Emily Recipe Reviews (Pg. 1) - Allrecipes.com (18153738)

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Vegetarian Korma

Reviewed: Jun. 18, 2014
My husband and I were blown away by how closely this resembled what we get in Indian restaurants. As one reader suggested and it turned out to be true, note that the carrots and potatoes need longer to cook through than 10 minutes, so you might want to cook those separate and then add them in. FANTASTIC.
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Too Much Chocolate Cake

Reviewed: Nov. 29, 2013
Amazing. Made just as written and it was moist and rich and fabulous.
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Emily's Mediterranean Pasta

Reviewed: Jun. 20, 2009
This was excellent! My non-vegetarian fiance loved it! Given that others said it was a bit dry, I added a bit of canned tomatoes and a bit of the oil from the sun dried tomatoes. I also did not use the breadcrumbs. It wasn't dry at all once these changes were made.
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Tasty Lentil Tacos

Reviewed: Aug. 24, 2008
My non-vegetarian fiance absolutely loved this recipe. It's the first non-meat recipe he's enthusiastically requested. I actually slightly undercooked the lentils in order to make the consistency more like ground beef.
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Mushroom Risotto

Reviewed: Apr. 6, 2008
Excellent dish. I followed the recommendation of other users and used skim milk instead of whole, and half-and-half instead of cream. It was still perfect. I used quite a bit of pepper to give it some additional flavor. My fiance loved it too!
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Spinach Lentil Soup

Reviewed: Mar. 30, 2008
I was skeptical at first, thinking this wouldn't have enough flavor, and boy was I wrong. This is an outstanding recipe! I added a little garlic for flavor, as well as using vegetable broth instead of water. And for the salsa, I used this 3-pepper salsa that the guy at Trader Joe's recommended. Excellent - and incredibly healthy!
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Cajun Seafood Pasta

Reviewed: Oct. 7, 2007
I've made this several times and it's plain and simple a winner. Such zesty and unique flavors!
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Shrimp Bisque

Reviewed: Oct. 7, 2007
I actually didn't care for this as much as others seem to. It tasted a little bland when I was done - between adding a lot of half and half plus the no-salt-added tomato sauce, the flavor was just too understated. So I added a lot more salt and pepper, a bit more salted butter, plus some cayenne pepper - that made it pretty good.
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Sweet Corn Cake

Reviewed: Oct. 1, 2007
I know I'm just echoing what others have already said, but for the record, this is amazingly yummy!
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Amaretto Divine

Reviewed: Aug. 7, 2005
I'll echo what others have said in saying that this cake is amazing. And despite being pretty easy to make, it looks like it was prepared at a bakery. Just a few tips: 1. I definitely think the cake needs longer to cook than the 15 minutes they suggest. I would say closer to 30. Use the toothpick test, and wait until it's a light golden brown on the outside. 2. The part that's easiest to mess up is the filling. Make sure the whipped cream is as "firm" as possible before adding it to the pudding mixture. (It's best to keep the beaters and bowl in the freezer until ready to use). And make sure that the cake is totally cooled before you add the filling or you'll probably be dealing with a mess. 3. I'd go with more chocolate than the 1.5 oz bar they suggest. It wasn't nearly enough to drizzle over the cake. 4. It may feel like a lot of amaretto when you're making it, but the taste is definitely not overpowering when it's done. I'd recommend using the full amount. Enjoy - it's fabulous!
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