cwright Recipe Reviews (Pg. 1) - Allrecipes.com (12990757)

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Spiced Parsnip Soup

Reviewed: Apr. 6, 2011
We really like the taste of this, but feel that it is more of a curry base than a soup. If you like curry, you will like this. We will make it again, but we will be adding some shredded chicken & some veggies to make a meal that has a little sticking power. We supplemented the parsnips with potatoes to get the required amount for the recipe because we didn't have enough parsnip alone.
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Squash with Tomato and Feta Cheese

Reviewed: Apr. 6, 2011
This was so much better than we expected and my husband wants more! I used 4 green onions and about 3/4 of a green pepper (I didn't measure it after it was chopped). I also softened the squash in the microwave for 9 minutes before I cubed it & mashed it instead of steaming it on the stove. We were out of tomatoes, so we made it without those & it wasn't too bland. I did omit the breadcrumbs because of the comments about it seeming dry, but next time I will try it with buttered cracker or bread crumbs.
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Spinach Garlic Soup

Reviewed: Apr. 6, 2011
This was better than I expected; the whole family liked it (and no one here is a big spinach eater)! We will reduce the garlic to 6 cloves next time, and we added 3 strips of precooked bacon (chopped) for a little extra fun. I also cheated and boiled the onions and garlic in the stock to make them soft instead of browning them in a separate pan. Then I chopped the spinach finely and added it instead of blending the soup. It came out a little more green than the picture (not so green that it was weird to eat), but only dirtied one pot and tasted great!
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Miso Soup

Reviewed: Apr. 6, 2011
The only change I would make to this would be to make more broth (double to 8 cups) and reduce the tofu (we used 4 oz and it was still a lot for the 4 cups of broth). However, the taste was great & it was simple to make. We used a white miso paste for a mild taste. We also added carrot strips also when we added the green onion, and have had this with mushrooms in it as well.
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Old-Fashioned Frozen Vanilla Custard

Reviewed: Apr. 6, 2011
If you love Coldstone's Sweet Cream ice cream, then you will love this. I doubled the recipe, but used 1 cup cream, 1 cup half & half and 2 cups whole milk so that it wasn't too rich. I also reduced the sugar to 1 cup as other reviewers have suggested, and only used 1 tsp vanilla because I like the cream flavor. Next time I will omit the vanilla entirely and it will probably taste just like I like it. If you don't like cream flavor, just add another teaspoon vanilla. It was a great smooth consistency without being too thick using half milk the way I made it. It would make a wonderful vanilla.
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