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Beaker's Vegetable Barley Soup

Reviewed: Dec. 10, 2012
This is quite good. I followed the recipe except I added some turnips that I needed to use up. I noticed a few reviewers commenting that this is a vegetarian recipe. It is not. Worcestershire sauce is not vegetarian unless you specifically seek out a vegetarian version at a specialty/health food store. Please do not make this with Lou & Perrins (or chicken/beef broth) and serve to your vegetarian friends.
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2 users found this review helpful

Zucchini and Potato Bake

Reviewed: Sep. 17, 2012
Great recipe. I used smoked paprika for an extra flavor kick. Somehow the zucchini becomes almost cheeselike in this dish.
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0 users found this review helpful

Moroccan-Style Stuffed Acorn Squash

Reviewed: Nov. 17, 2011
This was perhaps a bit bland but still pretty good. My acorn squash was a bit big - it took 45 minutes till tender. I also toasted the seeds from the squash during the last 10 minutes of cooking the squash. I put them on top of the couscous, which definitely need some more crunch. With that addition and perhaps some more spice, this would be a great recipe.
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2 users found this review helpful

French Baguettes

Reviewed: May 17, 2011
This is great, but no need for the egg wash, which isn't traditional. Just place a bowl of water in the oven and bake at higher temps (450 degrees) for shorter period of time, to get the crispy, crusty exterior.
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5 users found this review helpful

Marrakesh Vegetable Curry

Reviewed: Dec. 14, 2010
This was delicious! I omitted eggplant (didn't have any) and added milk (soymilk) at the end as others have suggested to make it bit creamier. I was worried it would come out too orangey tasting because of the OJ (it didn't taste/smell very good at first), but after simmering, the strong orange taste was gone, and it ended up being wonderful. Serve over couscous, rice, or quinoa with a flatbread such as naan.
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3 users found this review helpful

Lentil and Green Collard Soup

Reviewed: Nov. 19, 2009
Recipe is delicious! 3 things I changed: 1) saute the garlic for 1-2 minutes with the onion to tame strong garlic taste, 2) throw the greens directly into the soup without sauteing them (this step is unnecessary since the soup will wilt the greens without the use of oil.) 3) red lentils cook very quickly so you may want to reduce total cooking time to under 15 minutes or they will turn to complete mush. Or use a different type of lentil (although you may need to increase cooking time accordingly.) I have made this with many different types of greens - it doesn't have to be collards. Tonight I am using mustard greens. It's my favorite soup and favorite way to use greens!
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