fun4babs Profile - (16409761)

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Home Town: Seattle, Washington, USA
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Member Since: Nov. 2010
Cooking Level: Intermediate
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Recipe Reviews 6 reviews
Italian White Bean and Pancetta Soup
I have made this soup several times now and I do like it as written so I gave it 4 stars. You customize to suit your own tastes over time so here are mine which everyone seems to like. Use the olive oil.. I found when I did not use it I ended up putting a little drizzle on mine to serve it. I use the fresh sage, then about a half teaspoon of ground sage along with about a half teaspoon of sweet marjoram. I reduce the beans to 3 cans since I prefer more of a broth in mine. I would also recommend using a parmesan rind in the soup. I do not like how swollen and mushy the shells get when you reheat the soup, so I now use ditalini pasta uncooked directly into the soup about ten minutes before you are ready to serve. I serve mine with fresh shredded parmesan, a dash of fresh parsley and some bacon bits.

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Reviewed On: Nov. 23, 2014
Rich Italian Sausage and Potato Soup
Great recipe!

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Reviewed On: Aug. 30, 2014
Super-Simple, Super-Spicy Mongolian Beef
I believe the taste of this dish is wonderful, I did let mine marinate over night. The flank steak was deliciously tender. However, I would have to say it is incredibly salty. I would definitely choose low sodium soy next time around. I think that will be the difference maker for my five star rating. What I really appreciated was that it wasn't breaded and fried like many mongolian beef recipes. I liked that I could prep it ahead, steam some broccoli and put some rice in the rice cooker. Finished literally in 20 minutes. Super quick!

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Reviewed On: Apr. 1, 2013

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