SuzyNochest Recipe Reviews (Pg. 1) - Allrecipes.com (10517380)

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Tofu Sandwich Spread

Reviewed: Jan. 30, 2011
I was really skeptical but this was great! I used low fat miracle whip instead of mayo for taste and calorie reasons and added pickles too. It was great on a sandwich with mustard!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 30, 2011
These were amazing! I followed the recipe exactly! I had tons of leftover filling so I stuffed fresh jalepenos and it was just as amazing! Just some tips, definitely slice a layer off the cap so the mushrooms don't roll, I also did that with the japs, and I melted butter and rolled the caps in there to keep it moist. I am a huge fan of putting the filling in a baggie and snipping off the end to pipe it in, way less mess and looks better over all. The recipe is perfect tho! Maybe ill add some chopped japs next time, or sautee onions, Idk, its already great as is.
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Tofu Parmigiana

Reviewed: Jan. 21, 2011
Amazing! Its a great base recipe. I did save some prep time and use spaghetti sauce. I added some crushed red peppers to the bread mix for some extra spice. This was my first experiment with tofu so I wanted to follow the recipe as closely as I could. Next time I think ill add some mushrooms, onions, black olives, and who knows what else! Very versatile base recipe!
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Cabbage Fat-Burning Soup

Reviewed: Feb. 24, 2010
considering what its for its good. im already tired of cabbage on day two and i only put in half of one! i started adding all the ingredients to my biggest cooking pot, but i think this recipe calls for a pot as big as they have in school cafeterias! i wasnt able to put all the ingredients in, but it was still pretty good. i recommend scaling it down a bit to make sure you're able to get all the different flavors in!
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Lemon Sauce for Salmon Patties

Reviewed: Oct. 13, 2009
I just finished eating this on rice topped with salmon. I think for fish it was too thick. It was very good (I added dill and garlic also) but if I make it again, I will use less flour to make it less like gravy and more like a sauce. I think fish tastes better with lighter sauces.
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Baked Buffalo Wings

Reviewed: Jul. 6, 2009
So, I originally started making the 'Boneless Buffalo Wings' from this website. After I mixed the flour & ingredients from that recipe, I began to read the reviews for this one & decided to go this route. Pretty much the only difference is paprika & amounts of other spices added (which everyone does anyways). I read the first few pages of reviews & did this - other than change the flour recipe, I blotted/squeezed extra water out of the chicken before I floured it, let it sit in the fridge for more than an hour, I used the cooling rack in the oven, but forgot to spray it, so the wings stuck a little bit, I didn't put the sauce on (I used that Frank's stuff, they wouldn't have been as good with another brand) until they were done cooking & cooled (I used butter Pam & sprayed the wings before I put them in the oven). I didn't flip them either. After I let them cool, I sauced them, then on a couple I added cajun seasoning on top of the hot sauce/butter mix. Mine were super crispy and perfect, so if yours weren't, try what I did & you'll love it! Also, after I battered the wings, I made ranch with the Hidden Valley Ranch dip mix and light sour cream (I don't think the fat-free sour cream works/tastes well for ranch) so it would have time for the flavors to mix. I plan on flouring wings the night before the weekend (when I really crave them).
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Venison Meat Loaf

Reviewed: Jun. 17, 2009
I could tell it was venison, but hello! if you don't like venison, don't make stuff with venison in it! I just took it out (it's been 70 minutes) and the middle was still a little raw so it's back in the oven. I did try a bite off the side before I put it back in though and it's amazing! I made minor (very minor) changes to the recipe. I used a cup of crushed saltines and omitted the salt instead of dry bread crumbs, I used the equivalent of two eggs with the egg whites that come in the carton and I used extra tomato sauce and a little more pepper. I also don't like mustard sauces so I made a concentrated brown gravy and poured it over the top (still liquid, not thickened through cooking) and it was really good. So for those guys out there that don't like mustard, try some brown gravy! Also, it's super moist. And whoever said there were too many ingredients....what? This is minimal and took two minutes to get everything chopped (food processor), mixed (used my hands), and put in the oven. ***UPDATE**** While it was initially delicious, it did not refridgerate well. It looked/smelled like catfood, although it still tasted like the venison loaf. I was not able to get passed that, but when it first comes out of the oven it IS delicious, so just make sure you have a large enough group of people to finish it that evening.
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Chicken a la Camille

Reviewed: Jun. 15, 2009
It was very dry and just didn't taste very good. I wouldn't make it again.
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Amy's Cilantro Cream Sauce

Reviewed: Mar. 25, 2009
I can see how with tweaking its great, but made EXACTLY by the recipe it is SALTY! Also I love cilantro more than the regular person, but one whole bunch, way too much. I think if I make it again I would try to use celery seed instead of celery salt and less cilantro. It's just hard to handle right now. I'm going to try to add some more sour cream to this one so I don't just waste everything I bought specifically for this. But it does have potential!
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Super-Delicious Zuppa Toscana

Reviewed: Feb. 10, 2009
This was great! Made it exactly as the recipe's written and it's perfect!
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2 users found this review helpful

 
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