REBECITA Recipe Reviews (Pg. 1) - (1955952)

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Zucchini Cornbread Casserole

Reviewed: Mar. 9, 2005
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.
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34 users found this review helpful

Golden Sweet Cornbread

Reviewed: Nov. 2, 2003
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.
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1 user found this review helpful

Pumpkin, Sweet Potato, and Leek Soup

Reviewed: Nov. 2, 2003
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!
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15 users found this review helpful

Baked Sweet Potato Sticks

Reviewed: Jul. 1, 2003
I slice mine and use the ziplock bag method, I find that gets them evenly coated and not too greasy. Try curry powder - thats my favorite!
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48 users found this review helpful

Creamy Corn Chowder

Reviewed: Feb. 12, 2003
I was skeptical at first but this recipe is awesome! My housemates wouldn't believe me that this was a vegan, low-fat recipe. I like it so much better than soups with heavy cream. It's really pretty easy too - if you can chop and stir (and have a food processor) you can make it. I didn't peel the potatoes, which makes it a lot easier, and makes the color more interesting. If you're not a vegan, try grating cheddar cheese on top.
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7 users found this review helpful

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