Pauline Recipe Reviews (Pg. 1) - (13019825)

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Wisconsin Native's Beer Cheese Soup

Reviewed: Jul. 28, 2011
The flavor is excellent, but you will have definite texture issues if you follow the instructions as written. Cheese and cream curdle very easily! To prevent the gritty texture many complain about here (and cut down on wasted extra pot to clean), I suggest making the following changes: 1st saute the vegetables in butter until they are tender. Then add the flour and dry mustard, stirring constantly until well mixed. Then add broth, beer, hot sauce, and spices. Cook for about 10 minutes or until warm, and then REDUCE the temperature to medium low. This will prevent curdling when you add your dairy next. Gradually add half and half and simmer for 10-15 minutes to thicken, stirring periodically. DO NOT ALLOW TO BOIL as this causes curdling. )Watch carefully, as this can happen quickly.) Then remove the pot from heat and gradually add cheese by small handfuls, stirring constantly. Stir in Dijon and Worcestershire, and put the pot back on to simmer on LOW for about 10 minutes. The key thing here is to keep the temperature low! Also, adding cheese at the end will prevent it from reacting with the beer, which can also cause it to curdle, especially if it is too hot or cold when added. By the way, this recipe is great the next day, too. Just remember to reheat it gently!
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Spooky Witches' Fingers

Reviewed: Oct. 30, 2008
I make this recipe every Halloween and everyone loves it! I don't know why some reviewers are saying the taste is bad - this is a pretty standard shortbread cookie recipe. The taste is delicious! If you don't like shortbread cookies and want something sweeter, then use a sugar cookie recipe instead. Don't knock a recipe just because you wanted it to be something else... that's like rating a meatloaf poorly and listing all the changes you made to turn it into hamburgers!
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