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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Mardi Gras King Cake

Reviewed: Feb. 16, 2015
Fabulous! Like others, I cut the recipe in half. Now I wish I hadn't because it disappeared so fast! No changes or tweaking needed on this one. Absolutely perfect. Nothing more to say that hasn't been said already. Definitely a keeper.
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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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Chicken Piccata with Artichoke Hearts

Reviewed: Aug. 18, 2013
This was a delicious recipe given I baked the chicken. In an attempt to reduce the amount of fat in this dish, I strayed from the dredging and frying part. Because I didn't fry the chicken, I had to add some cornstarch to the sauce as a thickening agent. I used all of the seasonings and other ingredients as outlined in this recipe. Hubs loved the melding of flavors. For that it deserves five stars!
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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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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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Classic Dinner Rolls

Reviewed: Nov. 10, 2014
Truly a classic roll in every way. They are easy to make and have a perfect texture. I used my KA to work the dough. These would be great for sliders/mini sandwiches as someone else may have suggested. If you need a yeast roll that doesn't require alot of time and fuss, this is the one to go to. Will definitely make them again.
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Beaumont Ranch Potato Salad

Reviewed: Aug. 26, 2014
Outstanding! The key to the savory flavor is that the warm potatoes are coated with tarragon vinegar mixed with the dry Italian dressing before you start mixing everything else in. A great base to add what you wish to make it your own. I added 4 coarsely chopped hard-boiled eggs along with chopped dill pickles of which did not overpower it at all. Do yourself a favor and dice your potatoes before boiling, and don't overcook them. Also be easy on the mayo at first until you have the consistency you're looking for. Thank you Beaumonts for sharing your "secret" recipe! This is a keeper in my arsenal.
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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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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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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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Browned Butter Icing

Reviewed: Nov. 24, 2014
This is the kind of icing you would find on a fresh baked maple bar. It's perfect. No adjustments needed. I had regular whipping cream on hand which worked great. I randomly drizzled it over the top of a pumpkin roll spice cake, then added some toffee chips as a finishing touch. I'll fess up to admit I left a few tablespoons in the bottom of the pan so I could enjoy dipping my fingers into it for a sweet treat. This one's a keeper.
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Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 1, 2014
Hubs and I loved these! They made for a nice light summer meal served with green salad. They would make great appetizers for a large gathering. I clipped fresh rosemary from the garden, which made for a heavenly aroma. Not wanting to mess up the grill, I cooked them on a foil-lined grill basket as others suggested. This was okay to do, However, when I make these next time I'll cook them directly over the flame. I missed that little bit of char on the meat.
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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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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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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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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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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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