fraleyg Profile - (19105308)

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Home Town: Seattle, Washington, USA
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Member Since: Jul. 2011
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Sausage & White Bean Soup
Love this recipe! Thanks to the comments, I made some changes as well. I mash two cans of the beans using a pastry blender instead of one, I used ground hot italian sausage, I add a few splashes of half and half. At least 3 stalks of kale are shredded to ribbons and added with the other veggies, as well as 2 minced garlic cloves and a bay leaf (maybe a few shakes of hot pepper flakes if I am stuffed up as well). I omit the ham. When tasting before the simmering it appears bland, but do not be fooled! The flavors really come together.

1 user found this review helpful
Reviewed On: Sep. 30, 2013
Ruth's Red Lentil and Potato Soup
I'm starting to hope I did something wrong here, because I thought this soup, even with the seasonings, was bland, bland, bland. Even adding a few shakes of salt did not give this soup any real flavor. Only changes I made were normal onion instead of a sweet onion, no file powder, and regular lentils instead of red, but I don't see that throwing off the flavor that much.

11 users found this review helpful
Reviewed On: Jan. 24, 2012
Awesome Sausage, Apple and Cranberry Stuffing
I have to agree with other commentators this might be my favorite recipe on the site! As others suggested, I use fresh herbs, a granny smith apple, no liver, and pork sage sausage. I usually bake at either 325 or 350 (depending on what the bird is baking at) for around 40 minutes or so in a greased baking dish covered in foil. I might try increasing the cooking time if you want a crispier stuffing.

4 users found this review helpful
Reviewed On: Jan. 3, 2012

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