Mrs. C Recipe Reviews (Pg. 1) - (13273803)

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Mrs. C



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Restaurant-Style Zuppa Toscana

Reviewed: Feb. 19, 2013
Used smoked turkey sausage, so I cooked it per the instructions by boiling it for 10-12 min. and let it cool before cutting. It was still just spicy enough to taste nearly as close at the restaurant version. Found the recipe to be quite easy to prepare. Will likely make this one again.
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Honey Baked Chicken

Reviewed: Jul. 9, 2012
Was looking for a different way to make chicken. Tried this recipe with the following changes - I used 4 chicken tenders & swapped out the mustard for a small quantity of lemon juice & some ground ginger. I too used some garlic salt, a little chicken & seafood seasoning to the chicken while it first was baking before the sauce was added. My hubby & I liked the honey flavor and will likely try this recipe again with the same modifications. Enjoy!
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Tuscan Soup

Reviewed: May 24, 2012
I tried this recipe today with slight substitutions. I chose it because we are in a remote location & this one with evaporated milk RATHER than heavy cream worked. I had Roasted Red Pepper & Spinach Chicken Sausage which I used in place of the Italian Sausage & left out the fresh spinach (which we did not have on hand.) I used less 1/2 cup less chicken broth & then used a small (5oz) evaporated milk. I will try it next time with the fresh spinach or kale be used. According to the spices one adds I thought this was very close to the potato & sausage soup at a Name Brand Restaurant, famous for their soup & salad. Loved it.
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Gnocchi with Sage-Butter Sauce

Reviewed: Mar. 9, 2012
I enjoyed this recipe. It was the first time I cooked gnocchi. Would try this recipe again using sage. Very Tasty! Didn't have any sage, so I used Poultry Seasoning I had on hand & a little Chicken-Seafood Seasoning mix. Did not add salt once cooked to reduce sodium. I had some pre-cooked chicken so I diced it, heated it in the microwave and placed the pieces on top of the finished dish.
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Pumpkin Fluff Dip

Reviewed: Feb. 3, 2012
Needed a last moment dish to take to a ladies get together. With time constraints wanted to use only ingredients I had on hand. Having all the necessary ingredients "Except" only 1 8 oz container of cool whip. I decided to add the other 8 oz. using softened cream cheese. I had already used a hand mixer to blend together the pumpkin, spices, and vanilla pudding mix. I mashed the cream cheese with a fork in a separate bowl to smooth & soften the block of cream cheese. Then used the mixer to blend in the cream cheese. Lastly added in the chilled Cool Whip by blending/folding it in with a spatula or large spoon. Had not tasted the original recipe, but have to say this version was a hit with the gals. Nearly evryone wanted to know the recipe and when I offered to share the amt. that was left after our meal was done, I think I took home about a 1/2 cup. The ladies said they liked the cream cheese in it and perhaps it made the difference so the pumpkin was not overpowering the dip.
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