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Recipe Reviews 3 reviews
Hearty Barley Turkey Soup
This was delicious--first you can never go wrong with mushrooms and barley. I followed the recipe almost exactly in terms of ingredients: used about 1.25 cups of barley and 8oz of thinly sliced crimini mushrooms. If you use more barley watch the water level but the more you use and the longer you boil it, the creamier it gets so there's no need to make a roux. I watched the salt, used more pepper and a snap shake of creole seasoning. Also threw in some leftover green beans. I also used leftover gravy instead of bouillon cubes but make sure your gravy is defatted or you'll have a greasy mess. And lastly I used lots of turkey and this ended up more stewish than soupish, which was fine with me! Cold weather, warm bread, this and your loved ones--a perfect evening.

1 user found this review helpful
Reviewed On: Dec. 1, 2014
Turkey Wild Rice Soup II
Very yummy, definitely a keeper. Made exactly as written except for: 8oz sliced mushrooms(needed to use them up), about 3/4 cup each of onions, celery, and diced carrot. Used fat-free half and half, 1cup, which gave it more of a chowdery feel as opposed to a thick soup. Omitted almonds, added a little Italian seasoning which gave it the ooomph it needed. Next time I might use half butter/half broth at the beginning to cut fat down even more. Very tasty.

0 users found this review helpful
Reviewed On: Dec. 1, 2013
The Best Spinach Salad
I have now made this twice and both times all asked for the dressing recipe. I followed exactly with the following exceptions :-). : I always start out using only half oil called for and then add to taste, did not add salt to dressing, and lastly used just a squirt of Srichachi hot sauce. Dressing to die for, yummy, sticks to the leaves and not overly oily..very tangy. Salad itself can have stuff added to your tastes: I used sundried tomatoes and next time will also add fresh thin sliced mushrooms. Making for Christmas Eve dinner to cut the richness of the man dish. To let you know how good this is, it's the first recipe I've ever reviewed and I've used for years now.

16 users found this review helpful
Reviewed On: Dec. 4, 2012

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