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Delicious Ham and Potato Soup

Reviewed: Sep. 29, 2012
This is an awesome recipe and so delicious! I would also recommend leaving out the salt and using a little less pepper than called for. I used chicken broth for 1/2 the amount of water required and half of the bouillon. I also got the diced ham and bacon bits at my supermarket's salad bar, which was cheaper and easier than buying a ham steak and a pound of bacon. It does take about 10-15 minutes to get the milk mixture thick enough, so next time I'll take care of that while the potatoes, ham, etc. are cooking. Excellent!!
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2 users found this review helpful

Roasted Parmesan Rosemary Potatoes

Reviewed: Mar. 11, 2013
Very good, but spray the foil with non-stick cooking spray (a lot of the potatoes stuck to the foil without it) and time the cooking so that you can serve them right out of the oven. If you have to cover them while waiting for something else to finish, they get soggy.
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17 users found this review helpful

German Spaetzle Dumplings

Reviewed: Mar. 23, 2013
I made these to go with chicken paprikash, so left out the nutmeg - wasn't sure how that would blend with the main dish. I tripled the recipe, but only used five eggs and 1 1/4 cup milk because others said it was runny. It really didn't matter if the dumplings were shaped like spaetzle, so I used two teaspoons - scooping up dough on the tip of one and scrapping it off into the pot with the back of another. Worked great. Would definitely add more pepper and other seasonings as they were a little bland tasting.
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