Jocelyn Renee Recipe Reviews (Pg. 1) - (13607270)

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Jocelyn Renee




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Hungarian Mushroom Soup

Reviewed: Feb. 9, 2014
This soup is fantastic. I didn't have paprika when making it because I'm in the middle of moving and haven't fully unpacked yet. Needed to use mushrooms anyway, so I went ahead and made it. It was so good I can't imagine how it could be any better! I add a few tsps. of cayenne pepper to all my soup recipes, so that was slightly different as well. I used regular chicken broth, unsalted butter, and didn't add any salt. I used the juice of a whole lemon, which was probably more like a few tbsps., and it was awesome. The combination of mushrooms, dill, fresh parsley, lemon juice, and sour cream is RIDICULOUS good. Mine was missing the paprika so didn't have the pretty color (more of a tan/brown) but two big bowls for dinner didn't seem like enough! You won't regret this one. I'm looking forward to making it again with some Hungarian Paprika! :)
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Photo by Jocelyn Renee

Cranberry Pistachio Biscotti

Reviewed: Oct. 12, 2010
The best biscotti! Inspired many conversations regarding the difference between this and the kind of huge, bland, hard-as-a-rock "biscotti" you find in coffee shops. Many native Italians have gushed that they have not had such authentic biscotti in America ever! A huge hit with folks of all tastes, this recipe has been passed on and on. 100% recommended with alterations or not. I chop 2/3 of my pistachio nuts and 2/3 of cranberries to ease cutting.
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