Lynesi Recipe Reviews (Pg. 1) - Allrecipes.com (10127426)

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Grocery Store Frosting

Reviewed: Feb. 18, 2014
I tried this recipe for a white cake with strawberry jelly filling for Valentine's Day. The first two bites I thought wow, finally found the right icing. By the end of the slice of cake I had I felt like I had eaten 2 pound of shortening. My lips and mouth felt like it was coated in grease. I used Crisco vegetable shortening for the shortening, and still feel like I ingested a ton of fat
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Chantal's New York Cheesecake

Reviewed: Mar. 31, 2013
I have made many cheesecakes over the yrs and this one is by far the best one I have ever made. I slightly change part of the recipe to have a chocolate layer. Before starting your cheesecake batter, melt 3 oz of good dark chocolate 55%. Let it cool. After you make the cheesecake batter, pour half the batter into another bowl about 4 cups, set aside. Pour in the cooled melted cooled chocolate into the mixing bowl. Mix just until all the chocolate is incorporated. Pour the chocolate cheesecake batter into prepared pan, then the remaining cheesecake batter you set aside onto the chocolate batter. Bake as directed. The key to your cheesecake not cracking on top is not the amount of time left in the oven, but in greasing the sides of the spring form pan, this is a must! I use butter. You can leave the cheesecake in the oven for the amount of time after cooking as the recipe states though if you are not sure if its baked fully. I then made a chocolate ganache with 12oz dark chocolate 55% and 1 cup 35% cream. Bring the cream to just a boil and then stir into your chocolate. I use Valrhona chocolate disks and have no need to chop up the chocolate with these but you might need to do it if you use something else. When the ganache has cooled, it will thicken as it cools down, start in the middle of your cheesecake, pour the ganache and let it spread. Go slowly. Chill cheesecake and enjoy!
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Banana Muffins II

Reviewed: Jan. 18, 2013
Second time rating this recipe and have to say it's gotten to the point that I buy bananas and patiently watch them rippen so I can make this recipe! Love it and have only changed the baking time. I reduced it to under 20 minutes for large muffins (lower baking time for smaller muffins). Make sure your bananas are very ripe, almost mushy and it's ok to fold until all is mixed. Reduce baking time keeps them moist.
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Quick and Easy Alfredo Sauce

Reviewed: Dec. 5, 2012
Loved it but used fresh garlic
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Easy Guacamole

Reviewed: Jul. 25, 2012
So good!
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Guacamole

Reviewed: Jul. 10, 2012
Excellant! I only put 1 tbsp of fresh cilantro and followed the advice for 1-2 tbsp of sour cream and love it!
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Sloppy Joes II

Reviewed: Oct. 8, 2011
Very good! I used jalapeno peppers instead of the green pepper and it had a nice kick. You do need to double the sauce and I also added 1/2 cup water. I used Moroccan bread instead of hamburger buns, make sure to heat up the Moroccan bread in the micro wave for 30 sec. for each bread. With a garden salad makes for a great meal
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Best Ever Jalapeno Poppers

Reviewed: Oct. 26, 2008
Big hit with my family!
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Jalapeno Poppers I

Reviewed: Feb. 4, 2008
These were a hit! The recipe could easily do 30-35 poppers. I used 2 tablespoons of sour cream instead of the mayo, 1 teaspoon garlic powder, 1/8 - 1/4 of a cup of Monterey Jack cheese, shredded or cut up fine, and a few dashes of paprika. I also blanched the peppers for 2 minutes. Be warned - Do not breathe in the steam from the boiling water when you empty the pot! I knew these peppers were very hot when I did that so I toned down the filling. I coated once in flour and twice in egg, breadcrumbs. I also left the stems on and this added for easier handling and looked nice too :-) I did fry mine only because my daughter had made mozzarella cheese sticks (yummy!) and the oil was hot. Took about 1 1/2 minutes at 375F or 190C fryer temp. As for the extra filling I had left over, I heated up and used it as a dipping sauce :-)
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