elizstone Recipe Reviews (Pg. 1) - Allrecipes.com (14590844)

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Cupcake Princess' Vanilla Cupcakes

Reviewed: Sep. 3, 2012
I loved the flavor of these and they baked up beautifully, but the texture was just off. Kind of spongy and on the dry side. I followed the recipe exactly. For flavor alone, I would like to try them again, but I'm not sure how to make them more moist. Maybe a little more milk and butter? Though the batter is already on the thin side. Maybe adding vegetable oil or sour cream? They are worth trying to tweak as they have the potential to be excellent.
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Country-Style Steak

Reviewed: Sep. 3, 2012
Being a Southern girl, I love just about anything "country-style" (fried and topped with gravy) and this did not disappoint. You will want more gravy (trust me on this one), so do as others have mentioned and double the retained seasoned flour and beef broth. I upped the ante and added half & half (cream or milk would work too) to the liquid mixture and the gravy was creamy perfection. One other note, check this after about 1 1/2 hours to make sure it is not sticking to the bottom of your pan. If it is, simply lift the pieces of steak to make sure there is gravy underneath them. Keep cooking for the full 2 hours for the most melt-in-your-mouth tender and delicious country-style steak ever. Wonderful over mashed potatoes or rice. Fun fact: Leftovers (if you have any) make a delicious sandwich. A piece of cold steak with a little mayo between two slices of bread is heavenly.
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Quiche Lorraine I

Reviewed: Sep. 3, 2012
Simple, but amazing quiche. Very small "tweaks" were that I sauteed the onion and used heavy cream in place of the light cream (still used 2 cups and it was a perfect custard-style texture). After the initial 15 minutes @ 425, I covered the crust with foil to keep it from burning and I did bake it about 10 minutes longer than the recipe suggested. VERY IMPORTANT: After removing from oven, let the quiche sit for at least 30 minutes. Quiche is really best served slightly warm or at room temperature. I can think of many possible variations of this recipe, but I loved it "as is." A keeper, for certain.
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