Julie Profile - Allrecipes.com (12647690)

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Julie


Julie
 
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Member Since: Feb. 2011
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Butternut Squash Bisque
I just made this soup tonight. I had a 1lb 4 oz box of cubed ready to eat butternut squash and needed something to do with it. I used olive oil instead of canola oil, it's healthier and creates a better flavor. I roasted the veggies before adding the stock. I didn't have vegetable stock so I used chicken stock instead. The only thing I would say to advise future cooks using this recipe is use a low sodium stock. If not, then taste it before you add any salt. They make those stocks with plenty of sodium so you probably won't need to add any. I also suggest not adding the cream to the whole pot but to the individual serving bowls. Your soup will keep longer in your fridge if you do this. In fine dining restaurants they pour the cream into the bowls and create designs, who would have thought that soup could be fancy.

4 users found this review helpful
Reviewed On: Feb. 21, 2011
Janet's Rich Banana Bread
I just made this recipe and my whole house still smells of sweet banana goodness. I doubled the recipe and my only change was using 1 c white sugar and 1 c brown sugar. I couldn't find 9x5 loaf pans so I got the disposable 8x4 aluminum pans. By doubling the recipe it yielded 3 8x4 pans filled all the way to about 1 inch from the top. I baked all 3 of them at the same time in the oven. This might have been a mistake because by the end of the hour they looked done on the outside but still very raw in the middle! Have no fear, I lowered the temp to 300 and baked them for about 30 more minutes. The tops got pretty dark brown but not burnt. I didn't have aluminum foil in the house, if I did I would have covered the tops to prevent further darkening. If you are making multiple loaves at the same time I would suggest extending the time and lowering the temperature for a more even bake. This recipe produces such a wonderfully delicious moist banana bread. I will definitely be keeping this recipe and will use it again and again.

3 users found this review helpful
Reviewed On: Feb. 21, 2011
Oregon Salmon Patties
These turned out great. The flavor was delicious. I used double the cracker crumbs because my mixture turned out too wet, probably from using the reserve liquid. I used dijon mustard, dry parsley, and olive oil because I didn't have mustard powder, fresh parsley, or shortening.

0 users found this review helpful
Reviewed On: Feb. 20, 2011
 
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