I_LoVermont Recipe Reviews (Pg. 2) - Allrecipes.com (11464061)

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Marinated Flank Steak

Reviewed: Jan. 2, 2011
Absolutely AMAZING recipe! I've made this multiple times and it never disappoints. As with most marinades, the longer it sits, the better. Look no further -- this recipe will yield a tender and flavorful steak every time! I can't wait to try this in fajitas. Thanks so much for sharing Guycon :)
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Curried Coconut Chicken

Reviewed: Jan. 2, 2011
Very tasty recipe! This one is a keeper -- thanks for sharing Roma :)
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Apple Crisp II

Reviewed: Jan. 2, 2011
Excellent apple crisp recipe! After reading other reviews I made the following changes: used Granny Smith apples (6), reduced water to 1/4 cup, added 1/4 tsp nutmeg, cut in room temperature butter instead of melted, and doubled the crumb topping. It came out delicious! The texture was perfect and not too watery -- just right. Next time I will use only 5 apples to leave more room for extra crumb topping. I will also reduce the sugar to 1/2 - 3/4 cup -- it was a bit too sweet for me. I will also try to make larger crumb pieces for a crispier topping. For a first run, this was an excellent start! With a few tweaks of personal preference it will be perfect! Thanks for sharing Diane :)
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World's Best Lasagna

Reviewed: Nov. 9, 2010
Truly the BEST lasagna ever! Rave reviews from all! My husband prefers a meatier lasagna, so I used just over 1 lb. of sweet italian sausage and almost 1.5 lbs. of 85% lean ground beef. I used almost a full 1/2 cup of FRESH basil - this makes such a big difference. I also used a little extra italian seasoning. I didn't bother with the parsley, and I only added a little salt to the ricotta mixture, none to the sauce at all. I didn't bother cooking the noodles, instead I let them soften in a bowl of hot tap water while I made the sauce. My layers were as follows: Just enough sauce to cover the bottom, 2 layers of noodles (going opposite directions), a generous layer of the ricotta mixture, a sprinkle of nutmeg over the ricotta, a layer of mozzarella, another layer of meat sauce, and about 1/4 cup of parmesan. Repeat layers and then top with lots of mozzarella and parmesan. I also made this the day before, assembled it and put it in the fridge to let the flavors meld. I took it out of the fridge and let it warm up a bit to room temp (maybe 45 min - 1 hour or so) before I baked it. SO GOOD! This recipe is a keeper....thank you so much for sharing!
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Pastry Cream

Reviewed: Aug. 15, 2010
Great recipe! My advice for a smooth cream/custard is to take your time heating and use a wire whisk. I whisked mine constantly and brought it to a boil both times rather slowly....no lumps. It thickens quickly upon boiling the second time, so keep a close eye on it. A good custard takes time, but it's worth the effort....so much better than any boxed pudding/custard. Thanks so much for sharing, Christine!
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Pear Bread II

Reviewed: Aug. 15, 2010
Wonderful bread recipe! It took 3 diced pears to yield 2 1/2 cups. One of my pears was overripe and resembled a thick applesauce once diced. However, it seemed to have the same effect as applesauce in a bread too...it turned out a very moist and delicious loaf. I was worried about us being able to eat two whole loaves, since it's just the two of us and we have limited freezer space, but my boyfriend keeps going back for more and it's going FAST! Thanks for sharing Anna!
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Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 15, 2010
Excellent recipe! This one is definitely a keeper. Quick and easy, not to mention absolutely delicious!
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Shrimp Scampi Bake

Reviewed: Jun. 16, 2010
I just made this, since I had some shrimp on hand and it seemed like a quick and easy dinner, and it was fantastic! I scaled it down for two, and had to substitute a little orange juice in for the lemon juice, but otherwise followed the recipe exactly. It tasted like a meal that took far longer than 30 minutes to prepare. This recipe is a keeper!
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