SUEMYERS67 Recipe Reviews (Pg. 1) - Allrecipes.com (10890115)

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Vegan Portobello Stroganoff

Reviewed: Nov. 9, 2012
Very good! We added the marinade into the sauce too for extra flavor.
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0 users found this review helpful

Sweet Potato Pie IV

Reviewed: Feb. 20, 2007
This was very good. We doubled the recipe but only had one can of condensed milk and it was plenty sweet. Good texture and good flavor. Thank you for sharing.
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6 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Feb. 20, 2007
Very good! We did as other reviewers suggested, marinating the chicken in the spices first, then cooking and the meat was excellent. Thank you for sharing.
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1 user found this review helpful

Delicious Gluten-Free Pancakes

Reviewed: Feb. 7, 2007
These were VERY good. And yes, they really are indistinguishable from regular wheat based pancakes. We used them in our waffle iron with excellent results. Our only variation was to use egg substitute. I was out of baking powder but found a recipe for it and happened to have all the ingredients necessary. For anyone who needs it, just mix 1 part baking soda, 1 part cornstarch and 2 parts cream of tartar. For this particular recipe I omitted the cornstarch since the recipe itself already had tapioca starch and potato starch. Thanks for a great recipe!
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51 users found this review helpful

Feta Cheese and Bacon Stuffed Breasts

Reviewed: Jan. 13, 2007
This was SO good. The only variation we made was to use ham instead of bacon (only because I didn't happen to have any bacon but I did have some deli ham on hand) and like other reviewers we put the meat inside the chicken as directed but also wrapped the chicken in it. A VERY good recipe we will definitely be eating again - thank you to the contributor!
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3 users found this review helpful

Pasta with Broccoli and Bacon

Reviewed: Jan. 7, 2007
This was very good. The tomato sauce rather than a white sauce, perhaps an alfredo, seemed a little odd, but we tried it anyway and all in the family liked it. I think with an alfredo it would be 5 stars - but that would be an entirely different recipe then, wouldn't it? ;o) Thank you to whoever shared this.
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4 users found this review helpful

Million Dollar Fudge

Reviewed: Jan. 7, 2007
What can I say that others haven't already? It just doesn't get any better than this, except maybe the Irish Creme Truffle Fudge (also on this site). But for those feeding children too... this is a definite keeper!
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1 user found this review helpful

Irish Cream Truffle Fudge

Reviewed: Jan. 7, 2007
This was another recipe for which I'm glad I waited to rate. I would've originally given it 4 stars. I'm partial to the Million Dollar Fudge recipe - also on this site. The Irish Creme didn't seem strong at all like some others had mentioned. In fact, it seemed too weak in my opinion. However, after having some the next day I totally changed my mind. It was perfect! The flavor was perfect and the texture was just as good as the other recipe I mentioned. Definitely make this recipe ahead of time to give the flavors a chance to blend for perfect, rich, melt-in-your-mouth goodness.
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4 users found this review helpful

Garlic Prime Rib

Reviewed: Jan. 7, 2007
Oh wow! This was SOOOO GOOD!!! Others were not exaggerating when they said it was restaurant quality. If anything it was understated, as I have not had anything this good and this tender in any restaurant! Thank you to the contributor!
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2 users found this review helpful

Original Irish Cream

Reviewed: Jan. 7, 2007
Absolutely perfect. We love this mixed with a little milk and vanilla ice-cream in a blender - our own "Bailey's" shakes. Mmmmmm.
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7 users found this review helpful

Ali's Amazing Bruschetta

Reviewed: Jan. 7, 2007
Very good but not something the family raved about (which is what we save the 5 star rating for). I'd recommend it and my husband and I will probably have it again - but the kids will probably skip it.
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2 users found this review helpful

