kellybean28 Profile - (10314723)

cook's profile


Home Town: Bettendorf, Iowa, USA
Living In: Des Moines, Iowa, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Dessert, Quick & Easy
Hobbies: Knitting, Quilting, Needlepoint, Reading Books, Music, Painting/Drawing
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Recipe Reviews 17 reviews
Chicken Pot Pie VIII
I made the filling on the stove top and served it with biscuits. Other than that the only changes I made were to use about a third of the butter, chopped up the mushrooms and added garlic, thyme and extra broth to the sauce. There is no way that you need that much butter, it was so good with a reduced amount.

2 users found this review helpful
Reviewed On: Mar. 13, 2013
Lentil Soup I
Like other reviewers, I loved this recipe but since I changed it, I only gave it 4 stars. This recipe can be simplified quite a bit by just throwing all of the ingredients in at the beginning. I cut the potatoes in bite size pieces and didn't mash them. I didn't have any celery, so I just added a bit more carrot and some dried onion flakes. And since I only had 1 T. of chicken bouillon so I added some garlic powder. Oh, and I used about 6 cups of water. Brought it to a boil, then simmered uncovered for about 25-30 minutes. I served it with some freshly baked multigrain bread. Reminded me of stew. Loved the addition of the clove flavor. Thanks for the great recipe!

0 users found this review helpful
Reviewed On: Dec. 7, 2012
Pumpkin Black Bean Soup
This soup was awesome! So easy to make and very filling. I didn't have any black beans, so I used one can of kidney beans and a 30 oz. can of pintos. I pureed the kidney beans but kept all of the pintos whole. I also added 1 t. ground cumin and left out the salt. Oh, and I added a few dashes of cayenne. So yummy! I can't wait to eat leftovers.

3 users found this review helpful
Reviewed On: Dec. 27, 2011

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