SweetSaraSue Recipe Reviews (Pg. 1) - Allrecipes.com (19815685)

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Cream Cheese Frosting II

Reviewed: Apr. 11, 2012
I used this frosting to top "Sam's famous carrot cake." The only thing I did differently was I added less powdered sugar. As the carrot cake was very sweet, I didn't want the frosting to take the whole thing over the top and into the too sweet range. So instead of adding the entire 2 cups, I added 1 cup, then gradually added the second cup bit by bit, tasting as I added. I ended up only using 1 1/2 cups of powdered sugar total. It made the frosting the perfect complement to the cake.
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Sam's Famous Carrot Cake

Reviewed: Apr. 11, 2012
I made this for Easter. Best carrot cake I've ever made. Even my husband, who's not a huge carrot cake fan, liked it. I only made one small change. I omitted the walnuts. No one in my family is a fan of nuts in baked goods, especially walnuts. As others suggested, I used the cream cheese II frosting recipe to top this off. The entire cake was perfect. Thanks for sharing your grandfather's recipe!
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Meatloaf Cordon Bleu

Reviewed: Mar. 18, 2012
I decided to try this out for a change instead of making my normal meatloaf. I was kinda underwhelmed. It was a little too dry for my liking.
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Sarah's Applesauce

Reviewed: Oct. 14, 2011
Wonderful, tasty, and most importantly, easy to make! Forget store bought applesauce, I'll be making this from now on! I added a tiny bit of nutmeg, which seems to compliment the cinnamon flavor very nicely. (didn't measure, just added a few shakes.) Even my husband, who rarely eats applesauce, loves this applesauce. We went apple picking this week, and picked 10 pounds of apples. I have made 1 apple pie. The rest has been turned into several batches of applesauce because we enjoyed this recipe so much!
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Catherine's Spicy Chicken Soup

Reviewed: Oct. 14, 2011
Very tasty! I love how easy it is to make as well. Wonderful, filling, and warming on a chilly fall night. The only thing I did differently was I left out the whole tomatoes (didn't feel it added anything to the recipe) and used hunt's diced tomatoes with green peppers and onions instead of normal diced tomatoes. It made tasty left overs the next day! We will definitely be making this recipe again!
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Double Layer Pumpkin Cheesecake

Reviewed: Oct. 14, 2011
YUM! Best pumpkin cheesecake I've ever made, and so easy to make too! I love the fact that the flavor gets more "pumpkiny" the longer it sits in the fridge. I was pleasantly surprised each night I went for a slice that the pumpkin flavor had gotten more distinct.
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Tomato Chicken Parmesan

Reviewed: Oct. 14, 2011
I am usually not a huge fan of chicken Parmesan, but this recipe has changed my mind. After reading the reviews, and trying both frying the chicken in a pan, and baking, I have come to the conclusion that baking the chicken first, without the sauce, is the easiest way to do it. I also shred my monterey jack cheese, instead of slicing it, and it melts a little more evenly across the top. I use a can of Hunt's garlic and herb spaghetti sauce, and everything turns out wonderful! Even my 5 year old gobbles this up, and she's not a big chicken eater!
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Coconut Shrimp I

Reviewed: Oct. 14, 2011
Very easy recipe, and also very tasty!
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Zucchini Provencal

Reviewed: Oct. 14, 2011
I was searching for something different to do with my zucchini when I came across this recipe. I doubles it, since zucchini happens to be a family favorite. I also used dried parsley instead of fresh, because I had forgotten to pick fresh parsley up at the store. Other than that, I followed the recipe to a tee, and YUM! I was not disappointed! It went perfectly with the chicken parmesan I made! This will definitely be added to the recipe book for future meals.
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Broiled Tilapia Parmesan

Reviewed: Aug. 27, 2011
Everyone in my house loves this recipe, including my 5 year old! It's a nice, light meal that is VERY easy to fix after a long day at work.
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To Die For Blueberry Muffins

Reviewed: Aug. 27, 2011
This was an okay base recipe. I did, however, need to do a TON of modifying to it. Upon mixing the dry ingredients with the egg, oil, and milk, I discovered two things: it was way too thick, and aside from being very sweet, the batter was just kinda blah. So, I added about 1/4 cup more milk, a handful of brown sugar, and about 1 1/2 tsp. of cinnamon. Also a pinch more salt. When I found the batter to my liking, I added the blueberries. As far as the topping? After reading the reviews, I decided that I wasn't even going to touch it. Instead, I made my own. I used 1/4 cup melted butter, mixed that thoroughly with 1/4 cup brown sugar, then added 1/2 cup of flour, 1/2 tsp of cinnamon, and a handful of slivered almonds. Once the topping was nice and crumbly, I added it to the muffin batter in the muffin pan, then baked for 18 minutes. The end result was a very fluffy, very evenly flavored muffin that wasn't too sweet or bland, and had a nice crunch thanks to the almonds in the topping.
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