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Very Easy Mushroom Barley Soup

Reviewed: Jan. 9, 2011
Very good base recipe. I will be making this again. I doubled the mushrooms and used a blend of baby bellas, white mushrooms, crimini and shitake. I also used a full cup of barley and increased the broth. I used 1/2 beef broth and 1/2 chicken stock (thats what I had on hand). Also added thyme.
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Homesteader Cornbread

Reviewed: Jan. 4, 2011
This cornbread is excellent. Moist and dense and not too sweet with a very balanced flavor. I made it for the first time yesterday for a potluck dinner to go with chili. It was a hit. The only change I made was I used butter instead of oil. I also ended up soaking the corn meal and milk about 10-15 min, more by accident than anything. I definitly see the potential of the recipe for customing it. I want to make it again with a little more sugar and I want to try changing the flour/corn meal ratio. I look forward to a spicy variety as well as cooking it in my cast iron skillet. Excellent.
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Slow Cooker Spicy Black-Eyed Peas

Reviewed: Dec. 26, 2010
The beans are great. I did make some changes. I soaked the beans overnight and reduced the liquid to 1 qt low salt chicken broth. I used 2 onions, 1 red pepper, 1 orange pepper and 3 ribs of celery all diced. I used about 1 lb of chorizo sausage, browned well. I then used the same pot to sautee the veggies. I also used more garlic. I increased the cumin to 2.5 tsp and instead of cayenne I used chipolte powder. I did not add the jalepeno. I also did not need to add salt. I put everything in a slow cooker and let it go overnight on low. I know I made a lot of changes, but the basic recipe is the same and I recomend it highly.
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