Cookin'Cyn Recipe Reviews (Pg. 1) - Allrecipes.com (10472934)

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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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Deep Dish Brownies

Reviewed: Aug. 15, 2013
These turned out rich, buttery and chewy. I didn't make any changes to the recipe. I'm not certain how other reviewers have found them to be cake-like. Of course the type of pan and oven used can alter the results. They came out perfect in 40 minutes.
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Fluffy Swedish Pancakes

Reviewed: Aug. 17, 2013
Hubs savored one bite and said "Happy Dance, Happy Dance!" I served them with peaches in syrup. As another reviewer cautioned, I did reduce the butter to 1/4 cup. It was plenty, and they were still buttery. Besides, you'll be adding more butter to the pan. They were sweet and fluffy, just as promised.
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Italian Sausage Soup

Reviewed: Nov. 12, 2013
Quite simply, delicious! This goes together quite fast. The results are hearty and savory. No alterations needed. Though if you're inclined, the recipe leaves a lot of room for tweaking. Perfect accompanied by crusty french bread or rolls, and a glass of red wine.
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Secret Burger Sauce

Reviewed: Jun. 22, 2013
This is a classic burger sauce from the famous chain that is now a part of history. No need for the black pepper, but that's personal preference. If you don't want to go to the time of chopping the pickles, a nice relish will do perfectly. You can't go wrong, and will never buy it from a bottle again.
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Jordan Marsh Style Blueberry Muffins

Reviewed: Jul. 23, 2014
For blueberry muffin purists out there, look no further. Not too sweet, these "rise" to the occassion. I baked them for 25 minutes at a steady 375 and they came out perfect. No flat tops here. As others have mentioned, they look and taste as if they came out of that little corner bakery on Main Street, USA. No alterations needed unless you want a doctored up muffin. Plain and simple. Perfect.
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Fried Pork Chop

Reviewed: Sep. 11, 2013
Tender on the inside, crisp on the outside. This is a great way to cook a chop. Add a dash of cayenne to the flour for a little extra flavor. Be sure not to skimp on the salt and pepper! And be sure the oil in your pan is nice and hot before you slide them in. Mine were perfect at 3 minutes on each side, tops!
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Heather's Fried Chicken

Reviewed: Apr. 30, 2013
I'm not a big fan of fried anything, but hubs had a hankering for some good homemade fried chicken. This recipe caught my eye because it employs a simple brining process, followed by a soak in buttermilk. Braving the hot oil, I dredged and cooked the pieces until they were a nice golden brown. We both enjoyed this very much, and are looking forward to the rest for lunch. The mess was well worth it!
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Rosemary Smashed Potatoes

Reviewed: Jun. 20, 2013
This reminded me of the stuffing in a twice-baked potato, except more savory due to the addition of rosemary. It got rave reviews from my guests. This was the perfect accompaniment to the grilled tri-tip roast and tossed green salad I served. It seemed a bit on the dry side when I culminated all of the ingredients. With the addition of some half and half it was perfect. I realize this recipe is sponsored. However I agree with another reviewer that you don't need to use the oven bag to achieve the same results. You can wrap the potatoes in foil or place in an ovenproof dish. This was very good. I will definitely be making this again!
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Grilled Chicken Flatbread

Reviewed: Aug. 28, 2013
This was OMG delicious! Before I could sit down Hubs was already into his with both hands saying "Oh boy, this is the best!" I must say once I sat down I said the same thing. Super easy, if you don't mind grilling your chicken breasts first. Some chopping involved, but the end result is well worth it! I used marinated artichoke hearts, which is what I had in the pantry. In place of the red peppers, I chopped some fresh garden tomatoes from a friend. Deliciouso!
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Mar. 8, 2014
I was a bit skeptical at first with all of the seasonings and salsa ingredients going on. This dish was wonderful! The combination of flavors melded nicely. Be sure to take a bite of the salsa with the salmon for the full flavor experience. Thanks Mazola for a terrific recipe!
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Classic Waffles

Reviewed: Apr. 7, 2013
A nice Sunday treat! The waffles were a perfect texture (not sure if it was because of the recipe or the waffle maker). This is truly a classic waffle. Add some fruit, a pat of butter, a sprinkle of powdered sugar, and a drizzle of maple syrup. You will have smiles all around the table!
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Artichoke Stuffed Mushrooms

Reviewed: Sep. 3, 2013
These were a hit with our guests. I used cremini mushrooms, as they have a nice shape and are flat on the tops so they don't teeter when you stuff and place them in your baking dish. To address some of the reviews about too much liquid coming out, take a spoon and scoop out the "gills", the darker part that fans around the base of the stem. This will solve that problem, unless you have used something in the filling to make them ooze all over. I have to admit I skipped the first part of sauteing the mushroom stems and onions in olive oil. No need to do this, unless you have the time. Since I'm the only one in the kitchen and preparing the entire meal for guests, I opted out on having to chop onion, and an extra pan to clean. Instead I just added some crushed garlic to the mix, along with Alfredo sauce from a jar (which was in the fridge from a prior recipe and I needed to use it)in lieu of the sour cream. This is a beautiful appetizer to present for your guests while awaiting the main course.
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New Potatoes with Caper Sauce

Reviewed: Apr. 14, 2013
The buttery tang from the sauce is divine! This was an easy and different way to prepare new potatoes. The capers gave the dish that extra zing! They were the perfect accompaniment to the tri-tip roast I served for company.
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Black Bottom Cherry Cheesecake Bars

Reviewed: Nov. 18, 2013
These baked beautifully and were easy to cut without making a mess. The brownie base was as close to perfect as I could expect, being just slightly on the fudge side. The cheesecake topping was, well, just like cherry cheesecake! Hands got into them before I could make the icing. Need I say more? Be certain not to let them over bake as they will set up perfectly if you follow the instructions. Keep an eye on them so the top doesn't start to brown. Make sure they stay in the fridge for several hours or overnight, as the flavors and texture will get even better!
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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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Cabbage Rolls II

Reviewed: Aug. 27, 2013
These were delicious, though I was outvoted by the family to omit the tomato sauce. I'll get my way next time, as they were a bit dry without it. I must admit I added a half pound of ground pork to the already perfect mixture, only because that's how my father made them for years. This is a classic cabbage roll recipe that you can't go wrong on!
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Amaretto Cake

Reviewed: Jan. 10, 2014
It doesn't get any simpler than this! Wait for a day or two, and the cake will get real boozy depending on how much Amaretto you put in to your liking. For me, I would have a hard time passing a breathalyzer test. LOL!
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Amazing Muffin Cups

Reviewed: Apr. 7, 2014
These turned out perfect with no changes made to the recipe. They puffed up nicely and were very flavorful. I will definitely make these again. However, I personally found them to be a bit time consuming for a morning dish. Next time instead of lining the muffin cups with the hash browns, I'll just stir them in to the egg mixture. I don't think the change would be noticeable. Also, instead of fiddling with cutting up the links after they're cooked, I might use patties crumbled in the pan before cooking, or the ground Johnsonville Italian Sausage. Hmmm. That's sounding good already. Hubs savored every bite, so in my book this is a winner!
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Brussels Sprouts Gratin

Reviewed: Sep. 11, 2013
We loved this dish. Five stars for ingredients. I quartered the sprouts after they were cooked, then tossed them in the cooked bacon, salt, pepper, half the bread crumbs and Parmesan. Then I drizzled in the cream, then the butter which I melted. Delicious way to serve these underrated veggies. Please give them a try. They will be on my table at Thanksgiving!
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