Sheriden Farm Recipe Reviews (Pg. 1) - (10681347)

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Sheriden Farm





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Vegan Red Lentil Soup

Reviewed: Dec. 28, 2011
This soup is absolutely delicious! I am confounded by reviews stating that there is a lack of flavor; flavor is what this soup is all about. I followed the recipe almost exactly using butternut squash, but I did use 1 whole can of low fat coconut milk and organic vegetable broth instead of water. I used some fennel seeds as I could not find fenugreek seeds. And I did add a bit more broth to the soup than the recipe calls for. I would say the coconut milk and red lentils are musts. Thank you for sharing!
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Cheesy Rigatoni Bake

Reviewed: Oct. 15, 2007
Really good and easy to prepare. Could be a great "meatless" dish. I followed the directions except for the tomato sauce part. I substituted prepared spaghetti sauce that included sausage and peppers. The overall flavor was just perfect in the end. I did not have any trouble with the eggs, but I did add a couple of tablespoons of milk to 3 eggs instead of 4, and beat the eggs very well before I added them to the rigatoni. Even my picky eater enjoyed this dish. Thanks for sharing!
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Easy Broccoli Quiche

Reviewed: Sep. 30, 2007
Very good and very easy. I used leftover broccoli (not frozen) and 1 cup half and half instead of 1 1/2 cups of milk. The mixture fit fine into a deep dish pie crust and set perfectly, but I increased the baking time to 45 minutes. I also have used Cheddar cheese with great results.
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Chicken a la Creme

Reviewed: Sep. 30, 2007
Great recipe! I also use skinned, boneless chicken breasts, pounded thin and then cut into about three strips per breast. I then dredge each strip in seasoned flour and sautee about three minutes on both sides in real butter for about three minutes per side or until golden. I then add the cream, scrape the bottom of the pan and then gently simmer for as long as 20 minutes. The flour and additional time thicken the cream perfectly. I serve the chicken with rice and broccoli. Super comfort food!
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