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    bestbaker

    Ft Worth Texas

    Chef #1621756

    Ft Worth Texas

    Joined: May 25, 2010

    My Journal

    Reviewed Herb and Lemon Sauce for Shrimp and Pasta

    "I only wish I could give this TEN stars....it was excellent...I served it over a different pasta and it was absolutely amazing. I wouldn't change a thing except to add a splash of white wine to it (which I did)...this one is truly a keeper...thanks Spankie!"

    Aug 1, 2011 on Food.com

    Reviewed Herbed Cheese Stuffed Salmon

    "I love salmon and have tried a LOT of salmon recipes but I have to say this one is the best by far. I omitted the step of breading it with the nuts (don't care for breaded fish) and stuffed it with herbed cream cheese and Philly Cooking Creme(the garlic and herb flavor) and it was sooooo delicious..literally melted in my mouth. This one is definate..."

    Jul 30, 2011 on Food.com

    Reviewed Asparagus-Stuffed Portabella Mushrooms

    "This was absolutely fantastic! I omitted the tomato and the cheese I used was an Italian blend of cheeses...I ..."

    May 9, 2011 on Food.com

    Reviewed Divine Fruit Passion Cake

    "I gave this one four stars as I may have made a mistake in only using one box of pudding(three oz)....was the ..."

    Mar 9, 2011 on Food.com

    Reviewed Eggnog Rum Bundt Cake

    "This cake is FANTASTIC...not time consuming at all ....I did not use the glaze...just sifted some powdered sug..."

    Dec 27, 2010 on Food.com

    Reviewed Baked Salmon With Tarragon and Bacon

    "This was good...REALLY good. I changed up the technique but not the ingredients.....sprinkled my salmon with s..."

    Nov 15, 2010 on Food.com

    Reviewed Refreshing Tropical Fruit Salad With Vanilla Mint Syrup

    "I was actually looking for a dressing recipe for my fruit salad and this one was perfect. I didn't have a vani..."

    Jul 14, 2010 on Food.com

    Reviewed Peanut Butter Ice Cream Pie

    "Ok, it does not get any easier than this pie! I used a store bought graham cracker crust and had it made in le..."

    Jul 14, 2010 on Food.com

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