Corks73 Recipe Reviews (Pg. 1) - Allrecipes.com (12142786)

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No-Cream Pasta Primavera

Reviewed: Aug. 17, 2012
Recipe was good. I served it as a pasta salad and it was great. The balsamic vinegar made the dish.
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Black Bean, Corn, and Tomato Salad with Feta Cheese

Reviewed: Aug. 17, 2012
Absolutely delicious. The jicama makes it. I doubled the recipe it for a BBQ and people loved it. I reduced the amount of olive oil in the recipe and added some fresh coriander but other than that, left the recipe as is. Just a great (and healthy recipe!). Two thumbs up.
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Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Oct. 21, 2011
Marinade is delicious. I highly recommend. I had to cook this in the oven (no BBQ) and next time I would do it slightly differently. Last night I just cooked it for 40 mins on 375 degrees but the ribs were still pretty fatty. I like them a little drier so I would cook them at 350 for maybe an hour on a rack (so they aren't sitting in a pool of grease) and then broil them for maybe 5 minutes. I think that would dry them out a little more and they would be a little crunchier. I also recommend keeping a little of the marinade separate from the beef and heating it up to serve with the rice with dinner. Just de-lish!
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Best Ever Caramel Apple Crisp

Reviewed: Oct. 21, 2011
I thought it was good but it was so sweet that the sweetness overpowered the taste of the apples. The crisp on the top was great - I think next time I will skip the caramel stuff and just make it as a traditional apple crisp.
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White Chocolate Blondie Brownies

Reviewed: May 29, 2011
FANTASTIC! Just pulled them out of the oven and they are to DIE for. Perfect Sunday treat.
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Chocolate Truffle Cookies

Reviewed: Feb. 20, 2011
I thought that these were extremely good and well worth making if you are a chocoholic! My husband thinks they are especially good when eaten warm. My only recommendation would be to pour the dough onto saran wrap and roll into a log for refrigeration. Once refrigerated, you can cut the dough into coins which will make it look nicer when baked.
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