TMc Recipe Reviews (Pg. 1) - Allrecipes.com (11260131)

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Marinade for Chicken

Reviewed: Mar. 19, 2014
Superb marinade. I used olive oil & low-sodium soy sauce. The batch as listed makes enough to fully marinate 2 gallon zip bags full of chicken pieces. The longer you marinate, the better it is. I plan to try this with pork chops and skirt steak as well. Thank you so much for sharing this!
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Dec. 4, 2013
I just made this recipe as 2 dozen muffins with pecans, allspice, and about 3/4 cup of chopped dates I needed to use up added. I made a terrible mistake in that I ate one just now. All I can think about is that a big glass of wine and 2 or 3 more muffins sounds like a terrific supper tonight. Fabulous recipe. I need to put most of them away in the spare freezer for my husband's morning coffee treats before I grow clean out of my fat pants over them. Tastes uncannily like my late grandmother's nut bread!
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Pumpkin Gingerbread

Reviewed: Nov. 27, 2011
I made this exactly as written, and it came out great. I did have to bake it for 1 hour and 20 minutes, but baking in the very center of my oven, that made it absolutely perfect. We love it, and I will definitely make this again!
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Pecan Pie V

Reviewed: Nov. 27, 2011
I made this for my father-in-law for Thanksgiving - he's a pecan pie maniac; however, I despise the karo-syrup version of pecan pie, so I tried this recipe. I did cook it longer and lower than the original recipe, as recommended by several people (in my oven 350 for 15 followed by 300 for 50 minutes did the trick), and it came out absolutely perfect. This is now my go-to pecan pie recipe. Next year, I think I will try making indvidual tarts with the fabulous filling!
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 27, 2011
I don't like pumpkin pie at all, but my husband begged me to make this for him, so I gave it a shot - wow! Even I like this very much indeed. It's nice and light and flavorful, and so easy to make. He was so crazy about it that this is now on my permanent list of Thanksgiving desserts.
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Backwards Prime Rib

Reviewed: Jan. 1, 2011
I made this for our New Year's Eve dinner, and it was absolutely the best prime rib ever to come out of my kitchen. I used a probe thermometer with an alarm to ensure I pulled/rested it at the exact right temps/times for a perfect, perfect medium rare. I cannot recommend this method highly enough.
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