Howie Profile - (13513018)

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Member Since: Jul. 2009
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Recipe Reviews 5 reviews
Butternut Squash Soup
This recipe is amazing. I've made it many times and EVERYONE asks for the recipe. I roast the squash face-down in a 350 degree oven until it's soft enough to be poked with a fork. Then I let it cook and peel. It's much easier this way and the flavor is more intense! I also add a few chopped cloves of garlic when sautéing the onions, double all the spices, and use only 1 package cream cheese. This is a winner every time!

0 users found this review helpful
Reviewed On: Nov. 10, 2012
Crunchy Romaine Toss
I make this salad once a week, and it's a hit with all my guests! I substitute balsamic vinegar for the red wine vinegar, and have found that 1/2 cup oil, 1/2 cup sugar, 1/4 cup balsamic vinegar, and 2 tsp soy sauce is enough for this 8-serving salad. Any more and the lettuce would be dripping! The dressing IS important for softening up the broccoli, however, so I let it sit for 15-20 minutes before serving. Toss the crunchy noodles and walnuts in right before serving so the noodles don't get too soggy. Like other reviewers, I had no problem cutting the butter down to 1-2 tbsp when frying the noodles (which should DEFINITELY be broken into tiny crumbles), and toasting the walnuts in the oven. I've also thrown the walnuts in raw and I've never had a complaint.

8 users found this review helpful
Reviewed On: Nov. 10, 2012
Rich and Creamy Tomato Basil Soup
This is one of the best recipes I have ever stumbled across. I make it about once every two weeks and never have left overs! I always saute garlic and onion before adding the tomatoes. Also, I never bother to skin or seed the tomatoes, why bother!, and it always turns out absolutely delicious! Thanks for an amazing recipe. A real crowd pleaser!

1 user found this review helpful
Reviewed On: Jul. 14, 2009

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