Susan May Recipe Reviews (Pg. 1) - Allrecipes.com (10301217)

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Susan May

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Candied Carrots

Reviewed: Mar. 1, 2008
I've been making this recipe for years. It is my favorite way to cook carrots. I take the lazy route though, and just use baby carrots.
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Tater Tot Bake

Reviewed: Aug. 23, 2007
This is one of my husband's favorite meals. I don't layer the dish though. I cook the ground beef and onion, and when browned, mix in the cream of mushroom soup, milk, a can of drained corn, and the 1 1/2 cups of cheese. I then put it in a 2qt casserole dish and top with the tater tots and another 1/2 cup of cheese and bake for about 55 minutes. We've tried this with different types of cheese, but always go back to a mild cheddar. Sharp cheddar is very good, but probably not the most kid-friendly taste and Co-jack seems to leave it with a slightly bitter taste.
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Croutons

Reviewed: Mar. 29, 2008
Who knew croutons would be so darn easy. We had some leftover three-cheese bread from Panera that was going stale. I cut it up, tossed in a ziploc bag as another reviewer recommended, poured the butter in and tossed. Put on a couple cookie sheets and baked it up! I did turn the croutons half-way through baking, and the cheese bread took much longer than the 15 minutes. We've already ate half of the batch just snacking!
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Seafood Salad III

Reviewed: Apr. 24, 2008
Wow! This is wonderful. I did make a few changes per other reviews. First of all, I used 1 lb. of imitation crab meat. It was the perfect amount of dressing for that amount of meat. I wonder if it is a typo in the recipe? I also added about 1/8 tsp. of Old Bay, and added about 1/2 c. of finely shredded sharp Cheddar cheese, since our grocery store deli salad has cheese in it. Finally, since I wasn't going for healthy with this, I used regular mayo and whole milk. :) Way better than our grocery store's deli salad!
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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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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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Alaskan Halibut Lasagna

Reviewed: Aug. 1, 2008
The cream sauce in this lasagna is amazing! I didn't use halibut since I'm currently pregnant and it's a fish higher in mercury. I ended up using 1 lb. of catfish, 1/2 lb. of bay scallops, and 5 oz. of salad size shrimp to make a seafood lasagna. It was wonderful! I did add a tad more garlic too, because we really like garlic. Will definitly try this with halibut at another time, but I can also see us making this just with seafood and leaving the fish out all together! Thanks for the great recipe.
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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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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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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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Iced Pumpkin Cookies

Reviewed: Oct. 8, 2008
These were great. Followed the recipe exactly. I'll be making these again for my holiday baking.
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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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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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Chicken and Bowtie Pasta with Asiago Cream Sauce

Reviewed: Apr. 25, 2008
This was great! I made it for my birthday dinner tonight, and it was better than going out to a restaurant. I followed a few recommendations of other reviewers. I used 1 tsp. of chicken base instead of 1/4 of a boullion cube, upped the proscuitto to 1/2 cup and used about 1 1/2 c. of baby bella mushrooms. As for the chicken, I had some that I had already pulled left over from a cut up fryer I had boiled, so I just used that. This was wonderful, and we will definatly make it again. Thanks for the great recipe!!
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Broccoli Beef I

Reviewed: Apr. 13, 2008
We like this a lot. I used some rib-eye steak, beef base instead of broth, and after reading some other reviews I doubled the garlic and almost tripled the fresh ginger. I also added some slices of onion with the broccoli. Served over medium grain white rice.
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Pet Cookies

Reviewed: Feb. 8, 2008
Thank you so much for this recipe! My dog is allergic to almost everything, and I had never thought of using baby food to make dog treats. I used lamb baby food and barley flour since my Flash Dog is allergic to wheat. He loved the treats! As for the other reviewers who commented on cost, for the owner of an allergy pet, this was really inexpensive! I have to drive an hour to the nearest pet store to get a sweet potato biscuit that he can eat, and then pay almost $6 for the small box of treats. Flash and I thank you very much!
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Peanut Butter Bars II

Reviewed: Apr. 12, 2008
Both my husband and I thought these were very good. I thought that the chocolate chip topping could be reduced or even left off, but he liked it just as written. Since I didn't have a full bag of peanut butter cups (Easter candy left-overs) I made just a half batch in an 8x8" pan, and ended up baking a good 10 minutes longer than called for since they were still jiggly at 25 minutes. Thanks for the recipe!
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Old-Fashioned Vanilla Pudding

Reviewed: Feb. 20, 2008
Yummy! Reminded me of pudding at Grandma's house. Everyone in our home enjoyed it very much! Only change was to use whole milk instead of 2%.
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Exquisite Pizza Sauce

Reviewed: Feb. 23, 2008
Very good sauce. I didn't have any tomoato paste on hand, so I used a 15 oz. jar of sauce and omitted the water. Otherwise, followed the recipe as stated, but did not just the anchovie paste. This made enough for at least 2 large pizzas.
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Baked Ziti IV

Reviewed: Apr. 12, 2008
We like this very much. My 14 month old loved it! I made the recipe as stated, except for subbing ground venison for the beef/sausage. This is going into our supper rotation. Thanks for the recipe!
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