Mary Davidson Profile - (16137122)

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Mary Davidson

Mary Davidson
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Member Since: Sep. 2010
Cooking Level: Not Rated
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Recipe Reviews 2 reviews
Slow Cooker Vegetarian Minestrone
I want to make this for a Lenten soup supper this week so I decided,to try it this evening. I didn't have time for the slow cooker so I just made it in a large pot, I read the comments before I began. My critical husband & a visiting family friend thought it was delicious & to be added to our family staples. To make the most of the favors in the ingredients I added things differently than given for the slow cooker. First I sautéed the garlic & onion in about a tablespoon of olive oil. I added the celery to this, then the crushed tomatoes; while these simmered, I added the carrots. We have a deck garden of fresh herbs so I used them + dried for those I didn't have. To the tomato mixture I added about 1-T-fresh Oregano, the dried thyme, black pepper, fresh parsley, & fresh spinach. When this began to boil I added the vegetable broth, kidney beans, & remaining vegetables. When these came to a slow boil, I added the macaroni using varied vegi colored elbow macaroni & salt. When the pasta was cooked, we ate. We topped the soup with the Parmesan as described & it was fantastic. The favors were perfect for us.

64 users found this review helpful
Reviewed On: Feb. 17, 2013
Sausage Casserole
I read some of the reviews beforehand so had a plan for our tastes. First I made the breakfast Sausage per Lee Fogle on allrecipes using ground turkey from Costco (7%fat). It was a hit so I saved what was left-almost 1# for this casserole; I've been looking for a good breakfast casserole like this for some time. My adaptations: 4 cups of frozen potato shreds (defrosted in the microwave), I put the butter in the pan & melted it in the warming oven, then added the potato shreds & pressed them into the pan & cooked it @ 375 while I prepared the rest. I browned the sausage, onion, & some red & green bell pepper together. I used 8 large eggs, 8 ounces of sharp cheddar cheese, & a carton of 2% cottage cheese, & mixed these together. When the sausage was browned & the onion & peppers soft, I added them to the egg/cheese mixture. Because all of this was warm (except the cheese) when I started, the cooling time was shorter, 45 min or less. 375 degrees worked well for cooking in a glass 13x12 inch pan. One bite & family comments were - really good! Even the picky grand daughter liked it. I'd like to try a slimmer version using 1% cottage cheese, 2% sharp cheese, & half egg whites for the whole eggs. I'm betting it would be just as delicious. This is really a great recipe. Thank you.

12 users found this review helpful
Reviewed On: Apr. 9, 2012

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