sandbc Profile - (18974865)

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Recipe Reviews 8 reviews
Carrot, Potato, and Cabbage Soup
This soup was very tasty! I'm always pleased when I try a recipe and I don't have to make a whole bunch of tweaks to it to get it to taste good. I pretty much left the recipe as is except I sautéed the onion, carrot, garlic and cabbage in 1 1/2 tbsp olive oil before adding it to the soup and then I left it chunky. I seriously doubt if I will get my kids to eat this but I'm perfectly happy to gobble it all up myself. I don't think it takes quite as long to prep as the recipe says. The chopping went quickly (although I did use pre-diced onions) and the sautéing was pretty hands off. Once I got it in the skillet, I only stirred every so often because I wanted the veggies to start to carmelize. I used medium heat and a heavy, cast iron skillet so I was able to do other things during this part of the prep. Overall, a keeper that I will make again.

1 user found this review helpful
Reviewed On: Dec. 5, 2012
Chicken Tetrazzini IV
I tweaked this just a little by sauteing an 8oz pkg of white button mushroom and half a small diced onion and adding it to the sauce. I also used whole milk instead of heavy cream. Two previously cooked chicken breasts, sliced thin, added more than enough meat for our familly. I skip the baking step because I was in a hurry and my kids were hungry. I'm sure the baking would have finished it off nicely but it was good without it too. Last, I splashed in a little more chicken broth at the end once I dumped in the spaghetti and chicken because it was so thick I couldn't stir. All in all, this was a tasty, satisfying dish that I will make again.

2 users found this review helpful
Reviewed On: Sep. 25, 2012
Lemon Chicken Piccata
This recipe was delicious with some modifications. I gave it 5 stars because I think it would have been good without the modifications too... I just never cook exactly by any recipe. Here is what I did differently... I pounded out the chicken but did not cut it in medallions. I pan fried it in a cast iron skillet using olive oil instead of vegetable oil. After the chicken, I wiped out the pan and added a little more olive oil and some margarine (I have a dairy allergic person in my family so no butter). I added 2 cloves of garlic then a 1/2 lb of thinly sliced baby portabella mushrooms. After the mushrooms released their juices, I added the liquid. I used 2 cups of good chicken stock plus 1/2 cup of a reisling. I also double the lemon juice and left out the lemon slices. I zested one lemon into the sauce and saved the lemon slices for plate garnish. When correcting seasoning at the end, I added a generous amount of sea salt and fresh cracked pepper and a pinch of raw sugar. I served the chicken with the extra sauce over mini bow tie pasta. All three of my kids ate this and my husband gave it a thumbs up and I loved it. I would definitely make this one again!

25 users found this review helpful
Reviewed On: Dec. 15, 2010

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