Sandra T Recipe Reviews (Pg. 1) - Allrecipes.com (10011795)

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Sandra T

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Easy Lemon Bars

Reviewed: Feb. 3, 2014
This is a great recipe. The only change I made was to increase the lemon juice to 1/4 cup, after reading reviews that 1 T. wasn't lemony enough. My husband HATES lemons and lemon-flavored anything, but said these were good and that even with the increased lemon juice, were not overpowering. All the reviews saying the filling should be doubled, I don't agree - I thought the amount of filling was perfect for a lemon bar, which I think of being more of a cookie rather than cakelike. To each his own! I will definitely make again! (Also, I used a plastic tumbler to roll over the crust in the pan, rather than pressing it with my fingers...much faster and less mess!)
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Creamy Saffron Shrimp with Gnocchi and Caramelized Onion

Reviewed: Apr. 22, 2013
I have made this several times and have loved it every time! It is super simple, it's the timing that can be tricky. I put the water for the gnocchi on to boil first, then saute the onion and after a few minutes, add 1-2 zucchinis cut into cubes, then remove from the pan after less than 5 more minutes. Right as the water begins to boil for the gnocchi, I add the shrimp to the skillet, and then put the gnocchi in the pot to boil. After the shrimp is pink, I add the zucchini & onions (sometimes I don't use the mushrooms in the recipe) and the sour cream, plus cracked black pepper, and by then the gnocchi is ready to add. Once it's stirred together, I plate it, sprinkle it with the parmesan, and serve immediately. Soooo good - and I have to use dried basil, but it still tastes delicious! Thank you so much for a wonderful, easy, tasty recipe!
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Smoky Bacon Wraps

Reviewed: Jun. 8, 2011
Great recipe! You can cut the bacon in 3 pieces, put the brown sugar in a bowl with about 1/4 teaspoon ground red pepper, roll the bacon in it and then wrap the sausage (I use whole smoked sausage cut into bite-sized pieces). Place on a broiler pan, lightly dust with cajun seasoning. Turn them over halfway through cooking (usually 20 minutes each side). They are sweet & spicy and the first thing to go everywhere I've taken them! Thanks for a great, easy recipe!
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Fluffy Peanut Butter Frosting

Reviewed: Jun. 3, 2011
I made it exactly as directed and it was perfect. I've put this on a 2-layer chocolate cake twice - the second time I used a large-sized spreader for icing cakes and it made it easier than the first time when I just used a regular spatula. Both times I've topped the frosting with the satiny chocolate glaze also found on this site and it makes it taste like a melted peanut butter cup - soooooo good! Thanks for a great recipe!
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Chicken Florentine Casserole

Reviewed: Feb. 4, 2010
I had to modify this recipe for what I had on hand and I halved the recipe. After using the substitutions, I made it according to directions except I didn't precook the chicken. My substitutions were 2 cloves of fresh garlic, lime juice instead of lemon, 8 oz. of sour cream in place of the soup, 2% milk for the half-and-half, half a bag of fresh spinach instead of canned, and four slices of cooked bacon. My chicken was still partially frozen so I sliced it into chunks and laid it on top of the fresh spinach and mushrooms. Since the chicken was frozen, I baked it at 400 for 50 minutes in a casserole dish, adding the bacon to the top in the last 5. Not sure if it was the spinach or the chicken that made it a little runny but it was very tasty and made an excellent sauce over mostaccioli. Even more fresh spinach could have been used since it cooks down so much. I know - a lot of changes from the original but it was a great recipe to begin with and easy to modify! Thanks, Bryan!
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Becky's Chicken Salad

Reviewed: Nov. 20, 2009
This was my first attempt at a chicken salad and it came out great - thanks for the recipe! I did make modifications for what I had on hand - instead of celery, I finely chopped a granny smith apple to color contrast with the red grapes, toasted the almonds - and used whipping cream, not cool whip ; ) . Definitely make this up a day ahead because it is even more delicious the next day!
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A-Number-1 Banana Cake

Reviewed: Jun. 12, 2009
I made this using some others' suggestions and loved it. I added a teaspoon of vanilla to the batter and baked it in a 9x13 pan. I accidentally added the buttermilk before the bananas and just dumped the flour mix in at the end without adding nuts and it still came out great. Very moist and delicious - no icing needed unless you want extra sweetness! Thanks for a great recipe!
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Meatball Sandwich

Reviewed: Mar. 6, 2009
I have made these meatballs many, many times to use on spaghetti - my son is the PICKIEST eater and would not eat anything made with beef until I made these. They are delicious!!! If you don't have the breadcrumbs, I've found 20 saltines crushed works just as well. I also add a little salt and sometimes mozzarella cheese. You can make these smaller to go on spaghetti - I usually make about 24, bake for 10 minutes, turn over and bake another 10-15. Fabulous recipe!
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Sour Cream Banana Cake

Reviewed: Jan. 2, 2008
We just ate some of this still warm from the oven and my husband loved it. I used 1 cup dark brown sugar, 1 cup white and forgot to add the vanilla but it still turned out great. I didn't add nuts, either, since my son doesn't like them. I used someone's suggestion and baked it in a tube pan. I combined the icing recipe with the Banana Butter icing from this site to use my last banana and drizzled it over the top as a glaze. It was wonderful, definitely a great way to use the bananas we always seem to let get too ripe to eat! Thanks for the recipe!
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