PIDGE Profile - Allrecipes.com (1312756)

cook's profile

PIDGE


PIDGE
 
Home Town: Northern, California, USA
Living In: Northern Ca Foothills, California, USA
Member Since: May 2001
Cooking Level: Expert
Cooking Interests: Italian, Mediterranean, Healthy
Hobbies: Gardening, Walking, Photography, Reading Books, Music, Wine Tasting
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Recipe Reviews 26 reviews
Vegan Carrot Curry Soup
We loved this creamy carrot soup. The only thing I changed was I used chicken broth rather than vegetable broth. We think the coconut milk was the perfect touch. Next time I will double the recipe and serve it to guests. Thanks Monsterclowngirl...great job!

0 users found this review helpful
Reviewed On: Feb. 23, 2013
Shrimp and Crab Macaroni Salad
Wow, this not only looked pretty but tasted wonderful! I did change it just slightly. I changed the serving size to 4 rather than 6...there's just two of us. I omitted the eggs and used a red onion. I always buy celery with bright green tops as I use the celery leafs along with the diced celery. I put in a small jar of pimentos (for color) and used fresh lump crab meat along with the shrimp. For the dressing I omitted the milk and used sour cream instead. I doubled the dill weed and used Sriracha hot chili sauce rather than hot pepper sauce. The fresh mint from our garden was a nice touch also. I let it blend in flavor for 5 hours and then plated it on a bed of fresh butter lettuce. Not only did it look great, it tasted like a top quality crab and shrimp salad. Thanks Fred.

2 users found this review helpful
Reviewed On: Jun. 3, 2012
Crab Salad III
Very tasty crab salad. I omitted the olives, radishes and quartered the tomato to place alongside the salad. I plated it on a bed of butter lettuce with the tomato and a quartered boiled egg. I sprinkled extra fresh dill on top. I'm sure I'll make this again. Thanks Joycie for a great recipe.

1 user found this review helpful
Reviewed On: Apr. 29, 2012
 
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