Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

2Chows

member

Recent Reviews


Re:Autumn Vegetable Soup

Delicious and satisfying soup. Everyone loved it including my 13 year old and 9 year old. I made it to use up some CSA vegetables, but it was so good that I will be making it many more times.


Posted: 01:37 pm on January 4th 2010

Re:Creamy Tomato Soup with Basil Coulis

This soup is pretty good, and I like the color that the red bell pepper added. It was a little too acidic when made with the Muir Glen tomatoes, but I liked it much better the second time when I used Dei Fratelli tomatoes (less salt and more sugar). I found it needed only 1/8 tsp salt. The juice trapped in the tomatoes was sufficient and it did not need the 1 cup of water. A stick (immersion) blender really makes it a lot easier to puree without getting burned. This was tasty with grilled colby sandwiches.


Posted: 08:15 pm on July 23rd 2009

Re:Classic Tomato Soup Recipe

Easy, quick and much healthier than store bought soups with high fructose corn syrup. I was looking for a good cream of tomato soup to serve with grilled colby cheese sandwiches on sesame semolina bread. I have tried several recipes and this one is so good that it does not need cream or milk blended into it (although it is easy to add a dollop of sour cream or yogurt to the top). The taste of the canned tomatoes really makes a difference. We like Die Fratelli whole tomatoes, which has 90 mg sodium and 5 g sugar per 1/2 cup serving, better than the Muir Glen with 260 mg sodium and 3 g sugar. Cooks Illustrated recommends Progresso tomatoes with basil packed in juice (NOT the one with puree), but I have not tried that one yet.


Posted: 08:08 pm on July 23rd 2009

Re:Chicken with Apples & Cider

My whole family loved this recipe. It was very easy to make and actually looked as good as the photo in the magazine! We had never had fennel before, but were pleasantly surprised at how well it complemented the flavors of the apples. I used a 14 inch round deep dish pizza pan, but I think a shallow broiling pan might allow the juices to thicken more.


Posted: 08:00 pm on July 23rd 2009