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DOLPHINROB13

Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Fort Lauderdale, Florida, USA
About me:
 I am a native Floridian. I started cooking at the age of twelve. Food and the preparation of it have become a passion of mine. I love the simple nuances and intricacies of layering and melding of flavors. I want to continue learning and mastering recipes that I have tried over the years.

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Ashley R-M

Cooking Level: Expert
Home Town: Fort Lauderdale, Florida, USA
Living In: Tallahassee, Florida, USA
About me: My parents had me up on a chair cooking with them since I was two years old. I've been cooking on my own for at least ten years now and I'm pretty great at it! Still, I love looki…
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Sandra Smith

Cooking Level: Expert
Home Town: Madison, Wisconsin, USA
Living In: Fort Lauderdale, Florida, USA
About me: I'm a mom and work full-time, so I'm always interested in finding really good recipes that will taste good to both children and adults!
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mommaaimmee

Cooking Level: Intermediate
Home Town: Fort Lauderdale, Florida, USA
Living In: Lake Alfred, Florida, USA
About me: Im a 29 year old mother of 3 and stepmother to 1. I started messing with food years ago. I love cooking and i love making my family me ginny pigs. I aint had to many things bad sa…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.

Mini Sour Cream Biscuits

Reviewed on Nov. 26, 2008 by ILoveAardvarks
Really good simple biscuit recipe - I first made it as stated but now double it to make 12 regular muffins. These are my go to biscuits when I don't have time or want to roll out dough! You could add stuff I am sure and I will have fun with additions such as cheese, chives, bacon bits, and jalapenos. Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
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Walnut Raisin Scones

Reviewed on Nov. 23, 2008 by Timiah
The recipe itself is fine without any intentional alterations (I say intentional because I was under the impression when it said "add 2 tbsp of the walnuts and raisins" that it called for 2 tbsp of raisins too, not all of them. Also I lowered the temperature to 400 degrees for 12 minutes instead of 425 for 10 so they could cook more evenly without browning too much. Excellent recipe without any added sugar. Thanks for adding it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.

Beef Tenderloin With Roasted Shallots

Reviewed on Nov. 17, 2008 by cookindude
Excellent flavor and easy to make. I did make some changes to suit my personal tastes and dinner situation. I chose to use dry Marsala instead of port to cut down on some of the sweetness. I also cut my tenderloin into individual filets ahead of time. After cooking the bacon I drained the oil and made the sauce. I grilled the filets on the BBQ. I also did not add salt to anything because the bacon was salty enough and the other ingredients added their own flavor.
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