Very good soup! Used 4 cans Veggie broth, 3 leeks, 1/2 an onion, and a dash of cayenne pepper. Yummy! Served with crackers and feta cheese. Really liked the texture of the couscous with this soup, but don't add too much, as it turns out very thick!
I thought this was good! Maybe a little bland...next time I will use 1 cup of Gruyere AND 1 cup of Emmentaller cheese, plus lots of salt and pepper! There were a lot of onions as is, but i did top with applesauce to serve..yummy!!
These were pretty good, need more broccoli though. Without, they just taste like balls of fried dough.
So good!! I skipped the bread, and used frozen potatoes-o'brien instead. Also, I used vegetarian sausage cut in to small pieces and even the non-vegetarians at work loved it!! Going to make it again on Christmas!
These are so good! They do crisp up a lot better if you put them between 2 paper towels and set a baking sheet on top to dry them out a bit...but even without that extra step they are delicious! I like adding a little bit of cayenne pepper to mine!
This was good! I didn't read far enough in to the reviews though and made the "sugar glaze" with regular sugar instead of confectioners sugar...but it still turned out pretty good! I think it would be just as tasty without any glaze.
This was really good, I added some leftover creamed spinach that I had and it turned out perfect! Served warm with french bread and crackers
The taste of this was delicious...BUT if you make a larger batch, or plan on keeping it for leftovers DON'T add all of the pasta...mine turned out mushy and I had to throw it out. I would suggest cooking the pasta and then placing an individual serving in a bowl and spooning the soup over it.
YUM!! I made this for the superbowl and it was gone in 20 minutes!! I did make some changes though..I used vegetarian refried beans, and diced some jalapeno to mix in with the sour cream/cream cheese. I used a yellow onion instead of the green onions and cut out the avacado all together (i'm not a big fan). The end result was delicious!!! Will be making again!
Very good...I used a frozen vegetarian chicken substitute and let it sit in the hot sauce for about 15 min. Meanwhile i brushed the unbaked crust with olive oil and cayenne pepper then pre-baked for about 8 min. I used about 1/4 to 1/2 a bottle of extra chunky bleu cheese dressing, then topped with chicken/hot sauce, cheddar cheese and red onions and baked for 10 to 15 min. The end result was chewy on the inside and crispy on the outside...perfect!!
AMAZING!!! I've made this 5 times already, I usually double (or even triple) the recipe and can't keep it around longer than 1 night in a house of 5!! I have made it different each time and the best way i've tried is cutting out the italian herbs adding fresh AND canned tomatoes, jalapenos, cayenne pepper, a tiny pinch of cumin, and using red orange and yellow bell peppers instead of the green. Best served with lots of cheese and sour cream on top!! Thanks so much for the recipe!