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Joined Date: Feb 16, 2011
"I didn't have vidalia onion so i just used yellow onion. I also added cubed medium firm tofu and used bottle spicy italian dressing and gave it a toss. Yummmmmy!!! Thanks for the idea. Great for a hot day here in paradise. Live you and your show Paula. Mahalo y'all. Lol"
Reviewed The Lady's Bouillabaisse
"Fantastic! Much Mahalo's. My husband's friends mother made something like this for us 25+ years ago, I've tried to duplicate it, but although it was good, it wasn't like hers. Your recipe is the closest its come. We loved the soup base flavor, and we all love seafood. Thanks again Paula! You are "the bomb"! :)
"My hubby and I had enjoyed these at an upscale restaurant years ago. I tried and tried to duplicate, but it never quite came out. Thanks Guy for this recipe, now I know what I was missing, The ROASTED garlic. Perfect! I use the wasabi paste in a tube and loosen it up with a little bit heavy cream. Yummy""
Reviewed Pumpkin Bars
"Paula, first off, you are the sweetest, funniest, classiest cook I watch! I made this recipe EXACTLY how instructed and my 29 year daughter absolutely loved it! Told me, mom, that is one awesome cake, I felt it was more like a cake than bars too. I always seem to use my standby cream cheese frosting mixture anyways, and yes, it IS the perfect t""
Reviewed Porchetta with Roasted Fingerlings
"@amlessness, you should take your own advice about proofreading. Seriously. I do agree with some members as far as recipes being mostly a guideline for those who know basically how to cook. I follow the recipe to a "T" if I've never made it before and haven't a clue on how to tweak it. But this Pork recipe is terrific. I saw Anne make it on her s""
I love to cook/bake and I love to eat!