Genova Profile - Allrecipes.com (10215390)

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Genova


Genova
 
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Member Since: Dec. 2007
Cooking Level: Intermediate
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Recipe Reviews 3 reviews
Outback Onion Soup
Excellent soup! I make it all of the time now. The only thing I've changed was cutting out the salt. I love salt but I feel that the cheese adds plenty of it. Very hearty and flavorful! I do 3 pounds of yellow onions. Yes, three pounds of tear shedding onions. lol Onions are yummy! (Painful but yummy!) Also, if you whisk the flour into the cold water before you add it to the broth you will take care of the lumps. I start with at least a little over a half a pot of water and I use "Not Beef" Bouillon Cubes. So my recipe add the extra onions, loses the salt, I increase the monterey colby mix to two full cups...more water and special "not beef" bouillon cubes. I do ALL the simmering which is great to make the onions disintegrate. I start out around 9, settings wise, on a conventional oven and then take it down to around 4-ish. If you do all of the simmering then no blending is required. Amazeballs recipe only slightly tweaked.

4 users found this review helpful
Reviewed On: Sep. 9, 2011
Country Fried Steaks with Sweet Onion Gravy
Absolutely delicious! Didn't have onion powder though. Also doubled the cayenne but it didn't make it spicy. I love spicy so next time I'll triple or quadruple it. :) Didn't have milk. Used heavy whipping cream. Also, I only cooked the meat on each side for about two minutes instead of four. Came out very tender. Oh and I actually used venison because it's what I had on hand. Would recomend to anyone!

4 users found this review helpful
Reviewed On: Sep. 9, 2011
Ratatouille
It was okay. I love vegatables but it was so-so. My boyfriend actually ate it and he is not so much of a veggie person. I did not use the eggplant but instead substituted squash. Used more cheese too. Probably won't make this again unless it's a small side dish.

1 user found this review helpful
Reviewed On: May 18, 2011
 
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