Susan Recipe Reviews (Pg. 1) - (11847809)

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Cherry Crumble

Reviewed: Aug. 12, 2012
I have made this 4 times with fresh cherries, with different modifications along the way. The original was excellent, but I found it to be too sweet, and prefer my version! I kept cutting the sugar until the last time I made it, for a family dinner; it received raves and I think I've reached perfection! For the flour and oats, I use 3/4 cups whole wheat flour and 7/8 cups rolled oats. I replaced the brown sugar with 4 tbsp succanat (dehydrated sugar cane with molasses remaining). I left the salt as is, but added 1 tbsp cinnamon to the dough and 1 tbsp cinnamon to the pitted fresh cherries. Thanks for the great recipe!
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Roasted Red Potato Salad

Reviewed: Aug. 12, 2012
I made this based on a similar recipe (with lots of reviews) that seems to have disappeared. Anyway, it was very very good with roasted potatoes. I made lots of modifications based on the reviews of the other roasted red potato salad. Instead of green onion I roasted a chopped onion with the potatoes. I also salted and peppered the potatoes before roasting, and tossed them with olive oil and dijon mustard. I used less mayo, to taste, and added sweet relish. I'm not a huge potato salad fan, but I loved this and will make it again.
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Chili I

Reviewed: Nov. 18, 2009
I loved this recipe, and so did the crowd I fed with it, but tonight I'm making it again and will reduce the sugar by 3/4. I thought it was too sweet. I'll add 1/4 cup of brown sugar rather than 1 cup. I served it with a basic cornbread recipe I found on this site and it was really excellent, very rich and flavorful, and the chocolate added complexity.
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Sweet Potato Enchiladas

Reviewed: Nov. 13, 2009
This was amazing and will be added to the recipe rotation. I served it to my best friend the first night and my boyfriend the next night as leftovers, and both loved it. I made a few minor changes; I used whole wheat tortillas instead of corn and did not fry them. This saved a lot of time and I will definitely do the same next time I make this. Also, the enchilada sauce I bought was only 14 oz, so I made up the difference with 1/2 a 10 oz can of minced tomatoes with green chilies. I also added a skinned, seeded chopped tomato to the sauce and would have added more but I ran out of time. I liked the fresh tomato in the sauce and will add more next time; maybe 4-5, canned would be easier but would probably add too much liquid.
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