Domestic Goddess Profile - (11492548)

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Domestic Goddess

Domestic Goddess
Home Town: New York, USA
Member Since: Jun. 2010
Cooking Level: Expert
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Recipe Reviews 5 reviews
Blueberry Zucchini Bread
I have a bumper crop of zucchini so I have been experimenting with a variety of zucchini recipes. This once was excellent! I increased the amount of zucchini by 1 cup, substituted 1-1/2 cups of organic unsweetened apple sauce for the cup of oil, used 2 cups of brown sugar instead of white and added more blueberries. The result was a delicious moist cake rather than a bread. Kids will love it as you cannot detect the zucchini at all!

1 user found this review helpful
Reviewed On: Aug. 20, 2010
Connie's Zucchini "Crab" Cakes
We call Mondays, "Meatless Mondays" so I am always looking for a great meatless recipe. This was a really tasty and I served as an entree with sweet corn on the cob and a salad with avocados and tomatoes from my garden. I followed the suggestions of others to squeeze out the water in the zucchini in a ricer & to increase the amount of Old Bay by 1/2 a teaspoon. I used seasoned Panko breadcrumbs and rather than frying baked in the oven with a little olive oil in the pan. Came out crispy and not oily. I will definately make again & again.

1 user found this review helpful
Reviewed On: Aug. 20, 2010
Asparagus Oregenato
I made this recipe with a few revisions and it was a hit. I mixed panko seasoned breadcrumbs with and fresh chopped garlic and parsely the added a little olive oil to barely moisten breadcrumb mixturs. I added slices of roast red pepper to the asparagus, squeezed some fresh lemon juice & fresh black over the asparagus then covered with breadcrumb mixture. Baked covered as inb the directions. After removing the cover for the last 5 minutes of baking I topped with shaved parmesan/romano cheese until melted & lightly brown. It was delicious!

4 users found this review helpful
Reviewed On: Jul. 31, 2010

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