GRAVYMAN Recipe Reviews (Pg. 1) - Allrecipes.com (1890158)

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Vanilla Ice Cream IV

Reviewed: May 25, 2014
I have tried many vanilla ice cream recipes and this one is the winner. The texture is very creamy and the flavor very full. I used 1 pint of cream rather than 1/2 pint but other than that went strictly by the recipe. A very nice recipe for those that simply like vanilla and a good base for those that like to add other flavors. Bravo and thanks for sharing.
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Omelet in a Bag

Reviewed: May 11, 2014
We have been making these for years and often for early tailgating. Put out a table of ingredients, have people write their order, write their name on a qt. freezer bag, add ingredients, cook, and serve.
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Sweet Dinner Rolls

Reviewed: Apr. 26, 2014
Prepared and baked as directed and these were delicious. Next time I will baked some garlic and mash with butter to brush on once they come out of the oven.
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Snow Ice Cream II

Reviewed: Feb. 13, 2014
We don't get snow often in the South but when we do I make this recipe. The kids love it and it's fun and easy for them to make.
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Crisp Pickled Green Beans

Reviewed: Nov. 24, 2013
I have made these before and they are very tasty and are best in Bloody Marys. I add extra about 1/4 to 1/2 tsp. of minced garlic into each jar and put 2 Tablespoons of red pepper flakes into the brine for extra kick.
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Sopapilla Cheesecake Pie

Reviewed: Jul. 28, 2013
Breaking it down - the preparation is very kid friendly so my girls were able to help out a lot and that's important to me. The recipe itself is very simple and the cost is about $6 to $8 for a 9x13 pan. It will make your house smell wonderful and it does not make a big mess. The bottom line to any recipe is the taste and this one delivers! This one will be in the bake-n-take party / event lineup. A true 5 star champ! *note* I did not use the honey so not sure what using it adds but it was fine without it. I may add it next time.
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Breakfast Sausage

Reviewed: Feb. 20, 2012
A great recipe that I have used again and again. I have used the recipe as is and I have changed it a bit and it's good every time. I have recently begun using 1 lb. ground pork and 1 lb. ground turkey and added 1/2 tsp of maple flavoring. We have pancakes or waffles EVERY weekend and this sausage stands up alongside my sweet potato pancakes / waffles with grits and brown sugar bacon. I can hardly wait for Saturday morning.
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Grandma's Homemade Italian Sauce and Meatballs

Reviewed: Nov. 6, 2011
A very good recipe. I made a few changes: used all ground chuck ( do not get too fancy with your choice of meats for Italian meatballs), I added one minced shallot, and about 1/2 C of ricotta cheese into the meatball mix. Cooking the meatballs IN the sauce is critical. Anything else and you just made dogfood.
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Mom's Coleslaw

Reviewed: Oct. 8, 2011
I agree with the suggestion to use 1/2 of this recipe for the 16oz. bagged prepared cabbage. I also added a pinch of black pepper along with some celery salt. Vaery tasty - thanks!
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Marinated Flat Iron Steak

Reviewed: Mar. 2, 2009
Very good marinade for a tasy cut of beef. For those sayin the flat iron is too tough you must be cutting it incorrectly. Try cutting in 1/4" strips ACROSS the grain. This makes a world of difference. Use fresh roasted and smashed garlic instead of garlic powder.
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Molasses Baked Chicken

Reviewed: Jul. 21, 2007
Great recipe and blending of flavors. I have tried this one a few times and experimented a few times. I agree that this one was intended for pork. I like this little add on I used - 2 T. good bourbon and 1 T finely minced pecans along with a pinch of high quality cayenne pepper. Also, I sub'd a T of honey for one of the T's of molasses. You can't go wrong with the original recipe and this one is fun to play with and find new possibilities.
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Dumplings and Cocky's Joy (Caramel Sauce)

Reviewed: Dec. 9, 2006
My mother made caramel dumplings when I was a child and they were the best. The result of this recipe does not compare. Corrections to consider- a well-seasoned cast iron skillet is a must (no exceptions), use white granulated sugar and brown it in the skillet (this takes practice and good timing), and try it with some butter-salted pan seared pecans on top. The crunch is nice and the salt with the sweet is nice.
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4 users found this review helpful

 
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