BarbinRI Recipe Reviews (Pg. 1) - Allrecipes.com (11346158)

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Donut Muffins

Reviewed: Oct. 18, 2011
I make these in donut pans, both regular size and mini donuts. They taste much more like donuts than the recipes that came with my donut pans. Sometimes I vary the toppings and dip them in confectioners' sugar or glaze them in a thin confectioners' sugar glaze.
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French Breakfast Puffs

Reviewed: Jan. 15, 2011
These taste just like donuts, so I turn them into baked donuts by baking them in a donut pan (I have both regular and mini size pans). I do some with cinnamon and sugar, some with confectioner's sugar, and some glazed, so people can chose their favorites.
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1 user found this review helpful

Fresh Broccoli Salad

Reviewed: Aug. 6, 2010
I probably never would have made this but I had the chance to try some at a potluck and loved it! Definitely much, much better than it sounds.
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Sweet and Sour Meatballs I

Reviewed: Jun. 11, 2010
This is one of those easy recipes almost everyone loves, and it's one of my potluck standbys if I'm too busy for fancier fare. I've made it with a combination of meatballs and sliced kielbasa, which disappeared in minutes. I've also made it with cranberry sauce in place of the grape jelly.
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Barbecued Beef

Reviewed: Jun. 1, 2010
I tasted barbecued beef for the first time at a quilt show and decided to try it myself. This is the first recipe I found that seemed like it would taste like the one I had eaten. I wasn't disappointed at all; it was perfect. The only changes I made was using some thick round steaks I had in my freezer, and I didn't have liquid smoke and I omitted the salt (I don't like salty foods and generally don't cook with salt). Because I used round steak I did not have the grease problem some readers commented on.
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Prize Winning Baby Back Ribs

Reviewed: Jun. 1, 2010
After reading the favorable reviews by people who chose to bake these in the oven, I decided to give these a try. I rubbed the ribs the night before, then wrapped them tightly in plastic wrap, at the suggestion of a friend. The next day I baked them uncovered at 190 degrees for about 5 hours (until tender). I then poured on the barbecue sauce and turned up the oven to 450 degrees until the sauce started to brown. They were fantastic- moist and tender. I'd like to try this next with boneless country-style ribs. Super simple and absolutely foolproof when done in the oven.
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