Lynne Recipe Reviews (Pg. 1) - (12380580)

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Make-Ahead Slow Cooker Beef Stew

Reviewed: Jan. 21, 2015
Followed this recipe EXACTLY as written, including using real Spanish SMOKED paprika, something most reviewers admit they did not do. It has been in the crockpot for about eight hours on low. It smells good, but the flavor is very strong and tastes very much like the smoked paprika. I'm okay with that as my family is from Spain and we use that spice in many dishes. It is not a traditional American beef stew flavor, however. I'm not sure anyone other than me will really like it. I've done several samples and agree with some of the other reviewers that it is somewhat bland. It needs "something". I'm reluctant to just add a lot of salt but I do think that would help, although I'm not sure that's the best solution healthwise. As of right now what is in the crockpot is more of a soup than a stew, sort of the consistency of typical beef barley. The paprika also has made the entire thing pretty red in color, not at all like the photo and again not a typical looking American beef stew. I am going to serve it with a crusty bread for soaking up the broth, will add more salt, and will keep my fingers crossed that it is better tomorrow, as some reviewers have stated. I am giving it three stars now as it doesn't look anything like the photo and is definitely missing something it needs to give it a more full bodied flavor.
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Too Much Chocolate Cake

Reviewed: Jan. 10, 2011
As written this cake is really high in fat and calories. I made a few minor changes to healthify it and it was still OUTSTANDING! I used non-fat sour cream rather than regular, and substituted 1/2 cup applesauce for 1/2 cup of the oil (so 1/2 cup of each). I also used a cup of Egg Beaters in place of the 4 whole eggs. I only used 1 cup of chocolate chips because that was all I had. It was served to a group of very health conscious adults (who rarely eat dessert). A few tried it and raved about it, so pretty much everyone ended up having a piece. Several had seconds! The cake was really, really moist and very chocolately. I think if more chips had been used it would have made it too, too rich. I drizzled on a basic glaze flavored with almond extract (1/4 cup melted butter, 2 cups powdered sugar, 1/4 tsp extract, and about four TBSP skim milk all whisked together). It was perfect! Note - vanilla extract could be used instead.
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