Susan Recipe Reviews (Pg. 1) - Allrecipes.com (10230217)

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Scallops with White Wine Sauce II

Reviewed: Mar. 2, 2008
Light and delicious. We used bay scallops instead of sea scallops and broiled for 1.5 minutes on each side. We served them on a bed of baby lettuce and added freshly shredded parmesan cheese on top.
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Photo by Susan

Bacon Wrapped Hamburgers

Reviewed: Mar. 1, 2008
This recipe is a keeper. We used green onions instead of a regular onion. We also dressed with baby greens and radicchio, tomato, dill pickle slices, mayo, ketchup, purple onion rings, and spicy-sweet mustard. All served on buttered then toasted light wheat buns. We pulled the bacon off after cooking the burgers nine minutes on the Forman grill. The bacon wasn't crispy, and we did not want the added fat. Also, we used only the egg yolk, not the white.
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Grilled Venison Backstrap

Reviewed: Feb. 29, 2008
The two marinades simply did not achieve a less than gamey flavor.
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Apple Cake III

Reviewed: Feb. 29, 2008
We have made this for several gatherings and it gets accolades every time. We add one peeled, cored, diced granny smith apple to the batter. We also dice the apple pie filling. Cinnamon is added to the batter. We usually have to cook a little longer than 40 minutes when we use the metal 13 x 9 baking pan or bundt pan. If you use a bundt pan and don't want an upside down cake, remember to put the topping in first, then the batter. Oh, and we use pecans, not walnuts. It is better to us when it's cold, so we refrigerate it after it cools and eat it with our coffee.
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Ground Venison Burgers

Reviewed: Feb. 13, 2008
These were not gamey. We cooked for 8 to 9 minutes on the George Forman grill for 1/2" thick patties. The sauce really is delicious.
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Sweet Potato Pie IV

Reviewed: Nov. 22, 2007
I used a deep dish ready-made pie crust and it worked on the first attempt at making this recipe.
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6 users found this review helpful

 
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