Susan Recipe Reviews (Pg. 1) - Allrecipes.com (18673428)

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Turkey Meatballs

Reviewed: Feb. 7, 2014
I made a few changes to make these more healthy and they were delicious. I can only imagine how good the original recipe is! Excellent as is or with sauce. Will definitely make again.
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Chef John's Italian Meatballs

Reviewed: Feb. 7, 2014
I made a few changes to make these more healthy and they were delicious. I can only imagine how good the original recipe is! Excellent as is or with sauce. Will definitely make again.
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Healthier Broiled Tilapia Parmesan

Reviewed: Jan. 16, 2014
Omg! Just made this for lunch and loved it. Following other reviews, I added my favorite seasonings to the Parmesan mixture - lemon pepper, garlic powder and celery salt. Not bland at all, people. Just remember this is a mike white fish and the taste you ADD to it will be the taste you get. I used IQF tilapia filets from Costco and they were a little thin, so 2 min. on each side and then 2 min. for topping was PLENTY. Don't overcook and you'll love this super healthy and tasty dish.
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Blackened Chicken

Reviewed: Jan. 8, 2014
Great high protein, low carb main dish. I pounded my chicken breasts just enough so they would cook at the same rate. Seared on each side for one minute and then put in oven for 15 min. at 350. They were great, but I might take them out after 12 min. next time. Important!!! Let your chicken rest at least 10 minutes before cutting into them. Keeps them juicy!
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Chili Seasoning Mix II

Reviewed: Jan. 5, 2014
Made exactly as written and it was perfect. Used 3 T. for 1 lb. meat, 1 can tomatoes, 1 can beans and 1 small can tomato sauce. A bit spicy so I will try 2 T. next time. Taste is great - just adjust to your liking.
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Italian Sausage and Peppers with Penne

Reviewed: Apr. 10, 2013
Great recipe. I added 8 oz. sliced mushrooms since we love vegetables. I also used a 45 oz. jar of spaghetti sauce after reading several reviews. I think it was more than enough and probably not necessary. 24 of 26 oz. would not really be enough - maybe add another small jar. A very forgiving recipe. What I really liked is that it let me make 1 recipe instead of 3 for my family - my picky 8-year old ate only sausage slices that I reserved, my husband ate only the sausage and peppers in sauce (gluten-free diet), and my daughter and I enjoyed it as is. That's a winner in my book!
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Susan's Buttercream Frosting

Reviewed: Mar. 9, 2013
This is THE buttercream. I use butter, butter-flavor Crisco, and after it's well mixed, I just put the Kitchen Aid on medium and whip it for 15 minutes. Yes, 15 minutes. Perfect for piping and this recipe makes plenty for 24 heavily frosted cupcakes.
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Butter Cream Frosting II

Reviewed: Mar. 9, 2013
This is THE buttercream. I use butter, butter-flavor Crisco, and after it's well mixed, I just put the Kitchen Aid on medium and whip it for 15 minutes. Yes, 15 minutes. Perfect for piping and this recipe makes plenty for 24 heavily frosted cupcakes.
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Balsamic Roasted Pork Loin

Reviewed: Jan. 15, 2013
This was all right. I marinated it about 6 hours. I think it would be better if it was marinated longer. It has a great flavor and seasoning on the outside of the roast. I'm not sure the cooking instructions are the best. I cooked it exactly as written. I took it out after one hour and it was 145 degrees. It rose to about 160 upon sitting. When I cut it, the middle was a bit rare and the ends were dry. Not a terrific result, but the family ate it with very few leftovers, and it was very easy. (I think pork loin is too lean to be reliably moist every time so I wouldn't blame the recipe for this.)
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Taco Seasoning I

Reviewed: Jan. 6, 2013
I used this in a soup recipe and it was great. Added a real depth of flavor. Will try it next time I make tacos!
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Slow Cooker Chicken Taco Soup

Reviewed: Jan. 6, 2013
Followed the recipe exactly, using 1 1/2 lbs. chicken tenders, and it was perfect. Used Bill Echols taco seasoning (recipe from this site) as others had recommended. Fantastic flavors. The beer DOES give it an odd, but not unlikable taste. My husband loved it - I think I would like it just as well using chicken broth rather than beer. Easy - will definitely make again!
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Peanut Blossoms II

Reviewed: Dec. 4, 2012
This is the one! The secret is using 1/2 c. margarine (always 80% vegetable oil, at least) and 1/2 c. Butter Flavor Crisco. Bake 9 minutes, remove from oven. Press on kisses. Bake 2 minutes more.
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Boston Cream Pie II

Reviewed: Oct. 1, 2012
Very time-consuming recipe. Lots of dirty dishes and time for a mediocre result. The filling and the frosting were good, but the cake was too crumbly and dry for me. Baked it exactly 30 minutes, cooled in pan 10 min., removed to rack to finish cooling and it crumbled terribly when I cut it. Even the top split! I can't help but think a boxed cake would have been better than that one. Would use the filling and frosting recipes again, but would not make this complete recipe again.
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Alfredo Sauce

Reviewed: Sep. 11, 2012
Very easy, but the texture was not smooth. It didn't separate, but it was very chalky. Would not make as written again.
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Cornbread Pancakes

Reviewed: Sep. 9, 2012
Not a fluffy pancake, but yummy all the same!
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Orange Cake

Reviewed: Sep. 1, 2012
Per other reviews, I used vanilla pudding and orange extract, and I brought the glaze to a boil. Perfect!
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Best Peach Cobbler Ever

Reviewed: Jul. 12, 2012
Reduced to 12 servings, used 3 fresh peaches rather than canned, and baked in a 7 x 11 baking dish. Looks odd when it goes into the oven, but ignore the fact that the butter that was in the bottom is now floating on top. It will be perfect! Just about right for 4-6 peach cobbler lovers - not 12!
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Tartar Sauce III

Reviewed: Mar. 21, 2012
Good basic tartar sauce.
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Ranch Dressing and Dip Mix

Reviewed: Jan. 20, 2012
Good recipe, but READ THE FOOTNOTE before preparing. Made the mistake of putting it all in with 1 c. sour cream. Yikes - had to add a small amount of that mixture to more sour cream. Great taste, but a little confusing on the prep. ]
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Hot Artichoke and Spinach Dip II

Reviewed: Jan. 4, 2012
Just okay. Too stiff for a dip. More like a spread.
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Displaying results 1-20 (of 122) reviews
 
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