Survivalist -Crutch- Profile - (14373796)

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Survivalist -Crutch-

Survivalist -Crutch-
Home Town:
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Member Since: May 2012
Cooking Level: Beginning
Cooking Interests:
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Fishing, Music
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Recipe Reviews 2 reviews
Squash and Zucchini Casserole
I added butter rounds, but I love the layer effect. These dishes get thick fast, so use only a few ingredients. I was left with left over squash and zucchini. I thought of adding eggs also, and a few other things, but wanted to give this recipe a fair shake. I also like Sarah used Mozzarella cheese instead, which I HIGHLY recommend. (it's thick, binding, and reacts well to abuse.) Recipes like this are excellent for experimentation. They are building blocks for personalization. If it's to "runny" then drain it half way. If it's to dry, then take it out early. If it's not spicy, then go insane. Add spices and a select fish/chicken meat! This is a basic and you almost can't go wrong unless you let it burn or give up. **Note these veggies hold a lot of water you will have to deal with or utilize them to your own liking. Manipulate. spices, additional ingredients like mushrooms, or even canned condensed soups could be added to change this to your liking. This is simply a building block, EXPERIMENT!!!

0 users found this review helpful
Reviewed On: May 24, 2014
Yellow Squash Casserole
As a guy, and a survivalist, this is something I can really appreciate. Everything that goes into this recipe is something I can and do grow. Personally I modified this after reading the comments, adding a bit of my own additions. And with that said, this is the perfect recipe for a base formula. From here, you can experiment any way you like. Adding more cheese, different types of crackers, etc. I am looking forward to trying my latest version, however I give 5 stars for the basic medium of which we expand. Experiment by diving into the butter nut squash realm of recipes, or stick to southern traditional varients by using meats. Either way, this recipe is an excellent starting point. One thing I want to stress however is that these summer squashes are NEVER skinned. Cut them thin, precook them to your liking (mine being southern is sauteed with butter and onions) and make this your own.

1 user found this review helpful
Reviewed On: May 16, 2012

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