ConstanceCooker Profile - (10684811)

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Home Town: Jacksonville, Illinois, USA
Living In: Glendale, Arizona, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean
Hobbies: Sewing, Gardening, Hiking/Camping, Boating, Biking, Walking, Reading Books, Music
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Recipe Reviews 22 reviews
French Spring Soup
This was pretty darn tasty. I usually don't rate a recipe unless I've made it exactly as written, but I think this one was fine as is, but better with some of the recommendations. I started out adding a clove of minced fresh garlic to the onion and leeks. I also sauteed in 1/2 butter and 1/2 Italian olive oil. Using vegetable broth instead of plain water, I added all the fresh veggies I had which was everything called for plus green beans, mushrooms, cauliflower and broccoli. I started the carrots, potatoes and rice first for 15 minutes. I used a short grain rice and put in more than was called for. After the 15 minutes, I started adding in the other veggies in order of most dense to least dense. I used 1/2 and 1/2 instead of heavy cream. After I added the spinach, I turned off the heat and the spinach wilted without further cooking. After it was done, it seemed to be missing something so I added a squeeze of fresh lemon juice to brighten it up and a teaspoon of dry mustard. This is a hit and it will be one of my "go to" soups this winter. Thanks for the great recipe!

0 users found this review helpful
Reviewed On: Oct. 29, 2009
All Day Apple Butter
So listen, I'm about to make my fourth batch of this stuff and I bet I've gotten to eat less than a tablespoon of each of the first three batches. I think I like to make it with 1/2 white and 1/2 brown sugar and I think I like to mix my apples 1/2 Granny Smith and 1/2 whatever is handy. I also think I like to add a pinch of Allspice. Notice that I say I think... I never get to eat enough of it to know for sure. I'm making a bigger batch this time and after I run the jars through the canner (don't know why I bother, it never lasts that long), I'm going to hide a couple for ME!

5 users found this review helpful
Reviewed On: Aug. 7, 2009
GA Peach Pound Cake
I hate it when people change the recipe and then rate it, but here I go. I increased the peaches to 3 cups, added 1/4 cup of sour cream, 1/2 tsp of baking soda, 1/2 tsp almond extract, 2 tsp Peach Schnapps and a pinch of Vietnamese cinnamon. Of all the things not to have, I don't have a tube pan so I used two loaf pans. Buttering and sugaring the pans made this even more special than it already was. I think the recipe would have been perfect as it was written, I just can't leave anything alone. It's a good thing I got a small slice right away because it was all devoured by my co-workers within minutes. Everyone kept saying how rich and moist it was and not overwhelmingly sweet. Thank you so much for a fabulous recipe that will be a staple. I'm thinking of trying it with cherries next.

5 users found this review helpful
Reviewed On: Jun. 13, 2009

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