Barley's luminary Recipe Reviews (Pg. 1) - (10181279)

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Barley's luminary




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Peach Tea

Reviewed: Sep. 6, 2012
I made with green tea and used honey as the sweetener. I also strained the peach solution to eliminate sludge at the bottom of the pitcher. And I also added lemon juice to brighten the flavor. I think that made the difference between a pretty good and very good result.
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3 users found this review helpful

Shrimp Scampi ala Norelllaura

Reviewed: Sep. 29, 2009
Easy and delicious. Next time I'll use a little less butter. A bit too rich for me. Served over angel hair pasta.
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1 user found this review helpful

Pomegranate Stew with Chicken (Khoresh Fesenjan)

Reviewed: Jun. 6, 2009
I really loved this - easy and exotic. But I did make some changes and would do more tweaking if I make it again. I followed the suggestion of others to use 2 cups pomegranate juice and two cups chicken stock. I think, in the future, I'd tend towards a little bit more pom juice than chicken stock. I imagine it really depends on the juice. I didn't use the sugar. It was sweet enough. There was so much sauce, that I regretted not having added veggies. And in fact, for leftovers, I sauteed some mushrooms and carrots and threw in a handful of pearl onions. It's just begging for veggies. Also added parsley at the end. Cilantro might be nice, too. But it definitely needs some color, so add one or the other. I think it would be terrific over couscous, though we used leftover rice. And crusty bread to sop up the sauce, a must. I have a feeling this dish will become a regular meal at our house, particularly when cooler weather comes around again.
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Easy Tilapia with Wine and Tomatoes

Reviewed: Sep. 16, 2008
Unbelievably good and easy! I added fresh parsley in addition to the fresh basil. And the lemon juice others recommended is a must, in my mind. If all recipes were this easy and delicious, we'd all be eating out a lot less! And more than likely, eating better!
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Red Potato Salad

Reviewed: Aug. 3, 2008
I replaced the sour cream with lowfat yogurt and it was still plenty creamy. Also used fresh dill and left out the eggs.
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1 user found this review helpful

Grilled Salmon with Curried Peach Sauce

Reviewed: Jul. 28, 2008
Terrific and simple. I used less honey than the recipe called for -- the peaches, in season, that I used were very sweet on their own. And I also sprinkled some fresh mint on top, which complimented the peaches well.
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19 users found this review helpful

Balsamic Bruschetta

Reviewed: Jul. 4, 2008
Topping with toasted pinenuts makes this recipe even better!
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Mango Lime Smoothie

Reviewed: Jun. 19, 2008
I also left out the sugar. And I added fresh mint and a little lowfat yogurt. It was really refreshing, and without the sugar, probably pretty darn good for you.
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13 users found this review helpful

German-Style Beet Salad

Reviewed: Jun. 16, 2008
The simplest way to improve the recipe is to reduce the oil. I only put in a tablespoon or two, and it was fine. And think of the reduction in calories!
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10 users found this review helpful

World's Greatest Vegetable Broth

Reviewed: May 6, 2008
I add my superlatives to everyone else's. This recipe certainly takes longer, but there's no substitute for the flavor imparted by roasting the veggies first. Slight modification: I added about a fist-sized sweet potato to the recipe, too, and used fewer tomatoes than called for.
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Delicata Creamy Squash Soup

Reviewed: Oct. 30, 2007
I think delicata squash is a must for this recipe; it imparts a sweetness you won't get with butternut. I added some ground nutmeg and ginger, replaced half and half for heavy cream and actually put in less than the recipe called for, and it was still super creamy. This soup does wonders in conjuring up fall leaves, crisp temperatures, the feel of New England!
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16 users found this review helpful

Pav Bhaji

Reviewed: Jul. 3, 2007
I've eaten a lot of really great Indian food over the years, but this was a welcomed surprise. I didn't have the energy to seek out the spice mix it called for, so I simply mixed together more or less equal parts caraway seeds, coriander seed and star anise, ground them up and toasted them on the stovetop in a cast iron skillet. I also through in about 1/2 tsp of curry powder and another 1/2 of turmeric. Oh, and I added about a tablespoon of tomato paste. Instead of dinner rolls, I served it with paratha, which I can get frozen at the local intl market.
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23 users found this review helpful

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