Susanna Roberts Goolsby Recipe Reviews (Pg. 1) - (13217613)

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Susanna Roberts Goolsby



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Scrumptious Shrimp Scampi Linguine

Reviewed: Jan. 6, 2013
this recipe is amazingly quick and easy to prepare! I made it tonight and got rave reviews from my husband and grown daughter . Cooking the pasta took longer than the rest of the recipe - stove to table in about 20 minutes . the only thing I varied was to add a bit more garlic,wine, clam juice and butter so I would end up with more sauce . also added just about 1/2 tsp of old bay seasoning. Love the little bit of ' heat from the crushed red pepper flakes! Will definitely be making this again!!
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Chimichurri Sauce for Steaks

Reviewed: Feb. 9, 2011
Your picture looks more like gravy than how I remember chimichurri. After eating this down in Miami, I was so happy to learn how to make it at home. Used fresh parsley and learned that the flat leaf variety probably works best, fresh oregano, small amount of fresh cilantro red wine vinegar, fresh squeezed lemon, and extra garlic (pressed). Also added finely chopped red pepper and onion. The key is to balance out the salt with the amount of vinegar and lemon juice you use. In my opinion, this should be made well ahead of time so that all the flavors can mesh. I served it with roasted pork but Im sure I can eat it with anything!! Love love love it and look forward to making it over and over again! it is GREAT with slightly warmed pita bread eaten like tabouli! Mmmm. This will surely be a staple at our house! Next time I may add some diced tomato to the mix!
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7 users found this review helpful

Jalapeno Jelly

Reviewed: Aug. 26, 2010
I just made this yummy sounding recipe and followed Rae's suggestion of using 6 cups sugar and not straining. Wished I was more sure of how to do a hot water bath for sealing the jars, but since I used hot jars filled with hot jelly and kept them in the hot water bath for about 5 minutes, I am assuming that as it cools, it will 1) jell and 2) seal the jars. I added 1 drop of green food color to enhance the color and was able to fill 6 half pint jars. Can't wait to try it out once it cools! What a great way to use up jalapenos from the garden! Thank you for this amazing recipe that is surely a keeper.
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8 users found this review helpful

The Best Bean and Ham Soup

Reviewed: Jan. 25, 2010
Amazing ham/bean soup recipe! It did make a HUGE pot full but every bit got eaten up in a few days! I am making another pot as I type this and am looking so forward to dinner tonite! Thanks for sharing! One tip: I used more than one bag of the 15 beans and then after they were all cooked up, I took a good amount out and ran it through my blender before readding it to the soup. Makes a great thickening agent instead of flour! Mmmm 10 stars!!!
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7 users found this review helpful

Apple, Cranberry, and Pear Crisp

Reviewed: Dec. 1, 2009
This is an outstanding way to make a special anytime treat for your family! The crushed walnuts in the crumb topping really make it a hit and complement the fruit mixture so nicely! Thank you for this! I've made it quite a few times throughout this past month and will definitely save this recipe as a keeper!
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4 users found this review helpful

Green Beans Italiano

Reviewed: Oct. 2, 2009
Have eaten this in my favorite Italian restaurant before so when I saw this recipe, I decided to give it a try. Used fresh green beans, oregano and tomatoes from my garden the first time I made it, making sure to crush a few cloves of garlic while it simmered. Yes, salt is a must to balance the flavors! Second time I made it, I tried using canned stewed tomatoes instead of fresh and it was every bit as delicious! Also sauteed a half pound of shrimp to add at the end and served over a bed of rice! Mmmm. Even my veggie hating husband loved it! Very worth the effort in kitchen!
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Zucchini Brownies

Reviewed: Sep. 22, 2009
I made this exactly as listed and was absolutely amazed at how tasty they were. I was a little worried when the batter mix was so dry but found that after it sat for a few, the zucchini released some of its moisture into the mix. I still had to pat it down into the baking pan rather than just pour it in.The flavor was very good and rich and the texture was perfect. I have made a note to myself that the chocolate frosting was a little runny, but that is an easy fix by adding more confectioners sugar next time. This was a very good (and tasty) way to use up some of the abundance of zucchini I have from my garden!
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