DEBBIEWI Profile - Allrecipes.com (1561688)

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DEBBIEWI


DEBBIEWI
 
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Member Since: Jun. 2003
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Recipe Reviews 16 reviews
Whiskey Slush
Great recipe, I've been using it for years! Also good made with brandy. I use 12oz frozen oj and 3 cups brandy or whiskey. We've also made it with vodka, the non-whiskey/brandy drinkers like it a lot but we prefer the brandy or whiskey. Try it sometime with a flavored tea...cinnamon apple spice is our favorite, especially good for the Christmas holiday celebrations. I use 7-8 flavored tea bags steeped in 2 cups boiling water so the flavor doesn't end up too weak. I agree with Gwenevere, don't skip the tea, it's not the same without it. Thank you for posting this recipe, Bea!!

3 users found this review helpful
Reviewed On: Apr. 15, 2011
Delicious Ham and Potato Soup
Not that this recipe NEEDS another review, but I won't let that stop me. :) We absolutely love this soup. Reminds us of peasant food - delicious, humbling, inexpensive to make and so easy. I use chicken broth/stock for the bouillon and water and add a carrot, chopped in food processor. If I may suggest (Ellie11, I'm not trying to change your wonderful recipe as much as expand on it), this recipe also makes a fabulous clam chowder by OMITTING the ham, substituting 2-3 cans chopped (or minced if you like smaller pieces) clams with juice and OMIT bouillon along with SOME of the water by subbing 2 or 3-8oz bottles clam juice (Doxsee Snow is my fav) and adding enough water to make the 3 1/4 cups liquid needed. Everything else in the recipe, as well as directions, remains as is. I like using an extra potato or two for a thicker soup, and slightly mashing (with potato masher) some of the cooked potatoes before thickening the soup, still leaving some cubes intact. Incredible soup no matter how you make it! Thanks, Ellie11!!

2 users found this review helpful
Reviewed On: Dec. 20, 2009
Michael's Foccacia Bread
Wonderful recipe exactly as written! To address the 'salty' reviews, for some who may not know--it makes a huge difference to use KOSHER salt, NOT table salt and when using kosher, Diamond Crystal is a coarser grain than Morton Kosher. If you measure a tablespoon of Diamond Crystal next to the same amount of Morton Kosher and table salt, volumewise the DC will hold less salt. The coarser grain won't dissolve as quickly as table salt. That's why salts such as pickling salt is so finely grained, it dissolves quickly into the brine. Most chefs will use kosher salt because it's easier to pinch up the salt and distribute it over the food. Try cooking two small pieces of steak sometime using the same amount of both types of salt and see which tastes saltier. hope this helps. Thank you, Michael for the recipe!

1 user found this review helpful
Reviewed On: Dec. 20, 2009
 
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