marguar Recipe Reviews (Pg. 1) - (14538474)

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Butternut Mascarpone Gnocchi

Reviewed: Oct. 8, 2012
I changed it a bit. I substituted cream cheese & sour cream (6 ounces and 2 ounces) for the marscapone and used a kabocha squash instead of butternut. I also chopped up some portabello mushrooms and sauteed them in the butter and served over top. Outstanding!
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5 users found this review helpful

Slow Cooker Borscht

Reviewed: Sep. 12, 2012
This is cooking as we speak...smells pretty good, but I used cider vinegar instead of red I'm thinking that might have been a bad idea.. I wasn't sure how big your beets were or how big your potatoes were, but I had two giant (size of tennis balls) and 3 small (size of golf balls). I used purple potatoes and will use red cabbage so this should be REALLY red. I think I'll puree some just to thicken the soup. I otherwise haven't changed a thing. P.S. I didn't puree and glad I didn't this was wonderful as is, thought the beets lost their color in the broth. YUM!
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Butternut Squash Soup II

Reviewed: Sep. 3, 2012
Also for those feeling a bit adventurous! I added the lemony lentil & kale recipe to the soup after each was made. I had cut back on the amount of lemon and broth added to the lentils and kale and put a healthy dollop in my bowl of soup. It was great and added a good protein punch to this soup!!
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3 users found this review helpful

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