Angela Sullivan Recipe Reviews (Pg. 1) - Allrecipes.com (1950706)

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Angela Sullivan

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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 1, 2008
Fantastic. I forgot to add the water for the raspberry sauce. I kept wondering why it was so hard to strain the seeds! Even so, it was delicious and my guests loved it. I will definitely make it again.
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Great Chicken Marinade

Reviewed: Aug. 25, 2008
Simple and delicious. I used fresh lemon juice and added about a tablespoon of fresh thyme and rosemary. I sliced it up and served it warm on top of cesar salad. My family of picky eaters loved it!
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2 users found this review helpful

Tartar Sauce I

Reviewed: Apr. 11, 2006
This recipe is so easy and I think it tastes just as good as the kind you get in a restaurant or at the store. It tastes even better if you can make it at least a few hours in advance.
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1 user found this review helpful

Blueberry Pie

Reviewed: Jul. 28, 2005
Wow. This is a really delicious recipe. I used fresh blueberries that we picked from the farm that day. Like other readers, I increased the cornstarch to 5T and used just over 1/2 cup sugar. I also added 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest. After I refrigerated the pie for 10 minutes, I cooked it at 425 degrees for 30 minutes in the lower half of my oven. Then I wrapped the crust loosely with foil, decreased the temp. to 350 minutes, placed a cookie sheet underneath the pie, and cooked for 25 minutes. The crust came out perfectly browned. You really do need to let the pie sit for 2 hours to allow the filling to gel so it's not runny. And after waiting 2 hours hours the pie was still warm. My picky eaters gobbled it up and my husband even went back for seconds!
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London Broil II

Reviewed: Jun. 12, 2004
Wow! I only had time to marinate the meat for two hours and it still tasted delicious! I made sure to score and pierce the meat first and then sealed it in a ziploc bag. I cut the salt in half and added a teaspoon of Worcestershire sauce. My kids didn't even ask for any steak sauce and they cleaned their plates. I sliced up the leftovers the next day and tossed it a salad with balsamic vinaigrette. Yum!! I'll definitely be making this again only next time I'll marinate overnight.
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101 users found this review helpful

Chicken Breasts with Herb Basting Sauce

Reviewed: Jun. 12, 2004
An easy, delicious recipe. Even my picky eaters love it so I make this often. This smells so good when it's cooking. I omit the hot sauce and substitute dried parsley for fresh. I frequently make this with boneless, skinless chicken cooking it at 375 degrees covered for 20 minutes and then uncovered for 20 minutes. Make sure to baste occasionally. Comes out very moist and tasty.
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57 users found this review helpful

Cashew Crusted Chicken

Reviewed: Aug. 24, 2003
I didn't like this recipe as much as I expected. I love cashews but surprisingly there just wasn't enough cashew flavor. I think it was upstaged by the sauce. I served the chicken with extra sauce over the top as others suggested but my husband and I both found it to be way too sweet. If I make this again I will skip the extra sauce.
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Apple Pork Chops

Reviewed: Aug. 17, 2003
The apples were the best part of this dish. The pork chops seemed to lack enough flavor for me. It definitely helped to eat a bite with some of the apples. I think I'll try this recipe again but I'll let the chops marinate for at least an hour next time.
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2 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Jul. 16, 2003
This is the cobbler recipe I've been searching for! Easy to make and delicious. The topping is perfect. I served it for dessert tonight and my family couldn't get enough. I was hesitant to put the cinnamon sugar on top because I thought it would be too sweet. I didn't quite use the full amount but it complimented the dish nicely. I will definitely make this again. Thanks Amy!
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Best Ever Cinnamon Buns

Reviewed: Jul. 8, 2003
I made these for a brunch party. I have to say the cinnamon buns looked impressive. My husband and all my guests loved them but I thought they were just okay. It seemed like a lot of work for the end product. And as one reviewer said, the dough was extremely sticky. I'll probably make them again though.
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Raspberry Vinaigrette Dressing

Reviewed: Jun. 30, 2003
Wow! This is the best dressing I've ever tasted. No kidding. It's sweet yet tangy. I used canola oil instead of vegetable oil and added a tad more raspberry vinegar. I tossed the vinaigrette in a field greens salad mixed with walnuts, shredded carrots and sliced strawberries. The dressing was delicious when I made it but tasted even better when it sat overnight in the refigerator. I eat it at least once a week now. It's that good!
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11 users found this review helpful

 
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