azgkrudi Profile - (19536725)

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Home Town: Luck, Wisconsin, USA
Living In: Davenport, Florida, USA
Member Since: Oct. 2011
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Asian, Mexican, Italian, Mediterranean
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Recipe Reviews 9 reviews
Wisconsin Native's Beer Cheese Soup
I am a former Wisconsin native, too, and really love a good beer cheese soup. This recipe was excellent. I was worried, however, that the carrots & celery would be undercooked and make the soup too chunky, so I boiled them until about three-quarters-soft. I also sauteed the onions in butter & olive oil along with some bacon until they were tender. Cooled all the veggies then put them in a food processor until they were "bits and pieces". (I had also added the hot pepper sauce, cayenne, Worcestershire, dry mustard, salt and pepper into the food processor.) I added the seasoned vegetable mixture to a saucepan along with the beer (Miller Lite, of course - it's either that or Leine's!) and reduced sodium chicken broth. Boiled that mixture up while working on the flour/butter/half & half. It seemed to be easier to make each of these components separately, and the soup turned out brilliantly. I let it simmer a lot longer, probably about 30 minutes, to thicken and let that delicious aroma permeate my kitchen. Delicious!

2 users found this review helpful
Reviewed On: Sep. 11, 2012
Crabless Chicken Cakes
These were awesome! My husband had made chicken on the grill and we had 2 bone-in breasts left over the next day. Not about to waste those, so I looked up "leftover chicken recipes" and stumbled upon this recipe. I took the advice from some of the previous reviews and I used a processor to get the chicken as broken down as possible. This turned out perfectly since then I didn't need to use an egg to hold it together. The mayonnaise does a good job of that. I didn't have hot sauce so just used a tablespoon of hot Pace Picante sauce. I also substituted spicy mustard in place of the tartar sauce. For the breading, I used panko bread crumbs and I baked the cakes in the oven at 375 degrees for 15 minutes each side on a parchment-lined baking sheet. They ended up perfect with a fantastic crunch! I ate them plain, while my husband had his on hamburger buns with a bit of bbq sauce topping. Definitely will make these again!

2 users found this review helpful
Reviewed On: Jun. 4, 2012
SO worth the time and dirtying up some dishes (that's what a dish washer is for, people!). Athens is our favorite city and this recipe brings us back to our fond memories of Greece. Will make this often!

2 users found this review helpful
Reviewed On: May 30, 2012

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