jolynn Recipe Reviews (Pg. 1) - Allrecipes.com (15881039)

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Turtle Cheesecake

Reviewed: Nov. 5, 2012
I have a recipe I have used for years that is almost identical to this. The changes others have made are easy options I have used and I noticed a couple that did not realize that you do not need the evaporated milk if you use caaramel sauce. Don't it will NEVER thicken. I always use a water bath for cheesecakes so they do not crack but also with this one the caramel will not get hard or burn with a water bath. Do not place caramel all the way to the edge of crust and I always go up the sides of pan with crust. Melt chips in microwave with just a small amount of milk or cream never water and it will drizzle over top beautifully. I also marble the chocolate in the batter instead of fully incorporate it. I have made turtle cheesecake for almost every occasion and my husband takes it to work every so often for the maintenance shop and they down it so quick that there are times he didn't get any so I make an extra for those occasions! Awesome recipe and beautiful looking dessert!
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Boilermaker Tailgate Chili

Reviewed: May 4, 2012
I guess this was okay but a huge list of ingredients for about the same results I get from half as many. I wish I could say I was blown away but I was not. Too much effort for little gain.
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Foolproof Rib Roast

Reviewed: Dec. 10, 2011
I have done this method for years. It does work perfectly as long as you NEVER COVER prime rib and I do not know where MJG1940 got that this will not work with a boneless but that is wrong info. It works perfectly with bone in or boneless and your best bet is to always use a meat thermometer. I use a digital that stays inserted throughout the process and thank goodness for my double ovens. BUT I do agree with someone else that you do not have to wait 3 hours but you do want at least 1 hour. I am making this again this Christmas. My husbands family are ranchers and raise Semitals so Beef is the way to go for us! I do add a couple of full bulbs of garlic with the tops cust off and a little olive oil and sea salt on top of the cut side to roast along with and when done I use it to squeeze out into mashed potatoes. (if worried that the garlic will be too done just put them in foil with them slightly open at top.)
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