danderson Profile - Allrecipes.com (19239220)

cook's profile

danderson


danderson
 
Home Town:
Living In:
Member Since: Sep. 2011
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 4 reviews
Italian Sausage Soup
Great soup for a cold day. Made a double batch (2 lbs of mild sausage but will add a couple of links of hot next time),used chicken broth instead of beef, crushed tomatoes cause that's all I had on hand (added basil and oregano to the soup), extra zucchini, garbonzo beans instead of navy(that's what was in the pantry), and frozen spinach. I first cooked the sausauge links and then thinly sliced them adding them to the soup with the other vegtables. Added the spinach after I removed the heat, let sit for 10 minutes, and it was perfect. Served with salad and bread and the family loved it. Thanks for a great recipe.

0 users found this review helpful
Reviewed On: Nov. 13, 2013
World's Best Pasta Sauce!
Made this sauce last night and the family loved it. As others have suggested, I cooked the sausage and beef (both the lowest fat I could find) together, then removed from the pan and drained on a paper towel. Cooked the onions and garlic in a little EVOO until wilted then added the tomatoes, sauce, paste and spices. I did all a 1/4 cup of red wine and about 1/4 cup of water. Let this simmer for about 1/2 hour and added the meat back for the remaining hour. Really liked the fennel. This one is a keeper!

0 users found this review helpful
Reviewed On: Jan. 28, 2013
Pumpkin Black Bean Soup
Loved it! Used some of the other reviewers suggestions and added 1T cumin, 1/2 cayennne pepper, increased the garlic (we love garlic), omitted the butter and ham, used apple cider vinegar (that's what I had on hand), and reduced the broth to 3 1/4 cups (we like soup a little on the thick side). Simmered the soup for about 35 minutes. I don't think we missed anything by not adding the ham. Was even better the second day for lunch. Delish : )

1 user found this review helpful
Reviewed On: Nov. 2, 2012
 
ADVERTISEMENT

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States