Cynthia Ross Recipe Reviews (Pg. 1) - Allrecipes.com (16180956)

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Cynthia Ross

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Roasted Rack of Lamb

Reviewed: Dec. 26, 2014
If the flavors of Rosemary and Extra Virgin Olive Oil float your boat, then this easy and elegant recipe is for YOU! Don't even think about using canned bread crumbs or dried Rosemary. Fresh is best. Results are very, very nice. Why dine out when you can cook like this at home? (Use a meat thermometer for perfect results. It took about 15 minutes for the meat to reach 140 degrees. Let it rest several minutes before slicing to get these results.)
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Potato Chip Cookies

Reviewed: Dec. 10, 2014
Love the sweet and salty taste and the soft and crunchy texture. Skipped the nuts, but rolled some of the dough balls in crushed potato chips for texture. Very good cookie. Used Land O Lakes butter. Very nice results.
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Giblet Gravy II

Reviewed: Nov. 18, 2014
This is the kind of recipe I love. After making a batch of homemade pan gravy, I wonder why anyone would even CONSIDER buying it in the jar? This is so good. Very easy. The picture I'm uploading is the chunky version, containing small bits of sage and cooked giblets. Next time, I might blend it so the gravy is super-smoothe. But it's good this way, too. I'll make it again.
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Cream Corn Like No Other

Reviewed: Nov. 13, 2014
Generally,my theory on cooking is this: the more fattening it is, the better it tastes. I don't make this kind of food often, so I went full throttle. Heavy cream, real butter, extra parmesian cheese. Frozen corn was on sale, only a dollar a bag, so I used two 16 ounce bags. Added more cream, less milk, more cheese. Garnished with cracked black pepper and butter. Good thing I don't eat like this all the time. It was delish! Great choice for an indulgent holiday side.
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Pumpkin Roll Cake

Reviewed: Nov. 12, 2014
I've always wanted to try a pumpkin roll. They sure look good. Could I actually do this? Would it be good? Will my friends like it? Yes. yes, and yes! (It looks more difficult to make than it is. Be gentle when rolling it. Use the right size pan. Yours will be AWESOME!)
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Yummy Sweet Potato Casserole

Reviewed: Nov. 12, 2014
Simple, easy recipe with elegant results. The pecans add crunch and a warm, Southern touch to this traditional Thanksgiving side dish. Nice change from the marshmallow thing I usually make. Will make this one again.
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Best Green Bean Casserole

Reviewed: Nov. 12, 2014
If you like cheese, you'll love this variation. Pretty rich, but we only eat like this once a year, right? ;)
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Ultra Creamy Mashed Potatoes

Reviewed: Nov. 12, 2014
I've never cooked potatoes in broth before. They turned out great. Tender and flavorful. Used heavy cream and they whipped up into a soft cloud of creamy mashed potatoes. Really, really nice.
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Graham Cracker Crust I

Reviewed: Nov. 11, 2014
Used Honey Maid Cinnamon flavor graham crackers, which were the perfect flavor for a pumpkin cheesecake crust. I would add a dash of salt next time to balance the sweetness, but otherwise, it was perfect. Baking the crust kept it from getting soggy. Final results... excellent.
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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 23, 2014
Grandma knows best! Especially when it comes to baking. Love this classic cornbread recipe. Used a 9x9 pan, so the pieces were a bit smaller. (I just decided to buy an 8x8 pan to use the next time I make this.) Flavor was sweet, and I like that. Texture was good. Quick and easy recipe. I'll make it again and again.
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Shells with Italian Sausage and Ricotta Stuffing

Reviewed: Oct. 23, 2014
A quick, easy and delicious dish. I've made stuffed shells before, but adding Johnnsoville Sausage makes them a hearty, Italian meal. Very, very good.
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Mexican Tortilla Breakfast Casserole

Reviewed: Oct. 23, 2014
The next time you go out for Mexican food, take some tortilla chips home and bake this casserole for breakfast the next morning. I love the flavors of Mexican food, and this quick and easy egg dish is absolutely magnifico. Especially made with Johnsonville Sausage. Ole!
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Goulash

Reviewed: Oct. 22, 2014
I loved the bold, spicy flavors, mixed with rich tomato sauce. Used Johnsonville Sausage instead of beef. It added a little more flavor, and the end result was absolutely delicious! Great recipe.
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Extreme Chocolate Cake

Reviewed: Oct. 14, 2014
Very moist. After using imported German Cocoa for so many years, the bargain brand I bought at Walmart seemed bland. I missed the rich chocolate flavor of the European Cocoa. It's a great recipe, though. Just be sure to use a quality cocoa.
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Chocolate Ganache

Reviewed: Oct. 14, 2014
Ganache is so quick, easy and elegant. I added a knob of butter to the chocolate and cream mixture. It turned out just lovely.
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Holland Cream (White Cream Filling)

Reviewed: Oct. 14, 2014
This is a great recipe for frosting a cake or for a doughnut filling. I was looking for something similar to Ding Dong or Twinkie filling. This reminds me more of what I'd find in a pastry shop. The shortening gives it a lot of body, so it holds its shape hours after you decorate with it.
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Kentucky Butter Cake

Reviewed: Oct. 7, 2014
Simple but elegant. Moist, buttery and sweet. Made miniature bundt cakes. Topped them with sifted powdered sugar, but you could use custard, berries or cream for alternative toppings. Very good recipe. I'd make it again and again.
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Johnsonville Classic Meatballs and Spaghetti

Reviewed: Oct. 7, 2014
Short on time? Got a hungry family to feed? Then keep a bag of Johnsonville meatballs in your freezer. Pantry staples (spaghetti and sauce) topped with these lucious little balls of goodness make a quick and delicious dinner.
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Patty Melt on Pumpernickel

Reviewed: Oct. 7, 2014
What's better than a diner classic when the cold weather comes around? Made this classic sandwich using Johnsonville brand Sweet Italian Sausage. Substituted ketchup for the steak sauce and mayo on the bread for the butter. It was a crispy, crunchy, gooey, savory blend of goodness. Try this classic with sausage. It's a great update.
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Authentic Pizza Margherita

Reviewed: Sep. 17, 2014
Easy recipe. Fast to make. No rise time required for the dough. Used Fleishman's Yeast for PIZZA dough. No proofing needed. Crust turned out very nice. This pizza was good, but I still prefer a brick oven pizza.
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