LinEv Recipe Reviews (Pg. 1) - Allrecipes.com (10186345)

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Sopapilla Cheesecake Pie

Reviewed: Sep. 15, 2012
This recipe's ratings are well-deserved! I ordered Mexican vanilla specifically for this recipe. I don't know how much difference it made, but this was one of the best desserts I have ever had. The cheesecake filling is absolutely out of this world. Thank you so much CandelB for posting this and thanks to all for rating it highly. Now let's see what else the Mexican vanilla will be fabulous in.
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Bacon and Tomato Cups

Reviewed: Aug. 18, 2012
Excellent recipe! We've made these several times, first as written, and then with suggestions from several reviewers. Our preference is biscuit dough rather than phyllo. The biscuit dough in quarters or at most thirds added a nice flavor. We thought the biscuit halves were too much. The phyllo had a nice crunch but no added flavor. The best additions for us were 8 oz cream cheese and 1 1/2 teaspoons garlic powder. Since the cooking time is short, we also liked the onion better if it was sauteed until translucent before adding it into the mix. With these additions, we liked a longer cooking time of 18-20 minutes. Thanks TABKAT for posting a great recipe!
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2 users found this review helpful

Cake Mix Cookies VIII

Reviewed: Jul. 8, 2012
Wonderful recipe!! Made these with a devil's food cake mix and semi-sweet chocolate chips. Added the t of vanilla, t of choc extract and T of oil and these were the best chocolate cookies I have ever eaten. They are not super sweet which is the way we like them. The flavor is a lot like brownies. This is a keeper! Thanks very much Kristi!
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Baked Beef Stew

Reviewed: Mar. 29, 2012
OUTSTANDING!! I'm another of the "leave out the bread" and "cornstarch instead of tapioca group". Made another couple of substitutions only because of what was on hand. Used a can of tomato sauce instead of diced and was out of celery so I used 3 teaspoons of Natures Seasons instead of the celery, salt and pepper. It has salt, pepper, celery powder (as well as onion and garlic) included. I microwave auto-defrosted a 2 lb pkg of frozen stew beef in 19 minutes while putting the rest together. A few pieces of beef were still a little frosty but this is clearly a very forgiving recipe. The one thing I spent a little extra time on was making sure the beef and potatoes were in smallish, bite-sized pieces probably 3/4 inch max. Had a bag of peeled baby carrots so they worked wonderfully. Cooked exactly 2 hours. This was so quick and so much easier than having to watch it on the stove. This now our family's beef stew recipe. Thanks Doris and daughter for a keeper!!
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Garlic Bread Fantastique

Reviewed: Jan. 23, 2010
Outstanding as written! Thanks for a great recipe!
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Fruit 'n' Nut Salad

Reviewed: Jan. 4, 2010
This is ABSOLUTELY DELICIOUS! It is quick and easy to make and the whole family loved it. I substituted granulated Splenda instead of the sugar and may try chopping some fresh cherries in the future to make it better for diabetics. In putting it together, I tossed the apples in the lemon juice immediately after chopping them to avoid them browning while I was preparing the other ingredients. I used Granny Smith apples and left the skins on for a nice color contrast. Thanks for a great recipe!
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4 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 17, 2007
This one is a winner! Prepared exactly according to the recipe, with one small exception. Used a bag of salad mix for speed. (Iceberg lettuce with carrots and red cabbage). The combination of sweet, salty, tangy from the meldiing of all the ingredients was wonderful! My husband said he didn't think he was going to like it, but now he can't wait for me to make it again. Thanks for sharing this wonderful combination!
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Banana Crumb Muffins

Reviewed: Dec. 2, 2007
Outstanding recipe! It's easy to see why this one's at the top. We added 3/4 cup chopped pecans to the batter and 1/4 cup to the topping. The yield was 12 absolutely beautiful muffins. They were perfectly domed, oh so moist and the amount of sweetness was just right. Thanks so much for sharing this recipe. Can't wait for the next batch of overly ripe bananas!
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Sloppy Joes II

Reviewed: Nov. 25, 2007
Made exactly as called for. Recipe is PERFECT! I wouldn't change a thing. Thanks for sharing it.
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2 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Oct. 18, 2007
I had a 4 lb eye of round so I cooked it at 475 for 28 minutes. We had some unexpected delays, so I decided to just leave it in the oven rather than take it out after the 2.5 hours. It was probably in another hour or so. This was done to PERFECTION for us! We like our roast beef bright pink all the way through, but not rare. This hit it spot on! For seasonings I rubbed the roast with a combination of salt, pepper, onion powder, garlic powder, paprika and thyme. I probably used about a teaspoon of salt and about 1/2 teaspoon of each of the others. Thanks for a wonderful recipe!
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2068 users found this review helpful

Caramel Popcorn

Reviewed: Sep. 13, 2007
Wonderful caramel corn. Will never have to buy it away from home again! Thanks loads for a fabulous recipe!
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Monte Cristo Sandwich - the Real One

Reviewed: Sep. 13, 2007
Excellent recipe! Haven't had a Monte Cristo in years, this was as good as I remember. I'm really happy to be able to make them myself now.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 12, 2007
Oh my goodness!! This is the best chicken I have ever eaten!! We don't care as much for dark meat so we made this with bone in breasts. We cut the onion and put the onion pieces under each breast piece and seasoned the meat top and bottom. We basted the chicken twice during the cooking time (after about 3 and 4 hours) and roasted it altogether for about 4 1/2 hours after letting it sit in the spices for 5 hours. It was fall-off-the-bone tender and the meat was seasoned through and through. My husband who has never asked me to make a chicken dish has already asked for this one again soon. High praise indeed!!
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Roasted Vegetables

Reviewed: Sep. 12, 2007
Outstanding recipe! The flavors of the different vegetables melded together wonderfully. We followed the recipe exactly as written with one exception. We did cook them an extra 30 minutes as we prefer softer veggies and if they're carmelized a bit, that's fine with us. In preparation, it did take quite a while to cut everything, but the time spent was well worth it. Thanks for a delicious recipe!
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Chocolate Pound Cake III

Reviewed: Jul. 2, 2007
As I usually do, I tried this recipe the first time exactly as presented. It baked for exactly 70 minutes to PERFECTION! What an incredible recipe! After reading many of the reviews, and remembering my Grandma's instructions of "generously grease and lightly flour" to prepare baking pans, after cooling for 20 minutes it came out of the bundt pan perfectly. This is a rich, dense pound cake, just as it should be. it reminds me of a cross between a brownie and my Grandma's chocolate cake. I couldn't have asked for more.
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