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TORNADOES3

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA
Living In: Albuquerque, New Mexico, USA
About me:
 I started cooking at my grandmother's home. She had to leave school in t he eigth grade to cook for The farm hands on her father's farm. I proud to have been taught by her. When she passed I was both thrilled and humbled to have been bequethed her recipe boxes. I miss her very much.

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Newest Cooks

Lisha

Cooking Level: Expert
Home Town: Pocatello, Idaho, USA
Living In: Idaho Falls, Idaho, USA
About me: I was always in charge of the Sunday Dessert at home growing up. I got an associates degree in Culinary Arts, which was a glorified cooking course for 2 years. I loved it, but w…
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Rebecca S

Cooking Level: Intermediate
Home Town: Pocatello, Idaho, USA
About me: Single working mom for many years. All I've ever had time to cook were casseroles (good because I love them) and the basics - roast beef, baked chicken, etc.

the kitchen chemist

Home Town: Pocatello, Idaho, USA
Living In: Lone Tree, Iowa, USA
About me: Every couple years my cooking interests continue to flow toward more nutritious foods. Needless to say it has been an experience keeping my cooking skills up to par for "each hol…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.

Tuna Noodle Casserole II

Reviewed on Aug. 27, 2008 by Dr. Westcott
Awesome! I cooked the noodles and combined all other ingredients minus tuna and added 1/2 c peas, 3T sliced mushrooms, 2 T sliced celery and about 1/4 c cheese. Layered this mixture, cheese, mixture and topped with potatoe chips. When serving I used up all the toasted chips so they wouldn't get soggy & will top leftovers with fresh chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.

Pecan Pie Bars II

Reviewed on Jul. 20, 2008 by Dr. Westcott
I would give this 50 STARS if I could. I'm not even a big Pecan Pie fan but it's my husbands favorite and for his birthday I thought I'd give this a try (he hates cake). This recipe was simple enough so I thought I'd give it a try. I made it exactly as written and it was DELICIOUS! I froze it for about an hour after cooling it from the oven and it cut into bars fairly easily. If the pan makes it through the weekend I will be very suprised!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.

Greek Pita Pizzas

Reviewed on Jul. 20, 2008 by Dr. Westcott
This is really good. The flavor is just right. I used grape tomatos cut into halves or thirds and it turned out perfect. I left it open like the picture showed and ate like pizza. Yum - will make again!
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