedro, California, USA
About me: Married Father of two, the wife and I both love to cook and are exceptionally proficient in the kitchen - give us the basics, pots and pans and a smattering of fresh ingredients a…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.

Italian Breaded Pork Chops

Reviewed on Nov. 24, 2009 by Kelly Chambers 
This is a perfect recipe if you need to whip up something quick, easy and delicious. I didn't change one thing from it. PS: Many have commented on which to dipped the chops in first--the breading or the eggs. I tried both options and dipping in the egg worked out best for me. If you like them really breaded, having eggs on first will guarantee extra crunch. I love this recipe because I realized quickly, that I could either follow by heart or get really creative with it...(eg: homemade bread crumbs, different flavored breadcrumbs, shredded provolone or whichever cheese I feel like at the time etc...) and whichever way I choose-it will turn out great because it is so easy! Thanks so much---hubby has already requested to please please make again :-)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.

Slow Cooker Creamy Potato Soup

Reviewed on Oct. 22, 2009 by Summer 
This soup turned out wonderful with a couple of changes... Therefore, I'm only giving it 4 stars. Instead of the water/broth mix, I used all broth. Also, I substituted a can of cream of celery soup instead of the evaporated milk, since it's what I had. Gave it a little more creamy texture and flavor than I think it would have had otherwise. I see a lot of complaints about it being too thin... If that's the case, once it's done take a cup or two out and blend it in the blender. Pour it back into the soup and it will help thicken it up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.

Roasted Green Beans with Almond Brittle

Reviewed on Oct. 20, 2009 by CHEFJULIE1 
This is a yummy recipe that is great for special occasions, or just something to go with a simple meat dish. The almond brittle is easily made ahead of time, so the dish goes together quickly. The only problem I had was that it was hard to eat the brittle with the beans - it rolls off your fork. This is a small complaint as the overall taste is very good.
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