Scubies Dad Profile - Allrecipes.com (180388752)

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Scubies Dad


Scubies Dad
 
Living In: San Francisco/Palm Springs, California, USA
Member Since: Nov. 2013
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Biking, Music, Wine Tasting
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About this Cook
I LOVE having friends come over for dinner. We have people over as often as possible to enjoy food and wine together. My dream dinner is having a flight of wine to experience with the food we have cooked as a group or decided what cuisine is the best choice for the evening. Sunday dinner with close friends, though difficult to coordinate is SO much fun. Its creating your own "Family" experience without the drama....
Recipe Reviews 3 reviews
Spicy Slow Cooker Black Bean Soup
Once again, a good base for an amazing soup! Make it your own. I added quite a few flavors. I placed a whole diced onion, 3 carrots,4 slices of bacon and I was very generous on the Cumin, Cayenne, and pepper. To really smooth it out, I brought in my hand blender after 4 hours to make it much more creamy. I also cheated and added some cream cheese, half a package. Dress it with some Cilantro and a great Zinfandel and WOW...a great soup. Don't forget, season to you and your families tastes. We like it spicy at my house! Cheers

0 users found this review helpful
Reviewed On: Feb. 2, 2014
Wintertime French Style Split Pea Soup
Nice recipe. I did like the Turmeric and Cayenne as part of the color and kick it needs to make it special. I also like the idea of keeping it "rustic" by keeping some of the carrots and other ingredients added later for some texture. I did add some pork for a bit more salt. Will definitely make this one again. I will probably add a more substantial pork bone next time.

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Reviewed On: Nov. 4, 2013
Pumpkin Black Bean Soup
Great recipe as a base. Sometimes the basic recipes are a little bland but that lets you take it to your own personal tastes.(Southwestern, Indian or even well blended for a smooth, creamy experience) I think you can take it in any direction you want. I added some Tumeric and Jalapeno to add some heat. I also made cooked my own black beans instead of canned. I then gave it a loose mash to have both the texture from the mashed beans and some whole beans for a more rustic look. I served with Pita and a Zinfandel. Pretty great.

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Reviewed On: Nov. 3, 2013
 
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