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Vegan Split Pea Soup I

Reviewed: Jan. 19, 2009
This was really good. Had no fresh parsley so added about an 1/8 of dried but otherwise followed recipe to the T. Needed to add more water as I went along but just kept my eye on it. Loved the barley. Made it a little chewy. I don't think I ever ate barley before. This is a keeper when I want a stick to your ribs dinner. It made a ton to freeze.
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The Best Vegetarian Chili in the World

Reviewed: Jan. 12, 2009
Fourth review today. Funny. I did not have chilis or jalepenos on hand so I substituted 4-14 oz cans of tomatoes with chilis and included the juice and it was plenty spicy. It was a little too tangy for my taste. I think that comes from the canned tomatoes. I added a spoonful of sugar and another of baking powder and it helped. I have enough to freeze for the rest of the winter!!
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Slow Cooker Stuffing

Reviewed: Nov. 13, 2008
I have not made this particular recipe yet but I have made dressing in a slow cooker. As people will be checking here for Thanksgiving ideas I thought I would give some advice. Just moisten the dressing at first and add the reserved stock as you go to control the moisutre. Check on it after the first couple hours and peek at it hourly after that. Also, I have read that if you put a cloth kitchen towel over the top and then put the lid on, condensation will be absorbed by the towel. I think the soggy texture people are experiencing is due to adding too much broth at the beginning and the condensation accumulating on the lid and dripping back down. Add less broth at first and try the towel trick. And at the end...Too dry? Add more broth. Too soggy? Cook last 40 minutes uncovered. Happy Thanksgiving to All!!
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Bread and Celery Stuffing

Reviewed: Oct. 17, 2008
This is just like my family's recipe that has been handed down through generations. The only difference is it is written in measurements!! I was told by Grandma and Dad to add "enough broth to make it moist" or add 'a dash at a time until it tastes "right".' I like to measure and this recipe makes it turn out perfectly. Even Dad said it was better than his. Tip - toast the bread very lightly, combine the night before with a little less broth and poultry seasoning than it calls for. In the morning, toss it again and taste it. Add a drizzle more broth if it is dry or a dash more poultry seasoning if needed. (the seasoning gets stronger as it sits overnight so don't overdo it) Also, the intensity of the seasoning depends on how old it is. Seasonings weaken over time. I suggest baking it covered in a casserole and uncovering it with about 15 min to go so it is a little browned and crisp on top. And cut the onion and celery very fine. That is key. Enjoy.
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