Becky Recipe Reviews (Pg. 1) - Allrecipes.com (10400358)

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Strawberry Mojito

Reviewed: Jan. 9, 2013
These are dangerously good!!! My sister and I love them and they're a hit at any party.
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Flatlander Chili

Reviewed: Jan. 9, 2013
Delicious! My husband and I love this chili. I make it in a large crock pot by adding the cooked beef and all other ingredients in the crock pot and cooking it on low for 2+ hours. Only thing I didn't include was celery.
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Deep-Fried Turkey Marinade

Reviewed: Jan. 9, 2013
We made our first deep fried turkey for Thanksgiving and used this recipe. It was deliciously moist and tender--even when we were finishing up left overs a week later. No dry turkey here! Every bite was juicy and flavorful.
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Grandma's Green Bean Casserole

Reviewed: Jan. 9, 2013
Yuck. I made the mistake of serving this at Thanksgiving and my family did not like it at all. It tastes like sweet sour cream. Nothing like I expected--and I followed the recipe perfectly.
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Seattle Dutch Babies

Reviewed: Apr. 30, 2008
Delicious breakfast treat! I follow the recipe except that I melt the butter in a 9" cake pan, sprinkle a little cinnamon in the butter, then pour the batter in the center and immediately return it to the oven. Mine always bakes at 375° for 19-20 minutes. I always eat it covered with lemon juice and powdered sugar, but some of my family like it better plain. It's delicious either way! :)
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Microwave Bread and Butter Pickles

Reviewed: Apr. 30, 2008
YUM YUM YUM!!! These delicious pickles are SO easy to make and taste AMAZING! I went out and bought a palette of jars just so I can make some to share. I add an extra cucumber to the recipe and use a medium Vidalia onion and the quantity fits perfectly in a quart-sized jar. Putting the sealed jar in the fridge while it's hot ensures the lid will pop in for proper canning. Slicing slightly thicker cucumber slices will leave them with a nice crunch. Beware that making the pickles in a white plastic bowl may turn it yellowish green, so now I have a designated pickle bowl! :) Thanks for the awesome recipe, Linda!
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