Stephanie R. Recipe Reviews (Pg. 2) - Allrecipes.com (10856906)

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Stephanie R.

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Restaurant-Style Prime Rib Roast

Reviewed: Jan. 20, 2010
Good recipe. Fat rendered on the bottom of the pan can get quite smoky. Took days to get the smell of smoking fat out of my house! Make sure you have good ventilation. Served this for New Years and everyone loved it!
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4 users found this review helpful

Perfect Turkey

Reviewed: Nov. 24, 2009
I made this turkey for my son's preschool Thanksgiving Feast... it was great!! I added a lot of extra carrots to the pan and the veggies were amazing! I also made a butter/flour roux based gravy from the drippings. I will definitely use this recipe again! ***Regarding flipping a hot turkey*** I took my square pot holders and sealed them in Ziploc bags then used them to turn the turkey over. Kept my hands from burning and kept my pot holders clean. Worked great!!
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18 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Nov. 9, 2009
Great recipe! I have modified it for my own family to make it a bit healthier and it still has a wonderful tender crumb. I replace 1/2c. of white flour with whole-wheat, reduced the sugar to 2/3c., reduced oil to 1/4c. and increased milk to 1/2c. I also eliminate the crumb topping and add the cinnamon directly into the mix and bake in regular sized muffin tins. These changes reduce the calories to ~200 each and still produce a delicious muffin! I have also changed out the berries with fresh blackberries and raspberries on occasion.
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1 user found this review helpful

Pork Roast With The World's Best Pork Loin Rub

Reviewed: Nov. 9, 2009
Delicious!! I rubbed this into two pork tenderloins and let sit at room temperature for about 2 hours before cooking. Fantastic! I used coarse ground Black Maribar Pepper (which has a bit of a kick) and a little extra crushed red pepper--had a nice balance of sweet and spicy. You can back off the black pepper, cayenne and crushed red pepper if you're serving to anyone that is sensitive to spicy. I also used poultry seasoning in place of thyme since I was out of thyme. Also, I cut the recipe in half and still only used half of what I made on 2 tenderloins. Will definitely make again!
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0 users found this review helpful
Photo by Stephanie R.

Ukrainian Apple Cake (Yabluchnyk)

Reviewed: Apr. 7, 2009
I just made this... it was simple and delicious! However, I don't really recommend eating it while it's warm as the cake flavor is almost overpowering while still hot out of the oven. And don't skimp on the apples or the topping even though they may seem like a lot--the balance is perfect! I also uploaded a photo of mine--hopefully it will display soon! :)
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147 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Apr. 3, 2009
I have been making this recipe for years... and every single time it's just as good as the last! It's quite impressive for being so simple, too! I don't always have celery on hand, but it comes out just as good without it. Sometimes I'll sprinkle on just a little celery seed for the flavor instead of using fresh celery. This is one of the most reliably fantastic pork tenderloin recipes I have. It always comes out tender and juicy and absolutely delicious!
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1 user found this review helpful

Lime Garlic Chicken

Reviewed: Nov. 29, 2006
Easy, quick and yummy! I used only a quarter cup of butter and chopped my garlic in thick slices and it was very tasty to eat along with the chicken. I also added the lemon pepper in with the flour rather than adding it at the end. It's a keeper!
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6 users found this review helpful

Displaying results 21-28 (of 28) reviews
 
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