TheLogHomeKitchen Recipe Reviews (Pg. 1) - Allrecipes.com (10472934)

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Chef John's Roast Turkey and Gravy

Reviewed: Nov. 28, 2012
This was one of the best turkeys I have ever delivered to the table! I would have never thought to have placed it on a bed of vegetables instead of a metal rack. The juices from the pan and stock made for a fabulous gravy. The only thing I did differently was I stuffed the bird. Thanks for the great tips, Chef John!
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Nana's Yorkshire Pudding

Reviewed: Dec. 28, 2012
These little gems were a hit at my Christmas Eve dinner. I usually bake the traditional Yorkshire Pudding in a pan or the puffy popovers. They were a perfect texture and shape. I mixed them up an hour before baking. While the roast rested, I prepared the pans and put them in the oven. It gave me just enough time to make the gravy. Everything came together perfectly. Please thank Nana for the recipe!
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7 users found this review helpful

Easy Cheese Ball II

Reviewed: Dec. 28, 2012
Since I was doing SO much cooking Christmas Eve, I needed an appetizer to throw together in a pinch that was more than just sliced cheese and crackers. This turned out to be a BIG hit. I'm sure the recipe is fine as is. However, I tweaked it a bit. I always keep freeze dried chives in the fridge, so I threw a palm full of those in, and added an extra cup of shredded cheese. Took another AR cohorts suggestion of rolling it in real bacon bits. The recipe made enough for two cheese wheels. This is a good, basic recipe you can embellish.
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2 users found this review helpful
Photo by TheLogHomeKitchen

Judy's Strawberry Pretzel Salad

Reviewed: Jan. 12, 2013
Hubs and I wanted something sweet. Since we were on "dessert overload" from the holidays, I thought I'd try this since jello with fruit sounded refreshing. I used Birds Eye frozen strawberry slices that were beautiful. It turned out delicious!
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1 user found this review helpful
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Golden Rum Cake

Reviewed: Jan. 12, 2013
This is the exact recipe I've been using for years. The only thing that I do different is when I take the cake out of the oven, I IMMEDIATELY pour the hot glaze mixture over the top of the cake while it is still in the pan. This way it settles the cake and soaks in all of that rum goodness. Wait 30 minutes before inverting onto your serving plate. It's always better the next day!
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7 users found this review helpful
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Jif® Peanut Butter Blossoms

Reviewed: Jan. 12, 2013
This is always a great cookie to add to your repertoire at Christmas. Simple, and everyone loves them! I don't go to the trouble of "unwrapping" chocolate candies. There are plenty of choices in the bulk bins at your local grocer. Chocolate stars and over-sized chocolate chips are what I use. Much easier, and less expensive.
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2 users found this review helpful
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Enchilada Casserole III

Reviewed: Jan. 13, 2013
This is a football season favorite to have when friends stop by. I add chopped black olives to the mixture, and top it off with a dollop of homemade guacamole. Simple and delicious.
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5 users found this review helpful

Sweet Dinner Rolls

Reviewed: Jan. 16, 2013
I recently made these for a dinner party. They turned out way too heavy for me to be considered as a dinner roll. This recipe produces a great dough, one that would be more suitable for cinnamon rolls. My husband and guests liked them. I was hoping for something lighter and flakier.
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2 users found this review helpful

PHILLY Bavarian Apple Torte

Reviewed: Jan. 16, 2013
Not too heavy, not too sweet. Just right following a big meal. I would suggest doubling the crust if you want it up the sides of the pan.
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3 users found this review helpful
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Jo's Rosemary Bread

Reviewed: Jan. 16, 2013
Whenever I cook an Italian meal, this is my go-to recipe. It bakes beautifully in my bread machine. A nice departure from garlic bread (and probably less fattening, too!).
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3 users found this review helpful
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Southwestern Egg Rolls

Reviewed: Jan. 21, 2013
I used a lot more of the ingredients in this recipe. I cooked two chicken breasts, used 1 cup of black beans, 1 cup spinach, tripled seasonings, and baked as others suggested. Some of the amounts in the recipe are just too skimpy. Everyone enjoyed them. It's a good recipe that can be adjusted to your taste.
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3 users found this review helpful
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Chicken Enchiladas II

Reviewed: Feb. 5, 2013
Since I tend to have the ingredients always on hand, I like to make these with leftover chicken. It's a great enchilada casserole that family and friends love. However, if you're wanting "authentic", look elsewhere.
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MMMMM... Brownies

Reviewed: Feb. 10, 2013
These were smooth, silky, rich, melt-in-your mouth brownies. Next time I will frost them using the recipe from the Chocolate Mint Dessert Brownies on this site.
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1 user found this review helpful
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Best Bread Machine Bread

Reviewed: Feb. 10, 2013
If you want a basic, bakery style white bread then this is the one to try. This was not the first time I have placed the yeast in the water before adding the other ingredients. No problems with rising at all. Perfect texture on the inside, flaky crust on the outside. Will make again and again.
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1 user found this review helpful
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Slow Cooker Chicken Taco Soup

Reviewed: Feb. 10, 2013
Since this was a late in the day afterthought, I made this in a pot on top of the stove and it turned out great. Super easy. I cut the breasts up in small chunks and sauteed them with onion and crushed garlic, then added the rest of the ingredients. Delicious!
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2 users found this review helpful
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Lemon Chicken Piccata

Reviewed: Feb. 13, 2013
This was divine, however I am rating this recipe as it is written. Due to the small size of chicken breasts available at my local grocer, I cooked them whole and they turned out beautiful. Be careful not to overcook the breasts, as they will dry out real fast if you don't watch it. I would never cook lemon "slices" in the sauce because of the bitterness of the rind. I just squeezed fresh lemon juice into the pan. The amounts listed for the sauce were just too skimpy. Next time I will at least double the amounts to yield enough for four servings. I added a heaping teaspoon of flour to the sauce to make it a little more of a "demi glace." It would have been more like runny melted butter if I didn't. All in all, it's a great recipe with some tweaking.
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