Lynnie Recipe Reviews (Pg. 1) - Allrecipes.com (10001621)

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Chocolate Trifle

Reviewed: Apr. 9, 2011
I followed the recipe exactly and was very pleased with the results. I am not a big fan of pudding based desserts, but this one was very good. I really think the denseness of the brownies is what sets this dessert off. I think next time I will also add a layer of chopped nuts and perhaps brownies with chunks of chocolate in them. A very pretty, tasty and easy dessert. I plan on making it again soon.
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Easy Slow Cooker French Dip

Reviewed: Apr. 9, 2011
This was so yummy, but I have to admit that I didn’t follow the recipe exactly – I just didn’t have some of the ingredients on hand. Nonetheless, I used this recipe as a base to follow so I had to share how wonderful it was. I used a boneless bottom round roast, 2 packs of Lipton Onion Soup Mix, 2 cans of beef broth and 1 cup of water. I cooked this the day before for 8 hours and refrigerated it over night. The next day about an hour and a half before I was going to serve it, I sliced the cold roast into thin slices (a cold roast is much easier to slice thin than a hot one), placed it back into the slow cooker with all the juice and warmed it on high. I buttered several buns and toasted them under the broiler. Then topped the buns with the meat, provolone cheese, sautéed mushrooms (cooked fresh, sliced button mushrooms in a bit a butter, oil, garlic, oregano, salt over med/low heat for 30-40mins) , caramelized onions and put them back under the broiler. My whole family loved these sandwiches. I plan on serving this next month for my bunco ladies!
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Brown Sugar Smokies

Reviewed: Apr. 9, 2011
I just made these this evening for a birthday party. I cut my bacon into fourths so there would not be much overlap of bacon. I did not want any undercooked bacon. I like it crispy! When rolling them, I dipped the bacon in brown sugar and then rolled it around the smokie, securing it with a toothpick. I put the rolled smokies in a foil-lined pan, topped it with more brown sugar and let it sit in the fridge over night. When I pulled them out of the fridge, I spooned the glaze back over the smokies and put a bit more brown sugar on top. I baked them for about 45 minutes until crispy and served them right away. They were very good and the glaze that was created from the overnight stay in the fridge created an almost caramel coating on them. Next time I think I will do as some other reviewers suggested and place them in a slow cooker to keep them warm while serving. As they started to cool, they became very sticky and a bit hard to eat. I was worried by putting them in a slow cooker they will lose their crispiness, but I do not think this will be the case. I look forward to making them again!
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Cinnamon Raisin Stuffed French Toast

Reviewed: Oct. 19, 2010
Yummy, quick and easy! I followed the recipe exactly and it came out great. I served it with a blueberry sauce recipe I found on this site. They were great together.
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Blueberry Sauce

Reviewed: Oct. 19, 2010
Very good sauce. I used 1 bag of frozen mixed berries in place of the blueberries because that was all I had on hand. I made this to go with a stuffed French toast recipe I found on this site. They were great together. The sauce tasted even better the next day.
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My Country Style Steak

Reviewed: Oct. 19, 2010
This was wonderful. My fussy boyfriend even liked it and wanted more. He told me the next time I make it to double the recipe so we could have it again the next day! It reminded me a lot of my grandma’s country steak – or as she called it: “Cube steak and gravy”. The only thing I did differently was to replace one of the cups of water with a cup of milk. I also added about 1/4 cup more water about half way through the cooking time. My gravy was getting a bit too thick. I also seasoned the steaks before I fried them with salt and pepper. The steaks were tender and the onion soup mix gave the gravy excellent flavor. Great recipe! I plan to make it again soon!
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Slow Cooker Turkey Breast

Reviewed: Jun. 30, 2010
I will never bake a turkey again! Moist, tender and full of flavor! We didn't even need gravy! Like other reviewers I put some chopped onions in the bottom of the slow cooker. I rubbed the bird down with some butter and put a few pats of butter under the skin of the breast. I then sprinkled on the onion soup mix, some sage and pepper. I put a few more chopped onions in the cavity and placed the turkey breast side down in the slow cooker. I cooked it on high for 1 hour and on low for 5. It was wonderful! The boyfriend loved it too! Thanks so much for the recipe!
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6 users found this review helpful

Mandarin Pork Roast

Reviewed: Oct. 30, 2007
This is the best pork roast ever! My family made it after seeing it in the Taste of Home magazine and we fell in love. Not only does it taste wonderful, but it looks very impressive too.
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13 users found this review helpful

Baby Back Ribs

Reviewed: Jul. 3, 2007
These ribs were fantastic! I have never made ribs before and live in an apartment so grilling is out of the question. I made sure to take off the membrane on the back of the ribs, covered them in KC Masterpiece BBQ Sauce and let them marinate for about 20 hours. I followed the recipe for the cooking time. Then I took them out of the foil, basted them with some more sauce and put them under the broiler for about 15mins. They were moist, flavorful, and falling off the bone! I severed them along side macaroni and cheese, corn on the cob and bake beans. Thank you so much for such a great, easy and tasty way to prepare ribs! I plan on making these again next weekend!
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8 users found this review helpful

 
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