Lisa Recipe Reviews (Pg. 1) - (16066069)

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Barley Bake

Reviewed: May 20, 2014
Added truffle oil and rosemary - YUM!
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Indian Curried Barley Pilaf

Reviewed: Nov. 30, 2013
In addition to doubling the spices as most have recommended, I changed the ratio of barley to water (because I used a pressure cooker). Instead, I used 1 cup barley to 4 1/2 cups water and cooked it on high for 18 minutes. When I made the recipe on the stove with the 1 1/2 cup barley to 3 1/2 cups water, I found that I had to keep adding boiling liquid - it took close to an hour with the recipe the way it is written. The ratio pearled barley to water is not right.
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Byrdhouse Mushroom Barley Pilaf

Reviewed: Nov. 25, 2013
This also tastes good with a little Truffle Oil which can be added after cooking. To veganize it - switch out the butter for Sesame Oil ... (nice warming oil for the winter time) The Truffle oil gives the umami taste of meat - so meat eaters and vegans can enjoy a meal in harmony.
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Awesome Slow Cooker Pot Roast

Reviewed: Dec. 19, 2010
I took one of the other reviewers advice and replaced the water with burgundy wine and I did put chopped carrots, onions, celery and petite potatoes in the bottom of the crockpot. In addition, I seasoned and floured the meat AND seared it before adding it to the pot. Finally - the gravy needed to be thickened. I used 1/4 cup of cornstarch with 1 tsp of worstershire sauce in 1 cup of cold water. With these changes ... I got an awesome result. The gravy was flavorful ... the best I've ever made.
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