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Germantown
Member since Nov 2009
"This is one of my favorite recopies to make. For those who want a slightly lighter version, I use a mixture of evaporated milk and 2% milk. The lemon juice does all the work thickening the sauce making the heavy cream unnecessary. I like to top my pasta with Cajun-grilled chicken, diced bacon, and parsley. It's a big hit with both family and f""
"These dish would be well liked by people who don't like peas. I made this to go with pasta Alfredo and Cajun grilled chicken. It was a nice and savory addition to the meal. I melted a tiny clove of fresh garlic in oil and butter (instead of garlic-infused oil). The lettuce makes the dish look pretty, but doesn't add much overall. Next time, I""
"This is a wonderful, belly-filling winter dish. It was a big hit with my family; they devoured this in one night. I didn't have any English mustard on hand, so I used the spiciest whole grain mustard I had and added a bit of horseradish and red pepper flake to compensate (don't worry, it didn't come out hot/spicy at all).""
"The soup comes out bright green and has a wonderful fresh taste to it. I sauteed the onions in the butter until they were soft with a pinch of red pepper flake (to add a touch of heat to the dish) and a slice of ham (taken out before pureeing). Next time I might add a bit of garlic and tarragon to round out the flavor even more. This soup is re""
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