Sharyn Recipe Reviews (Pg. 3) - Allrecipes.com (13910719)

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Venison Fajitas

Reviewed: Mar. 3, 2012
Confession - I made these with chicken. The seasoning is awesome. I added a little cumin, and a little chicken broth to keep it saucy. Super delish!
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Amber's Sesame Chicken

Reviewed: Feb. 27, 2012
This is outstanding! Adjust the honey to suit your taste (I like my sesame chicken a little on the sweet side). I added a whole head of garlic (an entire head, not a bulb) to the marinade, and used black sesame seeds since that's what I had on hand. I tripled the sauce, but I plan to make six times what the receipe calls for next time (so there's plenty of sauce to accompany the white rice I serve it with). Thank you so much for the receipe -- it's awesome being able to make restaurant quality food at home.
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Vanilla - Chocolate Powdered Sugar Frosting

Reviewed: Jan. 29, 2012
Delicious and versitile, I often omit the cocoa and add other flavors (cream cheese, orange juice, peppermint, etc.) to compliment the dessert of the day - always, with wonderful results.
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Dry Buttermilk Ranch Mix

Reviewed: Jan. 29, 2012
With the exception of needing a little more salt to suit my taste, this receipe perfect.
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Mary's Meatloaf

Reviewed: Jan. 29, 2012
Mary, Mary, quite contrary, your meatloaf is... Seriously Awesome! Deeply flavorful with just the right amount of tang in the topping. Thank you!
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Terry's Texas Pinto Beans

Reviewed: Jan. 28, 2012
My husband is a pinto bean connoisseur, which made this unusual recipe a risky little game. He said he prefers the way I usually cook them, but he did like this dish. I thought these beans were very, very good, but I am willing to eat my pinto beans in more than one, linear way :)
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Steakhouse Black Bread

Reviewed: Jan. 23, 2012
Great bread. I increase the brown sugar to suit our taste, and I'm careful not to brew the coffee too strong (it has the potential of overwhelming the overall flavor). I almost always bake the entire loaf in my breadmaker with wonderful results.
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Peanut Butter Vegetable Chicken Soup

Reviewed: Jan. 23, 2012
Peanut butter makes great cookies, fabulous cake, and awesome sandwiches - but it just plain confuses chicken and vegetable soup. I prefer the earthy delight of high quality broth and herbs - I can see no reason to sacrifice the natural goodness of chicken soup with peanut butter. It didn't really taste bad, it just didn't make sense to our taste buds.
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Mama's Asian Chicken and Rice

Reviewed: Jan. 19, 2012
This dish is fabulous. So many raters said "better than the restaurant version", and they were right. In fact, it wouldn't surprise me if that's where this receipe came from. I doubled the sauce. I didn't need/use the cornstarch slurry, it wasn't necessary (the sauce thickened nicely on it's own). So happy I came across this little dish!
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Tater Tot Bake

Reviewed: Jan. 2, 2012
Yummy. I think the secret is to bake the tater tots in the oven first/before you assemble the casserole (per the directions on the package) while you cook the onion and ground beef. Mix the meat with the soup and milk (I added dried parsley and garlic powder at this point). Layer the baked tater tots, the meat/soup mixture, and top with cheese. Bake at 350 for about 25 minutes.
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Eclair Cake

Reviewed: Jan. 1, 2012
I seriously could not believe how delicious this was. I made it 24 hours in advance of serving it (a must, so the graham crackers absorb the pudding and convert to the consistency of crust). Wow. Unbelievable. It reminded me of a cream-filled maple bar (donut). I used homemade chocolate frosting (softened in the microwave to a pourable consistency). As the frosting cools in the fridge, it takes on the appearance/consistency of a ganache. Next time, I plan to use a dark chocolate ganache. Whipped this whole thing up in literally minutes. A thousand "thank you's" for the recipe.
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Roasted Vegetable Orzo

Reviewed: Sep. 7, 2011
Loved it. I made a huge batch of vegetables (2 trays) and roasted them for about 2 hours. I used a good tablespoon of sugar to encourage carmelization. Delicious and nutritious.
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Broccoli Chicken Divan

Reviewed: Jun. 4, 2011
No knife work - a perfect busy day meal! I lightly steamed frozen whole broccoli spears and used left over chopped turkey from my freezer. Stirred everything together in a mixing bowl (used about 3/4C sour cream in lieu of milk), popped it in a greased casserole dish, and viola... a delicious comforting dinner in the blink of an eye. A new work night favorite!
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Shannon's Smoky Macaroni and Cheese

Reviewed: May 22, 2011
Delicious - served it with fried chicken and fresh steamed spinach. I put the cayenne in with the roux (instead of in the bread crumb/parmesan topping). And, I added a little dried parsley to the crumb topping for color. I used whole wheat penne instead of elbow macaroni. I have a feeling the leftovers will freeze well. Great receipe.
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Turkey Squash Casserole

Reviewed: May 14, 2011
Pretty good! I used yellow crook-neck squash and leftover holiday turkey from the freezer (so this dish went together very quickly). Next time, I'll crush the crackers into a finer meal (my pieces were a little big). I will make this casserole again.
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Banana Cream Frosting

Reviewed: May 7, 2011
A good choice if you're looking for a whipped cream-based frosting with a banana undertone. I was surprised how subtle the banana was conidering the banana pudding and mashed fresh banana in the recipe. The frozen whipped topping really cut the banana flavor, which I personally liked.
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Banana Cake II

Reviewed: May 7, 2011
This cake was too dense for me (several of my guests agreed). We thought it tasted a little "flour-y" as well. I frosted it with "Banana Cream Frosting" from this site. Fortunately, that is a light whipped topping. If I had used something heavy (like a cream cheese-based frosting), it would have been way too heavy on the tongue..
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Hot Corn Dip

Reviewed: May 7, 2011
Made it as directed, and it was pretty darned good. I thought it was only worthy of 4 stars, but my guests raved about it and made me promise to give it 5 stars. So, 5 it is.
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Toad In a Hole

Reviewed: Apr. 30, 2011
Sometimes, food should be fun. This is fun food. I used a shot glass to cut the hole in the uncooked bread, toasted one side, flipped it and put the egg in the hole, then flipped it again to cook the top of the egg. Good times :)
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Busy Day Chicken

Reviewed: Apr. 5, 2011
I've made this receipe numerous times - it really is the perfect busy day meal. To keep the bird out of the liquid that accummulates on the bottom of the slow cooker during cooking, make 3 "balls" out of tinfoil, and place them in the slow cooker first. Then, set the bird on top of the balls (which lifts the bird off the bottom of the slow cooker). Cover in BBQ sauce. Cook 10 hours on low. I use this method to cook whole birds all the time, using a variety of seasonings (not just BBQ sauce). It's fantastic. Plus, the bird is easy to debone and the leftover meat (which freezes well) can be used in a plethora of ways.
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