Sue Recipe Reviews (Pg. 1) - Allrecipes.com (10999675)

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Six Week Bran Muffins

Reviewed: Mar. 5, 2014
Very good! I scaled the recipe to 54 servings, which used about a 16-oz box of All Bran and kept it to simplified 1/2 and 1/4 cup measurements instead of 1/3 c. + 1 Tbsp, etc... I used coconut oil instead of shortening and they smelled heavenly while baking! Looking forward to whipping up more batches from the leftover batter.
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Pumpkin Butter II

Reviewed: Oct. 8, 2011
Very good! I used only slightly more sugar than pumpkin since other reviewers said it was plenty sweet. Tried substituting half brown sugar & half coconut sugar to make it more low glycemic for my diabetic husband with great results. As to canning safety, this is meant to be stored in the fridge.
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3 users found this review helpful

Cranberry Orange Loaf

Reviewed: Nov. 19, 2010
Excellent cake-like bread!. This first bite or two is so tangy that it's surprising, then it really grows on you so that it's hard to stop eating it. Didn't last long! I had an entire bag of frozen cranberries so doubled the recipe to make 2 loaves.
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Microwave Lemon Curd

Reviewed: Feb. 13, 2010
Very good and cooked in 5 minutes! I did use a sieve to strain out a small amt. of cooked egg, which I believe was from not stirring well enough at the beginning since my microwaveable bowl was a bit on the small size. We used it as a filling between layers of lemon cake with a lemon buttercream frosting on top. We only had bottled lemon juice and it was quite tangy but it still worked well with the cake.
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Easy Chocolate Butterscotch Cookies

Reviewed: Jan. 23, 2010
These are simple & fun! Even my kids enjoy making them.You can also experiment w/ different cake mixes for different flavors.
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Zesty Southern Pasta and Bean Salad

Reviewed: May 9, 2009
Very good! I didn't have fresh tomatoes so we used a can of diced tomatoes w/ green chilis instead. I also took the advice of others and cut the cumin, using only 1/2 Tbsp, plus omitted the salt. I made up fresh Italian dressing from a packet (about 2 cups.) and added the spices directly to it. We ended up pouring 1/2 the bottle over the salad, as my family thought it was too dry/bland at 1st, but the seasonings are great. I'm saving the rest of the dressing to add as we have the leftovers, since pasta salads seems to taste better over time, but also absorbs a lot. I think cubed cheese would be a great addition, and will try that next time. A great new summer salad recipe!
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Slow Cooker Cherry Cobbler

Reviewed: Jan. 27, 2008
My husband tried this the first time and said I should prepare it weekly! I used a good-quality pie filling and skim milk with great results. It smells so good and it's nice to free up the oven for other things.
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jan. 27, 2008
This was really great! I sprinkled bottled lemon juice on the fish since I didn't have fresh lemons, and used reduced fat sour cream & mayonnaise, plus maybe 1/2 the amount of dried dill since I didn't have fresh. I also used frozen tilapia fillets which are great to keep on hand for this quick meal. I'm sure it would only be better using all fresh ingredients. The cool sauce is the perfect compliment to the mildly spicy fish, and is great with cucumber as well. This is easily multiplied to feed more people. A family favorite and especially nice in the summer!
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My Navy Bean Soup

Reviewed: Jan. 27, 2008
For something so simple, it's hard to believe how good this is! I was out of bacon one time, but the kids actually preferred the smooth consistancy the soup had without it. I used soft chicken boullion cubes to make the stock and Smart Balance original spread. I also puree the onions after cooking them so they disappear from picky kids' sight...
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Jo's Rosemary Bread

Reviewed: Jan. 27, 2008
Excellent! I had used the last of my olive oil to make up homemade Italian dressing, so I had to improvise. I used 4 Tbs. of the dressing and omitted the olive oil, Italian seasonings and pepper. I also substituted white whole wheat flour for one of the cups of bread flour. The dough was very wet from the water & vinegar in the dressing, so I added 3-4 Tbsp's of bread flour during the first kneading cycle to obtain the right consistancy. We tore into it while still hot. You don't have to dip the bread in anything as all the flavors are baked right in. I'm anxious to try the original recipe soon.
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