velvet ears Profile - Allrecipes.com (10314571)

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velvet ears


velvet ears
 
Home Town:
Living In: New Jersey, USA
Member Since: Apr. 2007
Cooking Level: Expert
Cooking Interests: Stir Frying, Asian, Italian, Vegetarian, Dessert
Hobbies: Gardening, Walking, Reading Books, Music
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Recipe Reviews 2 reviews
Soft Peanut Butter Cookies
These were great. I used 3 tbsp honey, 3 tbsp of molasses, and left out the brown sugar. I also used about 1 cup of peanut butter. I had some semisweet chocolate squares on hand, so I melted them (about 2 ounces) and with a knife, swirled it into the dough. They came out great!

0 users found this review helpful
Reviewed On: Dec. 14, 2008
Creamy Butternut Squash With Cinnamon Soup
This soup was fantastic. I'm not sure how much my squash weighed, but I think it was less than what this recipe called for. I halved, seeded, and placed my squash half side down in a pan with nonstick spray, and baked on 375 for about 40-45 minutes. This is so much easier than peeling and cutting it raw. The consistancy will be mushier and moist, so when its in the pan it will not brown. I also slow cooked this recipe because I fell in love with the smell! When it came to adding the broth, I HIGHLY recommend that you slowly add this ingredient because depending on the size of your squash, this much broth may be the reason some of your soups came out watery. I would add it until its like a chunky applesauce. Then, while blending, add some cream and pulse your blender until it resembles traditional applesauce. I then put the soup back into the pan on a low simmer and chopped up apples, paper thin, and added them. I simmered this, allowing the apples to soften and absorb the flavor. If you are going to add apples, I advise you to add them after you puree, the apple pieces really finish off this dish. Again, fantastic!

97 users found this review helpful
Reviewed On: Oct. 22, 2007
 
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