Nicole Gresham Profile - (11894227)

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Nicole Gresham

Nicole Gresham
Home Town:
Living In: California, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 3 reviews
Rich Italian Sausage and Potato Soup
This stoup was fantastic. Yes, I said stoup, because I decided I wanted a very hearty lunch, so I added one bunch of kale and one bunch of regular swiss chard. I also browned the sausage in my soup pot until almost done, added the onions and bacon and cooked them down to very brown with stuff sticking onto the bottom of the pan. Once nicely browned, I added the chicken stock, but increased it to 8 cups to compensate for the extra kale. I added the potatoes and cooked uncovered until almost cooked soft. Add the kale & swiss chard and cook for 5-10 minutes, depending on your preference. My husband said this was the best soup I've ever cooked. And gluten friendly (not including the cream as most celiacs can't have dairy).

6 users found this review helpful
Reviewed On: Nov. 18, 2011
Chinese Chicken Salad III
This was fantastic! I substituted a couple of items, but it still turned out fantastic! I switched almond butter for peanut butter since that is what I had on hand. I also used napa cabbage instead of romaine. I added some shredded purple cabbage and julienned red bell pepper which gave it some extra color kick. I didn't have fresh ginger, so I used powdered, but I think fresh would have been better. I also used a pre-cooked rotisserie chicken from my local market, which I thought gave it a little more flavor. I was amazed at how good the dressing turned out. This is one recipe I'll definately use for myself as well as other gatherings!

3 users found this review helpful
Reviewed On: Aug. 18, 2010
Basil Shrimp
Winner winner shrimp dinner! I put together a tapas style birthday dinner and this was one of our dishes. It was so so good. I used regular dijon, since that is what I had, and sauteed the shrimp in a pan with the olive oil, butter and garlic. About 1 minute from being done, I added the "sauce". It thickened up nicely and tasted fantastic!

2 users found this review helpful
Reviewed On: Feb. 3, 2010

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