SHENDOAH Profile - Allrecipes.com (1972597)

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SHENDOAH


SHENDOAH
 
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Member Since: Oct. 2002
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Recipe Reviews 34 reviews
Curried Butternut Squash and Apple Bisque
Made as directed, with only one exchange: I didn't have curry sauce, so I used 4 oz of curry paste. TL;DR: cut recipe in 1/2 for 8 servings. Use coconut milk - not coconut cream, add Italian sausage for meat eaters. First, this makes a HUGE VAT OF SOUP. My 10 qt stock pot was completely full. This is not 8 servings of soup. It is easily 16 to 20 servingsI used actual coconut cream. As another posted, coconut is very sweet, coconut cream is intensely sweet. (it's not necessarily added sugar, it's naturally sweet) So 2 jars of coconut cream makes for a very sweet soup. I like it, just be aware. Also, coconut cream, in temperatures of less than 80°F, is rock solid. Melt it in a hot water bath before adding to your soup or you will never get it out of your jar. 2 jars was way too much. Use one. This turned into a very very thick soup with 2 jars of coconut cream. Since the directions are "pour coconut cream into the soup" I think the OP means coconut MILK. Third: if you are in a mixed household, saute up some Italian sausage to mix into the soup for the meat eaters. It pairs beautifully.

0 users found this review helpful
Reviewed On: Dec. 15, 2014
Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches
We've made this twice now, and my chicken hating son has loved it both times. The second time I left out the jalapeno (we didn't have any) and it was still fantastic. I did add some water to the marinade the second time around, as it mixes into such a thick paste it was hard to mush it around and get all the chicken coated. I also added a tablespoon of the lime juice to help tenderize the chicken.

0 users found this review helpful
Reviewed On: Jun. 9, 2014
Irish Potato Casserole
I made the recipe as directed. Texture was fine, not greasy. It tasted like stale left over fish.

2 users found this review helpful
Reviewed On: Dec. 16, 2013
 
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