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Joined Date: Feb 03, 2011
Reviewed Mom's Stuffed Eggplant
"I loved this recipe and have made it several times. I did make some changes. Instead of beef, I used one pound of ground lamb and added 1/4 teaspoon of cinnamon. It makes a world of difference. Absolutely delicious.
I am a lawyer by profession but cooking has always been my avocation. I attended a 6 week cooking course at Le Cordon Bleu in London. I am of Italian descent and cook primarily Italian and French but I experiment with other cusine. I have been cooking since childhood and find it relaxes me after a hard day's work.