SUZANNEFRANCES Recipe Reviews (Pg. 1) - (1906236)

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Kickin Stuffed Peppers

Reviewed: Oct. 10, 2008
Oh man, these were fabulous, but just remember to wear gloves when handling. and keep your exhaust fan on as well. I baked them and then when they were cool enough, what was left over I froze in food saver bags for a later treat! I had a few hot wax hungarian peppers so I used those along side of the jalapenos. Can't go wrong with this recipe at all.
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7 users found this review helpful

Spicy Stuffed Chicken Thighs

Reviewed: Jan. 10, 2006
this is pretty good. I did tweak it a little. first it was difficult to find the 'pocket' so I just put the sausage in and closed them with a toothpick. Brown both sides in a bit of olive oil and then put in the pan, layering with the onions and green peppers & Italian style diced tomates. Cover the pan with aluminum foil and bake 1 hour at 375*. Timing will really all depend on how thick the thighs are and how much you 'browned' them, especially since they are stuffed with raw sausage, you want to make sure the temperature reaches 170*. my husband liked this and so did friends who tried it using these recommendations. Served with jasmine rice and garlic bread.
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104 users found this review helpful

Apple Cinnamon Cheesecake by EAGLE BRAND®

Reviewed: Nov. 25, 2005
This was absolutely delicious! I did double the sauce as was suggested. My whole family said this was the best cheesecake I ever made.
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0 users found this review helpful

Rhubarb Cherry Crisp

Reviewed: May 2, 2005
This was very delicious, in fact, we liked the combination of cherries/rhubarb instead of strawberry/rhubarb. I didn't make any changes to it at all. Thanks for the great recipe!
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18 users found this review helpful

Cajun Crabmeat Au Gratin

Reviewed: Apr. 15, 2003
Took this to our friday night card party and everyone loved it. I did tweak the receipe somewhat. Used 3 cans of crabmeat instead of the lump. Also added 1/2 t old bay seasoning and 1/2 t garlic pepper. Instead of American Cheese, used a bag of mixed cheeses because that is what I had on hand. And believe it or not, this tastes even better the 2nd day! Thanks for the great recipe Dennis. It will become a staple for our parties for sure.
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33 users found this review helpful

Seafood Melange

Reviewed: Apr. 4, 2003
This was delicious! I used imitation crab instead of real and Tilipia Filets in place of Sole as they were not available. Sprinkled all of the fish with Black & Cayenne Pepper, Garlic Powder, Chipolte Pepper and Old Bay Seasoning..Wow, did that make your taste buds sing! For the sauce, I just sprayed with "I can't believe it's not butter." It does take longer to bake than the directions because it is so thick...I cooked it for 30 minutes. My husband just loved it. Served with Sesame Asparagus from this site. In fact, we are having it for dinner again tonight. Thanks for great recipe!
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9 users found this review helpful

Chocolate Banana Cream Pie

Reviewed: Mar. 6, 2003
Oh this is decadent for sure. Very simple to make. Did not have a deep dish pie crust so used the regular and that worked out fine. My husband has the sweet tooth in the family and he asked when I was going to make this next, when he hasn't even finished this one...silly man. Anyhow, kudos to Holly for a great recipe!
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1 user found this review helpful

Fourteen Carat Cake

Reviewed: Jan. 15, 2003
oh yes, this is absolutely delicious. My only change was to reduce the amount of coconut to 1/2 cup. This is now the only carrot cake I shall make. Thanks for sharing with us!
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18 users found this review helpful

Banana Cheesecake with Caramel Sauce

Reviewed: Nov. 14, 2002
The cheesecake is very creamy! Not dry like some cheesecakes. Good Crust, just a hint of sweetness. Next time I'd make it 1 cup banana for more flavor. Also, the caramels should be melted in a double broiler and add the evaporated milk slowly until it reaches the consistency desired. Drizzle on cool cheesecake. Cover to keep from drying out. Family liked it and so did co-workers! Thanks for sharing.
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37 users found this review helpful

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