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  • rainbowcookin 1 month ago
    Hi there, long time no see! ...... Well I have only 1 subject to go before I finish my course, YAY! I have fully transitioned to vegetarian and my son wants us to all go completely vegan. The cow's milk is easy (never did like it) but not sure how I feel about giving up butter and honey, lol. Keep healthy, happy and well
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  • rainbowcookin 1 month ago about Harisa
    This sounds great. I will definitely give this a try sometime soon!
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  • rainbowcookin 1 month ago about Me, My Knife & The Chop, Dice & Slice
    I have a great little electric chopper, which I use if I am going to make food in bulk. It chops up carrots, onions, celery, zucchini, capsicums etc. It chops about 3-4 cups worth at a time but it does not have any fancy skills, so you had better like your vegies finely diced, lol. It is perfect for making up a big batch of mirepoix to freeze. I then use each packet as a base for other dishes and soups etc. I can use it continuously, one veg after another and only have to wash it out at the end. On a big cook up day it can save me as much as 30 minutes in chopping.
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  • mommyluvs2cook 3 months ago
    Hi Elgourmand, I just noticed your post's on Keni's page. Not sure if you know but she passed away 2 years ago. I'm so sorry if this is new news to you :( Please message me if you need more info. But for right now all I can do for you is tell you that we do and annual cooking for Keni day....just pick out a recipe of hers and make it then review it in the IMI group. Here is the info I posted for Keni Cooking Day 2016 Keni Cooking Day it's a fantastic way to remember and appreciate her..plus she would love it :) Get with me if you need to.
    ♥Michelle♥ aka mommyluvs2cook
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  • NPMarie 4 months ago about Mexican Shredded Beef - Carne de Res Deshebrada -
    Thank you RJ..I'll try this recipe using chicken..when I get a chance! Might be next year though!
    Happy Holidays to you and yours:)
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  • twill10 4 months ago
    you can leave out the tomatoes, my Dad had reactions to tomatoes and I usually made his without tomatoes.
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  • twill10 4 months ago
    being from Louisiana you have to eat rice, the culture almost demands it. I have made rice so many ways , you might find one you like....:)
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  • hollyeats 4 months ago
    You're back!! Missed you.
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  • lobster 4 months ago
    Hi Elgourmand! Are you from AR?? What is your profile name over there??
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  • twill10 4 months ago
    thanks, I hope you like it
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  • twill10 4 months ago about Making Italian Sausage
    I like it
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  • chefjeb 4 months ago about Making Italian Sausage
    great recipe. Thanks
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  • DonSpain 5 months ago
    Hi, I've used Cottage Cheese which worked -- A bit lower in fat!!! Hope helps. cheers
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  • DonSpain 5 months ago
    HI Thank you for your great positive comments - I hope you enjoy the récipes. Cheers
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  • NPMarie 5 months ago
    RJ, just curious, what kind of cheese do you suggest using in Macaroni And Cheese? I usually use sharp cheddar or Gruyere:)
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