ambercooks Recipe Reviews (Pg. 1) - Allrecipes.com (19465717)

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Barley, Shrimp, and Corn Salad

Reviewed: Jan. 23, 2014
Sooo good! I loved the chewiness of the barley and the over-all mix of flavors. I made this recipe farely close to as written only I used about twice as much lemon juice, because I love the citrus flavor. I even used fresh thyme, but I would recommend using less thyme than listed. I put in the small thyme leaves and felt like I was biting into a Christmas tree when I would get an entire leaf. Chop it finely! But next time I will use less thyme and try using dried thyme to see how the flavor compares. Over-all I loved the unique combination of textures and flavors!
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Italian Vegetable Soup

Reviewed: Jan. 23, 2014
I admit I did have to change a few things in this recipe including ommitting celery, carrots, and using jalepeno pepper flavored tomatoes instead of regular, but if you like a little bit of spice the jalepeno tomatoes were a great addition.
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Honey Garlic Vinaigrette

Reviewed: Sep. 3, 2013
Yum! I loved this simple zippy dressing.
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Slow Cooker Chicken Stroganoff

Reviewed: Jul. 28, 2013
Yum! I had to use a liquid dressing instead of a packet but this worked out great. I used fat free cream cheese and it was delicious!
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Spicy Bacon Deviled Eggs

Reviewed: Jul. 21, 2013
I agree with the first reviewer, the cheese just gets lost in the other flavors so I'll omit it next time. My bacon had a strong smoky flavor which overtook the wasabi so I would probably use less bacon or a milder bacon if I make this again. The wasabi really does add a yummy kick to this recipe. It is easy to put the thick filling back into the eggs with just a tablespoon.
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Chef John's Pineapple Upside-Down Cake

Reviewed: Apr. 21, 2013
It looked just like the picture--it was beautiful, but it turned out quite dry. I cooked it even less time than mentioned in the recipe, but it was quite crumbly and dry. I may give it another try because it looked so nice. . .
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Easy Corned Beef and Cabbage

Reviewed: Apr. 14, 2013
I guess I haven't had corned beef very often, but I admit I was disappointed that my corned beef wasn't a bit more tender than it turned out. I tried a flat cut and a point cut thinking I would learn which I liked best. Neither was very tender after 8+ hours of cooking. I also learned that the green cabbage looks far better with the corned beef than the red that I tried. (It will dye your potatoes and carrots purple) So make sure you buy the green cabbage. The flavor was pretty good, it just wasn't as good as I had hoped.
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