Caelan16 Profile - (14614195)

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Member Since: Jul. 2012
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Recipe Reviews 12 reviews
Chicken Noodle Soup
I have made this several times and it is very forgiving! I do not use butter to sautee, we used EVOO. I also shredded the chicken instead of chunking it up and we liked that much more. We used low sodium no MSG chicken stock instead, as that is the base for any of our chicken soups in this house. We also added double the amount of egg noodles as we wanted a heartier soup. So good the next day and the day after as left overs! This has been made at least a dozen times in the past few months in our house and it always disappears. We did freeze one batch and then re-heated it about three weeks later and it was still very good.

1 user found this review helpful
Reviewed On: Jan. 11, 2015
Strawberry Cake Filling
Loved this, used it as a King Cake filler since we are a lactose intolerant household and can't do the usual cream cheese mixes. I made it with fresh strawberries chunked up. After cooking I did put it into a blender for 2 or 3 pulses to break up the chunks of strawberries for the consistency I wanted inside the cake. It sat in the fridge overnight and came together nicely and was plenty thick enough for the cake the next morning. I added a few drops of red food coloring to get it to pop a little more, and I wanted that contrast with the white dough of the king cake. Cake out wonderful and it was the first time I had ever made a fruit filling. Will definitely be using this again for another King Cake this week.

2 users found this review helpful
Reviewed On: Jan. 11, 2015
Mama's Balsamic Vinaigrette
Made this exactly as described. I used a very good dark balsamic vingagrette from Modena. Would make it with slightly less oil next time, but that is just our tastes. Will definitely use this from now on as a great lactose free salad dressing in our household!

0 users found this review helpful
Reviewed On: Jun. 19, 2014

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