Susan May Recipe Reviews (Pg. 5) - Allrecipes.com (10301217)

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Susan May

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Golden Potato Soup

Reviewed: Jan. 21, 2008
Upped the liquid like recommended, and I wish I hadn't. I had to add more flour to get it to a thicker consistancy. Used a combo of extra sharp cheddar and processed cheese. Omitted celery, since I didn't have any, but added some celery salt for flavor, as well as a couple of cloves of garlic. It was a little bland, but quick and easy.
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Quick and Easy Chicken Noodle Soup

Reviewed: Jan. 14, 2008
Great soup! I used chicken base instead of broth, left out the celery, since I didn't have any, and used left-over turkey instead of chicken. Much better than anything out of a can.
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Grilled Cheese of the Gods

Reviewed: Jan. 14, 2008
Very tasty. I didn't add the bacon, since I was serving with soup. Used freshly grated parmesan and an extra sharp white cheddar. My 11 month old even liked it.
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Zippy Shepherd's Pie

Reviewed: Jan. 9, 2008
We liked the flavor of the dish, but it didn't thicken up for me to what I was expecting. I've never made a shepherd's pie before, so I don't know how thick it should have been. I did add extra cornstarch, but it never got to more than a stew consistancy. It seemed like the frozen veggies and tomato added a lot of liquid. We did enjoy it, and will probably try it again with less broth.
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Salisbury Steak

Reviewed: Jan. 7, 2008
This was pretty good. I subbed Cream of Mushroom for the French Onion, otherwise I didn't really change anything. We did like the "gravy" and didn't think the ketchup was overpowering. It suited the meal.
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Photo by Susan May

Amish Yumazuti

Reviewed: Jan. 6, 2008
This was pretty good. I did make a few changes though. I didn't add any celery, since I'm not a big fan of it. I used cream of mushroom instead of cream of chicken, since that is what I had on hand. I only used about 8 oz of egg noodles - which was plenty. And I added about 1/2 c. of milk to the dish too, since so many reviews said that it may come out too dry. After I browned the hamburger, I mixed everything together in a casserole dish, including the cheese, which I used about a cup of, covered it and baked it for about 45 minutes. My 11 month old loved it. I did season it with salt and pepper, and I think I'll use a little more cheese next time.
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Corn Dip II

Reviewed: Jan. 2, 2008
This dip is addictive! I made a half-batch for a very small New Year's party (only 7 adults) and after a very large dinner - including cake for dessert - my guests managed to go through 2 bags of tortilla chips and all of the dip! You can't go wrong with this, and it won't hurt to have a few spare recipe cards laying around if you make this for guests!
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Photo by Susan May

Asian Orange Chicken

Reviewed: Jan. 2, 2008
This was very good. It was a little too strong on the orange flavor. I think I would reduce the orange zest a bit. I followed other reviews, and let the chicken stay crisp keep warm in a 200 degree oven after I fryed it. When everything was ready, I served it family style in a big bowl. I layered white rice, then a mixture of veggies (pea pods, carrots, broccoli, and mushrooms that I stir-fryed in a little of the sauce), the chicken, then I poured the orange sauce over it. Finally, I topped with sliced almonds and crispy noodles. Update: I've made this again since my 1st review, and we've decided that this is definitly a 5 star recipe instead of the original 4 stars. I think I finally found a good balance with the orange zest!
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Butterscotch Ice Cream Topping

Reviewed: Dec. 29, 2007
I didn't think this worked well as an ice cream topping. When it cooled, it turned into an old fashioned brown sugar fudge - which was good - but not what I wanted. I may have boiled it too long, but I just did the 3 minutes like the recipe called for. I didn't expect it to set up, and to do so, so quickly. I should have checked the temp on it and not let it go past a soft-ball stage, and not let it cool all the way. Anyway, I won't be making this again. It didn't have the butterscotch flavor I was hoping for either.
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Photo by Susan May

Peanut Butter Cup Cookies

Reviewed: Dec. 9, 2007
Very Yummy! Just what I was looking for. As recommended, I did toss the pb cups in the freezer for a bit before pushing them in the cookies, also put the pan in the fridge right after pusing in the pb cups so they didn't melt.
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Best Brownies

