SUZABELE Recipe Reviews (Pg. 1) - Allrecipes.com (18719642)

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SUZABELE

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Butter Beef

Reviewed: Mar. 21, 2014
Nice flavor but would be too dry as written. I added 1 cup of beef broth and most of the meat was wonderfully tender, but the few pieces that weren't covered by the broth were dry. I added cornstarch at the end to thicken then served over noodles. Definitely a keeper!
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Chicken Satay

Reviewed: Aug. 12, 2012
Followed the recipe as written except for cutting back the soy sauce to 1/3 cup, after reading other reviews. I'm so glad I tasted the marinade before putting it on the chicken because it was incredibly salty. Too salty to even try to correct with other ingredients.
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Marshmallow Fondant

Reviewed: Sep. 5, 2011
I can't believe how easy and tasty this is! I didn't have time to refrigerate it overnight, only about 4 hours but it was fine. I had to add the colors to the fondant after it had been in the frig. I just popped the fondant in the microwave for about 10 seconds to soften it up then kneaded in the gel food coloring. My 8 year old daughter was able to easily knead the color in by hand. I also used my KA for part of it and it was super easy!
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Yummy Sweet Potato Casserole

Reviewed: Nov. 27, 2009
This was fabulous!! I made it for Thanksgiving dinner and the family couldn't stop raving about it. I followed the recipe exactly except that I baked it in a smaller, deeper oval dish. I made prep easier by mashing the sweep potatoes the day before and just heating them up in the micro.
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Award Winning Peaches and Cream Pie

Reviewed: Apr. 11, 2008
This is easily the best peach dessert I've ever had! I've made it many, many times following the recipe as it is written and it's always fantastic. I noticed a few reviewers suggest baking the crust before adding the peaches but I don't think that's necessary. Mine always turns out perfectly! Next time I'm going to try doubling the recipe and baking in a 9x13 pan because there's never enough :)
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Glazed Ham with Peach-Ginger Sauce

Reviewed: Mar. 24, 2008
I was looking for something different from the usual sweet, glazed ham for Easter and this was perfect! I followed the recipe exactly, except for cooking times because I used a spiral-cut ham which didn't need to cook as long. Everyone LOVED it.
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