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Roasted Butternut Squash Soup

Reviewed: Oct. 14, 2012
Short cut: poke holes in your squash with a knife, microwave for 6 minutes, then peel, scoop out insides, cube and mix with baby carrots and a cut up onion inside a zip lock bag that you added olive oil, sea salt and pepper to. Dump out onto a foil lined cookie sheet and broil until soft and slightly browned. Then pureed in food processor and followed the rest of the steps, except I didn't add any celery, but added about 5 oz. of cream cheese instead of the 1/2 and 1/2. Fabulous aroma, great taste texture. Sooooo good on a rainy day with cornbread.
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Jicama and Pineapple Salad in a Cilantro Vinaigrette

Reviewed: Jun. 1, 2011
I knew my guests wouldn't like the hot pepper in this salad so I substituted 1 tsp. of Mrs. Dash salt free Fiesta Lime shake. I also added honey, about 3 tbs. and about a quarter of a red onion chopped fine to add a little kick and color.
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