ChayaT Profile - Allrecipes.com (13841954)

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ChayaT


ChayaT
 
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Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying
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Recipe Reviews 8 reviews
Forgotten Party Cookies
I baked this with mini chips and almond extract. I also tried preheating the oven to 400, putting the meringues in and lowering the temp to 200 for an hour as other reviews suggested. They were done a lot sooner, and no problems with stickiness or gooey-ness that others mentioned.

0 users found this review helpful
Reviewed On: Jan. 13, 2015
Butternut Squash Soup
My husband rushed in from work after being attacked by a tenant's dog, sitting for an hour in traffic and getting sideswiped by someone who took off before my husband could get his license plate number. The noise level in the house was unbelievable, as I had my neighbor's 4 kids over when she had an emergency. My panicked husband still had to head out for another 2 appointments, and needed to find new pants as the dog had shredded the ones he was wearing. Then I gave him this soup. He stopped moving when he tasted it. He sat down. He actually smiled. He had three bowls. I fed it to the kids and for fifteen minutes there were no sounds but spoons clanking and lots of slurping. This is going in my cookbook as 5-Minute Magic Opium Soup. It's that good. Oh, also, I used frozen cubed squash and only about 4 oz cream cheese, powder consomme instead of bouillon, and used an immersion blender. Tasted like magic and took about 5 minutes to prepare.

5 users found this review helpful
Reviewed On: Sep. 30, 2014
Hot or Cold Vegetable Frittata
The first time I made this recipe, I ended up with big chunks of cream cheese which tasted weird biting into. I ended up throwing half of it out. The second time, I beat the cream cheese until soft, then added the eggs and half-and-half so that it was more like a runny batter. I found that trick made for a more uniform taste, and there are never any leftovers anymore. I generally use green pepper, mushrooms, onion and zucchini, but this recipe allows for a lot of flexibility. I've subbed with red pepper, broccoli, tomatoes and spinach, all with great results. I do make sure to dice whatever I'm using finely, using a little mini-processor. Oh, and if I'm short on time, I skip the sauté. Still tastes great.

1 user found this review helpful
Reviewed On: Nov. 26, 2013
 
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