CASSANDRAHEARN Profile - Allrecipes.com (18019392)

cook's profile

CASSANDRAHEARN


CASSANDRAHEARN
 
Home Town: San Jose, California, USA
Living In: San Diego, California, USA
Member Since: Nov. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Hiking/Camping, Camping, Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 46 reviews
Quick and Easy Clam Chowder
This is a darned good clam chowder. I used 4 small cans of clams (plus the juice of 3), 2 cans potato soup, 1 can celery soup, and one can of bumble bee clam chowder mixer. I also used only one pint of heavy whipping cream. Threw in two healthy handfuls of roughly chopped new potatoes and 1/2 a chopped onion. About 1 and a half tsp of white pepper and a toasted bread bowl did the trick. Double YUM.

2 users found this review helpful
Reviewed On: Mar. 7, 2014
Smoked Salmon Pasta Salad
I made this recipe because it's so flexible. I was short on a few things and got to use up some misc items that were hanging around the fridge. I didn't have lemon juice, so I used olive oil to cut the mayo instead. It did the job just fine. Also, since I didn't have celery, I added a generous handful of frozen peas and cut up three canned artichoke hearts and a small on-the-vine tomato (seeded). I am a real sucker for any kind of pasta salad, and I loved this recipe. Will surely make again.

0 users found this review helpful
Reviewed On: Feb. 23, 2014
Vegetable-Stuffed Portobello Mushrooms
This recipe is so flexible and that makes it fantastic. Like many other reviewers, I needed to be a bit creative about what I had in the fridge. I used only 1/2c balsamic vinegar and still had some to spare after marinating. Instead of frozen spinach, I used about 5 leaves of chopped fresh kale, omitted the tomatoes, added in some button mushrooms, swapped shredded jack and cheddar for mozzarella, and I LOVED it!

0 users found this review helpful
Reviewed On: May 27, 2013
 
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