RuthieW Profile - Allrecipes.com (18730705)

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RuthieW


RuthieW
 
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Member Since: Feb. 2004
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Recipe Reviews 3 reviews
Spicy Lentil Vegetable Soup
I love this soup. The recipe is very robust, and can be changed to accommodate different ingredients. I didn't have broccoli, so I added a tomato instead. I also used fresh ginger, fresh thyme, and substituted the sage with fresh cilantro (I didn't have any sage). I just added the thyme and cilantro after the cooking was finished, and before I began blending with my immersion blender. The lentil soup went very well with some cooked brown rice (for a complete protein). I couldn't get enough, and neither could my 2-year-old daughter. Thanks, hot_curry!

14 users found this review helpful
Reviewed On: Aug. 20, 2010
Key Lime Pie VII
This is an awesome key lime pie! I'm from South Florida and I've always made key lime pie with a different recipe. I decided to try this recipe on a whim, and it's my new key lime pie recipe. My company, husband, and 20-month-old daughter also raved about this pie. The only problem with it is staying away from the leftovers in the refrigerator. I found that two cans of sweetened condensed milk was almost three cups, so I just went with that. The pie was definitely sweet enough. It did not need a third can! I also used regular limes due to the unavailability of key limes, and couldn't tell a difference between the regular limes and key limes. I do recommend adding the zest. It enhances the citrus flavor of the pie. It's also pretty. Try this recipe, you won't be disappointed.

3 users found this review helpful
Reviewed On: Jul. 8, 2010
Saltine Toffee Cookies
These are amazing. I've made them twice this holiday season, and they've been delicious each time. My husband is picky, and he can't get enough of them. Based on the reviews, I don't stir the butter and brown sugar after they start boiling. I do stir to mix while the butter is melting. The toffee has been crisp and flaky each time. I do use dark brown sugar. The first time I made them, I lined my pan with foil and then greased it. The second time I made them, I just lined with foil. No extra oil. They did not stick to the foil at all. The foil was nice, however, because when it was time to cut the cookies, I just lifted the foil off the pan onto my cutting board, and then cut the cookies with a knife. Easy, easy, easy! This is definitely a 5 star recipe!

2 users found this review helpful
Reviewed On: Dec. 13, 2009
 
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