dlynch13 Recipe Reviews (Pg. 1) - Allrecipes.com (13484298)

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Pumpkin Pancakes

Reviewed: Oct. 31, 2010
Just made these and they turned out great with just the right amount of spice, nothing overpowering. I did add vanilla and doubled the recipe for my large crew. I found the batter thick so I added considerably more milk until it was thin enough for light fluffy pancakes other than that no changes.
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Ginger Glazed Mahi Mahi

Reviewed: Mar. 27, 2010
Oh my! I doubled the ginger on this recipe and pretty much followed the rest of the instructions exactly. This one is a definate keeper! I grilled it on tin foil out on the grill. I usually don't like basalmic vinear because it is so strong. But this recipe balances it perfectly with the honey/soy and you don't really get an over powering of anything, except the ginger, which was perfect.
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Italian Roast Beef I

Reviewed: Feb. 12, 2010
Too dry, and I think I followed the directions OK. The 2nd time I tried this, I used the recipe for Garlic Prime Rib and just cooked it in the oven. That was medium rare and I used the meat slicer to make sandwich cuts. I'll do that again. This particular recipe was tasty but just came out too dry.
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Texas Pork Ribs

Reviewed: Feb. 12, 2010
This rub is really good. My kids don't like the spices, so after experimenting with less and less, I finally just left it out. The black pepper seems to be enough of a kick on its own. The ribs are hard to keep the ends from drying out, so I have finally learned to cover the ribs up in foil after a while and drip some mop suace into the foil to keep it juicy all the way through the cooking. Not bbq sauce, because that will burn, but mop sauce or a little rub of cooking oil will work too. I also use this rub for pork shoulder, which I then slice. My family loves those too.
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Garlic Prime Rib

Reviewed: Feb. 12, 2010
I have been using this recipe for years for our annual Chrismas prime rib. We have loved it every time. I don't think that you can screw this up. Just make sure to take it out of the oven at 115 or so. I like it pretty red inside. I also add rosemary to the list of spices. The drippings go into the yorkshire pudding, which is then also transformed to awesomeness.
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Super-Delicious Zuppa Toscana

Reviewed: Feb. 12, 2010
I got some kale from the CSA and the first thing I thought of was zuppa tusana soup. (Forget the spinach, that is all wrong as spinach gets mushy.) I cooked it the day before and waited to put the kale in as I reheated it. Awesome soup, and I am not much of a soup eater.
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Creamy Frosting

Reviewed: Feb. 12, 2010
I had to double the recipe to ice the cake I was making. So that is four sticks of butter, and two cups of sugar. Maybe it was better when I didn't know that. :-) Now all I can taste is butter and sugar!! Really, it tastes too buttery and too sweet to me. But I am not exactly sure how to change that, after all it is made of primarily those things. Maybe it is psychological. Anyway, this frosting whipped up fine the very first time. The best part is that it spreads like A DREAM. I had some store-bought frosting on hand for an inner layer and it was a pain to spread that tacky stuff. But this frosting was an easy glide. I used unsalted sweet butter. Was I supposed to use salted regular butter? Details people...
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Cake Mixes from Scratch and Variations

Reviewed: Feb. 12, 2010
I just baked a cake for my wife for valentines day. I used this for the white cake and store-bought mix for the strawberry layer. I have a three layer cake (heart shaped) with this recipe for the top and bottom layer. This batter was sort of runny and gelatinous. It was not as sticky as the store-bought mix. When it rose in the oven, it did so evenly. The store-bought mix was NOT an even rise si I had to trim it. I used Smart Balance oil instead of shortening and dumped in more sugar than what it called for. The cake was light and fluffy and the crunchy edges were awesome. I cut those off before frosting. This recipe is not too much bother and is worth the extra effort for avoiding partially hydrogenated oils.
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