Creamy Succotash with Bacon, Thyme and Chives Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jul. 19, 2008
I have a fond nostalgia for succotash, and was so pleased to find this recipe for an updated version when searching for one recently in advance of a southern themed supper. I love the combination of flavors and textures. I've made it several times now, and have used dried thyme in lieu of fresh; have omitted the chives by mistake: still delicious.
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Cooking Level: Expert

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Reviewed: Nov. 24, 2007
This is fabulous. I followed recipe as is; made a day ahead, and as per recipe, did not add the cooked bacon and chives until I was reheating right before serving. Definately use frozen vegies -- better flavor and texture. I highly recommend this for Thanksgiving buffet; easy, very nice colors, and very tasty -- and I think even picky eaters would be surprised if they give it a try.
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Reviewed: Apr. 15, 2007
Very good. I used can lima beans and corn because that is what I had on had on hand and it worked well.
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Photo by Debbie Lopez

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jan. 18, 2007
I needed a vegie recipe for 120 people for a dinner I was catering at church and this was delicious. I omitted chives and used powdered thyme instead(couldn't find fresh) I sprinkled the bacon on top after it was poured into trays. YUM!!
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