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Member Since: Dec. 2009
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Recipe Reviews 5 reviews
Grilled Corn and Poblano Salad with Chipotle Vinaigrette
When corn is in season this recipe is in regular rotation in my house. It is an excellent salad. As with most recipes you should add salt to taste. With a recipe like this one you also need to adjust the heat level to taste as well. You can always add more of the chipotle peppers in adobo but you are going to be hard pressed to subtract! Go easy on the pepper at first and keep adding until you are where you are happy with the result.

0 users found this review helpful
Reviewed On: May 7, 2015
Multigrain Seeded Bread
I experimented with a number of multi-grain bread recipes and this one is by far the best. However, you have to be aware of a couple things before starting. First, one standard 4/16oz packet of yeast will not do. I use Hodgson Mill 5/16oz packets labeled "For all flours especially whole grain." Second, the dough this recipe produces after the first rising is a gooey muck! After some experimenting I found that the best way to roll it out is to first spray your cutting board with a non-stick coating of some sort. After that you can either use a rolling pin (also sprayed) or your hands to stretch out the dough before putting it in the baking pan.

1 user found this review helpful
Reviewed On: Aug. 18, 2014
Pumpkin and Sausage Soup
One of my favorite recipes. Everybody I know loves it. However, I try not use pumpkin pack (which is I assume what pumpkin puree typically implies). Instead I start with a sugar pumpkin from which I remove the skin and interior seeds and other material. Next I cube it add some salt and a little olive oil and roast it at 400 for about 40 minutes, stirring half way through. Then I add the roast pumpkin in step 3 rather than in step 2. Last but not least if you can get fresh andouille, rather than the packaged version, all the better!

1 user found this review helpful
Reviewed On: Oct. 31, 2011
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