Renee Sutton Recipe Reviews (Pg. 1) - Allrecipes.com (13854355)

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Renee Sutton

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A-Maize-ing Corn Chowder

Reviewed: Jan. 27, 2013
This is a good start, but I definitely felt the need to spice it up a bit. I added some crushed red pepper and my regular "spice it till it tastes right" formula of oregano, garlic powder, salt, pepper, and parsley. It was a bit on the thin side, so I did add instant mashed potatoes and even ended up adding cornstarch at the end to make it thicker. With my changes, it was a big hit at Christmas dinner and tasted even better the next day! Definitely a keeper!
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French Silk Chocolate Pie

Reviewed: Jan. 27, 2013
This was a really good silk pie recipe. It's very rich and tasty. The amount of filling was perfect for 1 pie, and I followed the directions exactly for whipping time. The only complaint I have is that it would be much better with a graham cracker or cookie crust instead of regular pie shell. I'll try it that way next time.
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1 user found this review helpful

Campbell's® Slow-Cooked Pulled Pork Sandwiches

Reviewed: Feb. 8, 2012
This was OK, but not great. The flavor was kind of bland for my tastes. I think I'll spice it up a bit next time. Plus, using a shoulder roast left the final product pretty fatty. I might use a pork loin next time to cut down on the greasy slime. Definitely a work in progress.
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Carrot Cake

Reviewed: Feb. 8, 2012
I wish I could give this more stars! This was the BEST carrot cake I've ever made! Came out so moist and with perfect flavor. I did leave out the coconut because my kids won't eat it, and I used a 20 ounce can of pineapple because I wasn't paying attention. I liked it so much, I'll keep those changes. Also, I made it as a layer cake with 2 8inch pans, and I've never had a cake come out so perfectly even. Try it with this icing instead: 2 blocks cream cheese (8 oz each, has to be regular because low fat itsn't stiff enough), 1/2 cup butter softened (beat with cream cheese until smooth), 2 cups powdered sugar (add gradually), 1 teaspoon vanilla, amaretto to taste. PERFECTION!!
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Amaretto

Reviewed: Feb. 8, 2012
Right on! Tastes just like DiSaronno! I used the cheap vodka, and you really can't tell the difference. MAJOR money saver!
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4 users found this review helpful

Cream Cheese Frosting II

Reviewed: Feb. 8, 2012
This icing is PERFECT for a carrot cake. It's definitely more cheesy than sweet, which compliments the cinnamon and nutty flavor of the carrot cake way better than a frosting that's all sugar. To make it even better, I add a few splashes of amaretto to really bring out the nutty flavor of the cake.
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2 users found this review helpful

Broccoli Salad

Reviewed: Oct. 15, 2010
This salad is tangy without being overpowering, and it's the only way I can get my son to eat broccoli. I usually double the dressing recipe, though, just to give it a little extra flavor.
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2 users found this review helpful

Frank's® Red Hot® Buffalo Chicken Dip

Reviewed: Oct. 15, 2010
I love the flavor of this dip, but I usually make it and then serve it in my crock pot, and it gets pretty greasy just sitting there. Try using low-fat dressing and reduced fat cream cheese to cut down on the oil layer. Oh, and don't forget to add big chunks of blue cheese. That really makes this taste just like hot wings!
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5 users found this review helpful

Clone of a Pretzel Dip

Reviewed: Oct. 15, 2010
AMAZING! I make this one in HUGE batches because it FLIES out of my fridge! Love it best with big, salty pretzel rods. YUM!
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1 user found this review helpful

Creamy Banana Bread

Reviewed: Oct. 15, 2010
Hands down the best banana bread I've ever made! This is my favorite recipe. I make this one in mini loaf pans so I can pass it around. One twist to try: I was seriously craving some banana bread, but I had no regular cream cheese, so I used an 8oz tub of Philly Strawberry cream cheese instead. It gave it just a hint of strawberry flavor in the background. Delicious!
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Quick and Easy Pizza Crust

Reviewed: Oct. 16, 2009
This crust comes out wonderfully soft and chewy, but still sturdy enough to support a loaded up pie. My seven-year-old (who is very particular about his pizza) has asked for my "special pizza" twice this week. It makes awesome breadsticks, too. I added some basil, oregano, parsley, and thyme (no idea how much, just till it looked right -- I learned to cook from my grandmother, who never measured anything :) to the dough, then rolled it into sticks and baked them for about 10 minutes. Brush the hot sticks with a little garlic butter and dust with parmesan cheese, and it's better than anything you can buy at a pizza joint!
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