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Recipe Reviews 7 reviews
Thai Pumpkin Soup
A great recipe when you make these changes: 1. Use more garlic (6-8 cloves) 2. Use lots of fresh lemongrass. Take a spike of lemongrass, hammer it to release the flavor, add to the oil and remember to strain it out in the end. 3. Fresh ginger works great also, add to the oil and strain out in the end. 4. Use a Thai oil like peanut oil. You can skip the butter. 5. Spice the soup towards the end using your favorite Thai spices. I used tumeric, paprika, curry, etc.) 6. When serving, squeeze a few drops of lime juice and zest some lime peel (Keffir lime works amazing if you have access to a specialty produce store, but regular limes will bring out a lot of flavor too). 7. Enjoy!

130 users found this review helpful
Reviewed On: Dec. 6, 2009
Pumpkin Pancakes
Really good recipe, but I made some changes: I used 1 cup milk and 1 1/4 cups flour, but left all the other measurements as they are (except brown sugar I used maybe 2 1/2 tbsp). I also used apple cider vinegar, which worked great. The result was a more moist and fluffy pancake with a terrific, juicy pumpkin flavor (I always use fresh, boiled or roasted pumpkin). I also put some nutmeg in and of course, added more cinnamon. In some of them I also added 100% pure cocoa chocolate chips, which are very bitter, and are absolutely delicious when combined with the spicy pancake and the sweet maple syrup. Mmm-hmm!

1 user found this review helpful
Reviewed On: Dec. 6, 2009
Grandmother's Buttermilk Cornbread
This is a tasty dessert cornbread. I love the buttermilk, which adds tartness. However, I like cornbread to be less sweet, and so I would use less sugar next time. In fact, I might try a no-sugar recipe. I added a dash of cayenne which brought a nice spicy touch for the pepper lovers. I used a bread loaf pan, so I had to add about seven minutes of cooktime. The edges will get dark brown.

0 users found this review helpful
Reviewed On: Mar. 31, 2007

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