GUSSIE1957 Recipe Reviews (Pg. 1) - Allrecipes.com (18175838)

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Creamed Salmon on Toast

Reviewed: Jul. 18, 2013
Nostalgic dish that's bland bland bland. I added a good squeeze of yellow mustard from the bottle to give it SOME kick and flavor. It helped. Also I substituted about a quarter cup of the milk for the salmon water out of the can to enhance the salmon flavor. I'd definitely advise adding mustard or dill or paprika.
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Green Pea Salad With Cheese

Reviewed: Jul. 3, 2013
A chilled green peas salad is refreshing fare in this desert climate. I tweaked it. I roughly halved the amount of mayonnaise. (I don't care for gloppy mayo-rich dishes and who needs the extra calories?!) I used just enough to bind. I eliminated the celery; it adds no flavor. (However, add it for crunchiness if you'd like.) I added about half a diced red onion. (Use red, not white -- more zing!) I eliminated the pickle. Not a big fan and didn't see that it'd really work with the other ingredients. Also eliminated the cheese; no need for the extra fat with the mayo. The red pepper gives it the zing this salad really needs. In short, with the various tweakings, I really didn't use this recipe after all! Regardless, I had to chime in because there's room for tweakings and improvements. Also, I'd definitely NOT use green pepper as the poster suggested. First, this salad benefits from more variety of color -- personally, I'd add a yellow pepper with the red -- AND the green pepper flavor's all wrong. This salad needs the zing of red peppers, yellow pepper, red onion, not the subtle sweetness of green pepper. (Something to remember particularly if you're using the amount of prescribed mayo -- it's a sweetener -- AND sweet pickle to boot!) As is, this recipe is too sweet and blah (not to mention loaded with too much fat from the mayo, which defeats the purpose of salads, n'est pas?!).
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Molasses Cookies II

Reviewed: Aug. 3, 2005
My family and I love these cookies! But each time, we've found them too salty, so I'd strongly recommend cutting the salt in half. Also, be careful not to overbake as they turn hard. Underbake them just slightly. As they cool, they will harden slightly and still be nice 'n' soft 'n' chewy. A lovely cookie apart from the excessive salt (which can be corrected).
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German Chocolate Cake III

Reviewed: Apr. 27, 2005
I made this based on the many glowing reviews. What a MAJOR disappointment. I followed instructions to the "T" and the cake not only stuck to the pan but fell into a big unattractive pile of crumbs during "slicing." It was just too airy with those whipped egg whites. Kudos to the frosting, it is excellent. But I shall never attempt this cake again.
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Mexican Wedding Cakes II

Reviewed: Apr. 27, 2005
Excellent cookie! Delicate flavor, not too sweet. I lived in southern New Mexico, which is pecan country, and fresh pecans made all the difference. And do NOT waste your time or tastebuds using margarine! Use butter.
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