CSCARBO Recipe Reviews (Pg. 1) - (18043379)

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Squash and Zucchini Burritos

Reviewed: May 31, 2014
Thank you HSICO!! I didn't think this recipe sounded good but had zucchini and squash that I needed to use and I had most of the other ingredients so I gave it a try. I was pleasantly surprised, it was absolutely delicious!! I think that the suggestion by other reviewers to get as much moisture out of the squash/zucchini was important to the texture of the finished dish. Thanks, I wouldn't have thought of that. I did make a few changes. I didn't have salsa on hand so I used a can of fire roasted crushed tomatoes and added a poblano pepper and cilantro. I only used a fraction of the cheese for heath reasons. In my opinion I think this recipe would be even better as written. I will certainly make it again. I have already shared this recipe with friends and family. I bet the ones with gardens and too much zucchini will thank me.
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Barley Primavera

Reviewed: Jan. 21, 2014
I made this last night with a few small changes. I used vegetable broth to make it vegetarian and tossed in a handful of baby spinach when I added the zucchini. It was so good and reminded me of risotto because of the slight creaminess and texture. I served it in roasted red bell pepper halves. Not only did it taste good but it looked good too.
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Beaker's Vegetable Barley Soup

Reviewed: Mar. 19, 2013
Thank you for sharing, wonderful recipe and very, very easy. I did as suggested and used more broth and less barley. I also added 1 diced potato and used a fajita marinade instead of Worcestershire sauce (vegetarian). I cooked it all day in a slow cooker. This one goes in my recipe box!
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Gourmet Mushroom Risotto

Reviewed: Sep. 2, 2011
I have used the same mushroom risotto recipe for many years and often made it for special occasions with many compliments. This recipe has kicked that one to the curb. The only change I made was to use vegetable broth instead of chicken to make it vegetarian. Wonderful dish!!
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