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Mushroom Risotto

Reviewed: Feb. 17, 2004
An excellent, easy-to-make risotto. I only had to use two cans of broth, though (one can = two cups). I'd have to say, add a little more broth after you think the risotto is done -- this makes keeping it for the next day much easier. Otherwise the next day the rice sucks up all the liquid, making the whole thing lumpy and dry. If you add more broth and reheat then, it gets soggy and overcooked. But on the day of, this was delicious!
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3 users found this review helpful

Fruity Tart

Reviewed: Feb. 17, 2004
I was a little skeptical of this recipe when I read the previous reviews, but I have to say I don't know what the negative comments were about!! I made this as a dessert for my fiance on Valentine's Day, and both he and I LOVED it! The vanilla pudding had a subtle sweetness but didn't overpower with its flavor. You have to let the pudding sit for five minutes before pouring it into the pie crust -- that way the crust won't get soggy. I used a graham cracker crust, brushed it with egg whites and baked for 5 minutes at 350 degrees -- made the crust shiny and stronger. I found that four hours was the perfect time to let the pudding chill in the crust in the fridge. SO GOOD! Thank you!
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38 users found this review helpful

Adrienne's Cucumber Salad

Reviewed: Feb. 17, 2004
This recipe came out just right -- tangy and a little sweet! The extra marinade is great to keep the cucumbers fresh. Still crunchy even three days after I made the first batch!
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2 users found this review helpful

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