currygirl Profile - (19721265)

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Member Since: May 2011
Cooking Level: Intermediate
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Hobbies: Gardening, Boating, Walking, Reading Books, Music
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Recipe Reviews 6 reviews
Spinach Salad with Peaches and Pecans
I had to try this since I had all the ingredients for the salad and the Poppy Seed dressing except the Poppy seeds. It was quick, easy and oh so delicious! I made half the dressing recipe and still had some leftover. I'll be making this one again and again! Update--just finished this salad for the third night in a row. Having company tomorrow and already planning to make it for tomorrow's supper-- need I say more!?

0 users found this review helpful
Reviewed On: Aug. 15, 2014
Mexican Bean Salad
As soon as I got the marinade put together I knew I would like it. It smelled so fresh! I did spin all the marinade ingredients plus the cilantro in my small food chopper to blend it well plus you get the taste of the cilantro without chewing on the leaves. I think you could use almost any bean combination but I like to stick to the original recipe the first go round. I did use frozen corn this time but wouldn't hesitate to use canned shoe peg corn. This is one recipe that just keeps getting better. By the time I was enjoying the last bite I was already planning on making it again. I'm also going to try the marinade on meat. I'm also going to try replacing the Italian dressing in a pasta salad with this marinade. Can you tell I really liked it?

1 user found this review helpful
Reviewed On: May 6, 2014
Cheesy Ham and Hash Brown Casserole
Quick and easy and oh so good! I halved the recipe and used cooked, crumbled and drained hot sausage instead of ham because that's what I had on hand. I also used low fat cheese and fat free sour cream and it was still yummy! It's a keeper for sure! I can see all kinds of variations and add ins with just the items I usually have on hand. When I plated mine today I served with a sunny side up egg right on top. Awesome brunch! Thanks for the recipe!

0 users found this review helpful
Reviewed On: Jan. 25, 2014
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