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	Featured Cook DHAWLEY Cooking Level: Intermediate Home Town: Grants Pass, Oregon, USA Living In: Fort Smith, Northwest Territories, Canada
About me: Im a simple person My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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JGEROW

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Reno, Nevada, USA

Angelica

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

About me: I am a mother of 3 boys, ages 8 months, 6 years, and 8 years. I have been married 3 years, and love every minute of it. I stay very busy, between work, kids, and getting food on t…
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jem

Cooking Level: Intermediate

Home Town: Conway, New Hampshire, USA

Living In: Grants Pass, Oregon, USA

About me: I am a full-time student and I like to cook when I have the time. I'd like to learn how to cook healthier meals on a budget and obtain recipes that are nutritious and easy to prep…
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Newest Reviews

Garlic Mashed Potatoes Secret Recipe

Reviewed on Jan. 6, 2009 by Angelica

This is AMAZING!!! I used 3/4 tsp garlic powder instead of garlic, because i didnt have any on hand, and reduced it to 3 servings. it was the CREAMIEST most DELICIOUS mashed potatoes EVER! I had always used parmesan before, and just recently decided to buy romano. This is the first recipe i have used it in, and WOW! YUMMMMMMMM!!!!!!!

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It's Chili by George!!

Reviewed on Dec. 23, 2008 by Angelica

THIS CHILI IS AMAZING! My husband and I don't like onions or peppers, so i just used onion powder and omitted the peppers. I also added a little more chili powder than called for, as well as pepper, and used dry pinto and red beans instead of canned. I tried one other recipe from this site before, and it was VERY dull, but this recipe was very flavorful. I made bread bowls and served in in those, HUGE HIT!

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Harvest Pumpkin Soup

Reviewed on Dec. 4, 2008 by Acc Chef

Love this pumpkin soup & have made it several times, changing it every time. I have used pumpkin in the can, in addition, have put in 2 pre-cooked skinned yams. I have sauteed fresh baby carrots & they gave the soup a zing. Yummy! Tonight for my community cooking club, I am going to try the spicy approach with the hot pepper flakes, topped with the sour creme dollop, some mint (for show) & a sprinkle of paprika for color.

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