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    Member since Jul 2011

    Chef #1957660

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    Added Recipe Photo to America's Test Kitchen Thin-Crust Pizza

    Thursday, Jun 20, 2013 on

    Reviewed America's Test Kitchen Thin-Crust Pizza

    Thursday, Jun 20, 2013 on

    The crust on this pizza came out perfect. Because I don';t have a pizza stone I cooked this recipe in a different way. I do have a perforated sheet pan so I used it and all of the dough for one big pizza. I lightly greased the pan and used my fingers to evenly distribute the dough leaving the edges a little thicker. I preheated my oven to 5...

    Reviewed Bella's Whole Wheat Belgian Waffles

    Monday, Nov 12, 2012 on

    I was feeling lazy this morning and wanted a recipe using whole grain flour that didn't require me to separate and beat the yolks and whites separately. I used Bob's Red Mill Whole Wheat Pastry Flour in place of regular whole wheat flour. The amount of baking powder seemed off, and because I was almost out I only used one tablespoon of baking pow...

    Reviewed Long Live The Chicken a la King!

    Friday, Nov 2, 2012 on

    The biggest problem with this recipe is the lack of added seasoning.

    1. I tasted the broth/ wine poaching liquid and adjusted the seasonings (salt, pepper and a little garlic powder) until the broth/wine had pleanty of flavor.
    2. I don't like peas so I added a cup of finely diced celery to the poaching liquid. This will...

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