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    Twiggyann

    Western Massachusetts

    Chef #415934

    Western Massachusetts

    Joined: Dec 25, 2006

    Birthday: Apr 13

    My Journal

    Reviewed Chips and Fish

    "My husband, who isn't a fish fan, went back for seconds. Need I say more?""

    Jan 25, 2012 on FoodNetwork.com

    Reviewed Baked Meatballs

    "Very tasty. I really liked the ease of making the meatballs by using the mini muffin pan. I subbed ground beef for the pork since we don't eat pork. And I subbed ground beef for the lamb since I'm old enough to remember Shari Lewis and Lambchop (*laugh* in other words all beef. )""

    Jan 18, 2012 on FoodNetwork.com

    Reviewed General Tso's Chicken

    "We really enjoyed this. My husband felt that it was just a tad too vinegary but that could very well have been because I cut the amount of sugar by about 1/4 cup. So that may have been my fault. Very nice.

    OH! And I was very amazed at how the sauce which was pale when in went into the wok darkened as it thickened."

    Jan 11, 2012 on Food.com

    Reviewed General Tso's Chicken

    "We really enjoyed this. My husband felt that it was just a tad too vinegary but that could very well have been because I cut the amount of sugar by about 1/4 cup. So that may have been my fault. Very nice."

    Jan 11, 2012 on Food.com

    Reviewed Cheesecake Factory's Louisiana Chicken Pasta

    "I've never eaten at The Cheesecake Factory so I can't speak to whether or not this tastes like it or not. But I can tell you that it was very tasty. I only made one change. Instead of using a small red bell pepper and a small yellow bell pepper, I decided to use one medium orange bell pepper. I was quite pleased with my ingenuity. I thought it..."

    Nov 16, 2011 on Food.com

    Saved Recipe Homemade Summer Sausage Aka Salami by morelhunter

    Nov 13, 2011 on Food.com

    Reviewed Delicious Chicken Pot Pie

    "Very tasty. I followed the recipe exactly except I added 2 minced cloves of garlic to the vegetables. My plan was to make mini pot pies with this but this is a lot of filling for that, so I made a few of them, a couple bigger ones (in 14 oz ramekins) and used the rest for chicken and dumplings. This is a very versatile recipe. Definitely a keep..."

    Nov 4, 2011 on Food.com

    Saved Recipe Fannie Farmer's Classic Baked Macaroni and Cheese by - Carla -

    Nov 1, 2011 on Food.com

    « Previous 1 2 3 Next »

    About Me

    I've been married to my husband since Leap Day 1992. We met at Clark AB, Republic of the Philippines, at the terminal when we were both trying to get home on leave. Once we got back to Clark, it took a year before we started dating. We told all our friends that we weren't serious about one another. They told us we were. 4 years later, we found out they were right.

    Our food tastes couldn't have been more different. I grew up with "bland" foods since my mother never had been exposed to spicy foods. He loved HEAT. Slowly we've grown more alike in our food tastes but the day he ate a brussel sprout in front of me nearly ended our relationship. *laugh*

    He's retired from the Air Force, I got out after 4 years in, so we're both civilian again.

    We are the parents of 3 wonderful girls -- all dogs. In my spare time I knit and spin. I also make candles and soap.


     

    Favorite Foods

    Potatoes -- any style. I could eat potatoes every day of my life and never grow tired of them. In fact, when I was in law school and my husband was still in the Air Force across the country from me, I did that for several months.

    My Banners

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