Lyn Recipe Reviews (Pg. 1) - Allrecipes.com (16757859)

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American Potato Salad

Reviewed: Jul. 8, 2013
I have been making this recipe for years. I use only red potatoes and after cooking them, cool them in the refrige usually the day before. I mix the mayo with a little milk and add salt, pepper, lawrys, paprika and a little garlic salt and a couple squirts of yellow mustard or more. 2 tsp. of salt sounds like way too much. I omit the green peppers and use about 4 stalks of celery, diced and about 1/4 of an onion diced. Sometimes, I put a little sweet pickle relish in it too. When finished, I sprinkle it with paprika.
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Sheboygan Grilled Brats

Reviewed: Jul. 1, 2011
Yum, yum, yum...I love my brats! I am, too, from the Sheboygan area and this is the way I make my brats. Now in the South 30 years, we can finally get Johnsonville brats. The only thing wrong is..... we do not have decent bakeries and oh, how I miss a good Sheboygan hardroll for my brat! The best ever!
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5 users found this review helpful

Sarah's Applesauce

Reviewed: Oct. 19, 2010
I made this recipe last night with German potato pancakes. I used 2 granny smith and 2 cortland apples and cooked it hard for 15 minutes. Turned out thick and very good. Just a little too much cinnamon for me but the sweetness was just right. I guess it depends what type apples you use as the granny smith were quite tart. Very easy to make.
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German Potato Pancakes

Reviewed: Oct. 19, 2010
I made these last night and they were delicious. Everytime I have tried to make potato pancakes they turn out like hash browns. My mother in law, who is deceased now, was German and made the best. I changed a few things...I used only 4 potatoes, 1/3 cup of onion and more flour. I took the advice and shredded my potatoes and put them in ice water until I was ready to fry them. I made 4 pancakes and fried them in oleo about 10-15 minutes on each side so that the potatoes were done. Finally had a great recipe and my husband loved them. I also made homemade applesauce and baked pork chops to go along with them. Tks for the recipe!
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Grilled Venison Backstrap

Reviewed: Oct. 18, 2010
This was just excellent. I am not a fan of venison and we had gotten a package of backstrap from our brother-in-law. I had to half the recipe because it was a small piece. I soaked it in the apple cider overnight and then in the barbeque sauce during the day. I did add a slice of onion before wrapping each piece in bacon. It was the best meat that I have ever eaten. Wish I had more!!
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White Cheese Chicken Lasagna

Reviewed: Jul. 20, 2010
Very good. I made this recipe last night. It was a little time consuming and I did take the suggestion and used fresh spinach. I also added sun dried tomatoes on top of the chicken. It was very good but I cooked the spinach down too much and not much was left. I think that next time I make it, I will add the spinach and chicken to the sauce and might substitute cottage cheese for the ricotta. Has anyone done that? I am not real fond of ricotta cheese. My husband really liked it.
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