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    Chef #206121

    Chef #206121

    Joined: Mar 28, 2005

    9 reviews by Chef #206121

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Zucchini and Yellow Squash Soup
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      |  By Leslie in Texas

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    "I made one substitution: I used 5 cups of vegetable stock and 1 cup of whole milk. I use an immersion blender until the consistency was creamy but not thick. This is a great soup with biscuits or croutons sprinkled on top. Cheap if you grow your own squalsh. Filling and reasonable calorie count as well."

    Sep 26, 2009 on Food.com

    Recipe #336885

    Reviewed Mushroom and Leek Soup
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      |  By truckingwife

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    "Love this. It's cheap, tasty, and healthy. Sometimes I use vegetable broth and swiss chard ribs in place of celery. Another variation I like is garnishing with parmesan flavored croutons or making a side of pearl barley."

    Sep 23, 2009 on Food.com

    Recipe #209668

    Reviewed Simple Shrimp And Zucchini Saute
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      |  By MizzNezz

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    "This recipe is great for when you have frozen shrimp and a zucchini and no idea what to do with either of them. I used grape tomatoes, and a combo of butter and olive oil. This tasted great and was dead easy. It rocked our entire house. thanks."

    Jun 24, 2007 on Food.com

    Recipe #36767

    Reviewed Shortcake (Sockerkaka
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      |  By LikeItLoveIt

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    "Yes, ridiculously easy and fast! I'm not much of a baker, but this turns out great for me every time. I'm up to my elbows in strawberries and this cake is a wonderful accompaniment. Thanks."

    Jun 7, 2007 on Food.com

    Recipe #14868

    Reviewed Tasty Salisbury Steak
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      |  By Anita Harris

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    "You know what I really love about this recipe?NO Campbell's cream of whatever soup. Frugal and health conscious cooks like me really appreciate it. Thanks!"

    Nov 18, 2006 on Food.com

    Recipe #48743

    Reviewed L - C Gluten Free Basic Flax Meal Focaccia Bread
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      |  By Nana Lee

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    "This was so good, I'll want to eat it even after the low-carbphase is over. It was easy to make, had a lighter-than-you'd-think texture, and was slightly saltier than commercial breads, so this satisfies cracker cravings too. Try it!"

    Jun 21, 2006 on Food.com

    Recipe #160607

    Reviewed Stuffed Red Bell Peppers With Tuna
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      |  By Purdy Good Cook

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    "So easy and economical if you can find the red bell peppers on sale. Here's a variation that worked well too: I skipped the nuts, mixed in a tablespoon of sour cream with the salsa and used imitation crab when I had no tuna. I zap the peppers in the microwave for three minutes because I like them slightly wilted rather than cold and crisp. Gre..."

    May 10, 2006 on Food.com

    Recipe #151221

    Reviewed Tuscan White Bean Soup
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      |  By Marie

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    "Fast, easy, cheap, and nutritious--what more could anyone ask for! I make this soup all the time. Some substitutions I've made: baby spinach, swiss chard and kale when I haven't had escarole on hand. I use ditalini pasta and throw in two dashes of crushed red pepper flakes for heat."

    Apr 23, 2006 on Food.com

    Recipe #101446

    Reviewed Tilapia and Shrimp En Papollote
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      |  By Vino Girl

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    "Easy to prepare. Simple ingredients do not "steal the show" from the seafood. I use a frozen wine or chicken broth cube and that seems to be the perfect amount of liquid. I've used a pat of butter in place of the olive oil as well. This is one of my go-to recipes. Thanks!"

    Mar 14, 2006 on Food.com

    Recipe #122468

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