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Portofino Lamb and Artichoke Risotto

Reviewed: Jun. 10, 2008
Using two cups of leftover leg of lamb, I followed this recipe but probably got 8 to 10 helpings. I switched pans once and it still nearly overflowed the larger 3 quart pan. Like others we used white wine. I will half the Risotto the next time I make it, to give more onion, meat & artichoke flavor. Also added some Allspice seasoning which is good with lamb.
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Creamy Chicken and Wild Rice Soup

Reviewed: Feb. 7, 2008
Excellent hearty soup. Like others suggested, I added garlic, celery, carrots, mushrooms & onions (all chopped in a food processor). Also used skim milk, and instead of butter/flour substituted a 1/2 of corn starch (mixed into a paste with hot water and then slowly blended in the milk). It's a keeper!
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Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)

Reviewed: Jan. 25, 2008
My family enjoyed the soup. However, I made several variations. First of all I reduced the cauliflower, as others have suggested to 50/50 with the broccoli. Added some carrots (for color)& celery. Cut all the vegtables in a food processor which eliminated a lot of chopping and pureed 1/2 of the final soup in a blended. Lastly, my household is not big on curry so we scratched the curry but added 1/2 cup of sour cream.
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