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07:59, 25 June 2008 (diff | hist) Cookbook talk:Jambalaya ‎ (top)
07:56, 25 June 2008 (diff | hist) Cookbook talk:Jambalaya ‎
07:52, 25 June 2008 (diff | hist) Cookbook talk:Swedish Meatballs ‎ (top)
07:51, 25 June 2008 (diff | hist) Cookbook talk:Neapolitan sauce ‎ (→From Wikipedia:Talk:Neapolitan sauce) (top)
07:49, 25 June 2008 (diff | hist) N Cookbook talk:Onion Soup ‎ (New page: I'd recommend an edit. The bit about the brown stuff at the bottom of the pan? That's called fond, and the act of adding the broth later to break up the fond is called deglazing. Cook boo...) (top)
07:46, 25 June 2008 (diff | hist) Cookbook talk:Peanut Sauce ‎ (top)
07:44, 25 June 2008 (diff | hist) Cookbook talk:Pesto ‎
07:42, 25 June 2008 (diff | hist) Cookbook talk:Pico de Gallo ‎
07:26, 25 June 2008 (diff | hist) Cookbook talk:Pizza Sauce ‎ (top)
07:19, 25 June 2008 (diff | hist) Cookbook talk:Southwest Pasta ‎ (top)
07:18, 25 June 2008 (diff | hist) N Cookbook talk:Southwest Pasta ‎ (New page: ::time:: I'm not so sure this is as short as the author said. Gotta take chop times into account. The cook time is 15 minutes, I'd put the prep at at least 5, if you're a whiz with a kn...)