lynnriley68 Recipe Reviews (Pg. 1) - Allrecipes.com (10122082)

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Chicken Flautas

Reviewed: May 5, 2012
wow wow wow! If I closed my eyes I wouldn't have been able to tell that these were not from a good Mexican restaurant. These are awesome!! Will definitely make these again soon!!!
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Pepperoni Bread

Reviewed: Dec. 30, 2011
This came out very well. My kids (teenagers) loved it. Used Pillsbury thin pizza crust, microwaved pepperoni on paper towels first to get rid of grease and did the rest as they recommended. First time making it I didnt put any pizza sauce in it. 2nd time I did put a little bit and I prefer it without. I also prebaked the crust for a few minutes like the package recommended to try and keep the center from being mushy and it worked pretty well. Dont overcook though---it will cook. Browns golden with the egg whites brushed on!!
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3 users found this review helpful

Smoked Cheese Ravioli

Reviewed: Dec. 30, 2011
Excellent. I found letting the sauce sit a little bit (few minutes) makes it thicken a little--which I prefer. Had the sauce on the refrigerated cheese ravioli and sausage tortolini combined. It was a nice combo but I think I liked the ravioli a little bit better in it. Very rich sauce. YUMMY!!
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2 users found this review helpful

Chewy Caramel

Reviewed: Dec. 30, 2011
YUMMMM! I cooked mine to more like 234 degrees or so---it was fairly soft but everyone who tried it said they prefer it that way. It wasn't filling pulling chewy/sticky---it more melted in your mouth. Just made another batch. Thanks for a great recipe!!
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3 users found this review helpful

Amazing Butternut Squash

Reviewed: Dec. 2, 2011
Fantastic!!! I have never been a butternut squash fan but this is great!! I opted to use crushed Ritz crackers for the topping and it was great. Thanks for a fantastic recipe!!
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4 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 29, 2011
I'm not a big cheesecake fan but my husband and daughter are. They loved this. It was incredibly easy to make. I used pumpkin pie filling instead of puree, otherwise everything else was as recommended (I did even add cinnamon and nutmeg not knowing if I should---probably shouldnt have because it was already in pie mix). Had to cook this about 55 minutes and it was still a little jiggly in the middle but had a big crack so I figured it must be done. It was.
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5 users found this review helpful

Pecan Pie V

Reviewed: Nov. 29, 2011
WOW!!! The only thing I changed was that I used 1 1/2 cups pecans. I think I cooked it 40 minutes but I knew it was done by the big crack through it. The crack wasnt an issue as it went back together as it cooled. A local "pie company" makes awesome pecan pie. My husband said he prefers this pie to the pie companies. I don't care for the usual jelly type of texture of pecan pie and this does not have that texture. SUPER RECIPE!!!
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Homemade Refrigerator Pickles

Reviewed: Jun. 24, 2011
Awesome. Didn't have pepper but doubled everything else. Had maybe 8 or 10 cups cukes. Poured mixture over cukes and put in fridge. The cukes wilted a bit but stayed crunchy and had more brine than cukes in the end. I would use more cukes next time with same amount of liquid. I was afraid not enough liquid but I had plenty!!
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Basil Chicken over Angel Hair

Reviewed: May 30, 2011
excellent!! Makes a nice lite meal. I made it as recommended with little alterations---added a can of diced tomatoes mixed with diced fresh tomatoes. I was thinking the fresh basil was going to be a bit overwhelming but it wasn't at all. I might add more next time.
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Buffalo Chicken Fingers

Reviewed: May 29, 2011
I was pleasantly surprised at how easy and great tasting these were. I followed the recipe without modifications. Only thing different I did was to raise the rack and broil the chicken for a few minutes when done baking to brown and crisp them up a little bit. Nice to make something that is so yummy without being tons of calories!!
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5 users found this review helpful

Guacamole

Reviewed: May 25, 2011
Da BOMB!!!
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6 users found this review helpful

Blender Hollandaise Sauce

Reviewed: May 8, 2011
Had this made for me this a.m. for Mother's Day. It was very good. Probably cut back on the mustard next time. That is the first taste you get. After that you don't notice it much anymore but first bite was very mustardy. Will definitely make it again.
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Classic Peanut Butter Cookies

Reviewed: May 8, 2011
Would give more stars if I could. First, I made homemade peanutbutter and used 1c of that and 1c homemade butter. Added 1/2c more flour per everyone elses suggestion. Yum. Say no more. These are perfect.
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4 users found this review helpful

Cheese's Baked Macaroni and Cheese

Reviewed: Feb. 22, 2011
Huge hit! Doubled recipe. I used 8 Tbs butter, sauteed onions, added double flour and milk. Added 2/3 block of 3lb cheddar cheese cubed and 4 oz velveta, stir till melted and the rest being same. For topping I used almost 1/2 bag Pepridge Farms herb bread crumb stuffing mixed with 1 stick melted butter. Spread on top. Baked 25 min at 350 then let it sit out of oven for 15 minutes. Excellent recipe. I never made homemade Mac and cheese before. ********************* OK, so I have made this about 4 more times since above review. Each time I make it everyone says it is even better than last time. Once leftovers are gone (it makes more than 4 people can eat---2 servings each--at once) by a day or two later I am wondering if it's too soon to cook it again. It is awesome. This time I cooked mixture longer over higher heat, constantly stirring and I feel like it was even thicker. Haven't added kielbasa each time because I havent' had it on hand. LOVE this recipe. Over and out.
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Chocolate Meringue Cookies

Reviewed: Jan. 26, 2011
Excellent. Used a smidge more tartar since had fresh eggs from my chicks (won't get stiff w/out tartar), 2 TBSP cocoa, 1c sugar, etc. Didn't need to beat for 5 minutes but beat till stiff. Cooked on parchment paper but still stuck---maybe wait till cool to try and take off next time. yummy!
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Chicken Pot Pie IX

Reviewed: Jan. 16, 2011
Excellent. I use 4 packets 'brown gravy', mix those up using 3c water and 1c Port for flavor. I use leftover broiler chicken so throw that in, throw in frozen mixed veges. Pour into deep pan and put homemade crust on top (1/3c boiling water, 2/3c shortening--beat till all liquid---add 1 c flour). YUM.
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6 users found this review helpful

Scrambled Egg Muffins

Reviewed: Oct. 3, 2010
yuuuuummm. I added 1/4 c mayo and 1/4 c water as someone suggested and it made the muffins light and airy. They look awesome coming out of the oven but they sink down---don't know if treating them like a cream puff shell (turning off oven and cracking oven door open) would help that at all. Still very good. Leftovers are great and easy to microwave for a quick breakfast next day.
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5 users found this review helpful

Sausage and Egg Casserole

Reviewed: Oct. 3, 2010
excellent. Eats more like a meal. Also cooked the sausage and egg muffins to eat up some eggs my chickens inundated me with---also good but the Sausage and Egg casserole was excellent. Will make it again.
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3 users found this review helpful

Double Tomato Bruschetta

Reviewed: Aug. 25, 2010
excellent! Rave reviews from the fam!
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Crustless Spinach Quiche

Reviewed: Aug. 3, 2010
Wow. This is fantastic!! I used 1/2 onion only because I made a 2nd quiche and used it in that one. 2nd quiche was 5 pieces cooked crumbled bacon, about 3/4 c chopped ham, about 1 1/2 c sharp cheddar cheese, onions and 7 eggs. I used more eggs due to young chickens still laying small eggs. Used 6 eggs in spinach quiche. I was amazed at how good the quiches were. My daughter and husband loved it. Leftovers will be great for breakfast!
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3 users found this review helpful

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