Sulivan Recipe Reviews (Pg. 1) - Allrecipes.com (11552103)

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Reuben Sandwich II

Reviewed: Jun. 27, 2011
A great base recipe to learn how to make a Reuben but you gotta cook your own meat! It's too easy to skip. Instead of deli meat, I used "Slow Cooked Corned Beef for Sandwiches" from this site. If butter is banned at your house like it is in mine, using cooking spray works just as well to make the bread crispy. I also used Publix 2% swiss cheese and Publix fat-free dressing. Made a good and practically guilt-free sandwich.
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10 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Jun. 27, 2011
Holy ! Sometimes simple is the best! I made this chili specifically for the suggestion of chili-cheese fries mentioned on these reviews. In order to make, I used the Chili Seasoning Mix II recipe from this site since I hate all the funny ingredients listed on those seasoning packets. Amazing!
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5 users found this review helpful

Greek Salad I

Reviewed: Jun. 27, 2011
This is a staple at my house. I don't really measure anything, I just use a head of lettuce and add as much of the other ingredients as I like.
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6 users found this review helpful

Spicy Grilled Shrimp

Reviewed: Jun. 27, 2011
We seasoned the shrimp with this mix, then pretty much immediately sauteed them without marinating. They were great, and my boyfriend especially loved the spice. Since we only cooked a pound we were pretty greedy with them. I saved a bit for the next day and I think they're even better cold. I do wonder what kind of dipping sauce might work for these..maybe a cool sour cream dip to offset the spicy flavors?
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4 users found this review helpful

Caramel-Glazed Flan

Reviewed: Jun. 27, 2011
I cut this recipe in half and it made 4 perfectly sized individual ramekins which baked a little longer than 30 minutes. It was almost perfect, except for some reason I couldn't get my sugar to turn brown. The first time, I used a double boiler and I waited and stirred so long that it crystallized. The second time I tried I used a small saucepan on med-low and I couldn't even get it to melt even though the pan was perfectly warm! I added a little water and a touch of vanilla and it melted instantly (this is supposedly called a "wet caramel"), but it never did turn that caramel color even when I waited. I eventually just gave up to prevent crystallization and poured the melted sugar into the ramekins, which were already set up in the baking dish with hot water. Imagine my surprise when, after the cooking and cooling process, the sugar had not hardened into candy (as I have had happen before) but was essentially a clear caramel. The taste was great even if the presentation wasn't. I consider myself a good cook but for some reason, caramel gets me! If you're like me--Don't give up!
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5 users found this review helpful

Black Bean and Corn Quesadillas

Reviewed: Jun. 3, 2011
This is so easy and delicious. The only thing I don't measure is the cheese. I just throw a hand full on over the filling. The trick with flipping is to let the cheese melt and bind the filling to the tortillas, otherwise you have a mess. The medium heat is important here because you don't want to burn your tortilla before the cheese has a chance to melt.
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3 users found this review helpful

Oma's Cottage Cheesecake

Reviewed: Mar. 15, 2011
I omitted the milk and cut down the sugar to about a half cup. I also did not have graham crackers or butter so I used 3/4 cup of ground almonds and just enough canola oil to make the crust the consistency of damp sand. I also used brown sugar in the crust. Lastly, I used fat free cottage cheese and it turned out great. I have to thank the creator for such a better alternative to full-fat cheesecake!
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3 users found this review helpful

 
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