JoyFood Recipe Reviews (Pg. 1) - Allrecipes.com (187707949)

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Whole Egg Mayonnaise

Reviewed: Jun. 22, 2014
This is By far the best recipe for mayo! I use a stck immersion blender, sunflower oil, if using vinegar I add about 1/4 teaspoon less, if using lemon juice 1/4 teaspoon more. Sometimes I will add two tablespoons of extra virgin olive oil for flavor, also tumeric and sometimes powdered ginger. I've tried making it in a blender and a cuisinart adding oil slowly but it doesn't come out as thick as when using the immersion blender.
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J.P.'s Big Daddy Biscuits

Reviewed: Jun. 21, 2014
I have tried making biscuits many times and this is the only recipe where they actually turn out right every time. I make mine in a stand mixer and I always end up using about 1/4 cup less of the milk so add milk gradually until the mixture comes away from the bowl.
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Bill's Sausage Gravy

Reviewed: Jun. 21, 2014
This is a fantastic recipe as it is. The only thing I add is a pinch of rubbed sage and it's outstanding every time. Sage is an herb I add to any ground pork, chicken or turkey to give it a breakfast sausage flavor. if you try it in meat it's more flavorful to let it sit overnight with other seasonings: salt, pepper and a touch of maple syrup.
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Balsamic Roasted Pork Loin

Reviewed: Nov. 15, 2013
This was good but it wasn't a show stopper for me. I didn't find the roast to be incredibly moist or so good I couldn't stop eating it as some posters mentioned. It was adequately moist and good enough for me to enjoy my portion. I followed the recipe exactly using montreal steak seasoning, marinating overnight and felt it needed some sweet to counter the acidity of the balsamic. So, if i try this again i will add honey and tweak the other seasonings possibly adding wine and fresh herbs to the marinade.
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Butter Flaky Pie Crust

Reviewed: Nov. 23, 2012
This is the best pie crust I've ever made! This one is a keeper, will make it again and again.
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Crispy and Creamy Doughnuts

Reviewed: Oct. 3, 2012
This recipe is fantastic! I've made this recipe a few times now and it's always a huge hit. I follow the recipe exactly each time and they are always perfect. The dough is very sticky. A little flour on working surface and tools will get the job done. Don't make the mistake of thinking you need to add more flour. The recipe is perfect, follow it exactly and you will get there. Another poster said not sweet enough. Sugar is perfect, if you add more the texture will be denser and get dark really fast when frying. You want the donuts to be light and airy and perfect. When it's cold out I let the oven warm up on the lowest setting for about ten minutes while the dough is in the mixer. Just enough to make it a little toasty in there, yeast doesn't respond as well in cooler temperatures. When dough is ready remove bowl from mixer, cover with a kitchen towel and place in prewarmed oven to proof. Use same method for the donuts after cutting if its cold out. If you don't have a donut cutter you can use a wide rimmed glass and a shot glass for the donut hole. I love making these because not only are they delish, they make everyone so happy. These donuts will be a hit with your kds, your honey and your coworkers!
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