Ship's Galley Profile - (13022285)

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Ship's Galley

Ship's Galley
Home Town: Northeast, Pennsylvania, USA
Living In: Virginia Beach, Virginia, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Hiking/Camping, Boating, Fishing
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Christina and Poppy
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Recipe Reviews 6 reviews
Mrs. Sigg's Fresh Pumpkin Pie
Made this tonight with some minor modifications. Used pumkin pie spice II recipe from this site with freshly grated nutmeg. Instead of baking the pumpkin - I quartered it and microwaved it w/ 1" on water in a covered caseroll dish for approx. 20 minutes on high. The pumpkin easily lifted out of the skin in bigchunks. I then used my food processor to puree it. After pureeing - I placed it in a close mesh strainer and let it drain the water out of it for 15 minutes (I got about 1/2 a cup). I cooked the pie filling mix that didn't fit into the pie in a couple of custard cup (they were finshed 12 minutes before the pie was cooked). Yummmmm!!!! I'm definitely going to purchase some more pumpkins to do this again. From what I understand - the puree freezes well. You can also use butternut squash to make this with identical results.

13 users found this review helpful
Reviewed On: Oct. 13, 2009
Chicken Piccata III
I've made this recipe at least 5 times since I discovered it 2 months ago. I cooked the chicken in olive oil (this addes flavor to the sauce). I also used fresh garlic (2 or 3 cloves) and the juice from 1 fresh lemon plus around 1/8 cup of white wine. I also added capers (generous sprinkling). I always serve this over angel hair pasta.

1 user found this review helpful
Reviewed On: Feb. 3, 2009
Navy Bean Soup I
I cooked this in a crock pot. If you go this route - you want to up the setting to high for the last 2 hours or so to make sure the beans are adequately cooked. I added extra celery. The next time I prepare this I'm going to add more hame. A great meal for a cold winter day.

2 users found this review helpful
Reviewed On: Feb. 3, 2009

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