sugarandspite Recipe Reviews (Pg. 1) - Allrecipes.com (10323170)

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Shrimp Bisque II

Reviewed: May 27, 2013
I used a mix of crab shrimp and lobster to make this incredibly decadent. SO worth it. I could not find any seafood stock, so I just put all my shells in the chicken stock to flavor that, and instead of straining out the onions used an emersion blender to purree them. I was VERY VERY happy with the results, as were all 5 people I fed it too.
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Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Reviewed: May 27, 2013
I enjoyed this very much, only change I made was to omit the rosemary and use oregano. (I HATE rosemary) Surprisingly, I liked this better than my boyfriend who just wants me to stick to them sauted with bacon.
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Avocado and Bacon Soup

Reviewed: Dec. 2, 2012
Very Very good. I served it with a toasted turkey and cheese sandwhich, like a deconstructed club, and it was perfect. I may add a hint of garlic next time and a dash of cayane (But that is my taste--I love a hint of spice!) but the flavor is very good.
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Ginger's Shrimp and Grits

Reviewed: Jul. 30, 2012
Flavor is Right on. When I served it I gave extra hot sauce and cheese to whoever wanted it spicier or cheesier and it was a hit, everyone loved it and asked me to make it again! I did intend to halve the recipe and based on previous comments, I left the grits at the full amount, and I’m glad I did. There was big shrimp and plenty of grits and veggies to go around without anything being over powered. The grits were a little runnier than I’d have liked so I may either add a little less milk as they loosen when they bake due to the onions tomatoes and shrimp releasing their yummy liquids into the grits. It wasn’t Too bad, but just a bit beyond where I’d like, so I’ll try by cutting the milk by ΒΌ cup or so.
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Crepes

Reviewed: Jul. 22, 2012
A basic crepe. I never use a blender, just hand whisk everything and it turns out great. Good base for sweet or savory.
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Vietnamese Fresh Spring Rolls

Reviewed: Jul. 7, 2012
Simple. Fresh. Tasty. What more could you ask?
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Ranch Dressing II

Reviewed: Nov. 5, 2010
I have a -warm- ranch pasta salad that I love, and instead of bottled ranch I used this recipe as a mix in strait into hot pasta and WOWZA BEST EVER. I've been looking for a way to make it with 'real food' and this works!
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Cinnamon Swirl Bread

Reviewed: Oct. 14, 2009
I am a huge fan of yeast breads and was not expecting much of this, and really for my taste it is a little too sweet and cake like. HOWEVER, it is a huge hit at every gathering I bring it to when I just don't have time to have yeast breads rise, and it makes the BEST FRENCH TOAST EVER when it is a couple days old--I'm talking good enough that I made a loaf cut it in half and set it out for 3 days just for sunday brunch! It is a little mild flavor, so I recommend adding a little more cinnamon and/or something else to jolt it up--I like ginger in the main batter about 1 tsp fresh grated as ginger and me are best friends!
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German Spaetzle Dumplings

Reviewed: Oct. 14, 2009
I love spaetzle, nice and easy to make, and easy to make big dumplings for me with a pastry bag or thinner ones for others with a potaoe ricer! LOVE IT LOVE IT LOVE IT!
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Roquefort Pear Salad

Reviewed: Sep. 26, 2009
this salad had all my favorite flavors. no way I wouldn't like it!
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Buttery Soft Pretzels

Reviewed: Jan. 20, 2009
I make these atl east once a month, and make mini pretzels, same cooking time, just more snackable---my friends eat them right up.
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Lowcountry Shrimp and Grits

Reviewed: May 3, 2007
Okay, I admit it's not traditional. But I don't eat pork, but I have always LOVED the idea of shrimp'n'grits. I've tweaked alot of recipes, and you could really tell something was missing...maybe it's the yellow corn instead of hominy but this WORKS BETTER. Still could use a lil' something though next time I'm gonna try switching the olive oil for some butter.
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