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Joined Date: Apr 25, 2010
Reviewed Cheese-Stuffed Mushrooms
"This recipe is always a big hit. Before I stuff the caps, I poke a small hole with a toothpick through the center. It helps to drain the excess moisture that comes out of the mushroom while cooking. Also, I personally don't like mushrooms, so I stuff store bought filo dough cups too and serve both! Great either way!""
"My 6 yr old daughter and I love this soup! I have made changes to enhance the flavoring. The night before I do a light saute of the carrots, celerey and zucchini until they're about 1/4 to 1/2 done. Then I add fresh spinach at the end until just wilted. Store overnight in the fridge to marry the flavors. In the morning, I add everything but t""