Raquelita Profile - Allrecipes.com (18193424)

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Home Town:
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Mexican, Indian, Italian, Middle Eastern
Hobbies: Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 23 reviews
Kickin' Collard Greens
Yes yes yesssss. Used 3 pounds collards, 3/4 pound of bacon, 6 cups broth, 2 onions, lots of garlic. No oil. Browned the bacon, kept the grease, cooked the onions and garlic in the grease and then proceeded as per the recipe. T of granulated brown sugar and splash of apple cider vinegar as per previous reviewers. Simmered them for 3-4 hours. HOLY COW these are GOOD.

12 users found this review helpful
Reviewed On: Jan. 1, 2011
Hoppin' John
So good. Doubled the recipe but would caution others about doubling the rice. I used 8 cups of water and 2.5 cups of rice and it was STILL too much rice. Should have used 2 cups tops. Despite coming out dry and sticky versus wet and soupy as I would have preferred, it was still DELICIOUS. Will absolutely make this again.

2 users found this review helpful
Reviewed On: Jan. 1, 2011
Pumpkin and Sausage Soup
Multiplied the recipe for two nights' worth of dinner for my family of five, but my math was not precise to this recipe. Here's what I used: 5 of the Trader Joe's Chicken Andouille Sausages (1 package + 1), 2 medium/large onions, 3 15 oz cans pumpkin, and 3 32 oz cans stock. Also substituted granulated light brown sugar for the packed brown sugar and organic grade B maple syrup for the praline liqueur, and doubled those and everything else as called for. BE CAREFUL WITH THE BLENDER if you don't like searing hot pumpkin in your eyeballs. Very small amounts at a time. Learn from my mistake. Battle scars aside, my husband says this is the best soup he's ever had, and I'm pretty much in agreement. It is sort of an adult flavor, however. My littler kids are not so sure they love it.

0 users found this review helpful
Reviewed On: Nov. 28, 2010

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