Suzy Read Recipe Reviews (Pg. 1) - Allrecipes.com (1850495)

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Caroline and Brian's Stuffed Mushrooms

Reviewed: Nov. 12, 2003
These are scrumptuous even with the bread crumbs left out (for a low-carb main dish)! If you do decide to go that route, cut down a little bit on the cayenne and black pepper. The abscence of the bread crumbs concentrates the stuffing spices. Also, I added 3 more sausage links and it was filling and wonderful. I was only able to purchase the mushroom caps without the stems, so I just chopped up a medium-sized cap in place of the stems; it worked beautifully.
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17 users found this review helpful

Alfredo Sauce

Reviewed: Nov. 15, 2003
This is tops! However, I would recommend adding another garlic clove and definately using unsalted butter. A pinch of dried parsley works fine. I've never had Olive Garden's sauce, but I have had Red Lobster's crab alfredo sauce (which I adore). I added one can of lump crab meat at the end and it was a dead ringer for it. So easy! You won't need another alfredo recipe again!
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1 user found this review helpful

Bertha's Big Bourbon Bundt Cake

Reviewed: Nov. 3, 2004
Don't worry about excluding the bourbon from the cake when making it for children; alcohol is burned off in recipes that raise the temperature this high for this long. All that is left is rich bourbon flavor. This is pretty tasty, but it's not my favorite bundt cake recipe.
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5 users found this review helpful

White Chocolate Blondies

Reviewed: Nov. 7, 2004
I had a hard time with this recipe; it didn't turn out well at all. The texture was like a biscuit and the chocolate chips burned on the bottom of the pan. I think there should have been better timing instructions in this recipe. It doesn't say how long to cool the white chocolate and butter mixture before adding it to the egg mixture. In brownie (or blondie) recipes, it should also be very clear that you shouldn't mix the batter too much. With that aside, they just didn't have much flavor.
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3 users found this review helpful

Peachy Ginger Soup

Reviewed: Aug. 15, 2005
I left out the rum because I didn't have any on hand. It was great without it; really unusual and refreshing. I used fresh ginger, which is great for digestion. To remove the peach skins, immerse in boiling water for a few seconds and then in ice water for a few more; the skins come right off. My guest and I loved it for the simplicity, healthful ingredients, and unique flavor.
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30 users found this review helpful

Spinach Salad with Baked Goat Cheese

Reviewed: Sep. 8, 2005
This is a good recipe that impresses guests without much effort. I loved the texture and delicate flavor of the warm goat cheese encrusted with the garlic and breadcrumb mixture, but thought the spinach needed a little something extra. Next time I will try adding a good amount of freshly shredded carrot and/or diced red or yellow pepper to add color and variety. I would definately make this again; it's very quick and easy.
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34 users found this review helpful

Tuna Cheese Mac

Reviewed: Apr. 15, 2009
This is so good! I used sliced, roasted turkey tenderloin instead of tuna and it was fantastic! The only problem was that it sat in my stomach like a rock. Very rich.
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0 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Dec. 11, 2009
This is what you're looking for if you want to make your Mom's meatloaf.
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1 user found this review helpful

Louisiana Sweet Potato Pancakes

Reviewed: Feb. 15, 2010
With cinnamon it's perfection!
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3 users found this review helpful

The Best Lemon Bars

Reviewed: Jan. 20, 2011
These really are the best lemon bars. I also added an extra lemon and some zest; they came out perfect. I did not have to add extra flour to correct for the extra lemon juice; there is enough egg and flour to make it gel.
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1 user found this review helpful

Rose Ice Cream

Reviewed: Jan. 20, 2011
In the ingredients list it says "rose extract" but in the directions it reads "rose water." I haven't made this yet, but will try rose water first since it is not as concentrated. Will let you know how it turns out! Thanks for this awesome, vintage recipe. So cool!
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12 users found this review helpful

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