fro3730 Profile - (14213872)

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Member Since: Jul. 2012
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Recipe Box 3 recipes
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Recipe Reviews 2 reviews
Butternut and Acorn Squash Soup
AMAZING! Dairy free modifications with a SE Asian spin! I can't have milk products, so I mixed this up a bit. 1. I roasted the onion (halved) with the squash to give it an extra layer of flavor. I did this a day in advance to save time, and stored the scooped squash and onion in the fridge. 2. Next day: Added canola oil to my soup pot and (instead of butter) and sautéed the diced roasted onion, also with 4 heads of garlic and 2-3 Tbs fresh ginger, diced. 3. I left out the cream cheese and cinnamon. To the pot, I added the broth, squash, 2/3 c coconut milk, 1/4 cup turbinado sugar and 2 tsp curry powder. I let this all simmer for an hour or so (could be less), then used an immersion blender to blend. One of the best soups I've ever made at home!

3 users found this review helpful
Reviewed On: Dec. 10, 2013
London Broil II
I've made this twice, and both times amazing! Once under the broiler, and once on a charcoal grill, and delicious both ways. The second time I made it I doubled the recipe, and it ended up a little salty (and normally I'm a salt lover who can't get enough). I would recommend making the marinade with low sodium soy sauce and half the salt, then tasting it before adding it to meat.

1 user found this review helpful
Reviewed On: Oct. 21, 2013

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