cherylm Profile - Allrecipes.com (10377344)

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cherylm


cherylm
 
Home Town:
Living In: Hanford, California, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Walking, Reading Books, Music, Charity Work
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Recipe Reviews 13 reviews
Hamburger Vegetable Soup
this is a pretty good soup. We prefer it with beef broth, not so much water and fresh veggies. I have found that if I cook the pasta separately and just add some to each bowl it doesn't get mushy or thicken up the soup too much. Just keep the leftover cooked pasta in a container in the fridge and reheat along with the soup. Also added a can of diced tomatoes with Italian seasoning. Will make this again for sure

1 user found this review helpful
Reviewed On: Apr. 30, 2011
Butternut Squash Bisque
I followed a lot of others by adding a tart apple, garlic, herbs, and one large russet potato, which broke down and make the soup creamier. Also added 1/2 cup fat free evap milk. Couldn't tell the difference and tasted great. With the additions, I give it 5 stars-or more if I could.

6 users found this review helpful
Reviewed On: Apr. 29, 2011
Broccoli Rice Casserole
I have made this recipe several times to rave reviews and this is how our family does it: forget the water and DON'T cook the rice. After sauteing the veggies (along with lots of garlic), add the soups and cheese and mix in the saute pan till cheese melts, then add uncooked instant rice and broccoli, add a big bunch of fresh chopped parsley, season with salt and pepper and any other herbs that grab you that day (thyme is my favorite), pour into a buttered baking dish and bake covered for 30 minutes, then uncover, top with shredded cheddar cheese and bake 10-15 minutes more. Allow to sit for 15 minutes before serving.

9 users found this review helpful
Reviewed On: Jan. 13, 2011
 
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