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Curried Zucchini Soup

Reviewed: Aug. 24, 2014
This should have gotten top billing on this page for Zucchini recipes...I made this soup yesterday and OH MY!!! I was going to follow it to spec but decided to add more Curry (NEVER a mistake!), a big splash of White Wine, about a 1/2 cup crumbled Goat cheese and around a half can of Coconut Milk. I didn't add other veggies for fear of changing the flavor too much. I blended half of it and added back to the soup and this was just unbelievable! Yes--easy. Yes--out of this world good--a definite keeper! Think I might make a huge batch and can it in pints for storage and Christmas gifts!
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Sour Cream Apple Pie Deluxe

Reviewed: Nov. 11, 2013
This is a truly amazing pie~ couldn't believe how good it turned out! Made ahead and froze for Thanksgiving-can't wait to enjoy it again~
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Chef John's Peach Cobbler

Reviewed: Aug. 16, 2013
I read a few reviews of people who felt they just had to change the spices--Well, you can make ANY peach cobbler recipe and use the same old things with the same old results--good, but nuthin' special. THIS one however USES Chinese 5 spices which creates THEE PERFECT marriage! I never would have thought of that on my own--and I'm so glad Chef John did. This cobbler is absolutely DELICIOUS! And just different enough to make you pay attention as you're savoring the fabulous subtle mix of flavors~ all I gotta say is WOW! SO impressed! This is my new Cobbler recipe from here out. People who know my cooking KNOW I am a fabulous cook and this will help continue my treasured reputation! Thanks John!!! God bless you! Ü
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"Pantry Raid" Chicken Enchilada Casserole

Reviewed: Mar. 18, 2013
I was scrolling thru recipes looking for pizza crust when I happened across this one that stood out and practically yelled to try it! So I did. I read just a few reviews and found one that added additional ingredients--and I thought it sounded super easy so I gave it a try. I do everything 'to taste'... I used 2 chicken breasts leftover from a rotiss chicken, 1/2 c.minced onion, Rotel tomatoes with the juice, black beans-rinsed, chopped up Anahiems (I had frozen from my garden), chopped green peppers, 2t. Cumin and about 1/3 c. chicken broth along with the original recipe ingredients. Use the 8x8 pan or you may not have enough cornbread mix to cover well. I also used med. cheddar cheese in place of Mexican cheese-who knew, right? I am the true Mexican food junkie in our home but hubby was a great sport and actually ate his sizable portion! Needless to say--it went over well. Serve with a generous dollop of Sour Cream and sliced avocado on top~ yum! Ü
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