Suzanne Fleming Recipe Reviews (Pg. 1) - Allrecipes.com (11860108)

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Suzanne Fleming

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Spiced Quinoa

Reviewed: Nov. 22, 2014
Wow! This is my favorite recipe in years! My best tip is use the golden raisins, they are best!
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1 user found this review helpful

Barbadian Plain Cake

Reviewed: Aug. 5, 2014
It was pretty much a big mess of greasy butter.
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1 user found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: May 28, 2014
Thank you! I shredded the chicken up very tiny (hardest part but worth it) and poured it over a big piece of jalapeƱo cornbread!
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1 user found this review helpful

Moroccan-Style Stuffed Acorn Squash

Reviewed: May 23, 2014
Oh, wow! I just threw this together in no time and had a gourmet dinner. I have no criticism whatsoever. Just make it.
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2 users found this review helpful

Fresh Spaghetti Sauce

Reviewed: May 18, 2014
Too much sugar, other than that I love it. Will half brown sugar next time, hopefully that makes it perfect for my taste.
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1 user found this review helpful

Addictive Sweet Potato Burritos

Reviewed: May 16, 2014
This is wonderful! Thanks for a great recipe! OI used only 2 tablespoons of soy sauce. I made it super easy by using 2 cans of refried black beans and 2 of whole black beans. Didn't have to mash anything. Used no water and can't imagine why it would be used. Didn't even use the water from the beans. Also, cooking sweet potatoes is very simple when you cut them into one inch slices and cook them for 30 minutes or less at 400 degrees. I lightly coat the slices with olive oil and a little sea salt. The skins slide right off after baking. used 2 fat pinches of the cayenne pepper too, and cooked the bean mixture just a couple of minutes after adding the spices. I used Dijon mustard! The way I like to finish these is by putting extra cheese on top of the burritos and covering lightly with foil, then heating for 25 minutes or so at 350 degrees. Make sure the foil does't stick to the cheese before heating.
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5 users found this review helpful

Italian Sausage Soup

Reviewed: Dec. 11, 2013
I did not care for this recipe.
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1 user found this review helpful

 
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