Cookin'Cyn 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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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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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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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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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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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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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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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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Cream Cheese Pound Cake III

Reviewed: May 25, 2014
Simply divine! In place of all-purpose flour, I used cake flour, adding an additional 2 tablespoons per cup called for. This made for a silken, velvety texture. Instead of vanilla extract, I used 2 teaspoons of almond extract (maybe a titch more of a splash) that sent this one over the edge delicious! Without modification, this cake will turn out great anyway. Some of us just have to put our own touch on things. I would suggest any type of a fruit garnish with a dollop of fresh whipping cream. Hopefully there will be some left so I can take my own advice. Definitely a keeper!
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Janine's Best Banana Bread

Reviewed: Jun. 3, 2013
Being a banana bread purist, I really loved this recipe. The texture on the inside was moist and dense. The outer crust baked to a beautiful golden brown with a slight rise in the center. I'm not sure why anyone would "slice" the bananas unless you want those chunks in it which would alter the outcome. I mashed mine. I also added an additional egg and one teaspoon of vanilla to the recipe. Next time I make this I'm going to add a 1/2 cup of chopped pecans and a 1/2 cup of Craisins. This is a keeper!
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Easy Pumpkin Chocolate Chip Bread

Reviewed: Dec. 6, 2013
This is a moist, well balanced quick bread with a nice punch of cinnamon. The batter will be thick, so be careful not to overwork it in the bowl. I was able to yield two 8"x3.75" loaves with this recipe, perfect for snacking and gifting. Definitely a keeper.
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Mexican Style Shredded Pork

Reviewed: Apr. 9, 2013
The chipotle sauce makes this dish a success. Hubs poked one fork into the pot before serving and said "This is the best pork you've ever made!" He couldn't resist grazing from the pot each time my back was turned. So incredibly simple with savory results. I served it on a bed of spanish yellow rice to which I added the cilantro. Topped it all off with shredded cheese, a dollop of guacamole, and a warm flour tortilla on the side. Muy bueno!
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Kentucky Biscuits

Reviewed: Apr. 8, 2013
These were classic biscuits. They rose high and the texture was perfect. The flavor was excellent, I think due to the addition of sugar. I will admit that I ventured from the suggested method of leaving the dough together scored in the pan. The dough had such a beautiful elasticity that I couldn't help resist using a biscuit cutter to separate. This is my new go-to recipe when making homemade biscuits.
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Strawberry Cream Salad

Reviewed: Jul. 16, 2014
This unique meringue base is one to try! It's like one of those Italian meringue cookies, only an entire layer in the bottom of the pan. I used coarsely chopped club crackers and pecans incorporated into the whipped egg whites. Be gentle when adding the cream cheese layer as the base is very delicate and could collapse easily. We absolutely loved this version of a strawberry cream salad. It's so much better the next day, and the day after! Definitely a keeper. Will be great to take to potlucks.
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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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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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Chicken Lasagna Alfredo

Reviewed: Mar. 17, 2013
This is a nice departure from traditional lasagna. Add some herbs and seasonings to suit your taste, as it is a little bland as written. Made a loaf of Jo's Rosemary Bread to go along with it, also on this site. Add a green salad and you have a very nice meal.
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Johnsonville® Italian Sausage Lasagna

Reviewed: Apr. 7, 2014
This is a basic, tried-and-true recipe for making lasagna. There are so many ways to change this up if one wishes to. I used the Johnsonville Mild Italian Sausage, which was quite flavorful and melded nicely with the organic pasta sauce that I used. Since I couldn't help myself, I snuck in some slices of provolone between the mozzarella and lasagna noodle layers. It was delicious served with a green salad and home made garlic toast on the side. Treat your family. You won't be disappointed!
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Cream Cheese Squares

Reviewed: May 8, 2014
This is an impressive dessert that couldn't be any easier! There are so many ways you can change this up to suit the season. To add a little more depth to the flavor, I used almond extract in place of the vanilla, omitted the cinnamon, and drizzled some melted dark chocolate over the chilled bars. Needless to say, they vanished quickly off the plate. I will definitely be making this again.
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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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