lindseynewlywed Profile - (13303911)

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Member Since: Nov. 2008
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Recipe Reviews 3 reviews
Rich and Creamy Tomato Basil Soup
Am I the only person who had problems with the cream curdling?? I substituted half and half for the heavy whipping cream, but it sounds like many others have done the same without having this problem. Any suggestions? Should I heat up the half and half before pouring it into the soup? Also, if you're going to used canned tomatoes, go ahead and blend your mixture while it is still cool to avoid burning yourself and turning your kitchen into a scene from "Psycho."

2 users found this review helpful
Reviewed On: Dec. 8, 2011
World's Best Lasagna
One suggestion- WAY LESS SALT! This would have been perfect if it wasn't so salty. I also like the suggestion of adding a pinch of nutmeg to the ricotta mixture; I'll definitely be doing that next time.

4 users found this review helpful
Reviewed On: Jun. 3, 2011
Pear and Blue Cheese Salad
I looked for this recipe after having something similar at a fancy French dinner party. I made the recipe as is, with the exception of roasting the pear slices in the oven. It's a little extra work, but I think the flavor and "wow" factor are definitely worth it! I thinly sliced the pears, sprayed both sides with olive oil from a can (or you could brush or toss with olive oil), and layed them in a single layer in a 9 X 13 baking dish. Cooked them at 400 degrees for 15 minutes, turned, and cooked for another 5 minutes. Those are the times that worked in my oven, but I would suggest keeping an eye on them. I cooked them until they were tender and just beginning to brown/caramelize. I fanned four pear slices out on top of each salad for a pretty garnish and delicious flavor! This salad is AWESOME. You feel more like you're eating a dessert than a salad. I did have leftover dressing, but it didn't last long. Yum!

10 users found this review helpful
Reviewed On: Dec. 30, 2009
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Cooking Level: Intermediate
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