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Broccoli, Leek, and Potato Soup

Reviewed: Sep. 13, 2010

This wasn't bad. I think you have to like broccoli, leeks and potatoes to really love this soup. My family doesn't and it fell flat as a result. The broccoli was a dominate flavor and I might have cut back on the quantity if I'd known. Also, I let the soup get too hot after adding the milk and it separated a bit. Other than that it was a nice "stick to your bones" kind of soup.

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Chile Rellenos

Reviewed: Jul. 28, 2010

I agree with a previous reviewer that whipping the eggs whites and folding in the yolks is an absolute must for the batter. With really hot oil it cooks up light very light and melts in your mouth. I also used pepper jack cheese, as it was all I had in the house, and loved it. This may very well be my favorite dish.

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French Crepes

Reviewed: Jun. 3, 2010

These crepes are delicious without any modification. I suppose a little vanilla would have enhanced the flavor, but even as they are they were wonderful. Yes you get crispy edges. I love that. One reviewer mentioned that if you pour from the edge of the pan it helps and I have to agree. It takes some practice to get just the right thickness throughout the crepe, but this recipe certainly makes enough batter to do that. In my 12" saute pan I can make about 15 or so. I might even half the recipe next time I make if for the kids. That's a lot of crepes!

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2-Step Inside-Out Chicken Pot Pie

Reviewed: Jan. 26, 2009

I made this recipe and used frozen peas corn and carrots instead of broccoli and cauliflower. I added a bit of Italian seasoning but otherwise left the recipe alone. It tasted simple but great and I have requests to make it again soon. Amy

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10 users found this review helpful