Cindy Recipe Reviews (Pg. 1) - Allrecipes.com (19307076)

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Chicago-Style Hot Dog

Reviewed: Jul. 13, 2014
We used Hebrew National Beef hot dogs, the flavor was delicious! I looked all over Fargo, ND for the Vienna Beef, but struck out. Also, I had to put in a special order for the poppy seed buns at a "real" bakery. Worth the one day delay! Everyone enjoyed them! Thanks for all of the advice with substitutions in the reviews.
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Basic Pork Brine

Reviewed: Jun. 20, 2014
I added: 1/2 tsp powdered ground ginger & 2 tsp sesame oil. I made 4 thick (approximate 1 1/2" thick, bone-in) pork chops, placed in my vacuum type Marinater, (using 28 pumps). There was plenty of the marinade for 4 thick cut pork chops. Marinated for 24 hours. Then grilled to 155 degrees F., using an instant meat thermometer in the thickest part of the pork chop. Remove and platter, loosely tent, with heavy aluminum foil, for a full 10 minutes. Excellent flavor!
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Mancakes

Reviewed: Jun. 15, 2014
Great flavor! Did not change anything except; we fried the slices of bacon, drained and blotted the fat with paper towels before we chopped it up. Better results doing it that way. Then we ladled a couple of tablespoons of the bacon fat into a small glass bowl. Wiped out the saute' pan with a paper towel and saute'd the green onion. Then continued with the recipe.
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Ocean Packets

Reviewed: Jun. 7, 2014
I have made these many times using 8 x 5" loaf pans, covered in aluminum foil. If I have some, I also add split lobster tails to the mix along with some par-boiled Baby "B" potatoes, quartered. Every type of seafood that I have tried is just so good prepared this way. I use about 2 Tbsp of beer poured into each loaf pan before I seal them and get them on the grill.
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Heavenly White Cake

Reviewed: Nov. 30, 2012
After rewriting the directions, it is a very delicious vanilla flavor cake.
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Frozen Blueberry Muffins

Reviewed: Nov. 30, 2012
These are the best blueberry muffins I have ever eaten. They are addictive! I sprinkle the tops with a cinnamon sugar mixture.
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Lobster Mornay Sauce

Reviewed: Aug. 27, 2012
Delicious as written! This is so quick, easy and great tasting! The only changes, I use cayenne pepper to taste and sometimes add a tablespoon or so of chopped chives. If you want a little color, add 1/2 red bell pepper, finely diced and sautéed a couple of minutes in a little butter. I love making it with bow tie pasta. thank you for the recipe!
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