SNOWCROFT Profile - (1825103)

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Home Town: Huntsville, Alabama, USA
Living In: Baltimore, Maryland, USA
Member Since: Sep. 2000
Cooking Level: Not Rated
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Recipe Reviews 23 reviews
Lentil Soup with Lemon
Delicious. Used dried cilantro toward the beginning rather than fresh at the end, "better than bouillon" vegetarian "chicken" broth, and a bit more cumin and chile powder and water. Forgot to purée and add the lemon and we scarfed it down before realizing it - then, for the small bit left I did so and couldn't believe it got even better! Doesn't make enough - will definitely make again and double or triple it. Yum!

1 user found this review helpful
Reviewed On: Jan. 4, 2014
Lebanese Lemon Lentil Soup
I call shenanigans! The soup is delicious, but that step at the end where you add butter/flour is completely incorrect. This is the basis for any béchamel sauce or gravy, but a cup of flour will NOT be incorporated into 1/4c of any fat. The ratio is normally 1 T fat (butter) to 1 T flour to 1 cup liquid. When mixed this way the "paste" will not take on any more flour than about a half a cup and even then it starts separating and turning into crumbles and will not blend into the soup without creating lumps. I tried this as written, even though I knew it wouldn't work and I am right. Even with a half a cup of flour, I had to add 2 cups of water, take it off the stove, use a stick blender to smooth the lumps, and then added maybe 1/4 of that into the soup. If you want to add this step, and it does add a lusciousness that elevates it from the standard lentil soup, I suggest 2 T butter and 2 T flour. If you toast the flour in the pan over medium heat while stirring before adding the butter, you'll cut down on time and have a better product. But again, the soup itself is really tasty and has the perfect amount of spice. I used both french and brown lentils and added a half cup of chives and extra parsley since I'll soon lose my fresh herbs to frost.

19 users found this review helpful
Reviewed On: Nov. 14, 2013
Hamburger Potato Casserole
Made this vegetarian by using Morningstar Farms Crumbles instead of ground beef. Also took reveiewers' suggestions and modified it - this is a great recipe b/c it welcomes changes! Used frozen hash browns b/c I had them and don't usually eat them and hoped this would make them taste better. It did! Used yogurt with the mushroom soup along with some fresh and dried herbs - thyme, oregano, basil, parsley. Mozzarella on top and snuck a little in between the layers. Also added a minced fresh jalapeño but it was totally lost in the end. Sautéed carrots with the onions and garlic, then added the crumbles. Layered as written in a crockpot and was done in 2hrs on high. Fab comfort food, easy and perfect for a hot summer day.

0 users found this review helpful
Reviewed On: Jul. 27, 2012
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