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Garden Fresh Tomato Soup

Reviewed: Oct. 17, 2011
My husband went back for a third serving...definitely a hit! I did follow the tips from the review listed below... This soup is absolutely delicious! Although, I must admit I made several changes - mostly based on previous reviews! I've made this several times and always double the recipe. I saute lots of chopped garlic in olive oil and then add the chopped onions (2 large) and saute until tender. I add chopped tomatoes (with skin and seeds) and bring to a boil. I then add the chicken stock and cook for about 20 minutes. I cool slightly and add fresh chopped basil (about 3 TBSP). I puree with a submergible blender (you can use a regular blender) and then add the roux as described in the recipe. I only add a half tsp sugar. In addition to the salt I add pepper to taste. I add 2 TBSP balsamic vinegar and about an 1/8 tsp cayenne pepper. I add 1 cup heavy cream. I've only made this soup with home grown tomatoes. Now that the season is over I'm going to try it with store bought or even canned tomatoes. This soup is very sophisticated and I think would be great for a dinner party. It was so good my Hubby wouldn't let me share it!! I'm already looking forward to next years tomato crop - I'll never have too many now!!
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Blooming Onion and Dipping Sauce

Reviewed: Apr. 18, 2011
Just like the restaurant recipe! This was a HUGE hit from our friends and it has been requested for all future parties. I wouldn't change a thing. DELICIOUS!
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Butternut Squash Enchiladas

Reviewed: Nov. 2, 2010
I did change a few things. First, I used 3.5 cups of spinache and second, I substituted feta because I didn't have goat cheese or cotija cheese. I sprinkled a little bit of feta inside before I baked them. I also made my own enchilada sauce because I was out of that too! I recommend using chopped itallian tomatoes, 2 tsp of cummin, onion powder, garlis salt and peper. Season to taste. Roll your enchilladas in a small rectangular baking pan, pour the enchilada sauce over the top and sprinkle with cheese.
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