Gypsy Girl Profile - Allrecipes.com (1903169)

Gypsy Girl


Gypsy Girl
 
Home Town: Coral Springs, Florida, USA
Living In: Katy, Texas, USA
Member Since: Nov. 2002
Cooking Level: Intermediate
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Recipe Reviews 4 reviews
Lentil and Sausage Soup
As I used red lentils, which cook in about 20 minutes, I cut out 2 cups of water and reduced the simmer time to 25 minutes. I also used about 4 cloves fresh garlic, a whole pound of mild Italian sausage and 1 1/2 cups shredded carrots. I ramped up the dry seasonings (except for salt) by 1/4 tsp. and I waited until I turned off the stove to add the fresh parsley. Delicious!

1 user found this review helpful
Reviewed On: May 27, 2014
Vegan Black Bean Soup
This is a great base recipe. I've since changed it by starting with just over a pound of dried beans, adding an extra onion, 1 more celery stalk, a whole head of garlic, Tony Chachere's as a sub for black pepper, beef broth for the vegetable, dropped the corn and added a fresh hot chile (or 2) and a 7 oz. can of chopped green chiles. For the meat loving hubby, I have added turkey kielbasa at the end. My husband and son (5) LOVE this and they will even eat leftovers. Believe me when I say it's good, because they never like to do that!

8 users found this review helpful
Reviewed On: Aug. 26, 2006
Kielbasa with Peppers and Potatoes
This is similar to a meal I've made for years, now. I use light Italian sausage instead of kielbasa. Brown it in a pan. Cut baking potatoes, peppers and red onions into one-inch pieces and put the sausage and veggies in a single layer in a Pyrex dish. Add olive oil, salt & pepper and roast it in the oven for 45 minutes or so. I occasionally add slivers of garlic and/or mushrooms. Really yummy...

160 users found this review helpful
Reviewed On: May 11, 2006
 
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