PiccoBlue Profile - Allrecipes.com (11984888)

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Home Town:
Living In: Salt Lake City, Utah, USA
Member Since: Mar. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Healthy, Vegetarian, Quick & Easy
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Recipe Reviews 5 reviews
Roasted Vegetables with Spaghetti Squash
I made the recipe as posted with these exceptions: I cut the recipe in half and baked in an 8x8 square pyrex dish, I sprinkled some salt and pepper over the spaghetti squash and mixed it in a little before adding the top layer, and I added a clove of minced garlic to the top layer. Overall I liked the flavor of the dish and found it to be a good way of using up spaghetti squash without the typical "add spaghetti sauce and pretend it's noodles" recipe (which I never really like as much as the real thing). I found in my attempt at this recipe that the onion and carrots were not cooked through after even 60 minutes in the oven. The crunchiness of the carrots and onions and resulting strong onion flavor detracted from the dish. My one suggestion for this recipe would be to roast the carrots and onion along with all of the other ingredients before chopping them and adding them to the top layer. It may help to put the carrots and onions under the hollow of the spaghetti squash or acorn squash in order to cover and steam them and avoid over-drying. I may also try cutting the amount of onion in half or cutting it in smaller pieces. I'll try it again with these changes and see how it turns out.

2 users found this review helpful
Reviewed On: Nov. 6, 2013
Barbequed Peaches
I tried them with store-bought white peaches, topped with Maya Kaimal Spicy Ketchup. Don't be fooled by the name-it's really like spicy BBQ sauce with an Indian flare. I've tried curried peaches before but this was far superior! The peaches could have had more flavor and sweetness, but that's no fault of the recipe. I have a few halves left over that I'm going to try with ice cream. I think I'll also try it again when peaches are in season here.

2 users found this review helpful
Reviewed On: Jun. 17, 2013
Plum Clafouti
I had no powdered sugar and no lemon zest. I used 4 regular red plums (2") and a small red apple. I cut them in half and sliced in 1/4" wedges. Layered apples on bottom, then plums above. Used soy milk instead of regular milk. I was worried that it wouldn't be custardy enough, but the soy milk worked great. I whisked the ingredients in a bowl because I don't have a big enough food processor. Baked in a 9" square glass baking dish. The fruit layer floats up to the top. Very tasty, not too sweet. Baked 50 minutes and was perfect. I ate 3 pieces! :)

2 users found this review helpful
Reviewed On: Dec. 5, 2010

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