Sue White Recipe Reviews (Pg. 1) - Allrecipes.com (18601467)

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Sue White

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Spicy Refrigerator Dill Pickles

Reviewed: Jun. 12, 2010
I too reduced the amount of sugar way down to about a tablespoon since I didn't want sweet pickles. Cut my cukes in quarter spears. Could have used a tad more salt (probably to make up for the missing sugar?). Didn't bother to chop dill, just cut it off plant, washed, and tossed in whole. One other thing was I had soaked my whole pickling cukes in ice water for about three hours and then sliced before putting in jars. Yum!
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Chili-Lime Chicken Kabobs

Reviewed: May 29, 2010
GREAT flavor. I didn't actually measure anything, just eyeballed the amounts. Skipped cayenne this first time preparing because I wanted to test out heat. Was just fine without it. Marinated chicken for an hour as I didn't want to toughen the meat (which can happen with chicken), put on skewers with zucchini and yellow squash chunks, and cooked on George Foreman grill for about 7 minutes. Next time will add a tiny bit of cayenne and maybe marinate the veggies too.
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Refried Beans Without the Refry

Reviewed: Mar. 28, 2010
I have been using this recipe for quite awhile and like others, have tweaked some things (tried using chicken stock, didn't change flavor much, decided to save the $$ and not use it). I use a dried large chili to add a little heat rather than jalapeno, don't use salt until after beans are cooked. I've mixed black beans with pinto with great results. I'm at the point where measurements don't really matter, just throw in some stuff and let it cook. It is that easy. I use a stick blender to blend everything together because I'm lazy and don't want to hand mash. Use small plastic containers to freeze the beans, then pop them in plastic freezer bags for easy stacking in the deep freeze. The beans freeze extremely well. Yummmmm
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Scalloped Corn

Reviewed: Feb. 9, 2010
drained regular corn, did add sugar, used off brand muffin mix, melted margarine, baked in 2 qt round casserole, uncovered, for 50 minutes...yummmmm!
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1 user found this review helpful

Budget Guacamole

Reviewed: Jan. 10, 2010
I have been making this version for years and people do love the simplicity. I usually just add the other ingredients to taste and use regular salt. Here in the midwest, cilantro can be expensive in the winter so I grow it in the garden during the summer and dry it for winter.
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Creamy Pumpkin Pie

Reviewed: Nov. 7, 2009
a pumpkin plant mysteriously appeared in my garden this year and yielded one small pumpkin. I baked and pureed that pumpkin today and using two cups of pumpkin, made this recipe. I followed it exactly and OMG...it tastes just like restaurant quality. Just the right amount of spices and sweetness. Thank you so much for sharing this (and others for their tips).
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2 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 18, 2009
I cooked two, one for home and one for work, in two separate crock pots. In each crock, I used one 12oz can of beer (just random Anheuser Busch products), spice packets sprinkled on top, 5 spoonfuls of mince garlic, and a large onion sliced and placed on top and around roast. I used a 3.5 lb flat cut corned brisket for work and cooked it on high for 2 hours then low for 10. After taking it out and letting it rest tented in foil, it carved nicely, just falling apart as I cut, in that typical stringy type corned beef texture. Coworkers raved about the taste. Used a 3.5 lb corned round for home and wanted to cook it for 12 hours but my husband forgot about it so it cooked 18 hours on low. Took it out, rested in a foil tent, then carved it with a plastic knife. It was THAT tender. Juices just ran from it as I cut it. The round held its shape, making it perfect for sandwiches, no stringiness at all. The taste was wonderful! so for those of you who hate the stringy texture, try a corned round. A little more expensive but it doesn't shrink and holds its shape well.
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Creamy Cheesecake

Reviewed: Nov. 17, 2008
I thought it was great. It was smooth and thick. I did substitute 1/4 teaspoon of eggnog flavoring for the lemon zest. Baked with a pan of hot water below rack. When cooking time was up, turned off oven and let it cool down with cheesecake inside. Only had one tiny crack. Serve w/o fruit on top.
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Pepperoni Bread

Reviewed: Nov. 17, 2008
Had some trouble getting the dough to roll out to a rectangle and to get it to seal (stretchy stuff!). It did eventually pop in one or two places while baking but the end result was still great. I didn't measure anything, just using what I had on hand. Added a bit of garlic powder and a little olive oil to the egg wash. My husband and son loved it.
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Spicy Tortilla Roll-Ups

Reviewed: Jun. 15, 2008
Like everyone else, I add my own little changes to suit my family's tastes but the base recipe itself is wonderful. I have to hide them in the fridge to keep my teens from eating before the event.
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2 users found this review helpful

Bread Pudding II

Reviewed: Jun. 15, 2008
Prepared as directed and it rose nicely and looked great (and poofy) just out of oven but then quickly fell flat. Husband (the bread pudding eater in the house) said it tasted "ok" but he thought it should be higher/thicker. He remembers grandma's as being more deep dish (like what this looked like coming out of oven). So no, the recipe wasn't bad, just not what we are looking for. Very easy to mix and cooking time was exact.
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