Linda Easter Gabriel Recipe Reviews (Pg. 1) - (19226499)

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Linda Easter Gabriel



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Caramelized French Toast

Reviewed: Dec. 12, 2014
I often make French toast on weekends, so it was fun to change it up. Both my husband and my 23 yo son used the same word without hearing each others' comment - Amazing. I added a little more butter to the pan with the brown sugar, and also tossed in some pecans that I had on hand. Oh, and I just happened to have some orange liqueur leftover from another recipe and this seemed like a good opportunity to use it up, so I mixed some of that in to the caramel sauce as well! Next time I make this I will also add some cinnamon to the sugar mixture. Everyone loved it, but my husband suggested that I save it for special occasions so they don't get spoiled and expect it every time.
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Paleo Omelet Muffins

Reviewed: Nov. 25, 2014
These turned out pretty well, but I made the mistake of not using cupcake paper liners in my muffin pan and it was a nightmare to get clean, so don't forget to do that! I liked having them on hand each morning, ready to just pop in the microwave for about a minute and enjoy.
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Savory Deviled Eggs

Reviewed: Jun. 21, 2012
I'm personally not a big fan of deviled eggs, but these got rave reviews when I made them for a bridal shower. Making them again, but this time will sprinkle the tops with bacon bits as well.
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PHILLY Bavarian Apple Torte

Reviewed: Nov. 21, 2011
Awesome dessert - I received lots of praise for this one. The only thing I did a little differently was that I didn't have the almonds, and it looked like it needed something to garnish the top, so I drizzled caramel ice cream topping on top. When I make it for Thanksgiving, I'm going to try walnuts (which I prefer over almonds) AND the caramel. By the way, I saw a comment about having difficulty spreading the pastry in the bottom, so here's a tip: Lay a piece of wax paper on top then use your hands or a spatula to spread it out evenly on the pan.
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Cream Cheese Pickles

Reviewed: Oct. 29, 2011
A few tips I learned the hard way: It's important to dry off the meat before trying to spread the cheese on it, or the meat will tear. It's also important to chill the entire wrapped pickles before slicing, or the meat will pull off. I had a lot of trouble making these, so I don't know if I will attempt it again.
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Almond-Crusted Tilapia

Reviewed: Oct. 8, 2011
This is awesome! I'm not a big fish eater, so it's often all about the coating. I often have trouble with my coating sticking, but the melted parmesan must work to hold everything together beautifully. Once when I went to make this, I realized I had no almonds, but had some pistachios that weren't getting eaten, so I used those instead. Yummy!
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