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My mom just brought me back a whole bunch of dried chiles from Santa Fe and I wanted to use them....well, I don't know if the kind I had were just too pungent or what because the chili puree turned out so spicy I could barely eat my soup! I thought the base recipe with the squash, coriander, and leeks was scrumptious, though. I was just sorry I put the chili puree in at all because it overwhelmed the delicate flavors of the soup itself. I will make this soup again, but without the chili puree next time! Four stars for the soup itself, though.

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Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Jan. 18, 2004

Excellent recipe!! The only change I made was to substitute 1/2 cup lite sour cream and 1/2 cup half and half for the 1 1/2 heavy cream. The sour cream adds a little zip and the combo is healthier. I also used fresh basil and parsley, which I had on hand. Fantastic!

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Cajun Chicken Pasta

Reviewed: Jan. 18, 2004

Interesting and different pasta dish. To make it healthier and add a bit more zip, I substituted a combination of 1/2 cup light sour cream and 1/4 cup heavy cream for the 1 1/2 cups of heavy cream. It was still very creamy. I also didn't have cajun seasoning on hand, so I used Chef Paul Prudhomme's steak blackening magic, which is Cajunish and has a lot of bite. excellent!

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5 users found this review helpful