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Rainbow Veggie Chili

Reviewed: Nov. 11, 2014
We've tried this a couple of times and absolutely loved it. Last night I made it again and changed a few things and we loved it even more. If I could've given it more than 5 I would! No zucchini, (don't like it) and I used fire roasted diced tomatoes instead of the crushed. I also added carrots, celery, parsley, an extra tbsp of chili powder, veggie bouillon cubes, 1 tsp coriander, 1 tsp cumin, 2 cups water and, believe it or not, 12 oz light beer. It was absolutely great. The only thing I will say about this is, that even with the beer and the extra water, it is incredibly thick, which is we really like, but I always cook it in a crockpot instead of on the stove. I would think it could tend to stick if cooked on the stove and not watched very carefully.
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Baingan Bharta (Eggplant Curry)

Reviewed: Oct. 3, 2014
Tried this recipe last night and it was great. I used one tbsp oil, two small eggplants in place of one large one, two tomatoes, and used 1/2 tbsp fresh ginger and 1/2 tbsp fresh garlic as did not have the ginger paste. Instead of salt, I added a veggie bouillon cube, and a little water when it tried to get too dry. I also reduced the heat to medium as so many reviewers said it stuck when they tried to cook it on high. The only other thing I would change on this one is to try using 1/2 jalapeno next time. It was just a little hot for us but we will definitely be making this over and over again!
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The Best Bean and Ham Soup

Reviewed: May 7, 2014
This had a wonderful flavor. I made this pretty much as written, but did try a couple of the suggestions other reviewers had made. I did add 1 tbsp baking soda to the beans when cooking them for 30 minutes. Be aware that this caused the beans to cook down really fast and I pretty much ended up with a pot of bean puree. I couldn't drain the cooking water off as the recipe calls for because they were so thick! The overall flavor was wonderful, spices were a perfect, and the soup ended up very thick and hearty. I cooked my ham bone separately, skimmed off the fat and used that broth instead of the chicken broth. I also eventually added a couple of cans of beans to go with my "puree", and next time I may try it again without adding the baking soda to see how that turns out. I was able to freeze the extras up and look forward to having this frequently in future!
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Ham Salad for Two

Reviewed: May 6, 2014
This was excellent! I made it as directed using crushed pineapple in place of chopped pineapple since I couldn't find a small can of the chopped. For the creamy salad dressing I used coleslaw dressing. The serving sizes are huge! I served it over mixed lettuce greens and it turned out wonderful. Update: The second time I made this I used fresh pineapple -- definitely better, and increased the curry powder to 1/4 tsp because we love curry. Will definitely make this again and again!
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Spicy Southwestern Slaw

Reviewed: Jun. 6, 2013
The only reason we did not rate this a 5 was that we thought there was just a little too much cayenne. We will cut it back to about 3/4 tsp next time and may also try adding some cumin as another reviewer suggested. Overall though, thought this was a great twist on coleslaw. I have several recipes that this will work well with. We have to be careful of fat and sugar so I did make a couple of changes in the dressing. Used 3 tbsp cider vinegar, 2 tbsp canola oil, 1 tbsp lemon juice, and 1 tbsp water. Instead of sugar, I added the low calorie sweetner equivalent of 2 tbsp sugar. Really helps reduce calories and tastes great with that combination. I'm planning to serve this on my son's birthday. Think it will be a big hit!
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Marinated Fried Fish

Reviewed: Feb. 18, 2013
We really liked this dish and plan to have it often. I was afraid that the spices would overwhelm it but they turned out to be perfectly balanced. The only thing we thought it lacked was salt, but we add that at the table anyway. We did make a couple of changes in this. The flounder fillets I had to work with were incredibly thin and I was afraid the double breading would overwhelm it. So I skipped dipping it in the egg and the second dredging. The single layer of flour coating turned out to be plenty, but with a thicker fish it would be better with the extra breading and would probably deserve the 5. I also cut way back on the amount of oil I used. I used only 1/4 cup and got it VERY hot before I added the fillets. Cooked in a flash and worked very well.
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