Caesar Salad Supreme

Reviewed: Jan. 7, 2007
This was SO good. Like others we used anchovy paste instead of chopping anchovies. It wasn't fishy at all. We weren't sure of the amount so the first time I added about 2 inches squeezed out of the tube and it wasn't enough. The next time we added about 5 inches and it was too much - not too fishy, just too salty. Three inches seems just about right. Thanks to whoever shared this. (I wish they listed that info on the rating screen.)
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3 users found this review helpful

Whole Grain Waffles

Reviewed: Jan. 7, 2007
These are a great alternative to the standard waffles. Delicious and good for you - doesn't get much better than that. We topped with fresh cherries and with fresh strawberries, both made into a chunky sauce by adding a little sugar and some water mixed with cornstarch in a saucepan. Thanks to the contributor.
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3 users found this review helpful

Chocolate Chip Banana Bread II

Reviewed: Jan. 7, 2007
Mmmmmmmmm. This was SOOO yummy!! I made it for a trip and I don't think it made it out of the state. Not a breakfast type banana bread but my kids were quite happy with it for dessert/snack. Thank you to the contributor!!
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1 user found this review helpful

Banana Bread IV

Reviewed: Jan. 7, 2007
Very good recipe. It will be our standard recipe for banana bread from now on. We did muffins too and they were great. Thanks for sharing.
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1 user found this review helpful

Grilled Salmon I

Reviewed: Jan. 7, 2007
This was ok, but not one of our favorites. The fishy taste was still pretty strong and we had a lot of leftovers that we ended up using in other recipes that thankfully muted it quite a bit. I give it four stars just because 3 seems too little since we don't particularly like salmon. Someone who likes it would probably rate it 4 or 5.
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2 users found this review helpful

Puff Pastry Salmon

Reviewed: Jan. 7, 2007
Another great salmon recipe even for those not crazy about salmon. We're one of those families that eats it because it's good for you, not because we particularly like it. This was one of the few where my family actually had seconds. Two thumbs up. Thanks to the contributor.
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4 users found this review helpful

Asparagus and Smoked Salmon Salad

Reviewed: Jan. 7, 2007
I was going to rate this four starts at first, but after having seconds that had been sitting for 1/2 hour I changed my mind. If you have time to let the flavors blend a bit more it's definitely worth it. We're not huge salmon fans here - it's one of those foods we eat because it's good for you, so any salmon recipe we find where my family says "Hey, this is actually pretty good." gets five stars and is a must-try for salmon lovers. The only addition we made was a can of mandarin oranges with about half the juice - it definitely helped stifle the "fishy" taste even more, and it wasn't bad even before.
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30 users found this review helpful

Chicken a la King III

Reviewed: Jan. 7, 2007
Very good recipe, even if you're not a fan of cooked peppers or of mushrooms. We chopped everything really fine and added some corn and peas as well and the whole family liked it.
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2 users found this review helpful

Sharon's Jamaican Fruit Cake

Reviewed: Dec. 23, 2006
Ok, this got 2 stars but only because the flavor is really good. This was a really difficult recipe, partly because the directions don't seem very clear. Specifically, the wine. If you soak the fruit in wine as suggested in the tips in small print on the bottom, are you supposed to use the 2 cups that is listed in the recipe ingredients? Or is that 2 cups in addition to whatever the soaking takes? Same with the rum. I assumed, maybe incorrectly, that it was in addition to what was used in soaking. It did seem a little wet. But maybe it was supposed to... And as far as cooking time goes, I inserted a knife in and it came out clean. Unfortunately after trying to get it out of the pan I discovered that it was cooked on the top, actually starting to get a little darker than I like, and still gooey toward the bottom and very dark on the very bottom. The cooked part must have been scraping off the gooey part as I was removing the knife. So, I have a very good tasting but gooey mess that will be eaten by my immediate family (who are used to being guinea pigs) instead of something special I had wanted to take to a family dinner tonight. Fortunately there's still time to go to the store for something else. Some additional direction clarification by those who have been successful with this recipe would be helpful. I'd try it again if such help were available since as I said, the taste even of the goo was very good.
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43 users found this review helpful

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