Liz Recipe Reviews (Pg. 1) - Allrecipes.com (10350195)

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Simple Ranchy Breaded Fish Fillets

Reviewed: May 26, 2007
I made this tilapia recipe tonight and my husband, who is not a big fish fan, loved it. The only variation I made in the recipe was not to use a pre-made ranch dressing packet. I found a ranch dressing recipe on allrecipes and mixed the dry ingredients only. I made the paste using the entire ranch dressing mixture with the the same amount of oil that is in tilapia recipe. Very flavorful!!
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3 users found this review helpful

Fried Sweet Potatoes

Reviewed: Nov. 2, 2007
Boiled potatoes longer (10 minutes). Sliced into fries and spread onto baking pan coated with Pam Spray. Mixed melted butter and brown sugar and spread over potatoes, stirring around. Sprinkled some cinnamon on top of potatoes and baked instead of frying. For the last ten minutes, adjusted oven from BAKE to BROIL. Turn over several times while baking.
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135 users found this review helpful

Pot Roast With Mushrooms

Reviewed: Jul. 13, 2008
This recipe is "to die for."
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0 users found this review helpful

Wedding Cake Frosting

Reviewed: Apr. 3, 2010
Used the ingredients for 1/2 the recipe and it came out scrumptious with plenty to cover a double layer 9" round cake. It is important to whip the butter and shortening real well before adding alternately and in small portions the milk, sugar and vanilla.
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2 users found this review helpful

Glazed Ham

Reviewed: Apr. 24, 2011
I usually just use pineapple juice and brown sugar for a glaze but did not have pineapples so I tried this recipe. From now on, I will only use this glaze for any hams I make Thank you Connie.
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2 users found this review helpful

Sausage Egg Casserole

Reviewed: Apr. 8, 2012
I am definitely saving this to my personal recipe box. It was enjoyed by everyone at my Easter brunch but I did leave out the chiles and reduced the cheese to 3/4 cup.
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2 users found this review helpful

Sausage Egg Casserole

Reviewed: Apr. 8, 2012
I am definitely saving this to my personal recipe box. It was enjoyed by everyone at my Easter brunch but I did leave out the chiles and reduced the cheese to 3/4 cup.
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0 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Apr. 2, 2014
Tried this recipe tonight after reading a number of reviews and loved it! Taking the advice of several reviewers, I left the fat on, rinsed and dried the meat, brushed the exterior with Gravy Master, then seasoned with salt, fresh ground pepper and garlic powder. Baked uncovered fat side up on a grill in a roasting pan at 500 degrees for 24 minutes for a three pound eye roast, then turned oven off for 2-1/2 hours. When I opened the oven afterward, it was cold (as mentioned by another reviewer, I don't think gas ovens hold the heat as well). I made a judgment call and put it back in the oven for 20 minutes on 350 degrees. Took out and let rest for another 20 minutes, then sliced to a beautiful assortment of medium and medium well done (more pink slices than red). I and my guests enjoyed it tremendously, taking seconds as well. I cannot believe the ease of cooking this way. I added water to a small amount of drippings to make a small amount of gravy. Can't wait to make it again now that I know it really works. The finished product looked like a professional chef cooked it.
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2 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Apr. 2, 2014
Tried this recipe tonight after reading a number of reviews and loved it! Taking the advice of several reviewers, I left the fat on, rinsed and dried the meat, brushed the exterior with Gravy Master, then seasoned with salt, fresh ground pepper and garlic powder. Baked uncovered fat side up on a grill in a roasting pan at 500 degrees for 24 minutes for a three pound eye roast, then turned oven off for 2-1/2 hours. When I opened the oven afterward, it was cold (as mentioned by another reviewer, I don't think gas ovens hold the heat as well). I made a judgment call and put it back in the oven for 20 minutes on 350 degrees. Took out and let rest for another 20 minutes, then sliced to a beautiful assortment of medium and medium well done (more pink slices than red). I and my guests enjoyed it tremendously, taking seconds as well. I cannot believe the ease of cooking this way. I added water to a small amount of drippings to make a small amount of gravy. Can't wait to make it again now that I know it really works. The finished product looked like a professional chef cooked it.
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1 user found this review helpful

 
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