Sophie Barbu Recipe Reviews (Pg. 1) - Allrecipes.com (11804534)

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Beef Bulgogi

Reviewed: Dec. 6, 2012
Loved this recipe! I let the beef marinate in a ziplock bag overnight, then cooked the next day, and it came out great! I also used 1/4 cup of chopped chives and about 1/6chopped onion instead of spring onions, since that's what we had on hand and the flavors worked great! One recommendation is to store the leftover beef and sauce separately as it can get a bit too salty sitting in the sauce.
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Split Pea Soup

Reviewed: Dec. 5, 2012
LOVED this recipe, but made some adjustments to kick it up a notch and make it AMAZING: I used chicken stock instead of plain water, added a pinch of dried basil and a pinch of parsley to the veggies while they were being sautéed, and used a smoked ham steak and cubed it up (since that's what my grocery store had)and reserved half the split peas for the last 30 min of cooking to add texture to the soup. This soup also freezes well and is perfect for pulling out of the freezer to reheat for a meal! We loved this soup and will def make again!!
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Roasted Beets 'n' Sweets

Reviewed: Dec. 5, 2012
I followed the other suggestions and cooked the beets a bit longer by themselves-about 30 minutes. This dish was delicious and a great sid to any meal!
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Bacon and Date Appetizer

Reviewed: Dec. 5, 2012
Love these! They were a HUGE hit at my dinner party! I followed the other suggestions of baking them at 400 instead of broiling for a bit longer, and used aluminum foil on the bottom of the pan to reduce cleanup--they they came out perfectly!
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World's Best Lasagna

Reviewed: Dec. 5, 2012
Followed recipe exactly, but used ground turkey instead of ground beef, for a healthier version. Don't see what all the fuss is about, this wasn't all that tasty of a recipe.
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Cranberry Pistachio Biscotti

Reviewed: Dec. 22, 2010
AMAZING, and fairly easy! I used the tip about dipping hands in cold water before handling the biscotti dough and it worked like a charm! I've also made this recipe with almonds and chocolate chips (for a more cost effective batch for work) and it came out superb! For crispier biscotti I recommend increasing the bake time to 35 minutes for initial bake, then 10 minutes on EACH side after them have been sliced. Also, PARCHMENT paper is a must and comes out perfect every time!
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