LANA SMITH Recipe Reviews (Pg. 1) - Allrecipes.com (1056824)

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Brussels Sprouts in a Sherry Bacon Cream Sauce

Reviewed: Sep. 27, 2011
Amazing. I was given some fresh brussel sprouts and made this recipe last minute with what I had on hand. I didn't have any shallots or cremini mushrooms, though I did substitute button mushrooms. It might be the best vegetable dish I have ever eaten. It's earned a place on the Thanksgiving dinner menu. Thanks for sharing!
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3 users found this review helpful

African Chicken Stew

Reviewed: Feb. 21, 2011
AMAZING. I did alter the recipe due to what I had on hand, e.g. carrots, celery, red and green pepper, sweet potato, cayenne pepper rather than red pepper flakes, and chicken broth rather than water. I also marinated the chicken in a lemon juice marinade beforehand. I tasted the stew after 1/2 c. peanut butter (crunchy) and decided that was enough for my personal preference. However, the peanut butter taste seemed to mellow a bit overnight, so next time I will go ahead and add the full 3/4 cup. My husband, who does not necessarily enjoy trying new dishes, LOVED it. We are actually fighting over the leftovers. I am planning to make a vegetarian version for a pitch-in at work. Thanks for sharing!
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4 users found this review helpful

Dip For The Stars

Reviewed: Jun. 3, 2010
My cousin made this for a baby shower we recently hosted. It was fabulous, definitely the best item on the buffet. I believe the only substitution was vodka for vermouth. Great recipe, thanks for sharing.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Dec. 2, 2009
Loved this recipe. I used a bit more red wine, maybe about 2 cups. Great with garlic mashed potatoes and roasted vegetables. I will definitely make this again.
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Dirt Cake I

Reviewed: Dec. 2, 2009
Fun recipe! I made some modifications by following the suggestions of some other reviewers: 1) used chocolate pudding instead of vanilla, and 2) used only 1/4 c. powdered sugar. Loved it!
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Pumpkin Cheesecake II

Reviewed: Nov. 3, 2009
This is a terrific cheesecake, it garners rave reviews. Several people have asked for the recipe, and my family requested we have it for Thanksgiving instead of pumpkin pie. I did make some slight changes: I split the 3/4 c. white sugar into 1/4 c. white sugar and 1/2 c. dark brown sugar, and reduced the mace and ginger to just a pinch. I also added a topping by mixing together about 1 c. chopped pecans, 2/3 c. dark brown sugar, and 3 Tbsp. melted butter, then sprinkled on the cheesecake the last 10 minutes of baking. The texture is fabulous, not too dense. It has a very nice presentation as well. I will definitely make this again.
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17 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Jul. 16, 2009
This recipe is not only great as written, it is great to play around with as well. I have made this a few times, and typically add a diced tomato. It makes a lot, so we usually have plenty leftover. I also like to dip a bit into a bowl and add salsa, sour cream and cheese for nachos. Thanks for sharing!
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Angel Chicken Pasta

Reviewed: Jul. 29, 2005
Very tasty - great for company! Thanks for the recipe!
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Chicago Dip

Reviewed: Dec. 21, 2003
I could not stop eating this dip. I took the advice of an earlier reviewer and omitted the green onion, and cut the mayo and sour cream in half as well. I also added 4 oz. cream cheese, a pkg. of Knorr vegetable soup mix, and a can of water chestnuts (drained an chopped).
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3 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 21, 2003
These are great! I doubled the recipe for a holiday party and had none left over. I changed the recipe slightly by sprinkling Italian breadcrumbs over the mushrooms just before baking, as suggested by an earlier reviewer. I also discovered, by accident, that horseradish mayonnaise is a very nice accent to accompany the finished mushrooms.
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Bacon Water Chestnut Rolls

Reviewed: Dec. 21, 2003
These are absolutely fabulous. I doubled the recipe for 12 people and had none left over. I took the advice of earlier reviews and baked on a wire rack for approx. 40 minutes. I also marinated the assembled rolls in a different sauce for about 30 minutes before baking, which turned out well - 1/2 c. orange marmalade, 1/4 c. soy sauce, 2 Tbsp. sesame oil, and 1 tsp. ground ginger. Thanks for posting the recipe, Mary Ann!
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Incredibly Delicious Italian Cream Cake

Reviewed: Mar. 26, 2001
Absolutely fabulous!! EVERYONE loved this cake. They tried it and immediately asked for the recipe.
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