REBECITA Profile - (1955952)

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Member Since: Feb. 2003
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Recipe Reviews 5 reviews
Zucchini Cornbread Casserole
This recipe came out great! Easy and tasty. Using a combination of yellow squash and zucchini made it prettier, and next time I will add in some red bell pepper as well. I agree that it didn't take 60 minutes, and I would recommend waiting to add the cheese on top until it is almost done baking.

34 users found this review helpful
Reviewed On: Mar. 9, 2005
Golden Sweet Cornbread
This cornbread is the best - moist but not greasy, sweet but not too sweet. I sort of compromised between this recipe and the similar recipe on my canister of cornmeal. I cut the sugar to 1/2 cup and cut the baking powder to 2 teaspoons. Also used a 8x8 pan, easier to cut in pieces. The second time I made it I found out (by accident) that you get a really great rich texture if you undercook it, let it cool a little, and then finish baking it. This also worked really well on my undercooked banana bread - every time I had some I stuck individual pieces in the toaster oven for a few minutes.

1 user found this review helpful
Reviewed On: Nov. 2, 2003
Pumpkin, Sweet Potato, and Leek Soup
This was a fabulous soup! Really hearty, and the leeks with the squash and sweet potatoes make for a really full flavor combination. These were my alterations: I can't eat much dairy, so like I do for all cream soups I omitted the cream and it was still wonderful (and MUCH healthier.) I baked the butternut squash instead of trying to peel it, and added it later than the raw vegetables. Also, I don't like the spicy flavors of nutmeg and cloves, and didn't have any of the other spices on hand anyway. I ended up adding a little ginger and thyme and tons of black pepper. I loved that the flavors in the soup can really stand on their own without the spices and cream. This is the best squash soup I've ever made!

16 users found this review helpful
Reviewed On: Nov. 2, 2003
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