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KELLYJEANNE
 
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Member Since: Jan. 2004
Cooking Level: Intermediate
Cooking Interests: Asian, Middle Eastern, Mediterranean
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Recipe Reviews 7 reviews
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Spicy Sweet Potato Soup
I subbed evaporated milk for sour cream, sriracha for pepper flakes, and tahini for peanut butter. Used roasted sweet potatoes because I wanted to do something with leftovers. Excellent, thanks.

0 users found this review helpful
Reviewed On: May 5, 2012
Key Lime Pie I
Closely resembles the frozen key lime pie at the Lime Inn on St. John USVI. Even with storebought graham cracker crust and canned whipped cream, we thought it was excellent. My family likes it fully frozen; I let my slice defrost a bit first. We prefer this lighter texture over the typical custard.

1 user found this review helpful
Reviewed On: Aug. 8, 2011
Ranch Dressing II
I substitute 2/3 c milk + 1 T lemon juice for the sour cream. This adds a brightness to the flavor that I prefer over buttermilk and/or vinegar, and it's more pourable. Let this mixture stand for a few minutes before adding anything else. I increased the pepper and dill a bit, too. The family loves it. Thanks!

0 users found this review helpful
Reviewed On: Sep. 8, 2010
 
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