Allyn Recipe Reviews (Pg. 1) - Allrecipes.com (18354301)

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Balsamic Roasted Pork Loin

Reviewed: Mar. 15, 2015
This is wonderful. I followed the recipe as posted, marinading it overnight. The pork was moist and tender and very flavorful. I think the reviewer who suggested that the difference between loving it and thinking it was too vinegary was in the quality of the balsamic vinegar, and I whole-heartedly agree. I used a high-quality, (read: expensive) balsamic vinegar and there was really no vinegar smell at all in the marinade. Cheap balsamic vinegar can be quite harsh and I can imagine it would ruin this dish. This recipe is a keeper in my house.
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Fluffy Pancakes

Reviewed: Sep. 25, 2012
I tried these exactly as the recipe stated, but they were off just a little taste-wise. I tried the recipe again, but using 2 teaspoons of vinegar instead of 2 tablespoons. They were yummy. I use 1 tablespoon of vinegar to 1 cup of milk if I don't have buttermilk, so using 2 teaspoons of vinegar to 3/4 cup milk seems a better ratio. Thanks, kris. :)
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Banana Crumb Muffins

Reviewed: Sep. 20, 2012
These are delicious. Just a couple of alterations will make them a five-star recipe. Add 1 tsp vanilla to the wet ingredients and 1/2 tsp. nutmeg & 3/4 tsp. cinnamon to the dry ingredients. Also freeze the bananas prior to making the muffins. Get your bananas ahead of time and let them get dead ripe (covered with brown spots), then peel them and put them in the freezer in ziploc bags. When you're ready to make the muffins, take the bananas out of the freezer bags and put them into the bowl you'll use for the wet ingredients. As the bananas thaw, they'll get brown and mushy, but the flavor will be extraordinary. I recommend putting the bananas into the bowl you'll be using because you want to capture the liquid that will come out of the thawing bananas. No need to make any alterations to your recipe. Just use the thawed bananas as is.
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Buffalo Chicken Fingers

Reviewed: Sep. 20, 2012
This recipe is delightful. Four stars as is, though it is a five-star recipe with one easy addition. I used half the amount of cayenne (she did say to use more or less to taste) as a whole teapoon of cayenne kinda scared me a bit. The addition that I'd make -- and that other reviewers suggested -- was to add the hot sauce. I used 1/4 cup each of Louisiana Crystal Hot Sauce and no-transfat margarine and heated them together (also added about 1/2 teaspoon cornstarch to give the sauce some body) and tossed the cooked chicken fingers in it until the fingers were coated. Serve with bleu cheese or ranch dressing. It was a huge hit at the dinner table. Thank you for the recipe, Bobbi.
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Best Bread Machine Bread

Reviewed: Feb. 6, 2010
This makes a nice loaf of bread. I don't buy bread at the store anymore. I use this recipe and make at least 4 loaves of this bread each week. I do as a previous poster recommended and add 1 1/2 teaspoons of salt instead of the 1 teaspoon in the recipe. I use the dough cycle of the bread machine which takes it through the first rise. I knead the dough and let it rise a second time, then brush with egg whites and bake at 375 degree F for 30 minutes. It's perfect every time.
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Maple Walnut Pumpkin Pie

Reviewed: Jan. 15, 2010
This is almost exactly my pumpkin pie recipe. I use pecans instead of walnuts and I use double the cinnamon, ginger and nutmeg called for here to give it a full, rich taste. I put it in a pie crust that is 1/2 cup graham flour, 3/4 cup AP flour, 1 tablespoon white sugar, 1 stick of butter and 3 tablespoons of ice water. The pie disappears fast.
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Flat Iron Steak with Three Pepper Rub

Reviewed: Jan. 12, 2010
We love this rub! I never have the chipotle chile powder in the hosue, so my rub goes without that, but even witrhout it, this rub is delicious. I use it on chicken, pork, and beef. (Oddly enough, I haven't used it on flat iron steaks yet.) The smoked paprika gives it such a nice flavor. This rub recipe deserves to be posted by itself.
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Cajun Oyster Pie

Reviewed: Jan. 3, 2009
This was delicious. Be sure to make a proper roux with the bacon grease and flour to adequately thicken the pie filling. I love bacon, so I used twice as much bacon and then omitted the vegetable oil because I had enough grease to work with. Next time I make this, I'll add some crumbled andouille and double the amount of cajun seasoning.
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