LORRISMYTH Recipe Reviews (Pg. 1) - Allrecipes.com (1140512)

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Chocolate Cavity Maker Cake

Reviewed: May 2, 2010
I gave this four stars because it must be me, there are way too many people who have had success with this. I made this for my Bunco group in small miniature Bundt pans. All I can think is that I needed to bake much less time than I did. I baked them about 50 minutes, and they looked divine but they tasted very dry. Not too many of the gals even ate 1/2 of their cake. So disappointing and I want to try it again in a full-size pan to see if that makes the difference. Darn it, looked so good too!
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1 user found this review helpful

Holiday Chicken Salad

Reviewed: Aug. 23, 2008
Love, love, love this salad! I think to serve 12, you need to increase this a bit -- 6 cups of chicken rather than four and all other ingredients accordingly. I did just as the recipe called for, but I did shred my chicken rather than cube it, as a personal preference. I served it to my hungry Bunco crowd and they raved!
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Kellogg's® Chocolate Scotcheroos

Reviewed: Jan. 30, 2008
These are absolutely delicious. The nice thing is that you can use any flavor of chips that you want and they come out great each and every time.
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Broccoli Salad II

Reviewed: Mar. 21, 2006
This is really a fabulous salad. The key is to chop the broccoli very fine (removing the core of each floret so you have tiny florets). I thought my first try was a bit sweet. Second time I used 2 tbsp. of sugar and three pkgs. of Sweet and Low. Also added chopped red onion, sunflower seeds and ramen noodles. Rave reviews from my guests!
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French Toast I

Reviewed: May 8, 2005
This was absolutely the best french toast. The vanilla gives it a very nice taste, much better than traditional french toast. Loved it!
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Zippy Egg Casserole

Reviewed: Mar. 28, 2005
Made this recipe for Easter brunch and it was truly divine. I was thrilled with it! A few substitutions - I used mushroom, bacon and onion instead of the sausage (personal preference). I had made a larger recipe, and I had difficulty telling if I had it right or not, so ended up adding more eggs/half-half/milk mixture. It also was unclear whether to cover during baking or not, so I did, but removed it after 30 minutes. Because I had a lot in the oven, this took me almost 90 minutes to cook, probably could have done it within 80 minutes, but it was hard to tell when it was done. But it was so tasty -- I'll make it again and again. The flavor's great, even the next day. Got lots of praise for this one! Thanks Susan!
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3 users found this review helpful

Spicy Tortilla Roll-Ups

Reviewed: Feb. 29, 2004
Delicious and different appetizer. Took it to work potluck and received some positive comments and two requests for the recipe. Only thing that kept me from rating it five stars is that I was only able to get 1/2 the amount out of the recipe, actually used just four tortillas. Other than that -- superb!
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Poppy Seed Poultry Casserole

Reviewed: Sep. 13, 2003
This was one of the best casserole recipes I've ever made! I made this for my Bunco group and I'm always trying to find something different that will appeal to twelve different ladies. I did add one soup can of milk, some extra dill, and some chopped onion and celery and sliced mushrooms and a little garlic. I also made this up the night before, and refrigerated, then put on toppings and popped it in the oven (I needed one hour at 350 but also made a larger recipe). The flavor of the poppyseed, dill and the topping was so unique and delicious. This one goes in my permanent recipe collection.
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Easter Breakfast Casserole

Reviewed: Jan. 12, 2003
I modified this for a large crowd at work. I used 12 eggs, 1 1/2 cups skim milk, 1 cup lite sour cream, bacon and diced ham. I combined cheeses, including reduced fat cheddar, for a more healthy, lower-fat meal. I followed another reviewer's advice and put the hash browns in first and I think that worked well. I made it up the night before and cooked it in the morning. Word of advice -- allow a significantly longer cooking time when refrigerated. I needed to increase oven temp. to 375 degrees and needed another full hour in the second part of the cycle, for a total of 1 hour 45 minutes. It was still hot when I arrived at work and was gone in minutes. Certainly the best breakfast casserole I've ever tasted and if the reviews from work were accurate, a sure crowd-pleaser. I supplied the recipe to a number of co-workers as they loved it too!
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Slow Cooker Beef Stroganoff I

Reviewed: Dec. 23, 2002
Very delicious and easy to prepare. I used strips of steak and I took the advice of others and used low-fat cream of mushroom soup and substituted cooking sherry for the water. Then two hours before serving, I stirred in fresh mushrooms. I used the light cream cheese to stir in before serving, then served light sour cream on the table to be used as desired. My stroganoff was served over a bed of fluffy white rice and made for a beautiful, delicious dinner. I highly recommend.
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