SUZZANNA Recipe Reviews (Pg. 2) - Allrecipes.com (1378413)

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Eggnog Quick Bread

Reviewed: Dec. 21, 2013
I used the ingredients as listed, but I creamed the butter and sugar together, blended in the wet ingredients, then whisked together the dry ingredients in a separate bowl, and mixed the wet and dry ingredients together. Instead of loaves, I made 12 large muffins. They were perfectly done in 20 minutes and not dry at all; maybe because they don't have to bake nearly as long as loaves. They tasted great and had a texture more like a light cake than a muffin.
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Apple Crisp with Oat Topping

Reviewed: Nov. 24, 2013
This came out very good but, in my opinion, it could have had half the amount of topping for the amount of apples (I used 9 medium-large apples). Also, I would increase the amount of cinnamon and add a little cornstarch to the apple mixture, because there was some juice at the bottom of the pan after it baked. I would definitely make this again with my alterations.
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Mexican Quinoa

Reviewed: Nov. 18, 2013
So good! I added a can of black beans (rinsed and drained) and 1 cup of frozen corn. This is the first time I ever made quinoa, and I loved it! Great recipe that I'm sure I'll make again!
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 18, 2013
This came out great! I increased the pumpkin to 3/4 cup and added 1/2 teaspoon of pumpkin pie spice, which I would recommend. The only change I would make would be to pour half of the cream cheese mixture into the pie shell, then mix the pumpkin and spices in the other half so that the pumpkin taste would be stronger. My cheesecake was perfectly done in 35 minutes in my convection oven.
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Fajita Seasoning

Reviewed: Nov. 16, 2013
This is soooo good; much better than the two prepared fajita mixes I tried. I doubled the ingredients (except for the salt), and used 2 pounds of BLSL chicken, 2 red, yellow, and orange peppers (6 total, which I sliced), and 1 large thinly-sliced yellow onion.
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Sloppy Joe Sandwiches

Reviewed: Nov. 15, 2013
I made 4 times the recipe (8 servings). The only change I made was to add chopped onion and green pepper, which I sautéed with the beef. Great recipe that tasted even better the next day. It thickened up so much, I had to add a little more water when I reheated it. My family loved it....this recipe is a keeper!!
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Crispiest Apple Crisp

Reviewed: Sep. 23, 2013
This was very good, and I like that the topping was crunchy (I used All-Bran Bran Buds for the cereal), but I think it could have had double the amount of apples for the amount of topping. The recipe says to use a 2-quart baking dish; I used a 1-1/2 quart casserole, which was too big. I increased the amount of cinnamon from 1/4 tsp. to 1 tsp. I also added 1/2 tsp. salt to the topping. Definitely serve hot with vanilla ice cream!
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Super Moist Pumpkin Bread

Reviewed: Sep. 15, 2013
Fantastic recipe! I only had 1 cup of brown sugar, so I substituted a cup of white sugar and 1/4 cup molasses for the second cup. Instead of loaves, I made 17 jumbo muffins, which were done in 28 minutes in my convection oven. They smelled heavenly while baking, and came out super moist and delicious. I'm a coconut-freak, and I love the unusual pumpkin-coconut combination. I'm sure I'll make this recipe often; it's a definite keeper!
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Cherry Pound Cake

Reviewed: Sep. 8, 2013
My cake came out moist and delicious and had a great texture, but it could have used a lot more cherries (I used 1-1/2 cup frozen cherries, which I thawed and drained). I baked it 47 minutes in my convection oven, and it was perfectly done. I made an almond glaze to pour over, which was good, but next time I'll use the juice from the cherries in the glaze. This recipe is a definite keeper...my family loved it.
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Garlic Chicken, Vegetable and Rice Skillet

Reviewed: Aug. 24, 2013
I was disappointed in this recipe. I seasoned the chicken with salt and pepper, which helped, but the rice was very bland and dry. It definitely needed some seasoning and a sauce of some kind. I won't be making this again. UPDATE: Rather than throwing out the leftovers, I cubed the chicken, added half a can of Progresso tomato cooking sauce, and stirred everything together. This made the dish much better.
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Rhubarb Upside Down Cake I

Reviewed: Jul. 29, 2013
I tried this recipe because it sounded interesting and unique, and I wasn't disappointed. I used about 7 cups rhubarb and the whole cup of sugar. It wasn't overly sweet at all. I thought a 9x13-inch pan would be too small, so I used an 11x15-inch pan, but I should have used a smaller pan. It was done in 33 minutes in my convection oven. My family loved it.
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Waffles I

Reviewed: Jul. 20, 2013
I ran out of pancake mix, which is what I usually use to make waffles, so I thought I'd try this recipe since it had such good reviews. The taste and texture were awful. Actually, the waffles didn't have much taste at all. The recipe should have called for butter instead of oil, because they had absolutely no flavor. The texture was chewy and didn't have the nice crispy crust like the waffles I make using pancake mix. I added melted butter to the syrup so the waffles would have some flavor so that my husband and son would eat them. Waste of time and ingredients!
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Amy's Kidney Bean Salad

Reviewed: Jul. 14, 2013
Very good recipe. Definitely make it ahead of time because it tastes much better after a day or two.
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Raspberry Cherry Pie

Reviewed: Jul. 6, 2013
I doubled the amount of filling and made my own crust recipe for a 9-inch pie, and the pie came out great!! Just the right amount of sweetness to balance the tartness of the raspberries and cherries. I'm sure I'll make this often with the raspberries I get from my garden. Thanks for the excellent recipe!!
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Bake Sale Lemon Bars

Reviewed: May 19, 2013
I increased the lemon juice to 1/3 cup. I also used a 9x13 pan, as directed, and they came out great. They disappeared fast!! The only problem I had was that the filling did stick badly to the sides of the pan, even though I greased the pan very well.
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Banana Cake VI

Reviewed: May 11, 2013
I made only half a recipe, which made 20 cupcakes. I used cake flour instead of all-purpose flour, and I baked at 350 degrees. I was looking for a banana cake recipe that's light and has a cake-like texture. (Most recipes I've tried are dense and taste more like banana bread.) This recipe is exactly what I was looking for. Great recipe!
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French Silk Frosting

Reviewed: Apr. 27, 2013
This frosting is smooth, silky and delicious! It's very easy to make, and it makes enough to generously frost and fill a 9-inch layer cake. The best thing about this frosting is that it's stiff enough use for piping decorations.
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Displaying results 21-40 (of 366) reviews
 
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