Monique Loupe Recipe Reviews (Pg. 1) - Allrecipes.com (19185702)

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Monique Loupe

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Grandad's Pancakes

Reviewed: Aug. 10, 2014
This batter would be great for crepes.
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Alfredo Sauce

Reviewed: Jul. 20, 2014
I heated the butter and cream separately until they were almost simmering, gently steaming (This sauce does NOT need to simmer to thicken.) Then I whisked the cream into the butter and added Gruyere cheese a little at a time while the pasta boiled. This recipe can get fairly salty, so watch the salt.
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Pretzel Crust

Reviewed: Sep. 20, 2013
This crust turned out terrible for me. Soggy.
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Good Old Fashioned Pancakes

Reviewed: Sep. 20, 2013
I agree with Tevans211. This recipe is excellent as is. With recipes like these, it's a huge wonder why anyone would buy the over-processed goods and mixes out there. That said I would like to know what reviewers think about making these with soy milk, non-dairy buttery spread and an egg replacement for a possible vegan alternative.
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Key Lime Pie VII

Reviewed: Nov. 10, 2012
Very thick, rich texture. Whatever you do (I still cannot believe I did this), MAKE CERTAIN YOUR BOTTLED KEY LIME JUICE IS NOT SWEETENED. And make sure it's key lime juice AT ALL! Apparently companies can market sweetened, regular lime juice from concentrate as "key lime juice". SHAME! Be "stingy" with those servings to guests--they come back if they want some more. Serve a sliver with a generous dollop of a chic yellow-green hued whipped cream and some zest or brightly-colored sugar crystals. Boom! Done!
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Maple-Brined Pork Loin

Reviewed: Jul. 10, 2012
My local grocer sells gorgeous whole, DIYB (do it yourself butchering) pork loins--dirt cheap. Until I found Allrecipes (and Chef John), I only had one recipe for this succulent cut. {I put maple syrup over green beans one time--it's delicious on just about anything!} This recipe produces meat with excellent depth and complexity of flavors, without seeming "overthought". Super trendy take on honey mustard sauce soon to become a classic. Thank you, Chef. Also thanks Baking Nana for reminding me that the meat is still cooking after its time in the oven. My only wonder is if you can brine, then freeze the loin, will it turn out the same result after defrosting in the fridge... would the defrost count as brining time even though the meat is not sitting in the brine. ??
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