Lyn Recipe Reviews (Pg. 1) - Allrecipes.com (13529497)

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To Die For Blueberry Muffins

Reviewed: Jul. 10, 2014
Delicious Muffins. Took other reviewers comments into consideration and made double the batter and kept the crumble topping amount, the same. It was a perfect ratio. Came out like bakery muffins and I was worried because I was distracted and over mixed them. Used fresh blueberries that I had on hand and folded them in gently into the batter and I had NO problem with the batter turning blue. Gave it 4 stars because I wasn't feeling well when I sampled it. Maybe I will change it tomorrow.
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Classic Cherries Jubilee

Reviewed: Jul. 4, 2014
Made this along with homemade Vanilla Ice Cream. Followed all directions to a T except, the extract part. I had no cherry extract on hand so, used the almond everyone recommended. The taste was AMAZING! My husband (the picky eater and not a fruit fan) LOVED it so much, he had seconds and was pretty much licking the dish afterwards. (not joking lol) Will make this again but will try with the cherry extract next time to see how different it is from today's.
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Apple Pie by Grandma Ople

Reviewed: Mar. 17, 2012
Very good pie. Never made one before so this was my first attempt and it came out very good.
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Creole Chicken I

Reviewed: Mar. 17, 2012
It was tasty! I cubed chicken breasts and used hot Italian sausage instead of Kielbasi. Cooked the sausage down and added it about 30-45 minutes before serving, so the sauce absorbed into the meat. I prefer more of a kick but other family members that don't care for food as hot as I do, liked the temp just fine. Made brown rice on the side instead of mixing it in to the meal. I wouldn't put this on my top fav meals on the site but I will make again.
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Baked Teriyaki Chicken

Reviewed: Mar. 10, 2012
Very yummy recipe. First, I doubled the sauce like a few others suggested. I had ran out of ground ginger after only 1/4 tsp. Luckily, I had some fresh ginger on had and just minced it to make up the difference. I only used 4 chicken breast (large breasts) then sliced them into strips. After my sauce started to bubble, I turned the temp to simmer and put the chicken strips into the sauce itself. I then let the chicken cook like that. Not only did it lessen the cooking time by making them into strips, it also allowed the sauce to flavor the chicken all the way through instead of just being brushed on top. The chicken and sauce were placed on top of hot white sticky rice with a side of veggies. Will make again and maybe will try the way the recipe calls for, I was just pressed for time so changed things up.
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Basic Flaky Pie Crust

Reviewed: Mar. 4, 2012
Delish, wouldn't change a thing. This is a very nice, flaky crust.
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Loaded Potato Soup I

Reviewed: Feb. 9, 2012
Very good soup but, I had to make some alterations in order to say that. I hate when people alter, then rate because rating should be based on the original recipe but, there was no way I was going to eat it as it was prior. I took the advice of another poster and boiled the potatoes first then drained very well. I also sauteed the onions to add more flavor to the soup and so they wouldn't have that "crunch" factor. Even after all of that, the soup was very watery and unflavored. I boiled it to thicken but it didn't work out as well as it should have. Didn't want to burn it so I let it simmer, cool down a bit and then added chicken bullion, garlic powder, onion powder and pepper. After adding the seasonings, it was delish. I will def make again and will try the original again because it very well just be a bad day on my part. Garnished with additional sour cream, shredded cheese, real bacon bits and scallions.
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Restaurant-Style Potato Skins

Reviewed: Jan. 24, 2012
Never made skins before and everyone was extremely pleased. I took the advice of others on here and baked them in the oven at 400 degrees for 1 hour instead of microwaving it. Then scooped out the skins, (leaving about 1/4 inch of "meat" left on the skins) sprayed skins with Pam, put back into oven at 425 for about 8 minutes, put on cheese and real bacon bits (bagged) and then back into oven for about 2 minutes or until cheese has melted. Served with ramekins filled with sour cream and fresh chopped scallions. They were so good!!! The only thing I think I will do differently next time is rub some sea salt on the skins when putting back into oven and frying down some actual bacon, maybe tossing in some seasonings while it's cooking to add a burst of flavor. Oh, I used the scooped insides to make Shepherd's Pie the following day.
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Russian Mushroom and Potato Soup

Reviewed: Jan. 24, 2012
Amazingly good! My mother and I made this on a cold, windy night and it hit the spot right on!!!! Tastes like an old family recipe that came over from Czechoslovakia.
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Grill Master Chicken Wings

Reviewed: Jan. 24, 2012
Wonderful!!! I LOVE wings and am so glad I can make them at home and them turn out to be as tasty as a restaurant. I followed recipe to a "T" but only was able to let them sit in marinade for 4-5 hours. (I would have liked to have them sit over night.) I also put them in the oven because it's about 30 degrees outside and I didn't want the wings bad enough to freeze while making them on the grill lol. The only thing I DIDN'T do was pat the wings dry after taking out of the marinade. I will do next time because it caused the wings to get a little crisp where the marinade stuck to the cookie sheet I had them on, in the oven. Husband and guests were VERY pleased with them and I WILL make them many times in the future.
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