Linds Recipe Reviews (Pg. 1) - (10271174)

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Ooey-Gooey Cinnamon Buns

Reviewed: Dec. 26, 2011
This is a fabulous recipe. No major changes are necessary and it's super easy to make. Definitely a holiday stale from here on out. Here are a few notes I wanted to share: Pressed for time in the morning? Make the dough the night before and refrigerate overnight in an oiled and covered bowl. It will rise slowly throughout the night. Just make sure you pull out the dough a few hours before you make these so it has time to get to room temperature. The step for spreading the melted butter and cinn sugar on the rolled out dough: I used room temp butter instead of pouring a liquid butter on the dough. Much easier (spread w a spatula). We went loco with the cinnamon, using much more then it called for. You can't go wrong with too much cinn (we ended up using about 1/4 and it was soooo fantastic). I would reccomended it! If you can get two people (4hands) to roll it up you will get a great roll. Make sure to roll out the dough evenly. I didn't and though they were still great there were some rolls that were smaller from the ends and the middle ones were fit for a king! Don't be afraid to increase the butter and sugar and nuts that go on the bottom f the pan. The more "ooey-gooeyness" the better! Just some helpful tips. Enjoy!
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19 users found this review helpful

Shepherd's Pie VI

Reviewed: Aug. 24, 2010
yummy! This was incredibly simple to make and really delicious and saucy! i added a little more flour, ketchup and broth since I love it nice and saucy, and it came out awesome. I also did one can of creamed corn and 2 ears of shucked fresh corn (mixed together in a bowl) and used that as the veggies instead of carrot and it had a great sweet flavor. Total fall staple!
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4 users found this review helpful

Oyster Stew

Reviewed: Dec. 23, 2009
I am an Oyster Stew Connoisseur and can say without doubt that this the way to do Oyster Stew. When it comes to this type of stew, the simpler the better is key. I don't usually make mine with celery, but I do love the slight added crunch it offers, so now it's a staple. ENJOY!
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2 users found this review helpful

Lentil Soup

Reviewed: Jan. 19, 2009
I made this soup on a cold night, and it was awsome! I didnt have spinach, so I left it out and the soup was still fab! I also had 4 chicken thighs on hand, so i salt and peppered them, and put them in the bottom of the pot (after sauteeing the veggies) adn then added the lentils and liquids on top, adn let it simmer for a few hours. The chicken fell right off the bone and the shredded chicken added a great flavor and texture!! Highly recommended!!
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