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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

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Debb   Read more...
Caribbean Sweet Potato Soup

Serves: 4

I try not to use too many packaged ingredients in any one recipe, lest I begin to feel like a dump-and-heat dummy. But this recipe worked out that way and I couldn’t have made it better if I had chopped and sweated all day. The flavors are exotic and intense. You can adjust the level of heat by using milder or hotter salsa.

   1 (16-ounce) can candied yams, drained
   1 cup Curry Simmer Sauce, homemade or jarred
   1/2 cup salsa, preferably medium-hot
   1 cup chicken broth
   1 tablespoon chopped cilantro
   1/8 teaspoon ground allspice
   1 cup light coconut milk
   Salt and ground black pepper to taste
   2 scallion, trimmed and thinly sliced


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Mash the yams in a large saucepan. Add the curry sauce, salsa, broth, cilantro, allspice, coconut milk, season with salt and pepper, and heat to simmering. Simmer for 2 to 3 minutes, stir in the scallions, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.





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