Stacey Recipe Reviews (Pg. 1) - (10933175)

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Italian Wedding Soup I

Reviewed: Dec. 17, 2010
Wonderful!!! The only thing I do different is cook the meatballs prior to putting in the soup. I either bake them on a cookie sheet in the oven (keeps them in the best shape) or brown in a small amount of oil in the pan I later cook the soup in.
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Beef Barley Soup with Mushrooms and Thyme

Reviewed: Dec. 5, 2010
Good soup but lots of work. Not sure if all day simmering with bones is really needed. Added large can of whole san marzano tomatoes (cut into pieces) and juice. Added splash of wine to broth and some red wine vinegar to cut fat. Fresh parsley on top gave nice fresh flavor. Definitely serve with crusty bread.
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Baked Stuffed Zucchini

Reviewed: Jan. 7, 2008
This tasted wonderful, thank you so much for sharing. Some changes we made: -Made this a main dish using 4 good sized yellow summer squash (zucchini was in bad shape) and added 6 patties of turkey breakfast sausage. I sauted the sausage along with the mushroom, onion, and squash filling. -Used 2C mushroom and 2 green onions to accommodate using more squash. -Added shaved parmesan cheese to the stuffing mixture and didn't sprinkle on top. My husband and I both said we would make this again. It's also wonderful for a low carb entree or side dish.
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