Squambo Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 24, 2011
I made this vegetarian with a beef-flavored vegetable soup base in place of the broth. I doubled the basil, garlic, and allspice. I also added a little tvp along with the tomatoes and liquid. This turned out a little thin, so next time I will also increase the cornstarch. The flavor was quite nice, though. If I had doubled the cayenne, I think my kids would have rejected it. As is, it was a satisfying, healthy dinner.
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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Apr. 3, 2010
I live in Southeast KY and I have never heard of "Squambo".
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Reviewed: Aug. 18, 2009
I added ground beef to this and also several sprigs of fresh thyme. It reminded me of a tastier, healthier version of hamburger gravy and rice from my school day. In the best possible way of course:) Nice base flavors and good basic recipe.
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Reviewed: Jan. 17, 2007
This recipe was a lot of fun. There was plenty of cutting for my children to do and so making it was a family affair. I did add more garlic and used soy sauce instead of 1/4 cup water, but the broth before that was pretty tasty...just had to make it unique :). The cayenne gives it a bit of a kick, but it was ok for all 4 of my kids. I have no idea what Squambo is supposed to taste like, but I think it would be a good way to use up various, fresh vegetables before they go bad. Yum!
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