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    Clyde'sBonnie

    East Coast

    Chef #791891

    East Coast

    Joined: Mar 16, 2008

    6 reviews by Clyde'sBonnie

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Crookneck Squash Frittata

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      |  (1 person found this helpful) |  By Clyde'sBonnie

    "This recipe is wonderful because it allows for such creativity. I followed the directions for preparing the yellow squash but went off on my own from there. I caramelized some onion cut into thin rings (about 1/2 large onion and some small diced red pepper.(about 2 tablespoons in a fry pan with about 1 tbsp of olive oil added. When I was done t ..."

    Aug 2, 2012 on FoodNetwork.com

    Reviewed Pulled Pork (Crock Pot
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      |  (3 people found this helpful) |  By duonyte

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    "I made this recipe last week as it appeared. The only change I made was to use a mini sirloin pork roast. I am not sure what other areas of the country would call this cut, but it is a boneless cut, not as nice as a center cut roast would be, but much nicer than a butt. It has just enough fat to allow it to cook nicely in a crock pot. The only n..."

    Oct 1, 2011 on Food.com

    Recipe #131018

    Reviewed Raspberry Almond Oatmeal Cookies
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      |  By Wildflour

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    "I tried these cookies today for the first time. I did not have dark brown sugar so used light in its place. The cookies spread a bit more than I anticipated, so next time I would be a bit more generous with the raspberry preserve. I chose not to cover the preserve with cookie dough, but rather used a sliced almond to cover up, giving the cookie a..."

    Dec 20, 2009 on Food.com

    Recipe #118763

    Reviewed Turkey Cutlet on Ciabatta With Raisins & Onion Marmalade
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      |  By Manami

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    "I tried this recipe for a picnic for two. I purchased turkey cutlets which were already cut scaloppina and did not have to pound. I breaded the cutlets and fried them the morning of the picnic. I made the marmalade the night before so the flavors would blend overnight. I was glad I made the marmalade the night before. The cooking time necessary t..."

    Aug 14, 2009 on Food.com

    Recipe #196889

    Reviewed Salmon Chowder
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      |  By Gigi

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    "Wonderful recipe!! I love the hearty consistency and the colors the vegetables add. I did "tweak" it just a bit. I purchased a one pound salmon fillet with skin on. I then make my own fish broth by poaching the salmon in about 2 cups of water with a little parsley and a bay leaf added. The skin easily pulls off once poached. In the end I was ab..."

    Oct 12, 2008 on Food.com

    Recipe #44271

    Reviewed Rustic Italian Bread
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      |  By andypandy

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    "I have made this bread 3 times in the past three weeks and each time it was beautiful. It tastes wonderful and is perfect for toast in the morning or brushetta in the evening I used my bread machine to mix and go thru the first rise. After that I let the dough rest for 10 minutes, shape and rise for the 2nd time. I have had to let the bread ri..."

    Mar 16, 2008 on Food.com

    Recipe #95086

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