UtahSusie Recipe Reviews (Pg. 1) - Allrecipes.com (13258807)

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Chicken Pesto Pizza

Reviewed: Feb. 15, 2015
This was fabulous; true gourmet stuff. I made a homemade pre-baked crust (used Fleischman's Pizza Crust Yeast--no rising, 5-minutes from start to oven). Was leery of the fontina, but it MAKES this recipe. Make your own quick crust and don't substitute other cheese if you want the 5-star result and a TRUE chicken pesto pizza. It galls me when people change this recipe with multiple substitutions and then review it. It isn't the same recipe, people! NOTE: If you don't want to pre-bake the crust, use a pre-heated pan or stone and increase the baking time by a few minutes. Loosely cover the pizza with foil for the last few minutes to prevent the crust sides from burning.
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Caprese Appetizer

Reviewed: Feb. 15, 2015
Super fast and easy to make for a large party. But flavor-wise, just O.K. It needs the extra flavor you can only get with a plated caprese salad with balsamic vinegar (which doesn't adhere to the mozzarella balls).
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Kay's Shortbread

Reviewed: Mar. 21, 2014
This is much better than even the Land 'O Lakes butter recipe for shortbread. Easy to work with, holds together well even though it is a typical dryish shortbread. Flavor is wonderful! I bake at 4600 ft. above sea level; did not change a thing and got perfect results.
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German Sweet Chocolate Cake I

Reviewed: May 12, 2010
The cake is quite good, however if you live at altitude you are going to have trouble thickening the frosting and by the time it thickens it will reduce significantly and you will have barely enough to cover a 2-layer cake. Also, I used cake flour (don't do that), so it was a bit dry, but I fixed that by refrigerating it in a sealed container for 2 days -- moistened it right up. I wish more recipes had directions for altitudes above 3500 feet, as the cake mix boxes do. Incidentally, the correct name for this cake IS German's (not German) Sweet Chocolate Cake. It has nothing to do with Germany.
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Apple-Onion Pork Chops

Reviewed: Apr. 11, 2009
Wonderfully complex flavor effect for so few ingredients, and an easy way to get moist meat with boneless chops. The only way I can imagine the onion-apple mixture being mushy is if you covered it while cooking (which is not what the recipe requires). I used herbed red wine vinegar, yellow onions and cameo apples, since that was what I had on hand. Also, I used cracked black pepper instead of ground pepper, which gave it a nice depth. Sauce is versatile; good over rice or pasta side dishes. My very discerning husband loves it, plus it freezes well. This is the single recipe that got me to join Allrecipes.
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