S.Olson Recipe Reviews (Pg. 1) - Allrecipes.com (13820337)

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Sugared Rhubarb Muffins

Reviewed: May 16, 2009
These were delicious. Took them to work and everyone wanted the recipe. The only thing I changed was I added 1 1/2 cups rhubarb instead of 1 cup. Turned out perfect.
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1 user found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Jan. 27, 2010
These are delicious. When my huge family has get togethers I make these. I make at least one 3# bag so I just triple the recipe. After I fry all of the wings I put them in a baking pan and then I pour the sauce over them. I then put then put them in the oven at about 300 degrees and leave them in there for about a half hour. They can stay in even longer if you like. The meat is so tender and the sauce so yummy. People rave about them.
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5 users found this review helpful


Reviewed: Jan. 21, 2012
I have always made these but double the recipe. One thing I found that does make a difference is make sure to have the eggs at room temperture. They turn out much better.
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4 users found this review helpful

Split Pea Soup

Reviewed: Oct. 25, 2012
Great recipe. I always add a couple of chicken boullion cubes, and since I like kick to my soup, I also chop up a couple of jalepenos. Delicious.
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0 users found this review helpful

Apple Crisp II

Reviewed: Nov. 14, 2012
Not only did I love it, but everyone around loved it. Heard over and over that it was the best apple crisp they ever had. They keep asking me to make more. People are bringing apples and begging. I read some of the reviews and followed some of the suggestions. I did not add water, I tossed the apples in the cinnamon sugar mix before putting them in the pan. I then doubled the topping and put it all on the top. People loved that because it gives them more crunch with the apples. Enjoy!!!
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4 users found this review helpful

Scrambled Egg Muffins

Reviewed: Jun. 6, 2010
I make something similar to this. First I grease the muffin pans and then take grand biscuits and flatten them, and then spread them in the pan. You can then fill them with your egg mixture, top with cheese and bake until the biscuits are golden brown. I wrap and freeze them for camping trips, quick breakfast's ect. Then you have your bread with your breakfast too. Numnum
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8 users found this review helpful

Cream Puffs

Reviewed: May 8, 2014
The recipe is good, but one very important direction is missing. I have been making these pastry puffs for 30 years. Your eggs should be room temperature, and when you add the eggs one at a time, make sure you beat each egg in really, really good, until there is no slime, or until the batter is not shiny anymore. If you do these steps, your puffs will turn out everytime. I have tried the other way, and it results in flat puffs. I never added salt either, and still don't.
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7 users found this review helpful

Easy Greek Yogurt Cucumber Sauce

Reviewed: Apr. 23, 2014
I wasn't impressed. Pretty bland.
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0 users found this review helpful

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