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Recipe Reviews 6 reviews
Yummy Sweet Potato Casserole
Whoa - this is dessert, not a traditional side dish. For a toned-down version, leave out the white sugar entirely and just use the brown sugar called for in the topping. Part of the problem with this recipe is calling for 4 "cups" of cubed sweet potatoes - very hard to measure. I used two large SPs (measured in at 4 cups) and came up with barely enough to line the bottom of my casserole dish.

41 users found this review helpful
Reviewed On: Nov. 22, 2011
Butternut Squash Soup II
I made this ahead for Thanksgiving, but we've already eaten three bowls! Absolutely delicious completely as-is. My only change was to add one bay leaf while simmering.

0 users found this review helpful
Reviewed On: Nov. 21, 2011
Tofu Parmigiana
Delicious! I love that you don't need to be fussy about drying out the tofu (by patting or pre-baking) - it's perfect sliced straight out of the water and thrown into the breadcrumb mixture. We sprinkled the leftover breadcrumbs on top of the mozzarella for an added crunch. You really can't tell this is tofu!

3 users found this review helpful
Reviewed On: May 12, 2011

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