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

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Photo by Susan May

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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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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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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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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Ranch Oyster Crackers

Reviewed: May 22, 2008
Very Good! I omitted the lemon pepper, but left the rest of the recipe the same. I made them for snacks for the holiday weekend. Now they just have to last until my company arrives!
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Peanut Butter and Pumpkin Dog Treats

Reviewed: Mar. 19, 2008
The Flash Dog loved these treats. I did use more pumpkin as other recommended, as well as omited the salt and cinnamon. I used barley flour since Flash is allergic to wheat. I needed quite a bit of flour to roll them out with upping the amount of pumpkin. I think next time I'll use the amount called for, and just add a little extra to get to the consistancy I need to roll them out. I also cut them smaller, so I only baked for a little over 20 minutes.
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Mexican Rice II

Reviewed: Mar. 27, 2008
Very good. Restaurant quality. I used medium grain rice, otherwise kept the recipe the same. Update: We ate out at a mexican restaraunt a few weeks ago, and then I made this rice again shortly after. After comparing it to the rice at Don Pablo's, it was so much better that my husband said we needed to up the rating to a 5 star! :)
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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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Brooke's Best Bombshell Brownies

Reviewed: May 15, 2008
Yummy! Made as called for, except for adding peanut butter chips as well as regular semi-sweet chips. Even my husband who isn't a chocoholic like me loved these. For sure a make again recipe!
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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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Jo's Rosemary Bread

Reviewed: May 1, 2008
This was wonderful! The bread was still a little warm when we ate it, and the smell of the rosemary coming off the bread was lovely, which only helped the taste of course!
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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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Cashew Chicken with Water Chestnuts

Reviewed: May 8, 2008
This was wonderful! It tasted better than the take-out we get! I did make a few minor changes. I cooked my chicken in olive oil with a dash of sesame oil, added 2 celery stalks to the veggies, added 1 tsp. minced garlic, and subbed 3/4 tsp. fresh grated ginger for the ground ginger. This is the best Chinese food recipe we have tried yet from this site. Thanks Tricia!!
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Deep Dish Alfredo Pizza

Reviewed: Sep. 20, 2008
Great white sauce for pizza!! I made minimal changes to the sauce, and they were mostly flavor based. I used Romano cheese instead of Parmesan, since we prefer the sharper taste, and I used 1 tbsp. of fresh minced garlic instead of the garlic powder. Finally, I added just a bit of flour to thicken the sauce as others had recommended, with no taste impact. I topped the pizza with pre-cooked salad shrimp and sauteed bay scallops for a seafood pizza. Will definitly make this my white sauce for pizza recipe! In the future though, I will half the sauce, since I thought it was enough for 2 pizzas. Next time we plan on trying it with pulled chicken, diced roma tomatoes, and green onions to try and recreate Papa Murphy's Garlic Chicken pizza. I can't rate the pizza dough, since I used my own bread machine pizza dough recipe.
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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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Stuffed Green Peppers I

Reviewed: Aug. 11, 2007
Very good! The peppers came out so nice and tender and flavorful. Followed the recipe except for using fresh garden tomatoes instead of canned, slicing the pepper on the vertical and sprinkling extra cheddar on top before baking. Next time I am going to add more rice and possibly some garlic and corn.
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Stephanie's Freezer Spaghetti Sauce

Reviewed: Nov. 5, 2009
This is a fantastic sauce! I made 8 quarts with my yellow and pink heirloom tomatoes from the garden this summer. Used the sauce in lasagna, and it was the best lasagna I've made. I won't "waste" the sauce on regular spaghetti now, but save it all for lasagna. I will definitely be making this again next year. The only change I made was to cook it on the stove-top for about 2 hours instead of using the slow cooker.
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Jordan Marsh Style Blueberry Muffins

Reviewed: Aug. 10, 2011
I haven't reviewed anything on AR forever, but these were so good that they deserve a review. Probably the best blueberry muffins I have ever had. Used butter instead of shortening, and used King Arthur White White Whole Wheat flour for all of the flour. Oh my, they are amazing.
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Scalloped Cheese Potatoes

Reviewed: Jun. 17, 2007
Very easy to make, and tasted great! Wouldn't change a thing with this recipe.
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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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