Natasha26 Profile - (15511083)

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Member Since: Feb. 2012
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Recipe Reviews 3 reviews
Golden Sweet Cornbread
I absolutely love this recipe! I've made it countless times. I don't change a thing. Simple, easy, delicious.

2 users found this review helpful
Reviewed On: Apr. 22, 2012
Extra Easy Hummus
Rated only 4 starts since I had to change it so much. Surprisingly, I had all of the ingredients needed for this hummus! I read the reviews beforehand and added in my own tweaks. I feel like these ingredients are a good BASE to a hummus recipe. I omitted the olive oil, doubled the cans of garbanzo beans, added 3 cloves of garlic and a tablespoon of garlic powder (I like it garlic-ky!), the juice of a whole lemon (I like it tangy!), and a tablespoon of sesame oil since I had no tahini, salt to taste, and a dash of paprika. It turned out really yummy! I will be bringing this to class for my lunch break.

2 users found this review helpful
Reviewed On: Mar. 11, 2012
Mock Tuna Salad
I had given up meat for Lent, so I decided to search for some veggie recipes that’d satisfy my cravings. I didn’t have any high expectations coming into this recipe, but I was pleasantly surprised! This Mock Tuna Salad was really delicious!! Totally reminded me the flavors of tuna salad. The texture is different though, but I still enjoyed it nonetheless. I didn’t follow the recipe exactly but used most of the same ingredients. I used a 15oz can of garbanzo beans, 4 tbs. of light mayo, 2 tbs. of light Greek yogurt, 2 stalks of celery (I like the crunch!), 3tbs. of diced onion, 1 tbs. of relish and ½ tbs. of mustard, and salt and pepper to taste. I drained the garbanzo beans and mashed them in a bowl with a fork. I think using a blender or a food processor would be too much; mashing them with a fork gave it a nice texture. My dad thought it was awesome, and my little sister really liked it as well. She said it reminded her of egg salad. I might add in chopped hard boiled egg next time! Really great recipe.

1 user found this review helpful
Reviewed On: Mar. 9, 2012

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