CAGal Recipe Reviews (Pg. 1) - (13651801)

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Roasted-Vegetable Stock

Reviewed: Mar. 8, 2009
This is a fabulous stock. So much so, the next time I will double it, and freeze the extra into ice cubes in the freezer for whenever I need extra broth. A couple of things I did was - I cut the carrot pieces into about 2" chunks. After I cooked everything and the broth was finished, the carrots were still firm enough to cup into slices (I used large carrots.) I ended up using this as a base for a vegetarian matzo ball soup where I added fresh made matzo balls (see package directions - very easy) and homemade noodles (on this site) plus the sliced carrots and a little parsley. My friends gave it an 11 grade out of 10. This will be a staple for me. I also pureed the leftover vegetables and added some broth and milk with cheddar cheese. Next time I will cook up some broccoli, mash it up a bit and add it to this mix. It makes a great base for a broccoli cheese soup. Plus, if you've never cooked the garlic like this before, it's wonderful. I did make some homemade bread and threw in an extra head in the cooking process. If you squeeze the garlic and add a little butter, and spread it on bread with some fresh grated parmesan, it's YUMMY. This is such a great recipe because you can do so much when roasting the vegetables. Oh, and I did add a 1/2 bunch of parsley to the broth when cooking.
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Cajun Chicken Pasta

Reviewed: Feb. 26, 2009
Wow. I went to Vermont last week, and in the snow storm in a VERY small town I was able to get all the ingredients at a small store. Like others, I did cut up the chicken, I added a 1/4 lemon instead of the lemon/pepper combo, and minced up 3 cloves of garlic instead of the powder. Because I like mushrooms, I added more as well. I used a pint of lite sour cream instead of the cream as others suggested and it worked great! I was glad to lighten it up. Since we had some left over, I did notice the sauce was not enough. Next time I would use 16oz of sour cream (as I love the sauce) and just boost up some of the spices. Plus, I like my peppers well cooked, so I sauteed them longer until soft. Because the place I was at had no grater, I cut the parmesan in chunks and added them at the end. The flavor was fabulous and now that I'm home look forward to making this again.... soon. Thanks for a great recipe.
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