drella Profile - Allrecipes.com (10409964)

cook's profile


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Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Asian, Indian, Middle Eastern, Mediterranean
Hobbies: Knitting, Walking, Reading Books, Music
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  • Easy Pesto
  • Easy Pesto  
    By: Rebecca Jane Thompson
  • Kitchen Approved
About this Cook
My favorite things to cook
Soups, Sauces, Veggies
My cooking tragedies
Borsch. I need a good recipe.
Recipe Reviews 21 reviews
Easy Pesto
So super easy. I picked the basil from the garden and had all the other ingredients in house. I added some lemon juice and shredded parm. cheese too

1 user found this review helpful
Reviewed On: Jun. 26, 2012
Fast Chicken Soup Base
I have used this twice and it is SO EASY and prefect. I reverse it and used two quarts of water and one quart of ck stock and just simmer with the bones and skin a little longer than listed on the recipe. I add a carrot, an onion, garlic cloves and a celery stalk along with salt, pepper, oregano and basil to the broth. After you strain it you just need to add the diced celery carrots and onion and the chicken you have already seperated from the bones and simmer for another 30 minutes (when there is about 10 minutes left I add a cup of egg noodles) and you have totally delicious and super quick and easy soup from scratch.

6 users found this review helpful
Reviewed On: Jun. 6, 2011
Leftover Pot Pie
This is a great idea, but the recipe is a little vague in explaining the execution, and I used only in the most loose way as a jumping off point. Per reading peoples reviews I decided to do three mini potpies and froze them before baking. I sauteed fresh carrots, celery, onions, mushrooms and garlic in olive oil with a little salt, pepper, oregano, basil and rosemary. I also added some canned peas after the veggies had began to soften. I diced my leftover turkey and then added to pan with a little bit of leftover turkey gravy. I added the bottom pie shells to the 5" pot pie tins then ladled in gravy at the bottom, then the veggie/meat mix next till almost full, then topped off with more gravy and then added the top layer of pie crust. The proportions of 2 cups veggies, two cups turkey and two cups gravy was the perfect amount for the three small pies. If you already have pre-made gravy you can totally ignore the part of the recipe about water and cornstarch. I used every last bit of my Thanksgiving leftovers and am thrilled not to have any waste. This will be the start of something I do every year.

7 users found this review helpful
Reviewed On: Nov. 30, 2010

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