paarpan Profile - (18611973)

cook's profile


Home Town: Miami, Florida, USA
Living In: Hoboken, New Jersey, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Indian, Italian, Vegetarian
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Recipe Reviews 6 reviews
Vegetarian Tortilla Soup
I made this for the first time tonight and it was a great base for tortilla soup. I did make a few modifications starting with reducing the recipe for 3 servings. I used fresh onions and peppers and added some cayenne pepper during the sauté process. I also added a can of rinsed black beans and I used frozen corn instead of canned corn. I did use a little more broth as well. After simmering, I took half of the soup and put it in my vitamix and did a 1/2 blend so it wasn't completely pureed but it was slightly chunky. I then added it back to the pot and mixed well. I topped the soup with Lime juice, cheddar cheese, avocado and a small little dollop of greek yogurt (instead of sour cream). Next time, I will probably add more corn and more cayenne for more of a kick. I can definitely see myself going back to the recipe again and again. It's a quick and easy weeknight meal.

0 users found this review helpful
Reviewed On: Feb. 4, 2014
Apple Pie by Grandma Ople
SO DELICIOUS!!! This was my first time baking an apple pie and I was so nervous. I read the reviews and took some advice from others. I used Pillsbury refrigerated pie crust and brushed the bottom of the crust with white egg wash. I also prepped the lattice work so it would be ready to go. I used 5 honey crisp apples (thinly sliced) which were plenty and if you like a little crunch, the apple holds up its form and texture so there is a little bite and it wasn't too sweet- my husband loved it! I added 1 TB of Vanilla, 1 tspn of cinnamon and 1/4 tspn freshly grated nutmeg into the mixture. You definitely have to keep stirring the mixture so it doesn't harden, but after boiling it, if you put it on a low simmer, it buys you some time. I did mix most of the mixture in with the apples and then saved a little to pour over the lattice pie top. I'll be honest, by the time I poured it on top, I could barely brush it over the top, but it still tasted awesome! I put foil around the edges of the pie crust until there was about 20 minutes left for bake time and then removed it. I baked it total for 45 minutes at 350 degrees. It was perfect! I highly recommend putting the baking sheet under your pie pan because it the sauce does seep over a bit. This will definitely be my go to recipe:-) Served with a little vanilla ice cream on the side.

5 users found this review helpful
Reviewed On: Nov. 5, 2013
Goddess Beet Salad
I just tried this recipe and my husband and I loved it! I will definitely be making this again. I just eye-balled the amount of feta as I think that's more based on personal taste and I didn't add any salt because the feta had enough. Thanks for this tasty and easy recipe!

6 users found this review helpful
Reviewed On: Aug. 24, 2008

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