SusanB Recipe Reviews (Pg. 1) - Allrecipes.com (14878554)

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Strawberry Bread

Reviewed: Dec. 29, 2013
I've made this twice already, both times using frozen strawberries from this past summer. The cinnamon/pecan combo didn't do it for me with strawberries, so I subbed lemon zest and almonds both times. Definitely something I'll make again.
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Mrs. Payson's SPAM® and Grits Brunch Casserole

Reviewed: Dec. 29, 2013
I had not bought a can of spam in 20+ years, but I had some grits I needed to use and and wanted to try something new, and this popped up. Gotta say - I was pleasantly surprised. Who woulda thunk to grate spam? It was very good, and the recipe is easy to tweak to your personal tastes or other ingredients you want to use up. Go for it!
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Bacon Mushroom Swiss Meatloaf

Reviewed: Dec. 29, 2013
I was really looking forward to this, but have to say I was pretty disappointed. As I was mixing everything, I was concerned about the lack of seasoning (the recipe doesn't even include salt & pepper) so I added some black pepper and worcestershire sauce. I didn't want to overpower the bacon, onion and cheese flavoring, but in the end, this meatloaf really needs something more, in my opinion. Also, the cheese totally disappeared in the finished product, so perhaps cheese cubes (as someone else suggested) would do the trick. I like the idea of this meatloaf, but will make lots of changes next time.
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Charleston Shrimp 'n' Gravy

Reviewed: Dec. 29, 2013
This is the shrimp and grits recipe I was searching for. It calls for roux, not a can of soup (yuck) to thicken it, and the flavors are right on. I added some smoked sausage and a stalk of celery, and Tony's instead of seasoned salt. It's also rather quick and easy to make. Will definitely put this in the rotation.
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Reuben Casserole

Reviewed: Oct. 24, 2013
Great recipet if you like the sandwich. Like a lot of people, I made little croutons out of the marble rye bread, put those on the bottom with sliced swiss cheese (to form a "barrier" so the bread doesn't get soggy) then topped with meat, the sauerkraut, and dressing, then repeated the layers, ending with bread croutons. I personally prefer a rueben made with pastrami, so I used high-quality deli meat, cut into smaller peices, and LOVED it. I've also made it with leftovers from a corned beef brisket roast. Either way is good. Easier to eat than a sandwich, and BTW, leftovers are just fine in the microwave if you make an effort to not put the wet ingredients directly on top of the bread.
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Strawberry Brownies

Reviewed: Jun. 10, 2013
I like the idea of adding strawberry puree to brownie batter, but as a brownie recipe, mine came out more like chocolate cake than a true brownie, even after I added dark chocolate plus the cocoa powder. I'll probably try the idea again, but will find another brownie recipe.
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Spring Biscotti

Reviewed: Jun. 5, 2013
This is a great base recipe, and you can add whatever flavors you want. It's no problem at all to split the dough at one point and make 2 different flavors. I've made these a few times and I think they'll be my new thing. Biscotti are easier than cookies. The extra egg white adds a meringue-y-ness that I absolutely loved.
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Oriental Edamame Salad

Reviewed: Jun. 5, 2013
I was looking for a "clean out the fridge" recipe, hoping to use a half a bag of frozen edamame and found this, which also helped me use up some radishes, carrots and a red bell pepper. I had most of the ingredients on hand, except the corn and water chestnuts, so I subbed the other veggies mentioned. It came out really well - crunchy, colorful, and really light and fresh. I would make this again. Great side dish and a healthy option for a summer pot luck.
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Chocolate Bread Pudding with Bourbon Pecan Sauce

Reviewed: Oct. 7, 2012
I made this for a Cajun dinner party and it was a huge hit. Like others, I added some chocolate chips and pecans to the pudding. You do need to let the bread & custard mixture sit a while before baking, to let it really soak in. The caramel sauce was very good, but a little runny for my personal taste - I added some butter, salt, more cream and more bourbon to give it more ooomph, but next time, I'll just use another caramel sauce recipe that I like better. We just ate it at room temp and everyone loved it. Definitely will make again!
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Quick Nariyal Burfi (Indian Coconut Fudge)

Reviewed: Apr. 14, 2012
First, let me say I have no idea what "real" burfi is supposed to take like, but this is a great, fast and easy coconut candy recipe. I made it around the holidays the first time, and make the recipe as directed except I added some pistachios and cut back on the cardamom powder. The second time, to reduce the sugar, i used 1 can of condensed milk and for the remainder, used unsweetened evaporated milk (I did have to cook a bit longer). I added white chocolate, almonds, vanilla and dried cherries - also very good. This recipe is better as it ages and dries out a little. Don't try to take shortcuts in the microwave, it will boil over - like oatmeal - and make a big mess!
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Strawberry Dream Cake I

Reviewed: Apr. 14, 2012
Great cake; everyone loved it. I made this in a tube pan, which doesn't require as much icing, so you can make the cream & white chocolate mixture but not add as much cool whip (I'm not a big fan of cool whip anyway). I followed others' reviews and used strawberry cream cheese in the cake mix, and beat the cream/white chocolate mixture to firm it up a little before adding the cool whip. Next time, since I have a small family, I might make 2 loaf pans, decorate one and freeze the other for later.
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