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Recipe Reviews 7 reviews
Roasted Acorn Squash Soup
Delicious as written! I make this one a lot (though I'll confess I add salt). It's the perfect combination of sweet and savory flavor. I've also made it veganized (veggie broth for the chicken broth, canned coconut milk for the half&half, olive oil for the butter) and it turns out great. Sometimes I sub the carrot for a small baked yam (added with the squash, not the onion) and omit the garlic, which is also good.

0 users found this review helpful
Reviewed On: Apr. 2, 2014
Egg Drop Soup (Better than Restaurant Quality!)
My 4 year old loves this stuff and asks for it all the time! I add less pepper... probably about half. Otherwise I make it as written.

0 users found this review helpful
Reviewed On: Apr. 2, 2014
Basic Chicken Salad
This really is a great basic recipe. I've made it about a dozen times now. My only complaint is the lemon juice... While I don't contest that it is a necessary ingredient, I find 1 Tbsp to be just a bit too much. I've found it best with 2 to 2.5 tsp. I no longer toast the almonds - I like it just as much with raw almonds. I've tried it with walnuts and with pecans instead of the almonds and even used whole unblanched almonds thrown in the food processor for a few seconds. All were good. I've successfully substituted up to 1/3 of the chicken with chopped hard boiled egg with no negative effects. And like others have mentioned, I have found a bit of garlic powder (and sometimes paprika too) to be nice additions, when I remember them.

1 user found this review helpful
Reviewed On: Jul. 23, 2013

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