Reviewed: Nov. 2, 2007
This is a very good brownie, I've had better, but not with such a easy recipe. I'm giving it 5 stars, due to the simplicity of the recipe yielding such a tasty treat. All the ingredients are found in almost any pantry. I enjoyed the icing too. I thought the honey was a unique addition. I did melt the butter for the icing, which produced a nice spreadable icing. All around, very good!
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Oatmeal Chocolate Chip Cookies I

Reviewed: Oct. 11, 2007
I thought these were pretty good. Since the recipe calls only for shortening, they came out more on the crisp side, and I prefer chewy. I would have subbed half butter, half shortening, but I didn't have enough butter on hand. If I make these again, I will definitly use some butter in them. I also added some vanilla. On a high note, I brought these to a church class tonight, and Father took 4 home with him. I guess he doesn't mind a crisper cookie!
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Photo by Susan May

Apple Pie by Grandma Ople

Reviewed: Oct. 8, 2007
This recipe is excellent! We had it "a la mode" and after one bite, my husband ate his ice cream first so he could just savor the pie. I didn't have Granny Smith apples on hand, so I used Honey Crisp - I didn't use 8 either, just enough to fill the pie tin, since they don't bake down much. Otherwise, besides a dash of cinnamon, I followed the recipe almost exactly. I poured about 3/4 of the syrup on the apples and tossed before adding them to the pie tin. I then put the lattice on, and poured the remaining syrup over the top as the recipe calls for. I did have to bake it about 20 minutes longer than the recipe called for, because Honey Crisp apples are so crisp, that it takes them longer to soften. The nice thing with a lattice crust, is you can check your apples to make sure they are fork tender. This one is going into my hand-written recipe box!
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Photo by Susan May

Restaurant Style Mac and Cheese

Reviewed: Oct. 2, 2007
This was really good, as well as quick and easy. I did increase the amount of pasta to 2 cups. I think I will go with 2 1/2 cups next time. Also, I increased the cream to 1/4 cup. I agree with another reviewer that the cheddar really cuts the processed cheese taste. We liked this much better than the recipe that comes on the box!
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Dill Pickles

Reviewed: Oct. 2, 2007
The first jar that I opened at around 1 month was very good. By the time I opened the second jar, the pickles were too strong for my taste. I haven't dared open another jar yet. It was a fun recipe to try though!
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Golden Sweet Cornbread

Reviewed: Sep. 25, 2007
Great cornbread! It didn't crumble on me at all, like some of the other reviews mentioned. I did use about 3/4 c. milk and 1/4 c. heavy cream for the liquid, and also I used a good ol' double-yolk egg (love that Farmers Market). It reminded me of the cornbread muffins at Famous Dave's BBQ.
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Photo by Susan May

Debdoozie's Blue Ribbon Chili

Reviewed: Sep. 25, 2007
Wow - my husband isn't a big chili fan, but I made this for him, and he loved it. The only changes I made, was that I didn't have a thick salsa, so I chopped up a tomato and green pepper to add to it. I only used 1 Tbsp. chili powder since my Norwegian palate is opposed to thigs too spicy. And finally, I used ground venison since that is what I had thawed at the time. Topped with a little shredded cheese and sour cream, and served it with the Golden Cornbread from this site. This is going into my supper rotation!
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Buttermilk Pancakes II

Reviewed: Sep. 8, 2007
Wow! My husband and I loved these. I did add a splash of vanilla too. This will be my pancake recipe from now on. Once you try these, you'll throw out your box mix!
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Slow Cooker Venison Roast

Reviewed: Aug. 23, 2007
Very good, but a little too salty. Next time I make it I will substitute some garlic cloves for the garlic salt. Served over egg noodles as recommended, and my husband really enjoyed it that way.
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Easy Raisin Cake

Reviewed: Aug. 23, 2007
This is very close to my family recipe. Try substituting buttermilk for your liquid instead of the raisin water. Also, we do frost the cake with a Caramel frosting. For the frosting, melt 1/4 c butter in a saucepan on med-low heat. Stir in 1/2 c packed brown sugar and bring to a good boil. Add 2T milk and return to a boil. Remove from heat and stir in 1/2 tsp vanilla and 1 c powdered sugar, sifted. Whisk till smooth and pour over the top of the cake. This will set up nicely, yet still be soft.
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