sunnysidelisa Recipe Reviews (Pg. 1) - Allrecipes.com (10215831)

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Broccoli and Sausage Cavatelli

Reviewed: Feb. 21, 2009
Awesome recipe -- so simple, and everyone loves it.
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The Best Meatloaf

Reviewed: Feb. 16, 2009
My husband and my very-picky 6-year-old daughter both just loved this. It was "so succulent!" as my husband put it.
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Alyson's Broccoli Salad

Reviewed: Jan. 18, 2009
I could eat a bucket of this all by myself. It's great for a pot-luck or for company. Or just for lunch all by itself!
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French Toast I

Reviewed: Jan. 18, 2009
I like to add a little almond extract as well.
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Bev's Orange Chicken

Reviewed: Jan. 18, 2009
My family loved this recipe more than I did, but that may be because I'm more partial to chicken breasts than thighs. I'll try it again, though, with breasts and with some of the suggestions offered by others.
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Awesome Slow Cooker Pot Roast

Reviewed: Jan. 18, 2009
I've made this for just family and for company and everybody raves about it. The first time my husband talked about it for days. I've tried it with and without browning, and it turned out great both ways. I've also tried it with cream of celery soup instead of cream of mushroom -- also wonderful. I think the fundamentals of the recipe are so sound that variations are fun but not essential, and it would be hard to go wrong.
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Beer Beef Stew II

Reviewed: Jan. 12, 2009
Best beef stew I've ever had, let alone made. I increased the liquid considerably (whole bottle of beer and of chili sauce instead of one cup, plus about 2c of chicken broth) because it seemed too thick as written, but otherwise stuck to the recipe. This recipe is definitely a keeper.
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Shrimp Linguine

Reviewed: Jan. 1, 2009
Very tasty, and so pretty! I used packaged picnic-style bacon bits instead of frying my own, and that worked great and saved a little time. You have to have the pasta on and have everything chopped ahead of time because the recipe comes together very quickly. Next time I might use a bit less pasta and thin the sauce with a little white wine, just because I think that might allow the sauce to cover the pasta better and we like our cream sauces pretty light. But this recipe is definitely a keeper, and one I would serve to company.
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Chicken Marsala

Reviewed: Nov. 30, 2008
Great recipe. I've made it at least a dozen times, and it always turns out wonderfully and is a great company pleaser. I find it tastier with a little white-wine Worcestershire sauce.
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Pecan Pie IV

Reviewed: Nov. 30, 2008
This was my first time making pecan pie, and it turned out well, but waiting for a knife to come out clean caused it to be overcooked. I should have followed the advice of the pie expert who said it's done when it doesn't jiggle anymore. I'll definitely make this again.
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Maple Salmon

Reviewed: Nov. 27, 2008
This is one of my desert-island recipes. I make it at least once a month, and sometimes once a week. It could not possibly be easier, and it never fails to please. It's easy enough to be a super mid-week family meal, and tasty and pretty enough to be a great company meal. I generally double the quantity of sauce, and I serve it with orzo cooked in chicken broth.
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Delicious Pumpkin Bread

Reviewed: Nov. 27, 2008
This is one of my desert-island recipes. My family gets upset if there's none on-hand in the mornings. I make a huge batch of it and freeze most of it in quart-sized bags. It thaws beautifully and one batch lasts weeks that way. I followed the advice of others: I substitute apple sauce for half the oil, and I double the spices. I also sometimes increase the amount of pumpkin if I double the recipe, because I don't want to waste the rest of the large can.
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Pizza Dough I

Reviewed: Nov. 27, 2008
I have always loved making homemade pizza but seldom did it because it took so long that I'd wind up serving dinner at 10pm. Then I discovered this recipe, and I now make it at least twice a month. I can have a great pizza on the table within an hour. It works great just as the recipe reads, but it's even better if you crumble up dried herbs or Parmesan cheese into the flour. I often split off about 20% of the dough so that this makes a personal-sized pizza for my daughter along with a large pizza for the grown-ups, both nice and thin with a great texture. For an unconventional pizza treat, brush the crust with pesto, crumble up hard-smoked salmon, and lightly top with the cheese of your choice; feta and goat cheese are both great.
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Grilled Peanut Chicken

Reviewed: Nov. 27, 2008
Very easy, very tasty. Definitely a keeper. I made it with regular instead of low-fat peanut butter, because that's what I keep on hand. I made it as kebabs but next time will try it with thinly-pounded chicken breasts and will serve over fresh spinach like they do in Thai restaurants.
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Biscotti Toscani

Reviewed: Nov. 27, 2008
I love this recipe and have made it many times now. I always keep a batch on hand in a big cannister and dip one into my latte every morning. I'm a purist, so I skip the chocolate altogether, and I double the almond extract. Also, to avoid having to turn it over half-way through the second baking, I put the slices on top of a cooling rack, which I put on top of a cookie sheet. Yummy! Makes a great holiday gift, too.
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Crab Quiche I

Reviewed: Nov. 27, 2008
I've been using this recipe for over 20 years and have made it many dozens of times; I think I first got it from Southern Living. It tastes great, but it's a bit finicky, and sometimes I have a hard time getting it to set up properly. It does seem to help using three eggs instead of two. DO NOT use low-fat mayo or it will never set up. I've made it with different cheeses and with other meats or veggies in lieu of crab; it's very versatile and tasty with all the variations. But make sure it's well browned on top, and test it with a knife to make sure it's set before you take it out of the oven.
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Pork with Peach and Black Bean Salsa

Reviewed: Nov. 27, 2008
My new favorite recipe. I've made this twice and it turned out great both times. It's very forgiving of variations. I more than doubled it because the pork loin package was really big. I put extra black beans and peaches the second time. The sauce is really tasty and has a nice consistency. It works with flour in place of the cornmeal if necessary.
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Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Nov. 27, 2008
I've made this twice, and I'd rate it 4.5 if I could. Very tasty, very easy, but rather time consuming. I made it once with precooked chicken breast strips and it turned out fine, but it was better when I made it with rotisserie chicken. The second time I also added 1 tsp of sugar to the onions along with the balsamic vinegar, and I added some dried oregano and basil to the rice as it sauteed, and it was much tastier.
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