Linda Cleary Recipe Reviews (Pg. 1) - Allrecipes.com (18581257)

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Linda Cleary

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Chef John's Buttermilk Biscuits

Reviewed: Feb. 26, 2014
Best ever recipe! I always keep a stick of butter in the freezer just to make these. I grate the butter into the flour and toss. Perfect every time. (It's one stick minus one tablespoon)
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8 users found this review helpful

Creamy Split Pea Soup

Reviewed: Feb. 21, 2011
Great recipe! I added two diced carrots and cooked 30 minuted longer than the recipe called for. I used my immersion blender which worked fine. Instead of whipping cream I used 1/2 cup half and half and 1/2 cup sour cream- yummm!
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3 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Feb. 26, 2014
To die for! Don't grease your cookie sheet and don't flatten these, in fact I formed balls with the dough and they turned out wonderful. Also important to not overcook.
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2 users found this review helpful

Soft Dinner Rolls

Reviewed: Dec. 6, 2014
These are great! Fourth time I've made them and they are awesome every time. I don't use bread machine. I use a stand mixer. Put warm water and yeast in to proof, add the rest of ingredients except flour. Mix on low, add one cup flour and mix on medium for a minute, then gradually add rest of flour but no more than 3 1/4 cups or they will be dense and not light. If dough is too sticky to work with just dust the surface you are working on with a bit of flour before shaping balls.
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Garlic and Parmesan Dinner Rolls

Reviewed: Jan. 5, 2013
The flavor of these was just ok. The dough was too soft and sticky to roll. When you cut them and lay them on their side you cant even see the filling because it just squishes the too-soft dough together when you make the cut. No way was THIS recipe the one in the photo.
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Oregon Salmon Patties

Reviewed: Jul. 27, 2015
This was a very nice, crispy on the outside, moist on the inside pattie. I used fresh salmon and found that it was fine without the juice called for from the can. Since I did use fresh the only change I made was a little salt. Oh, and I did need more crackers for breading. Yummy!
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Slow Cooker Chili II

Reviewed: Jun. 15, 2015
Very good chili, and I love the convenience of the slow cooker. My hubby cannot eat oregano so I added cilantro instead and it was very good!
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Angela's Awesome Enchiladas

Reviewed: Jan. 29, 2015
Best ever!
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Peanut Butter Fudge IV

Reviewed: Oct. 20, 2014
Great recipe! A pinch of salt if your peanut butter is unsalted though, and marshmallows can be substituted for the marshmallow cream!
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One Bowl Chocolate Cake III

Reviewed: Sep. 28, 2014
Perfect!
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Kristen's Bacon Ranch Potato Salad

Reviewed: Feb. 26, 2014
Very tasty! I do use bacon with no nitrates and ranch dressing with no MSG to be healthier though
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Best Toffee Ever - Super Easy

Reviewed: Feb. 26, 2014
Made myself sick eating this stuff because it's so good you can't stop! I used milk chocolate chips though and cook until 295 for perfection! Also, a whisk helps with the butter separation, use it right before you pour but be very careful not to slosh it on yourself.
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Simple Scones

Reviewed: Feb. 26, 2014
Best ever basic scone recipe! I omit the dried fruit and add 1/2 cup milk chocolate chips instead. Makes an awesome dessert plain or served with vanilla ice cream.
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Fudge

Reviewed: Nov. 12, 2013
Really like this recipe, but I can't stand walnuts so on my second try I added pecans and liked it so much better. I try not to microwave foods since it changes the cellular structure of everything and isn't healthy, so I used my homemade double boiler (large pot with boiling water and a metal bowl inside of that), and it worked just fine!
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Molasses Cookies

Reviewed: Mar. 4, 2013
Flavor was good, but these are not moist, not thick at all. They are thin and crispy, rather greasy, nothing like the picture. Brown sugar should be used, shortening instead of butter, cooking time adjusted to no more than 8 min. Making these changes will give you a soft, crackle top cookie.
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Streusel Topped Pumpkin Pie by EAGLE BRAND®

Reviewed: Jan. 6, 2013
Everyone asks for this recipe. I use regular crust though because I think it has enough sugar already. I also use pecans instead of walnuts- just my preference.
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