Lynn Recipe Reviews (Pg. 1) - Allrecipes.com (11628465)

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Simple Salisbury Steaks

Reviewed: Jun. 11, 2013
I love this recipe. I use a can of cream of mushroom soup and a can of golden mushroom soup, mixed together for the gravy. It gives it a lot more flavor in my opinion.
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No Fail Pie Crust II

Reviewed: Nov. 17, 2012
I just doubled this recipe and made 8 pie crusts. I didn't have lard so I used part shortening and part butter. They rolled out nicely. I rolled out 6 of them and put in foil pie plates, then I left 2 in flattened balls to use as top crusts when I need a double crust. I wrapped them up tightly in plastic wrap and put them in the freezer. All set to make pies for Thanksgiving next week! And I'll have a couple crusts left over for other occasions. I haven't baked one yet but they made pretty crusts and the raw dough tasted good. :o
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Streusel Topped Blueberry Muffins

Reviewed: Sep. 14, 2012
I made these last night and I think they are the best blueberry muffins I ever tasted. I did add some lemon juice to the milk to make a buttermilk substitute that amped up the lemon flavor in these. They are delicious!
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Mom's Pie Crust

Reviewed: Apr. 7, 2012
This is a great recipe. I've been having trouble with pie crusts since moving to the high desert of Nevada. I had just about given up when I decided to try one more time. This recipe makes plenty of dough so you don't have to roll it out too thin and I was able to put it in the pie plate without any cracking or crumbling. Thank you!!!
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Blueberry Muffins

Reviewed: Mar. 3, 2012
I just made these. I made them just as the recipe states except that I used Splenda/Sugar blend since my husband and I are diabetic. These are very good! I love them!
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3 users found this review helpful

Marinated Ranch Broiled Chicken

Reviewed: Jul. 12, 2010
This was great! I used a whole cut-up chicken and tripled the recipe to have enough marinade. My husband loved it and he's not big on new recipes. I baked it in the oven at 400 degrees until done.
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Cheeseburger Soft Tacos

Reviewed: Jun. 25, 2010
A great way to have a burger and cut down on carbs. It could also be changed up by using some of the other flavors of tortillas.
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5 users found this review helpful

Bucket of Mud

Reviewed: May 2, 2010
The first time I had this, (it was called "dirt" then), I was visiting my parents and at supper, there was a flower pot in the middle of the table with plastic flowers in it. When we were finished eating, Dad said, "Ready for dessert?" Then he took a spoon and started dipping out the "dirt" in the flower pot. I was shocked for a minute until I realized what it was. Dad had great fun pulling that joke on us. This is very delicious too!
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15 users found this review helpful

Chicken Cordon Bleu II

Reviewed: May 1, 2010
I LOVE this recipe. I don't change a thing. It is awesome and worthy for a company dish. The chicken is wonderful, the gravy-to die for. I got frantic today when I couldn't find my printed out copy and couldn't remember what it was called. This is THE Cordon Bleu recipe that I always use. Thank you so much for sharing! PS-I try to use the largest breasts and pound them as thin as I can without tearing them up. Makes it a lot easier to roll.
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Special Buttercream Frosting

Reviewed: Mar. 29, 2010
This has been my "secret" recipe for years. Everyone else I know uses the Wilton recipe or fondant these days. I always get great compliments for my frosting. I have no problem making borders, roses, and other simple decorations with it. Sometimes you might need to stiffen it up a little with a little added powdered sugar for the roses.
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