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"This was warm and soothing on a little bit scratchy throat. The honey and vinegar balance each other out nicely. I look forward to trying it when my allergies are acting up. Made in memory of pammyowl."
"This was a nice treat for a cold night (it's only 29, brrrrr). Even using 70% dark chocolate I find it a bit sweet for my taste, so would cut the sugar at least in half. Made for PRMRT"
"I really enjoyed these carrots, not too sweet or too spicy ( I cut back to just a sprinkle of cayenne for one serving) . I used a pinot gris vinegar mustard. I can't wait to serve them to my DH. Made in memory of pammyowl <3"
"This is a simple, tasty dressing, it was a bit on the sweet side for my taste with the dark balsamic vinegar and honey. I might try it with white balsamic next time. I subbed a dash of hot sauce for the red pepper flakes and I liked the little bit of zing. Made for My Three Chefs Fall 2013"
"With some adjustments this could be very good. I reduced the serving to two, which called for 1/4 cup sugar - equal to the amount of combined oil and vinegar. I reduced this to about 2 tsps. and it was sweet enough, if I had used the original about it would have been inedible (the reason for two instead of 3 stars). Also I would recommend using a ..."
"This was quick, easy and delicious. I reduced it to one serving except for increasing the amount of garlic. I microwaved the broccoli for 2 minutes and the roasted the shrimp and broccoli for 6 minutes. Made for PRMRT"
"This was a good dressing but the balsamic totally dominated the orange juice which you really couldn't taste. I would try it with a white balsamic next time. Made for My Three Chefs Fall 2013"
"This was strong but tasty, I did end up added some seltzer and a splash more juice to mine. Made for "Every Day is a Holiday" tag in honor of national Vodka Day!"
"This was a quick and tasty dinner to put together. I cut the pasta in half but left the rest and got 3 servings. I used bacon from the "fancy" meat store we treat ourselves to on occasion and it was delicious in the pasta, not over powering or too salty. I would add some herbs next time. Made for PRMRT"