Rebecca Marmaduke Profile - Allrecipes.com (10983585)

Rebecca Marmaduke


Rebecca Marmaduke
 
Home Town: Dallas, Texas, USA
Living In:
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Music, Wine Tasting, Charity Work
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Bradie James, Me, Jason Whitten
Batesville Store in VA
  
Student Chefs at the Art Institute of Dallas
About this Cook
I was a food lover first, then a wine lover. I'm working on passing the Level 1 exam through the Court of Master Sommeliers. Food and wine are my passions.
My favorite things to cook
Just about anything with five stars on allrecipes.com :-) Anything with cheese or chocolate is a big hit with la familia.
My favorite family cooking traditions
We have three days of special Christmas dinners at our house: December 23, latkes; December 24, lasagne; December 25, traditional turkey and trimmings.
My cooking triumphs
I made a boeuf bourguignon that would have made Julia proud.
My cooking tragedies
Tough steak and undercooked potatoes.
Recipe Reviews 14 reviews
Peanut Butter Cake VI
INSANELY GOOD. I mean so good I wish I'd not made it! Devoured more than my share. Made as a 2-layer cake with peanut butter frosting. My husband's new favorite cake.

1 user found this review helpful
Reviewed On: Apr. 7, 2012
Slow Cooker Baked Beans
These were totally delicious. Maybe a bit on the sweet size for my pallet, but still fabulous. I used low sodium chicken stock for the cooking liquid. I soaked the beans overnight, and I did the first 2 slow cooker hours on high and the last six on low. Perfect texture. Making again this weekend.

4 users found this review helpful
Reviewed On: Jun. 9, 2011
Bada Bing Pork Chops
These are really good, but I added spices as some of the others did. One health tip--it's very important to follow the precaution of heating the marinade to boiling before you baste the meat.

9 users found this review helpful
Reviewed On: Nov. 16, 2010
 
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