paigekowolewski Recipe Reviews (Pg. 1) - Allrecipes.com (18834605)

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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 27, 2008
I made this recipe for Thanksgiving and I followed this recipe exactly except the few changed. I used a 20 lb turkey and I cooked it on 325. I didn't use the foil right away. I basted the turkey about every 45 minutes with the juices and when the turkey was browned I then foiled it. After that I continued to baste it every hour until the timer popped. For a 20 lb turkey it took me 4.5 hours to cook on 325. The turkey then sat for 20 minutes before I carved it. There was probably 7 cups of juice in the bottom of the pan. Some I used to make gravy and the rest I froze to use later. Let me say this was the best turkey I've had by far. it was delicious. The breast meat was so moist and juicy. This recipe will be a new family favorite for Thanksgiving. Thank you so much for sharing!
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Flourless Chocolate Cake I

Reviewed: Jul. 5, 2008
A great recipe that received many moans of enjoyment. I changed a few things. I used an 11.5 oz bag of gharidelli's bittersweet choc. chips and 6.5 ounces of the gharidellis semi-sweet choc. chips. I cut the sugar down to 1/2 cup and I added 1/2 teaspoon of vanilla extract as well. I also laid a small towel in the bottom of the larger pan and sat the 10 round on top of that. The towel helps prevent the pan from sliding.
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Strawberry Whipped Sensation

Reviewed: Jun. 4, 2008
Good but not great. It's super easy to make but he biggest problem I had was that if you serve it after being frozen it's rock hard. You need to thaw it out so it's softer but not too soft it gets soupy. Its flavor is good, it tastes just like strawberry ice cream. If you were to take a chocolate crumb bottom and add softened strawberry ice cream as the filling, freeze it, and then decorate the top with cool whip and strawberries when serving it would taste the same way and be softer when serving. I think next time I will try it that way.
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Lemon Square Bars

Reviewed: Jan. 9, 2008
The lemon bars are great. They have a good lemon flavor without making your mouth pucker. I also made raspberry lemon bars using the recipe above. After the crust was baked I added a layer of raspberry jelly mix (1 cup raspberry jelly + 1 teaspoon of water mixed together) across the bottom of the crust. The raspberry jelly is sweet so I used 6/8 cup of lemon to cut some of the sweetness down. I then added the lemon mixture on top. When you pour the lemon mix on top pour slowly or spoon in so that the raspberry jelly mix doesn't mix with the lemon filling making it swirl and lift off the crust. I then cooked the bars longer by about 10 minutes to compensate for the raspberry jelly and extra lemon juice. Before serving I dusted with confectioners sugar to pretty them up.
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Nov. 19, 2007
I'll be the first to admit I never liked pot roast as it was always too dry. This one I made for my husband and I loved it. I did follow some of the other reviewers advice and rubbed the meat with kosher salt, ground black pepper,paprika and garlic powder. I also added baby carrots, diced celery, onion, cubed white potatoes and quartered mushrooms. I only roasted mine for 4 hours and it definitely needed another 2 to 4 to make it fall off the bone. When the roast was done I took out 2 cups of the gravy and thickened it with some flour and I added gravy master to give it a stronger flavor. Then I put it back into the crockpot to thicken the rest of the gravy. All in all it was delicious.
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Slow Cooker Salisbury Steak

Reviewed: Oct. 1, 2006
Instead of slow cooking I pan seared the meat until cooked and made the sauce seperately. Everyone in my family loved it which says alot since my 2 year old is a picky eater!
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John's Flammekueche

Reviewed: Jan. 8, 2005
Great recipe but it was a little too soggy for me so the last few minutes I broiled it in the oven to crisp up the potatoes and the bacon. It makes great leftovers as well!
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