Susanne Recipe Reviews (Pg. 2) - Allrecipes.com (10780238)

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Corn Dip II

Reviewed: Jul. 15, 2009
Really a good, refreshing recipe. I took it to Thanksgiving (I was in charge of appetizers) with Annie's Fruit Salsa, Amy's Creamy Cilantro Sauce, and Carrot Surprise (no one was really quick to catch my 'colors of the season' theme, lol) but everyone loved all of the dips on various chips - and this one wasn't the biggest hit, but I was asked for the recipe. It wouldn't be my top choice, but I will definitely make it again when looking to make several dips.
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Chicken Pot Pie IV

Reviewed: Jul. 15, 2009
All I have to say is, it tasted like cream of chicken soup. I don't consider this cooking, and I wish I could find a better pot pie recipe on this site.
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12 users found this review helpful

Uglies

Reviewed: Jul. 15, 2009
I have to agree, at some point this is just a slightly - graduated school lunch meal. I was so excited to wake up and make these for my family, only to receive half eaten uglies back with a funny, "sorry love" kinda face. Barbeque for breakfast? Oh and there's onions? It's a great idea, but I would substitute every one of the ingredients next time I make it. I ended up eating these for lunch everyday for a week just so they wouldn't go to waste.
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Hummus III

Reviewed: Jul. 15, 2009
I agree with a previous reviewer...be careful with the Tahini. I had never cooked with it before, and yowsa that is some sticky, bitter stuff. The garlic (and I would consider myself a garlicaholic) was spicy and only slightly mellowed after several days - I'm going to keep looking.
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Sour Cream Enchiladas

Reviewed: Jul. 15, 2009
Really yummy and super easy. I will not be so skimp on the sauce next time, though. I sauteed some of the onions with the chicken and added them inside with the fresh ones. I froze it and had it a couple weeks later -- exactly what I was looking for as a quick meal!
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Roasted Garlic

Reviewed: Apr. 8, 2009
I LOVE roasted garlic, it's not a novel concept. But if we are rating this recipe, it is ALL wrong. The temp, the time, the seasoning. Cook for a lot longer at a little bit higher temp. I am at 6600' altitude and 1 hour didn't do it. It takes a good hour+ to have soft garlic. I used a ramekin with olive oil covered in foil - 40 m at 250 and 20 m at 300; still a little ripe. This recipe needs work.
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Taqueria Style Tacos - Carne Asada

Reviewed: Feb. 8, 2009
These were really tasty, tender, and juicy. I used thin cut NY strip steak b/c it was on sale and flank steak is kinda pricey. The butcher said it could substitute fine. I recommend taking some antacid before you eat it though because DH and I both had some mean heartburn afterward ;) Have already bought some more meat to make again! Yum!
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Pesto Cream Sauce

Reviewed: Feb. 8, 2009
Sooo good! I don't think I added as much garlic as called for, even though I consider myself a garlic freak, 8 cloves just seemed like a lot. This was sooo good, I used just the sauce on premade beef ravioli (allergic to shrimp). I froze the leftover sauce (probably a good 8-10 Tbs) and am hoping it will keep well because I can't wait to have it again.
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Best Chocolate Chip Cookies

Reviewed: Feb. 8, 2009
I am at 6400 ft elevation so I had to make a few tweaks. I lessed the baking soda by about an 1/8 tsp (eyeballed), added 2 T extra flour, and let my eggs get to room temperature, and upped the baking temp to 370 for 12 minutes. I also added the 1/2 t cream of tartar as another reviewer suggested. The cookies turned out great- better than other recipes I have amended for altitude. Will make again- thanks!
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Mock Filets

Reviewed: Jan. 12, 2009
Meh, it really did taste just like meatloaf. I was skeptical as others..because the recipe is very similar to my own meatloaf recipe- only to be justified. I never would have thought to broil a meatloaf though, so it sped up the process and I may do that again. I might not have been as dissapointed if these had been called mini- bacon wrapped meatloafs...but they are called something misleading. I probably won't make these again.
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Chicken Pot Pie VI

Reviewed: Jan. 2, 2009
This definitely has potential, but I didn't love the flavor. I added fresh steamed brocolli and carrots (chopped) and frozen peas because that's what I like in my pot pie. I used 98% fat free cream of chicken and the same of cream of mushroom. I would leave out the mushroom next time and use two c of chicken...I just didn't like the mushroom flavor even though I normally like mushrooms. I would also change the soup to low sodium so I could control the salt and add some seasoned salt, celery, or garlic salt. As one other reviewer noted, it was a bit soupy...I would leave it be for a few minutes after it comes out of the oven so it has a chance to firm up. I might try this again...but for now I'll stick with Marie Callenders, sorry (*ducking*).
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Tomato Chicken Parmesan

Reviewed: Dec. 21, 2008
This is so good! As good or better than any Chicken Parm I've had in any restaurant. It's so juicy and so simple. As several reviewers said, be sure to pound the chicken to an even thickness. Also, it really does make a difference how good the sauce you use is. Make sure the sauce is flavorful and this is a sure bet. Left overs were good the next day, too.
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Meatball Grinders with a Yummy Sauce

Reviewed: Dec. 14, 2008
How can you go wrong with all these ingredients? The jelly was an interesting but yummy addition. My husband, who doesn't have quite a sweet tooth thought it was too sweet. I wish frozen meatballs were cheaper, I'd make it more often.
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Kohlrabi with White Sauce

Reviewed: Dec. 14, 2008
Ick. I wish I'd eaten my homegrown kohlrabi raw.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Dec. 14, 2008
Oh my goodness this was tasty! The chips were great, so easy. I served this as an appetizer at Thanksgiving and everyone loved it. Several asked for the recipe and couldn't believe how easy it was.
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Amy's Cilantro Cream Sauce

Reviewed: Dec. 14, 2008
Fantastic on tortilla chips and as a topping on tilapia or other white fish. Hubby requests it frequently. The last time I made it, I used my own tomatillo sauce. Boil shucked tomatillos until they start to fall apart, food process with cilantro, jalapeno, salt, and onion. So simple and adds a better flavor than bottled.
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Ziti with Italian Sausage

Reviewed: Dec. 14, 2008
This was so easy and a nice change of pace from regular spaghetti. I used tricolor rotini, because I had no ziti, which was fine. I also used bottled sauce and italian turkey sausage. Simple and yummy!
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Parmesan Potato Soup

Reviewed: Dec. 14, 2008
I didn't think the directions were very clear, so I wish I had done a few things different. Next time I will peel the potatoes and slightly mash them after boiling. I would add more parmesan (I only had 1/2 cup) because I loved the flavor it added, and I would add some bacon earlier on for the flavor it imparts. I added about 4 cups of milk, which was plenty, as other reviewers suggested. I didn't think it was too salty as written, like some reviewers thought. I kind of thought it tasted flour-y, so I tweaked the spices some more at the end. Will make again.
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Gyoza

Reviewed: Nov. 22, 2008
I put the pork in the food processor after it was cooked and before I combined it with the cabbage because the first time I made them I thought the meat was too coarse. I also made a quadruple batch and froze them for a quick snack. Thanks for the great recipe!
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Sausage Crescent Rolls

Reviewed: Nov. 16, 2008
These are so good! I used turkey sausage and also added some scrambled eggs, cheese (colby and american) and ham pieces as someone suggested. They are so rich and filling. I made half the recipe and split one of the rolls w/ my husband and we were full. I think I will try making them with only 2 triangles each and refridgerate them so they're ready for later in the week and in individual portions. I will definitely make these again, and also use it as a base for more recipes. thanks!
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