CASSANDRA Recipe Reviews (Pg. 1) - Allrecipes.com (18329674)

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CASSANDRA

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Rum Swizzles

Reviewed: Mar. 9, 2014
These were superb. I thought they might be too sweet, but nope -- they were perfect. I did add a whole can of ginger beer instead of wasting the second half of the can, but otherwise made the recipe as is. Unless you plan to serve this over ice, I suggest shaking some in a cocktail shaker over ice before serving, so that the cocktails are icy cold.
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Key Lime Cake III

Reviewed: Feb. 2, 2014
I made this for Debbie's birthday cake on 02/01/14 and we liked it. It was better than I thought it would be. The frosting is particularly nice.
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Mexican Stuffed Peppers

Reviewed: Nov. 2, 2013
This was tasty, and VERY cute, but I didn't like the fact that I had a lot of corn and refried beans and yellow rice left over after making these. The stuffing ingredients will probably fill 8 to 10 large bell peppers.
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1 user found this review helpful

Watermelon Cosmo

Reviewed: Jul. 29, 2013
Refreshing, but it tasted "weak" to us. Next time we'll try a bit more lime juice or perhaps some triple sec.
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Amaretto

Reviewed: Jun. 9, 2013
This is so good! We did a side-by-side comparison with Amaretto di Saronno, and we liked this a little better. Amaretto di Saronno has a little more complexity and a tiny bitter aftertaste; I wish I could figure out how to duplicate that to make this mock-up indistinguishable from the real thing. However, I think I will be making this mock-up often, and saving the money I would have spent on the real thing.
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Carrot Cake III

Reviewed: Jun. 6, 2013
Made this as written (except sprinkled the nuts on top of the frosting instead of mixing them into the frosting). Everyone loved this. The only thing I might do differently might be to add a few more spices to the batter -- cloves, nutmeg and/or cinnamon. But this recipe is really excellent exactly as written.
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Macaroni and Cheese Southern Style

Reviewed: May 4, 2013
This is pretty good, but I would use about half the amount of butter next time.
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4 users found this review helpful

Salsa Salad

Reviewed: Aug. 21, 2012
We liked this and I will make it again.
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Easy Baked Tilapia

Reviewed: Aug. 9, 2012
Pretty good.
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Schmag Salad

Reviewed: Apr. 17, 2012
This is very good. I made it as written. This makes a huge amount of fruit salad -- those six servings are enormous ones. We liked it at lot. I wonder if anyone can tell me the origin of the name "Schmag Salad." Or dare I ask?
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4 users found this review helpful

Sparkling Fruit Salad

Reviewed: Apr. 24, 2011
I split the recipe in half, and made half of it using the white grape juice and half of it using cava, a Spanish sparkling white wine. In a side-by-side comparison, my husband and I MUCH preferred the cava version.
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1 user found this review helpful

Orange Sangria

Reviewed: Aug. 9, 2010
This was good, but not sweet enough. We topped off the glasses with more ginger ale rather than club soda, and that was perfect.
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Kielbasa with Peppers and Potatoes

Reviewed: Nov. 18, 2009
Needs a mustard vinaigrette.
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Boterkoek (Dutch Butter Cake)

Reviewed: Dec. 21, 2008
This is simply wonderful. I made a half batch and now I wish I'd made the full amount!
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4 users found this review helpful

Marinated Chicken Kabobs

Reviewed: Aug. 31, 2008
I made this for a guest and my husband tonight, and we all loved it. I used chicken thighs instead of chicken breast, and I added chunks of zucchini. This may be the best kabob recipe I've made yet.
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Awesome Bow Tie Pasta

Reviewed: Aug. 31, 2008
I made this with fresh, home grown tomatoes and basil from our garden and it was superb! I substituted Newman's Own balsamic vingaigrette for the balsamic vinegar and oil called for, and I added sliced canned black olives.
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4 users found this review helpful

Creole Black-Eyed Peas and Rice

Reviewed: Jun. 5, 2008
This was good, but one teaspoon of black pepper is too much. I'll try 1/2 teaspoon next time. We will probably also add a drop or two of hot sauce to our individual plates at the table.
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Pasta, Broccoli and Chicken

Reviewed: May 18, 2008
This was good. Definitely add some extra pesto, though. I used about 4 tablespoons and I think next time I'll use even more.
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Gourmet Chicken Salad II

Reviewed: Oct. 23, 2007
This was very good. Reviewers who found the rosemary to be overwhelming may not have been using fresh rosemary -- if you are going to use dried rosemary you need to reduce the amount to one teaspoon. My husband doesn't like nuts, so I left them out of his portion. He tried one bite with walnuts in it; he agreed that the walnuts are needed to balance the intensity of the blue cheese taste, but thought perhaps raisins might do the same thing. I might add some halved grapes or some raisins next time.
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Tomato Cucumber Salad II

Reviewed: Aug. 10, 2007
Made this as is, with garden fresh tomatoes and cucumbers. This is truly excellent.
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