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    beetfield

    Bastrop, TX

    Chef #1902520

    Bastrop, TX

    Joined: May 06, 2011

    My Journal

    Reviewed Cape Verde Vegetable Soup

    "This recipe is exactly as provided in the cookbook, Sundays at Moosewood Restaurant, and it is a fine one. I use a 28 oz can of whole tomatoes, and either ground New Mexico chile or dried red pepper flakes. I;ve made it and had friends say that there;s something missing, but I don;t agree.

    I;ve made it with..."

    Apr 17, 2013 on Food.com

    Reviewed Cape Verde Vegetable Soup

    "This recipe is exactly as provided in the cookbook, Sundays at Moosewood Restaurant, and it is a fine one. I use a 28 oz can of whole tomatoes, and either ground New Mexico chile or dried red pepper flakes. I;ve made it and had friends say that there;s something missing, but I don;t agree."

    Apr 17, 2013 on Food.com

    Reviewed Dirty Sriracha Bloody Mary

    "There is a restaurant just east of Austin, TX, called Little Thailand, where they serve wonderful Thai Bloody Mary's...I was looking for a recipe that might be close, and this one is awesome. The only change I made was to use V8 instead of tomato juice."

    Jan 13, 2012 on Food.com

    Reviewed Braised Mustard Greens

    "I used a 1 lb bag of chopped fresh mustard greens and some locally raised Berkshire pork bacon...I thought it turned out wonderfully. I definitely anticipate making this again and again."

    Jun 24, 2011 on FoodNetwork.com

    Reviewed Braised Mustard Greens

    "I used a 1 lb bag of chopped fresh mustard greens and some locally grown Berkshire pork bacon...I thought it turned out wonderfully. I definitely anticipate making this again and again."

    Jun 24, 2011 on FoodNetwork.com

    Saved Recipe Szechuan Black-Eyed Pea Salad by Enjolinfam

    Jun 23, 2011 on Food.com

    Saved Recipe Easy Crawfish Etouffee by Luby Luby Luby

    May 6, 2011 on Food.com

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