SUSIEQ203 Recipe Reviews (Pg. 1) - Allrecipes.com (18106069)

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Carrot Rice

Reviewed: Mar. 29, 2013
This is a great recipe! I didn't add the peanuts because I was hosting a dinner and feared the possibility of someone having an allergy. I used it as a bed for baked salmon. I did also substitute a tiny bit of butter and a little olive oil in place of the margarine. Will definitely use this again, thank you.
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3 users found this review helpful

Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes

Reviewed: Mar. 19, 2013
I made this last night. I have to admit right off the bat that I did not have heavy cream but I did have half & half. So I used that mixed with 2% milk. I also had a bag of shredded Muenster & Gruyere cheese mixed from Trader Joe's. For the last topping of cheese, I shredded a block of Muenster cheese. This was creamy and rich but I felt it still lacked something. One onion caramelized is definitely not enough for a 9x13 dish. I caramelized 4 shallots in addition to the one onion and it still could have used more! I see other reviewers added more salt or some nutmeg, it definitely could use some of those things at least. I will definitely try this again with some modifications. Great idea though!
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2 users found this review helpful

Sesame Udon Noodles

Reviewed: Sep. 27, 2012
My family loved this recipe. The only substitute I made was a little peanut butter in place of the peanut oil (which I didn't have)Since others complained this was a little oily, I'm glad I used the peanut butter, it was the perfect consistency and held to the noodles beautifully. I only added about 1-1/2 TBLSP. I used a 9oz pkg of udon noodles and there was way too much sauce for the amount of noodles so I kept some aside and used it as a dipping sauce for some beef and chicken satay that I also made. Great meal!
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Korean Barbequed Beef

Reviewed: Sep. 27, 2012
I marinated the meat for about 36 hours. The first day, I wasn't a fan of the flavor. It didn't taste authentic I thought. The next day, it tasted really good. Not sure why but the flavor kind of mellowed and evened out. Still not what I've had at Korean BBQ restaurants, but good.
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Romanian Apple Cake

Reviewed: Aug. 29, 2012
I halved this recipe and used only one egg (since half the recipe would be 1&1/2 eggs). I also used a "generous" 1 tsp of cinnamon. I diced two small gala apples and omitted the walnuts since I was making it for my two babies under the age of 3. I baked it in an 8x8 glass pan for 25mins. The texture of this cake was perfect. My kids loved it! It was just right with my morning coffee.
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3 users found this review helpful

Mushroom and Goat Cheese Quesadillas

Reviewed: Jun. 13, 2012
5 stars for being easy AND delicious! This really is a great recipe. my husband asked me to make it more often. I have made this a few times substituting things based on what I had at the time also. For instance, one time I made this w/o cream cheese,...used baby bella mushrooms instead of cremini and plain goat cheese instead of herbed. I also find that red/purple onions are perfect for this recipe. Even my 2 yr old enjoys it with no complaints. It's simple, you cant go wrong.
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4 users found this review helpful

Rich and Creamy Potatoes Au Gratin

Reviewed: May 12, 2012
I made this exactly according to the directions but it was pretty disappointing. It came out very bland and the only thing that was redeeming was that the Gruyere tastes so good. I used really expensive Gruyere but ended up having to throw this out. I couldn't get anyone in my house to eat it! Maybe I'll try again and modify it. I gave it an extra star because I LOVE the idea of using Gruyere instead of cheddar.
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5 users found this review helpful

Sandy's Chocolate Cake

Reviewed: Feb. 26, 2012
I followed this recipe exactly and got a really dense sponge. It just tasted like eating a chocolate flavored kitchen sponge. I made the frosting and it looked a little too runny but i frosted the cake anyway and it ended up hardening like sugar cookie frosting. I don't know if that's what it was supposed to be like? My kids love chocolate anything, but after one bite they wouldn't eat anymore! The only redeeming quality was that the flavor of the cake itself was just right.
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1 user found this review helpful

Churros II

Reviewed: Jan. 31, 2012
SOOO GOOD! I have to say, I was afraid and I had very little expectation of this coming out good because Churros are pretty amazing and I didnt think it could be this easy! But it was!! I used butter in place of the margarine and added a little vanilla extract to the batter. I used a disposable pastry bag with a Wilton Star tip #32. Everyone LOVED them. We dont eat fried foods often but Ill definitely make these again!
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Cherry Cobbler II

Reviewed: Jan. 31, 2012
This cobbler was pretty yummy! But I agree with some other reviewers that 1/4 cup butter is PLENTY and that the cake part of the cobbler was very thin. I think next time I would double the rest of the ingredients and still reduce butter. I baked mine in an 8x8 pan for 55mins. I also added a little vanilla and cinnamon to the batter. I had still had some pools of melted butter on top when I pulled it out of the oven. But I used it to soak the edges and corners. This wasn't AMAZING as some have put it, but it was definitely worth trying. I topped it with some French Vanilla Ice Cream while it was still hot and gooey from the oven.
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Cream Cheese Pound Cake I

