Christy Profile - Allrecipes.com (11982398)

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Christy


Christy
 
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Member Since: Mar. 2010
Cooking Level: Intermediate
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Recipe Reviews 3 reviews
Sweet Potato, Carrot, Apple, and Red Lentil Soup
This was really, really not good. The only differences between how I made it and how it was written was I used chicken broth instead of vegetable because the store was out and I used olive oil instead of butter. I tried the soup both ways - leaving it chunky it was quite plain and pureeing it looked and tasted like hot baby food. I couldn't finish the bowl. I really am amazed at how many good reviews this has. I will let the chunky soup sit over night and try it again tomorrow, but I have low expectations.

1 user found this review helpful
Reviewed On: Jan. 4, 2012
Laura's Unbelievable Chicken and Pasta
So good and easy with common kitchen staples! My modifications: Marinated the chicken cubes in some vegetable oil, white vinegar, oregano, Italian seasonings, garlic, and pepper for a short amount of time. Then added more garlic, pepper, and Italian seasonings to the chicken cube/stock mixture in the skillet (I had stock on hand instead of broth). Strained out some of the juices before adding the spinach and cream cheese and used strained canned tomatoes because I had no fresh ones. I was worried when it came out a little runny, but it was delicious! Also used rigatoni instead of penne - amazing!

1 user found this review helpful
Reviewed On: Mar. 27, 2010
Eggplant Parmesan II
Have tried this twice and it turned out average both times. The first time was about 3 stars, but quite plain. The second time was about 1.5 stars, still plain even though I added Italian seasoning, oregano, salt and pepper. I think the one eggplant I bought the second time was not quite ripe enough, but even with my modifications, it turned out worse than the first. Consider following other reviewer's suggestion of adding salt and rinsing it to get rid of the bitter taste. I will not be making this again.

0 users found this review helpful
Reviewed On: Mar. 23, 2010
 
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