Catherine Profile - (1341465)

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Member Since: Jul. 2001
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Recipe Reviews 3 reviews
Ricotta Cookies III
I absolutely love these cookies and so does my family. It's like have the perfectly sized mini cake. Had purchased them from an Italian bakery and just had to know how to make them myself. I make mine with lemon zest (from one lemon) instead of using the extract, it really gives it an authentic lemon flavor and its just right. I also cheat on the frosting, since I've never gotten the right consistency with the powdered sugar. I purchase a can of vanilla frosting (or any flavor you like) and zap it in the microwave for about 40 seconds (or until it is nice and thin - also don't spend the extra money on the one they claim is just for microwaves - just remember to remove ALL of the foil top and lid), stir and start dipping the full cookie. I then place them on a wire rack with a jelly roll pan underneath to catch the drippings and immediately sprinkle with confetti decorations, mini-nonparells, etc.

0 users found this review helpful
Reviewed On: Apr. 6, 2007
Strawberry Blue Cheese Salad
I make a salad just like this and believe me it is DELICIOUS! The sweetness of the strawberry melds incredibly well with the bite of the blue cheese (try LaVergne very smooth blue). Once you try this salad you'll wonder why you didn't have this before. Also try different fruits like apples, pears, grapes, pineapple, etc. I'm glad you decided to share this recipe with others. Thanks.

44 users found this review helpful
Reviewed On: Mar. 7, 2003
Butternut Squash Soup with Spinach Ravioli
This soup is delicious! Great as an appetizer, just place one med-large spinach ravioli in the center of bowl and top with soup for a wonderful color contrast or serve with a salad and some crusty bread for a filling dinner. Great winter dish to warm your bones! Also, the recipe should state 2 medium butternut squashes, peeled seeded and diced with just enough chicken stock to cover. This should help with the thickness. Since I have had a hard time finding the spinach pasta cheese ravioli, I have also tried the tri colored tortellini the texture is very good. For vegetarians who would like to make this soup, you can substitute a light vegetable stock for the chicken stock called for in the original recipe.

57 users found this review helpful
Reviewed On: Feb. 26, 2002
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