Sally S. Recipe Reviews (Pg. 1) - Allrecipes.com (18642679)

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Sally S.

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Dutch Potatoes

Reviewed: Feb. 9, 2010
Definitely a nice change from the normal run-of-the-mill mashed potatoes.
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2 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Feb. 9, 2010
These were yummy, and I look forward to making them with enough flour next time (I replaced half with ground oats because I ran out, and the cookies still came out delicious!).
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2 users found this review helpful

Quick Yeast Rolls

Reviewed: Apr. 15, 2008
These were delicious! I substituted the sugar with an equal amount of honey, and used 1 c. of whole wheat flour for 1 c. of the all-purpose. Three of us (my husband, 2-year old, and I) almost finished the whole batch! I will double it for guests, and maybe even for us next time!
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2 users found this review helpful

Grapefruit Bars

Reviewed: Jan. 4, 2008
This was delicious. I used 4 T. of grapefruit juice, and the zest of a whole grapefruit. I iced it with powdered sugar mixed with grapefruit juice to a drizzling consistency, with about 1/4 tsp. of almond extract. Then I sprinkled it with shredded sweetened coconut! It was great, like dense cake. I'm craving another batch!
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15 users found this review helpful

Cuban Ropa Vieja

Reviewed: Dec. 29, 2007
I used the high setting in the crock pot and the beef was slightly tough to shred, but once it was shredded it was pretty tender and flavorful. I'd probably use the low setting next time and get my act together in the morning to cook it longer :) It was a pretty good dish.
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9 users found this review helpful

Creamy Macaroni and Cheese

Reviewed: Dec. 18, 2007
Grainy? Mine was almost chunky! My toddler wouldn't touch it and he loves mac and cheese. I even used about 1/2 mozzarella and 1/2 sharp cheddar. I didn't have evap. milk so I used skim. I'm not sure if that made a difference as people were talking about how they used 1/2 evap. and 1/2 skim. After reading other reviews, maybe it's because I thought I'd skip a step to make lunch faster, so I didn't bother heating the milk. It heated up pretty fast in the pot though, and I made sure to whisk awhile. It looked smooth and creamy, until I added the cheese. Then it just started chunking up on me no matter how much whisking I did. What a disappointment... I will probably have to throw it out if I can't find a way to save it. Any ideas?
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3 users found this review helpful

Light Oat Bread

Reviewed: Nov. 12, 2007
Very good, I've made this twice using my breadmaker for the dough cycle, and then turning the dough out onto a floured counter and reshaping into a normal sized loaf pan. Makes a delicious bread good to accompany dinner, and I used leftovers for French Toast. I also used bread flour combined with whole-wheat flour.
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2 users found this review helpful

Tomato Garbanzo Soup with Rice

Reviewed: Oct. 29, 2007
This was a pretty good soup. I used dry garbanzos so I quick-soaked them (boiled for a couple minutes and let sit a couple hours in the hot water). They were still not quite tender enough, but the soup's flavors were good. It needed more water than called for so I also added some vegetable base to give it more flavor (boullion "paste" I use from a jar). I also added celery. UPDATE: I discovered later that dried garbanzos require soaking time (overnight or the quick-soak method I mentioned above), plus up to an hour and a half of cooking time! In the soup they probably only got 30-45 minutes, so that explained their hardness. I'll save time next time by using canned, or plan ahead more!
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15 users found this review helpful

Butternut Squash Soup

Reviewed: Oct. 24, 2007
Excellent. I loved the addition of cayenne pepper (I used a scant 1/8 tsp., which was plenty). I also used 2 butternut squashes (probably medium sized) to make the 6 cups. I just used 1 block of cream cheese and that was plenty- I might even decrease it a bit next time.
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4 users found this review helpful

Fresh Pumpkin Pie

Reviewed: Oct. 24, 2007
Just delicious! My husband loves traditional pumpkin pie recipes, but loved this one. It has a lighter flavor and color, maybe because of the honey. It made tons of filling though, so I ended up using half of it for pumpkin bars (a recipe I had on file). If you used a deep dish pie plate and crust, it might have fit it all. I will be using this for Thanksgiving.
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3 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 20, 2007
We all liked these, but they're not your typical cookie. They are sort of like muffin tops as others have said. We only used 1.5 cups of chocolate chips and that was plenty. We also added slightly more than a cup of pumpkin since we love it. I think it could have used even more, but didn't want to ruin the recipe.
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2 users found this review helpful

The Best Lemon Bars

Reviewed: Oct. 2, 2007
I made these into lime bars using a few small limes and a drop (just 1) of green food coloring for a green, black and white themed baby shower I was throwing. They were great; I got quite a few compliments on how good they were. I also froze them a week ahead and they thawed beautifully the day before the shower in the fridge.
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9 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Oct. 2, 2007
Delicious. I used a Swiss raspberry preserves, and they were great for a baby shower. I also made them a week ahead and froze them, and they thawed beautifully the day before the shower in the fridge.
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9 users found this review helpful

Chicken Spaghetti

Reviewed: Sep. 20, 2007
The whole family liked this. I didn't have mushrooms, bacon, or breadcrumbs (sprinkled with cheese instead) and it still turned out yummy.
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2 users found this review helpful

Mexican Rice I

Reviewed: Jul. 18, 2007
This was really easy and good. I doubled the recipe, using onion powder instead of onion (I didn't have one). I used brown jasmine rice (the only kind I had) so it took about 35 minutes to cook. It would be really good with corn thrown in too (I had corn on the side this time). I served it with shrimp tacos, and it was perfect!
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3 users found this review helpful

Simple White Cake

Reviewed: Jul. 5, 2007
This came out very dense and flat, even after trying it twice (I made a second layer since the 9X13 was so flat). In my second attempt I made sure the eggs and butter were room temperature, but even with many minutes of whipping in my mixer with the beater, it never did fluff up. I was looking for something lighter for the 4th Flag Cake I made, but at least the flavor was still good.
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3 users found this review helpful

Grandma's Hash Browns

Reviewed: Jun. 2, 2007
Great way to make hash browns- I never knew the secret was boiling the potatoes beforehand!
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2 users found this review helpful

Easy Baklava

Reviewed: Jun. 2, 2007
This was time consuming, but got RAVE reviews from everyone I shared it with (about 6 people or more). It was very easy too, but the layering took awhile! I used more phyllo sheets per layer to make it go faster, and it was still delicious and flaky.
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5 users found this review helpful

Balsamic Glazed Carrots

Reviewed: Jun. 2, 2007
These were just ok for us. It was sort of weird to mix the sugar and balsamic with carrots for some reason.
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2 users found this review helpful

Shrimply Delicious Shrimp Salad

Reviewed: Jun. 2, 2007
This was pretty good, I think it could use a little more flavor, and the onion was maybe a bit too much. I served it over a big bed of mixed greens.
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21 users found this review helpful

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