Lila Siejko Recipe Reviews (Pg. 1) - (10265990)

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Lila Siejko




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Spanish Rice II

Reviewed: Apr. 12, 2015
Delicious. I took others suggestions. I substituted veg stock for the water. I added two cloves of garlic at the end of sautéing so they wouldn't burn. Added 4 fresh jalapeno slices for extra heat and about 1/8 teaspoon of cumin. Cooked for exactly 30 minutes without taking the lid off. Yum!!
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Healing Cabbage Soup

Reviewed: Nov. 30, 2011
I substituted the water with homemade veg. stock leftover from Thanksgiving and just 2 veg bouilon cubes substituting the salt and chick bouilon. Did have tomatoes so I substituted with some jarred salsa. I used sea salt at the table because I didn't want to over salt it. The cabbage turns out so silky. Yum, going for my 2nd bowl.
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The Best Mashed Potatoes

Reviewed: Dec. 28, 2010
I didn't use cream cheese but used sour cream. I didn't measure anything and used this recipe as a guide. Delicious!!!!! Boyfriend had two servings with homemade mushroom gravy.
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Reviewed: Aug. 16, 2010
Amazing. So delicious! i had a summer squash from a Farmer's Market so I substitutd the zuchinni for that. I diced it up and cooked it with the eggplant.
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The Best Vegetarian Chili in the World

Reviewed: Dec. 22, 2009
I took other suggestions and only added 1 bag of veggie crumbles (because they are sooo expensive). Cut the salt in half too. I added more heat by added some chipotles in adobe sauce. This is delicious and I've had it 4 times since I've made this 3 days ago. Such a lovely recipe....soooooo yummy!
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Garden Fresh Tomato Soup

Reviewed: Sep. 14, 2009
I made 4 double batches already this summer with my bounty of garden fresh tomatoes. Cored tomatoes and stuck everything in the vita mix. Froze most so I can enjoy this in the Fall and Winter. I substituted vegetarian bouillion. I used garlic cloves instead of actual cloves. (I smelled the cloves in the store and I didn't like them.) I learned after my first batch to not to double the salt, keep it at 1 tsp when doubling. I also wisk some sour cream in before eating for added creaminess and fat which make it taste really good.
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Split Pea Soup

Reviewed: Sep. 29, 2008
I'm giving this a 5 stars based on other's reviews and additions. I made this for my meat eating boyfriend and he said it was the best yet. I ommitted the potatoe and celery, used chicken stock, pinch of marjoram and thyme, used only two carrots diced and one onion. I started out with cooking the chicken stock and ham bone and then when all the items were added to the pot, I then started the timer for 1 1/2 hours. I added the carrots after the 1 1/2 hours and then cooked for 40 minutes more. During the 40 minutes I removed the bones and chopped up the itty bitty pieces of ham. Make sure to remove the grissle. This took me a long time but from my boyfriend's reaction, well worth it. I am a vegetarian so I don't know what the soup tastes like (I never had it in the past, if I did, it wasn't memorable.) I gave some to my neighbors, too, and they loved it. So if I can cook it, anyone can. I rather have him have home made food then going McDonald's.
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Fat-Free Vegetable Soup

Reviewed: Jan. 11, 2008
For a low fat vegetable soup, it's wonderful! I added more cabbage and used the whole 28 oz can of tomatoes because I love both. Don't use an aluminum pot because the metal leaches through and it tastes horrible. (I had to dump my first try down the sewer because it had a metal taste.) I used my Kitchen Aide pot the 2nd time and halved the recipe and it turned out wonderful. This is a great "diet" soup. I put vegetarian sausage crumbled up in my last bowl and it was wonderful. When people say it's missing something, my guess is that it's the fat. Anything without added fat, you are going to have to realize and just adjust your taste buds and enjoy the taste of the vegetables.
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