Susancooks Recipe Reviews (Pg. 1) - Allrecipes.com (10130166)

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Wacky Cake III

Reviewed: Apr. 25, 2009
The original recipe for Wacky Cake is from the 1940s when ingredients such as eggs were rationed, and also because many people still did not have electric frigs and could not store dairy items for long. This made a nice dessert using ingredients one had on hand. This is my favorite cake recipe though we prefer powdered sugar (sometimes using a paper doily or a stencil to make a design on top) rather than icing. Another way we like this cake is to add 1/2 cup of pecans to the batter, then once it is out of the oven, to poke holes in the cake and squirt in a caramel sauce to make a type of turtle snack cake. An ice cream caramel sauce in a jar works well if you have limited time to make one from scratch. This cake is much more dense than other cake recipes but also very moist. It is also a great base recipe to experiment with additions to the batter or with different toppings. Do not over-bake or much of the moistness that makes this cake so good will be lost.
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Horseradish Sauce

Reviewed: Apr. 25, 2009
I usually change a recipe even the first time I try it, in order to tweak it according to our personal tastes. However, the only thing different I did with this one was to make 2 separate cups; one with more horseradish and one with the recipe amount. My husband loves horseradish but his sinuses don't. I love horseradish as does our daughter, so I added more for our portion. I used this as a dip for fried green tomatoes and then as a thinner sauce for grilled yellow summer baby squash. I thinned it with about 1 tbsp of cream I had in the frig. As we eat a lot of veggies but don't care for the typical butter and salt for seasoning, this recipe will be a staple from now on.
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The Best Thai Coconut Soup

Reviewed: Mar. 21, 2009
Fabulous! After eating some delicious soup at a well-known Thai restaurant in Atlanta, I wanted to try to duplicate it. None even came close until I tried this one. I had already roasted the chicken so I added both chicken and shrimp. The only problem is that I should have doubled the recipe! I also took the OP's suggestion and toasted the rice. This was a fantastic way to serve it. Even one family member who is not fond of Thai food loved this soup. Thank you for adding this recipe. It will go into my files under Favorites!
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Chuck's Favorite Mac and Cheese

Reviewed: Mar. 13, 2009
I give this 5 stars even though I changed some things. Everyone has different tastes so I consider recipes to be a base to start with. I sauteed pancetta, onions, and mushrooms, and also added some fresh sweet peas. I cut the sour cream by 1/4 and added dry mustard and Thai chili powder for some punch. I also added 1/4 cup of half and half, saving the rest to use when reheating. I used Japanese panko for the breadcrumbs as a poster suggested and added the fresh grated parmesan to that. That gave a nice crunchy crust but was a bit lighter than breadcrumbs and butter. I would add that it is far easier to mix all of the wet ingredients, spices, and cheese in a large bowl before adding to the pasta and any additions. That way you get a more consistent mixture. My husband and I both grew up on baked homemade mac and cheese so this was right up our alley. Delicious! It IS rich but we used it as a side dish with a large green salad and lemon sorbet for dessert. I will definitely make this again.
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Addictive Pumpkin Muffins

Reviewed: Oct. 13, 2008
This is the recipe I loved but lost! So happy to find it again. I love the density as I like a hearty muffin for breakfast, not ones that are more like cake. I have enough recipes with wheat flour, which overwhelms the flavor to me so I stick with white for this one. I don't understand those who change the recipe, use different measurements and flavors, and then say the recipe didn't turn out good. I do change some things to go along with my tastes at times but not measurements or things that have to do with moistness. This recipe freezes very well. I make the whole batch, freeze it, then take out a few every couple of days. Delicious and filling!
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