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Carrot Zucchini Bread

Reviewed: Nov. 16, 2010
I'm frustrated I chose to make this bread because I used a lot of good ingredients that would have tasted much better prepared almost any other way. I added extra spice, vanilla and almond extract and a 1/4 cup extra sugar, and it is still bland. I'm also going to try a sweet cream cheese and hope that I don't have to just throw the loaves away.
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Fudgy Brownies II

Reviewed: Feb. 7, 2010
These brownies were very "meh." They satisfied the sweet tooth my hubby and I had, but didn't do much more than that. They aren't very flavorful and were quite unimpressive. I won't make them again.
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Creamy Potato Leek Soup II

Reviewed: Oct. 10, 2009
This recipe was awesome and easy. I used only one leek, just because it was my first time working with leeks, and it was delicious. Next time I will probably use two, since three might be a bit much. Instead of heavy cream, since I wanted to avoid extra fat due to the bacon, I substituted 1/2 cup fat free evaporated milk and 1/2 cup 1% milk. Also, before adding all the ingredients, I took out about 1.5 cups of soft potatoes and pureed them with the immersion blender and added them back in. It made the soup thicker and more creamy. It was SO good. I plan to freeze it and enjoy it later on as well.
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Sweet Corn Tomalito

Reviewed: Apr. 9, 2009
Cooking method made all the difference for me. The first time I made it, I used the microwave. I wasn't impressed because it was grainy and dry. This time, I placed tin foil in the bottom of a pasta pot, placed the tomalito on top of the foil and then placed the pasta pot into a larger pot with simmering hot water and then covered it with the pan lid. It was moist, cooked well and delicious with the stovetop method. Great recipe!
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2 users found this review helpful

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