Grandpa Rick Profile - Allrecipes.com (10874416)

Grandpa Rick


Grandpa Rick
 
Home Town:
Living In: Oswego, Illinois, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Quick & Easy, Gourmet
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Recipe Reviews 15 reviews
Rich and Simple French Onion Soup
This is a very good soup, and easy to make. I made some changes though, as suggested by others. I cut the butter in half, omitted the oil, caramelized the onions (4 onions took about 1 hr), used beef stock (instead of broth), used 1/4 cup of sherry, and added a Tbls of worcestershire. Finally, topped it off with toasted, french baguette slices and only Gruyere cheese. This will become a regular in our home!

2 users found this review helpful
Reviewed On: Nov. 23, 2009
Catherine's Spicy Chicken Soup
Very good, I will make this again! However, I changed it up a bit as others recommended. I used 1 can of diced tomatos, and 1 can of Hot Rotel (w/Habanero). Omitted the whole tomatos, and also used 1 can of chili beans, and 1 can of black beans. I didn't use the water from the boiled chicken, I substituted that with 5 cups of chicken broth. I also used 2 11oz cans of Mexicorn, and left out the sour cream. I added the sour cream to my bowl afterwards. I might try hot chili beans next time instead of medium, just for a little more kick... 11/5/09 Update: This also works very well for Quesadillas. Simply drain as much of the liquid out of the soup as you can, then heat the mixture before adding to your Quesadilla with whatever other filling you may like. I just use shreddeed Chihuahua cheese. When served with sour cream for dipping, this is another way to enjoy this delicious recipe! Try it, I dare you... I bet you'll enjoy it! Hmmm, bet it would also make a great filling for Burittos, or Enchiladas that way too.

1 user found this review helpful
Reviewed On: Oct. 14, 2009
Chantal's New York Cheesecake
EXCELLENT!!!! I followed the directions almost to the letter. Rather than using a hand mixer (wasn't sure if I was supposed to!), I mixed everything by hand. It appeared a bit lumpy, so I then poured the mixture into the cake pan through a sieve. I also used a 10" pan, as I don't have a 9" pan. I did use a water bath, and only left it in the oven for 2-1/2 hrs after it had cooked for an hour. The end result was a wonderful cheesecake without cracks, that all have enjoyed either just plain, or with various toppings.

1 user found this review helpful
Reviewed On: Mar. 8, 2009
 
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