DLWILSON Profile - Allrecipes.com (1333354)

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Recipe Reviews 3 reviews
I've been making pesto for over 30 years, and you can freeze it in little cubes -- but I never do. I make lots each summer (5 to 10 pounds of basil) and keep it in large jars in my refrigerator. After making the pesto and pouring it into the jars, all you do is make sure there are no air bubbles in the pesto, smooth it off at the top and seal it with olive oil before closing the lid. When you scoop some out of the jar, just smooth it off again and pour more olive oil on the top, then close the lid. I've kept jars of pesto in my refrigerator for as long as three years and it gets better as it ages. During the time I've been making pesto, I've only lost two jars (air bubbles). Freezing is OK, but the flavor won't really develop like it does when it's refrigerated. P.S. Don't bother chopping the parsley - it will get cut up in the food processor with everything else.

4 users found this review helpful
Reviewed On: Jan. 8, 2014
Healing Cabbage Soup
First off, I love cabbage. So this had almost no chance of disappointing me. And, as always, I added more garlic and cabbage than called for. Also added sliced baby carrots and used 2 quarts of chicken stock (less salty than the bouillon). Very healthy and sooo good. My Bohemian grandmother would have loved this. Thanks for the recipe.

1 user found this review helpful
Reviewed On: Jan. 8, 2014
Granny Kat's Pumpkin Roll
Fabulous! Really easy to make and it turned out perfectly. I lined the pan with a Silpat and sprayed the corners with cooking spray. Then, when I took it out of the oven, I held a bar towel over the pan and flipped it and the cake came right out. Then I lifted the Silpat off the cake (with just a little effort) and rolled it in the towel. This recipe is a real keeper. Trader Joe's has pumpkin cream cheese during the holidays and I'll bet the filling would be extra good made with that.

0 users found this review helpful
Reviewed On: Oct. 31, 2011

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