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"I got some beautiful collard greens and kale from my CSA and tried this for lunch today. Cooked them until just wilted, onto a plate, added a little parmesan and toasted pine nuts - delicious!"
Jun 9, 2009 on Food.com
"I've made this several times and never rated it. Should have after the first time. This is a great soup, especially during the winter when you need something hearty. I usually don't use the dried mushrooms, but otherwise leave the recipe as is. Its in my recipe book with spatters and stains all over the page. A friend of mine says that's how yo..."
Feb 8, 2007 on Food.com
"We had some leftover shrimp from my daughter's low country boil birthday meal, and my wife wanted something with coconut milk in it. We are very glad we found this recipe. A little rice in the rice cooker, threw in the shrimp at the last minute to reheat. Delicious."
Jun 14, 2006 on Food.com
"Tried it once at home, then a couple of weeks later made a double batch so my wife and I could each take some to our respective staff potluck lunches. Received several unsolicited compliments/recipe requests. Nice change from the standard sweet potato offering. "
Nov 21, 2005 on Food.com
"My wife was uncertain when I told her what I had found as an appetizer for the potluck we hosted this past weekend. She loved it, so did our guests, and I'm supposed to make it again next weekend (along with a whole list of other stuff for my daughter's college graduation reception. Last time I cut the recipe in half; this time I'll make at lea..."
Apr 26, 2005 on Food.com
"My wife asked for this recipe for a family get-together after I tried it at a potluck. For her, that's very high praise. Good recipe. I didn't find it particularly hot, but, like you said, each pepper has its own heat."
Dec 2, 2003 on Food.com
"Great salsa - I used some pickled jalapenos I had in the fridge and it turned out really good. My family usually likes milder salsa but had nothing but compliments about this one."
Nov 24, 2002 on Food.com
"Really good - especially after the slight modification of cooking it down to a thicker consistency (stay with it and keep stirring. I try to make it a day ahead and let the flavors blend overnight. My wife even asks for it instead of her old family recipe."
May 29, 2002 on Food.com