fro3730 Recipe Reviews (Pg. 1) - (14213872)

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Roasted Vegetables

Reviewed: Jul. 14, 2014
Wonderful recipe, and very versatile! This is a great way to roast lots of different veggies. Fresh rosemary, fresh thyme, and red peppers are a must. I've made this many times. I've used different kinds of winter squash, different kinds of potatoes (gold, red, white but not russet), added fennel bulb (delicious richness when roasted), added carrots (wonderful sweetness), added cherry tomatoes, subbed white for red onions, thrown a bit of garlic powder into the marinade. Just a hint: remember that potatoes/squash will take the longest to cook per size; make sure they are all about the same size and larger chunks of onion and/or bell pepper are ok. DELICIOUS!!!
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Butternut and Acorn Squash Soup

Reviewed: Dec. 10, 2013
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!
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London Broil II

Reviewed: Oct. 21, 2013
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.
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