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    Member since Feb 2011

    Chef #1822338

    From Canada

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    Reviewed Pan Release, Professional Pan Coating (Better Than Pam Spray!)

    Thursday, Apr 25, 2013 on

    I make something similar, except I add an equal amount of cornstarch to flour to oil to shortening. I have used it for years and love it. Use in in all kinds of fancy cake pans and no problems."

    Reviewed America's Test Kitchen Thin-Crust Pizza

    Sunday, Nov 18, 2012 on

    I have made a lot of yeast dough, have had bread makers and used kitchen aid mixers, but this is the fastest easiest way to make the best pizza I have ever made. As to the sauce being runny, just make sure you drain the tomatoes well first and only process for the 30 seconds or so. Preheating the pizza stones, I use pampered chef and cooking ...

    Reviewed Breakfast Sausage

    Wednesday, Dec 28, 2011 on

    I am not a novice to making breakfast sausage. THis is the best I have made. Great recipe! I think the key to the differences are the brown sugar (so the meat browns nicely and the hot pepper taste. ""

    Reviewed Asparagus Omelette Wraps

    Thursday, Apr 14, 2011 on

    Sounds very good. I would make with greek avgolemono sauce- a lower fat alternative to hollandaise, I have u..."

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