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Janice

Cooking Level: Intermediate

About me:
 I've been cooking since childhood. I rarely follow a recipe as printed but consider it improvisational material to be adjusted and (hopefully!) improved. Other folks enjoy golf and and tennis -- I love to play with food!

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Diana

Cooking Level: Expert
Home Town: Liverpool, New York, USA
About me: I'm an 18 year old college student currently living in South Carolina. I've been cooking ever since I was little, and now I cook for my boyfriend. He loves everything I cook, but …
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Alecia Henderson

Cooking Level: Expert
About me: I am wife and mom, and about to be a grandma in 2009! I love to cook and try new things- It makes me feel good when my daughter calls and wants "my recipe" Both my son and daughte…
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dbull

Cooking Level: Expert
About me: I have always enjoyed cooking and trying new recipes. I find it a challenge to have meal at restaurant, then try to replicate it at home. I'm often fairly close to being "on tar…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Roast Sticky Chicken-Rotisserie Style

Reviewed on Nov. 13, 2008 by nubiangrits
Just what I'm looking for! I'm not cooking a big turkey for T'giving and I'm going to make this on my indoor rotissirie. I'm cutting the salt back to 1 tsp to reduce sodium intake and I'm using 1 chicken. Looking forward to this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.

Zucchini Quiche

Reviewed on Aug. 17, 2008 by STACIS
This is really good! Based on the other reviews, I did the following: I used part skim ricotta and mozzarella, fat free half & half, 2 eggs + 1/4 c. Egg Beaters. I also used the Smart Balance stick for my butter amount. I also added a few sprinkles of Italian Seasoning to my ricotta mixture. I added onion and garlic to the zucchini, as I was sauteing it. However, I didn't layer everything; I just mixed it all together. I had a little filling left over, and just baked it in a custard cup. YUM! I plan to try this with yellow squash, the next time. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.

Absolutely Fabulous Greek/House Dressing

Reviewed on Aug. 10, 2008 by dbull
I can't get enough of this dressing! I did, like others, use equal amounts of oil and vinegar, but I also tried something that everyone seems to love. Make the dressing exactly as in the recipe, but don't add the vinegar. Let it set a while, and it makes fantastic dipping oil for toasted Italian bread with your next pasta meal. When you're ready for salad dressing, combine equal portions of oil mixture and vinegar. YUM!!
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