becky908 Profile - (12686251)

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Recipe Reviews 6 reviews
Orzo with Parmesan and Basil
This is a quick and easy recipe that everyone loved. I made it with dried basil as I did not have any fresh on hand and it was yummy. I found it cooks quicker and the liquid was absorbed faster than the stated time, so don't leave it unattended. It does clump together if not eaten immediately, so next time I may try cooking it with olive oil as others have suggested.

1 user found this review helpful
Reviewed On: Sep. 30, 2014
Shrimp Chowder
We really liked this recipe and the only reason I gave it 4 stars instead of 5 was b/c if I hadn't read other reviews first, I wouldn't have known to cook the potatoes and soften the cream cheese before adding them to avoid frustration and/or burning the milk due to the long melt/cook time. I followed the recipe except for these changes: I omitted the celery & salt and substituted 1/4 tsp of celery salt because I didn't have any celery on hand. I increased the onions to 2/3 cup b/c we like onions. I used Neufchatel cheese in place of the cream cheese and softened it in the microwave before adding it to the stock pot to reduce time needed to melt it. It still took a while to melt, though. I upped the potatoes to 3 cups and boiled them in one can of reduced sodium chicken broth with 1 Tbsp of Old Bay and when the potatoes were fork tender, I added the entire mixture. We had 17 extra large-sized shrimp (which had been steamed with Old Bay) leftover from Christmas, and I cut them into bite sized pieces before adding. I also used 2 cups frozen white corn (b/c I can't imagine chowder without corn), 1 extra Tbsp Old Bay (we're from MD and love our Old Bay!), and 1/4 tsp white pepper. This made 6 cereal-sized bowls of soup. I was full after one bowl, but my husband ate THREE because he thought it was so good! This could easily make a meal if served with salad and/or crusty bread. Or as another reviewer suggested, serve it in a bread bowl. Thanks for a great starter recipe!

1 user found this review helpful
Reviewed On: Dec. 30, 2012
Jacky's Fruit and Yogurt Muffins
I made this recipe this morning because we are preparing for hurricane Sandy and are expecting long-term power outages starting as soon as tomorrow. I was looking for a way to use up all the yogurt I had in my fridge (too much for us to just eat) and this recipe was perfect because not only did I prevent the yogurt from going to waste, but the muffins are perfect to add to our stock-pile of storm-friendly foods that don't require refrigeration or cooking! I didn't have any fresh fruit on hand, so I used two 6oz containers of yogurt per recipe and it turned out perfectly. The recipe made 1.5 dozen cupcake-sized muffins. I made strawberry-banana muffins this morning and am about to make a few more batches using blueberry-strawberry and cherry-vanilla yogurt. Thanks a million for sharing this recipe!!

1 user found this review helpful
Reviewed On: Oct. 28, 2012

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