Sue Recipe Reviews (Pg. 1) - Allrecipes.com (1893015)

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Chef John's Ham and Potato Soup

Reviewed: Jan. 13, 2013
Wonderful soup! I added the potatoes with the broth and let it simmer slowly for about an hour or so - very easy! It was nice and thick when I served it. I used potato flour since I have a child with a wheat allergy and waited to add the cream to individual bowls when serving because I have another child with a mild dairy allergy. The rest of us tried it both with the cream added and without and found only a slight difference in the richness of the soup (just fyi: the kids thought it was a bigger difference than the adults did and much preferred without the cream added.) Overall, though, it got thumbs up from the whole family and will definitely go into the recipe box for making again.
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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Dec. 21, 2012
These were very good cookies. I had never made pumpkin cookies before so I followed the recipe exactly. The cookies were very thick and "bready". They are excellent with coffee and my kids actually ate them for breakfast (and I figure they aren't any worse then donuts/cinnamon rolls/etc).
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Mini Chocolate Chip Shortbread Cookies

Reviewed: Dec. 16, 2012
We followed the recipe exactly EXCEPT we made the cookies much smaller. We ended up with 96 thumb-sized logs that we then drizzled the chocolate over rather than dipping them (since we had so many more to cover, we wouldn't have had enough chocolate to dip them.) The dough was very easy to work with and drizzling the chocolate was so much faster than dipping. WAY YUMMY cookies! I will definitely make these again. although I might try lessening the amount of chocolate chips in the dough as there are a TON of chocolate chips and I love shortbread.
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8 users found this review helpful

Wilted Lettuce

Reviewed: Apr. 21, 2012
Folowed the recipe exactly, but no one was wowed. Even my kids said too bland.
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1 user found this review helpful

Rhubarb Dream Bars

Reviewed: Apr. 18, 2012
I made this for my son's 2nd grade class so they could try rhubarb. This was a perfect recipe as it only used rhubarb (not combined with other fruits) and it was still identifiable as such when finished cooking. I followed the recipe exactly except I made it in an 11x14 cookie pan (I got 48 small bars). It was a HUGE hit with the kids and several asked me to send their moms the recipe. I will definitely add it to my regular spring rhubarb recipe collection!
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2 users found this review helpful

Shrimp Scampi V

Reviewed: Jul. 27, 2009
I added some fresh green beans out of the garden to this to serve for dinner. My kids loved it! Will definitely use this again and will experiment with different veggies in the sauce!
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One Bowl Chocolate Cake III

Reviewed: Dec. 19, 2008
Yummy! Followed the directions exacty - it was easy and baked up beautifully.
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Mushroom and Swiss Chicken

Reviewed: Dec. 19, 2008
Very easy! I was a litte nervous about the cajun seasoning for my kids, but I decided to put the whole amount in. it ended up being flavorful without being too spicy for them, so I'm glad I did. Yummy!
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Soft Christmas Cookies

Reviewed: Dec. 19, 2008
Very nice and easy.
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Cut-Out Cookies Made with Oat Flour

Reviewed: Dec. 19, 2008
Like another reviewer, I have a family member with a gluten allergy, so I substitued a mixture of gluten-free flours (oat, rice, quinoa) for the wheat. If you want to make cut-outs, I'd recommend refrigerating it for at least overnight, if not longer. I let it sit for about six hours and it was still too soft to roll out. I was in a little hurry, so I just rolled the dough into little balls and then rolled them in sugar. They baked up very nicely and tasted wonderful! Nobody would ever guess that they were gluten-free.
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2 users found this review helpful

Happy Birthday Cake

Reviewed: Dec. 19, 2008
Excellent flavor, but extremely dense. Didn't work well for a birthday cake, but I would make it again for dessert, maybe with a berry compote?
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Summer Squash Bake

Reviewed: Oct. 21, 2008
I had to make do with what was in the pantry, so I substitued cranberry stuffing mix for the breadcrumbs. Sweet, but very yummy.
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Freezer Peach Pie Filling

Reviewed: Sep. 14, 2008
I can't wait to do this with all my apples! How easy!
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Roast Pork with Maple and Mustard Glaze

Reviewed: Sep. 14, 2008
This was excellent! I did it in the Crockpot and was very pleased with the results. The leftovers are very versatile. I shredded up the roast and mixed some in with the liquid for a maple "BBQ" pork sandwich which was VERY yummy. I also used some of the shredded pork in spagetti sauce. The sweet went well in the sauce and my kids asked for seconds and thirds! I'll definitely make this one again!
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Spanish-Style Quinoa

Reviewed: Sep. 14, 2008
This has proved to be an extremely versitile dish. I initially prepared this dish as a side dish for tacos. We thought it a bit bland as a stand-alone and I was a little disappointed. I had plenty leftover, showever, so I've used it as a substitute for rice in several other Mexican dishes from walking tacos to chile rellenos to stuffed peppers. It has gone over VERY well! While I wouldn't make this again as a stand-alone side dish, I will definitely make it again for a rice substitute in just about any other dish.
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19 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Aug. 20, 2008
very easy recipe! I used a combination of fresh peaches, blueberries and strawberries that needed used up. I added the vanilla as suggested. I would probably try adding some cinnamon or nutmeg next time, depending on the fruits I use, just to see. But very good recipe as is!
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2 users found this review helpful

Best Beef Dip Ever

Reviewed: Aug. 20, 2008
A little rosemary goes a long way for me, so it isn't my favorite beef dip recipe. The roast turned out excellently, however, and I likely do it again, only cutting down quite a bit on the amount of rosemary. If you like the taste of rosemary, then this is definitely the recipe for you!
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2 users found this review helpful

Cilantro Tomato Corn Salad

Reviewed: Aug. 20, 2008
Very yummy salad! Flavors blend better overnight. Stays nice in the frig for a few days. I added a can of black beans, rinsed, and increased the seasonings/liquid by about 1/3.
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Cajun Cabbage with Rice

Reviewed: Apr. 12, 2008
I found this recipe a few years ago and it has become one of my favorites. I like it because it's different from your "typical" casserole. I leave out the cayenne pepper for the kids' sake and use partially cooked brown rice. I've tried both cheddar and colby cheeses - not a big difference. I usually make a double batch and freeze one. Cook the frozen one (covered with foil) at 300 for 1-1/2 hrs, then uncover it and cook another 20-30 minutes. Yummy!
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27 users found this review helpful

Henke's Hunter's Venison

Reviewed: Apr. 10, 2008
I am NOT the biggest fan of venison, it's too gamey for my tastes, but this was very tasty! I had to use what I had in the house, so I used beef bouillion and water instead of beef broth and canned mushrooms instead of fresh. I had some leftover venison tenderloin and added enough venison butterfly steaks from the freezer to make a pound. I kept the amounts of everything else the same and simmered on the stove for about 1 hour and 15 minutes. I thickened the extra sauce make a yummy gravy and served it over brown rice. Very tender! This recipe definitely is a keeper!
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7 users found this review helpful

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