Megan Renee Sarah Sampson Recipe Reviews (Pg. 1) - Allrecipes.com (15827149)

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Megan Renee Sarah Sampson

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Mayo-Free Tuna Sandwich Filling

Reviewed: Jun. 29, 2014
I used shallot instead of onion and toasted the pita in the toaster over after I filled it which gave a nice crunch. I hate mayo and have eaten DRY tuna salads up until now, never again! I made an arugula and spring green salad tossed in handmade tahini and lemon dressing and topped with pine nuts to complete the meal
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Chef John's Quiche Lorraine

Reviewed: Jun. 29, 2014
I will never make 'quiche' without custard again!! Quiche without the custard tastes like a baked omelette, as other reviewers mentioned, this recipe is something totally different than frittata like 'quiche' recipes. I used a frozen pie crust because I had one but everything else followed exactly. The creaminess of the Gouda and custard is perfect, make sure to layer. I used sliced Gouda and it was perfect. I baked for 52 minutes on the middle rack and had the pie tin on an insulated cookie sheet. Obviously this is more calorie dense than just egg for daily breakfasts but for Sunday brunch it's awesome!
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Creamy Strawberry Crepes

Reviewed: Jun. 29, 2014
My husband especially loved this recipe. I made it to the letter except omitting the whipping cream entirely because I did not have any. I emasciated the strawberries and refrigerated them while I mixed together the cream cheese, powdered sugar, lemon and zest and vanilla. Then I refrigerated that as well. Make the crepes last and using the blender is a MUST! I use 1/4 cup of batter per crepe in a medium sauté pan over medium heat sprayed with Pam between each crepe. Flip with a silicone spatula when the top becomes almost dry and full of bubbles
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Fruit Rice Salad

Reviewed: Jun. 27, 2013
I am vegan so I altered this a little. I made half the recipe. I used cold leftover Jasmine rice (from last nights dinner, when I make rice I always make extra to store for future meals) I did not have peaches so I used an apricot, I also subbed regular raisins for golden raisins. The biggest thing I changed was using Almond milk instead of heavy cream, I used raw sugar instead of white. The almond milk did not thicken as heavy cream would have so I just added extra rice. I made a bed of Artisan lettuce, spooned some rice salad on top and topped with pine nuts instead of more almonds. Delicious!!
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Creamy Rice Pudding

Reviewed: May 9, 2013
I prepped about 6 cups of long grain white rice and had about 2 cups that wouldn't fit in the container. So I found this recipe. I used a rough measurement of 1.5-2 cups of rice, simmered with the milk stirring often. When it was the consistency of a risotto and the bottom of the pan shown through during stirring I added the rest of the milk, egg and raisins. Then stirred constantly for more than the 2 minutes. I added a dash more sugar after the vanilla and added cinnamon to the whole batch, tasting along the way for sweetness and flavor. SOOO good! I will use med grain if I have it next time but with enough stirring the long grain is creamy too. Perfect use of leftovers, will be making often!
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Sausage, Peppers, Onions, and Potato Bake

Reviewed: Jan. 13, 2012
Used spicy italian sausage links and raosted the potatoes in the oven on 350 in a single layer (I cut them into slices) before adding the cooked sausage and veggies on tops, then baked and topped with cheese. Variations have become a regular meal in this house. Tonight Im trying it with spicy chicken sausage
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Pecan Pie V

Reviewed: Jan. 13, 2012
First time making a pecan pie, turned out delish!! I bought the graham cracker crust with the '2 extra servings' so I'll get a smaller pie crust next time and less cooking time was needed, I felt mine was a little done. Also, roasting the pecans that go in the filling was a great tip from another reviewer and made the inside have such a hearty nutty flavor. I did the first bake on a higher heat and then after that I put the pecans on top then cooked the rest of the time. I'll never even try the Karo pecan pie recipe, this is the best!!
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Mom's Country Gravy

Reviewed: Jan. 13, 2012
My first time making a successful batch of gravy from scratch! And it was great!!! I used butter instead of oil, next time I'll try bacon fat, and I halved the recipe. I got the roux to a golden color (five mins) before I added the milk. I browned sausage in a separate pan and added the gravy to the sausage (which I didn't drain the little bit of fat off) and my kids and hubby loved it! So much better than the little gravy packets.
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Southern Italian Thanksgiving Stuffing

Reviewed: Dec. 17, 2011
I used sun flower seeds instead of pine nuts as another review suggested and I couldnt stomach it at all. The flavors were perfect but that random crunchy texture (I usually love all things crunchy) was unpleasant. I will omit any kind of nuts next time. It tasted great otherwise, I cooked it in our turkey not in a dish also
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Deviled Eggs

Reviewed: Dec. 17, 2011
Perfect deviled egg recipe, reminds me of my grandmas. I used Miracle Whip because I am not fond of mayonnaise.
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Apple Pie by Grandma Ople

Reviewed: Dec. 17, 2011
My first time ever making an apple pie, DELICIOUS!!! Next time I will pour 2/3 the sauce over the apples and the remainder over the lattice top. My lattice top wasnt very pretty but boy was it good. I used 4 golden delicious apples and 4 Honeycrisp, it was perfect. Also halfway through the cook time I put a few pats on butter on top of the pie as it looked like it needed a but more liquid inside this is why I will pour the sauce over the apple next time instead of pouring it all over the lattice
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Cream Corn Like No Other

Reviewed: Dec. 17, 2011
I'm so glad I made this. My husband doesn't eat corn on the cob and I wanted something different than plain corn, he suggested cream corn and I, wanting to be a made from scratch turkey day pro, wasn't doing the canned thing. This is SOOOOOO good, I followed the directions and added a bit of pepper to taste, wow, best creamed corn I've ever tasted, never buying the canned stuff again
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Cranberry Sauce

Reviewed: Dec. 17, 2011
I had only had canned cranberry sauce before this and I was not a fan. I made this for Thanksgiving and WOW, I personally loved it. My kids and husband aren't fans of cranberry but hubby even loved it. I'm using leftovers tonight to glaze some chicken and veggies, its so good!! Great on rolls, toast and meat.
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