Reviewed: Dec. 29, 2011
This is a great pound cake recipe! I made this over the December holidays as part of a breakfast spread. I made a strawberry sauce with fresh and frozen strawberries, sugar and vanilla extract cooked down just a bit. It was perfect! I baked mine in 2 loaf pans and it took a little longer to bake so after the 1st hour I covered them with foil so they wouldn't get too brown on top.
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6 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Jul. 7, 2011
Really good recipe. I had to use vanilla soy yogurt since my daughter is allergic to dairy. It was super moist and fluffy. (*Update*) I have made this by replacing almost half AP flour with WW flour and halving the oil and replacing with unsweetened applesauce. Still so moist and fluffy!
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3 users found this review helpful

Easy Morning Glory Muffins

Reviewed: Jun. 26, 2011
This is a really good recipe. I made it first as stated, but then again as reviewers suggested with applesauce replacing half the oil and whole grain flour replacing half the APF and a half cup of sugar. Plus a 1/2tsp of nutmeg. I have made them with and without coconut and walnuts. It's still a good base recipe and plus nuts are always an optional thing anyway. I think my family and I prefer the healthier version. Especially since my kids are 2yrs and 1yr old, I like for them to eat as healthy as possible. For them I make these into mini muffins baked for 14mins. I shred the carrots, but with the apple I cut them in fine chunks, its a nice consistency to bite into.
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20 users found this review helpful

To Die For Blueberry Muffins

Reviewed: May 19, 2011
This was pretty good, I followed the directions except that i wanted to use up some buttermilk I had, so i did a mixture of that and milk. The batter was so thick, almost like cookie dough so i had to add a few more TBS of milk to make it pourable. I also baked this in an 8x8 pan @ 375F for 40 minutes instead of as muffins, came out great. I prefer a brown sugar topping though.
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Miriam's Not-So-Secret Challah

Reviewed: Jan. 11, 2011
Oh sooo good!! There is nothing like the feeling you get when a recipe makes you feel like a pro!! This is fool proof. I did add a little honey to mine and halved the brown sugar.(it was still sweet) I did everything in my kitchen Aid with the dough hook, (kneaded for 6-7 minutes) it couldnt have been easier. The dough was really sticky like others said but I just used a couple tablespoons extra of flour and a floured surface to form the braided loaves, dont worry about the sticky texture. It turns out beautifully.
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24 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Jun. 1, 2010
I made this for a Memorial day bbq. I had every intention of having a slice, but it was all gone by the time i got to it. From what I was told it was really good. I used raspberry preserves heated in the microwave, I also used oreos with its cream filling for the crust but added no sugar. I was able to melt the WCCs with a little milk (had no half n half) and touch of butter in the microwave. When cut, the crust just crumbled right off, didnt hold to the cake, dont know why. i'll try some other cookie next time or prebaking the crust.
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3 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: May 20, 2010
I absolutely love, love, love this recipe! It is so easy and versatile. I make these with so many different flavors of preserves and jellies. So far Ive done, raspberry, peach, mango, strawberry and orange marmalade. I think raspberry is my favorite, but I love them all! I use cold butter instead of softened, and I use either the top of a chapstick or the back of a 1/4 tsp to make the indent. Everyone loves when I make these, they taste like more work than they really are!
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5 users found this review helpful

Best Ever Corn Muffins

Reviewed: May 18, 2010
These had a thick "eggy" consistency. Thats the only way i know how to describe it. It didnt taste like corn muffins at all. Not even close. I tried adding more cornmeal, less sugar, less biscuit mix, nothing worked. i was only able to get 11 cupcake sized muffins and they were done in 17 minutes. As stated and also with changes I didnt get a desired result.
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6 users found this review helpful

Lemon Cranberry Muffins

Reviewed: May 5, 2010
I really WANTED to love this! I am so disappointed. I always make a test batch exactly as the recipe states, then if I don't like it, I try to save the rest anyway I can. So as is, it was sooo bland, no real lemony flavor. So i thought maybe real lemon juice was needed instead, but I didnt have any lemons so I used bottled concentrate, I also added finely chopped pecans on top before baking. NO LUCK! oh well. *UPDATE* Tried AGAIN, with real lemon juice and zest. I tried as mini muffins and as a loaf. I'm still disappointed.
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6 users found this review helpful

Dragon Dippers

Reviewed: Mar. 11, 2010
these weren't bad, a little on the salty side, I was hoping for a better result since its so much healthier than frying. But they were a little too chewy. My brother came over and not knowing I made them, asked me if my chips had gone stale.
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4 users found this review helpful

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