Liz Da Chef Profile - Allrecipes.com (18041272)

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Liz Da Chef


Liz Da Chef
 
Home Town: Sandy, Utah, USA
Living In: Slc, Utah, USA
Member Since: Dec. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Dessert, Quick & Easy
Hobbies:
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  • Type
  • Overall Rating
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  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
Blog...  3 posts
 
Sep. 18, 2010 11:31 am 
Updated: Sep. 20, 2010 11:02 am
Hi Ya'll, Today I am experimenting by making a Fennel and Crab bisque/soup/chowder. I tried this fabulous Fennel Soup at a deli and have been wanting to make something with fennel since. Here are my ingredients in the crockpot so far: 4 c water, 4 TBSP chicken bouillon granules, 1 onion… MORE
 
 
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About this Cook
I love cooking for friends and family. I am addicted to this website! I love trying new recipes. I love chocolate and every kind of cheese.
My favorite things to cook
Desserts, casseroles, and breakfast
My favorite family cooking traditions
Roast with mash potatoes, anything Italian, and side dishes
My cooking triumphs
I'm still learning, nothing fantastic yet!
My cooking tragedies
The first time I cooked a recipe calling for 1 clove of garlic, I add the whole thing of garlic by accident. My house smelled like garlic for a few days and I had to throw out my barbeque beef that had been cooking all day in the crock pot. It was so bad! I have this problem burning anything bread-like (garlic bread, toast, rolls, you name it).
Recipe Reviews 15 reviews
Cake Mix Cookies VIII
Add a Rolo in each cookie! You will love them!

4 users found this review helpful
Reviewed On: Oct. 27, 2010
The Best Banana Bread
I used whole wheat flour and my bread was a little bland. I had to put butter all over it to make it yummy.

1 user found this review helpful
Reviewed On: Jun. 6, 2010
Spinach Quiche
I used the deep dish frozen pie crust from Marie Callenders. I also used fresh ingredients instead of frozen/canned. Oh, and I think swiss is better.

1 user found this review helpful
Reviewed On: Jan. 24, 2010
 
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