SUZZANNA Recipe Reviews (Pg. 1) - Allrecipes.com (1378413)

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Chef John's Shrimp and Grits

Reviewed: Nov. 17, 2014
Delicious! I made a double recipe, and I had a lot of grits left over. Next time I make it, I'll probably double the grits ingredients and triple the shrimp/sauce ingredients so that I have the right ratio of shrimp/sauce to grits. I had never made grits before, and the recipe didn't say to cover the pot, but the box of grits said to cook them covered, so I did. Other than that, I followed the recipe to a T.
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Chef John's Pumpkin Pancakes

Reviewed: Oct. 17, 2014
These came out great. The batter was very thick, and the pancakes came out nice and fluffy. I made 14 4-inch pancakes. I cooked them in butter instead of oil and served them with maple syrup. My husband, son, and his friend devoured most of them, and my son couldn't wait to eat the leftover pancakes for breakfast the next day. Really unique and delicious recipe.
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Photo by SUZZANNA

Banana Oatmeal Cookie

Reviewed: Sep. 20, 2014
I made 36 cookies instead of 48. I baked the first pan at 400 degrees, and they were done in 10 minutes, but the bottoms were a little burnt (even though I lined the pan with parchment paper), so I lowered the oven to 375 degrees, and the rest were perfectly done in 10 minutes and nicely browned on the bottoms. I have convection ovens, so things tend to get done quicker. The cookies came out great. They didn't spread out very much, so I was able to fit 12 on a pan without them touching. They did have somewhat of a banana bread texture, but they were delicious. I would definitely make these again!
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Cherry Pie Filling

Reviewed: Sep. 13, 2014
I made half a recipe to use on top of a Black Forest cake. I placed frozen cherries in a saucepan, sprinkled the sugar over, and let them sit until they juiced slightly. Then I added the cornstarch and cooked for a few minutes until thick. It came out perfect.
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Spicy Spanish-Style Rice

Reviewed: Aug. 10, 2014
I made this as directed, and it was delicious. The only problem I had was that I had to add a lot more broth while it was simmering, because it was very dry and started to stick to the bottom of the pot. I'm sure it would have burned if I didn't add the extra broth. Very spicy, but I like spicy food. The recipe makes a lot, so if you don't need a lot of rice, I would cut the recipe in half. I'll definitely make this again!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 6, 2014
I'm a very experienced baker, but I've never been able to make a really great chocolate chip cookie.....until now. Love, love, love this recipe. I'd give it 10 stars if I could. I followed the recipe to a T, except I made the cookies slightly smaller, and I baked them 12 minutes. Chocolate Chip Perfection! Thanks for the great recipe!!
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Taco Pizza

Reviewed: Aug. 6, 2014
My son told me this was the best pizza I ever made! I used the Quick and Easy Pizza Crust recipe and the Taco Seasoning I recipe from this site. I omitted the chili powder and red pepper, because they're already in the taco seasoning mix, and I used 1 pound of ground beef and 3 cups of cheese. I made one 17-inch pizza instead of two smaller ones. I baked it 20 minutes. Excellent recipe. I will definitely make this again!!
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Pina Colada Cheesecake

Reviewed: Jun. 13, 2014
Delicious! It has a very light texture and really tastes like a pina colada. The crust is the best part. Be sure to toast the coconut (I toasted mine in a frying pan on the stove over low heat). My family loved this cheesecake. I'll be making it again for sure!
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Grad Cap Cookies

Reviewed: May 11, 2014
These are very cute and easy to make. I use Ghirardelli squares instead of graham cracker cookies. To make it easer to center the peanut butter cup, I place a Ghirardelli square (flat side down) on the table, put a dab of frosting on the bottom of the peanut butter cup and place it in the center of the square, then turn the cap over and place the tassel and candy-coated chocolate piece in the center.
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Homemade Hamburger Buns

Reviewed: May 4, 2014
I made this in my bread machine. I used my kitchen scale to measure exactly 1 pound of flour, and it was the perfect amount. Since I used quick-rise yeast, I only had to let the buns rise for 20 minutes. They were perfectly baked in 15 minutes. The dough was exceptionally easy to work with and form; I didn't have to use any flour, because it wasn't sticky at all. Great recipe!!!
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Royal Icing II

Reviewed: Apr. 28, 2014
I've used this recipe for over 30 years. It's perfect for piping flowers, decorating gingerbread houses and cookies, etc., because it dries very hard and sturdy. Avoid making the icing on humid days, because it might be brittle after it dries.
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Guacamole

Reviewed: Apr. 6, 2014
Came out very good. I cut the salt in half (I'm sure 1 teaspoon would have been way too much). I used all of the juice from one small lime, but I think it was a bit too much. Half of the juice would probably have been plenty.
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Stole My Heart Chocolate Cake

Reviewed: Jan. 19, 2014
Very good dessert. I used a Duncan Hines Dark Chocolate Fudge cake mix (I always use Duncan Hines). I used 2 cans of cherry pie filling instead of 1, because 1 can would barely cover the top of the cake, and I used an 8-ounce Cool Whip instead of whipped topping mix. **UPDATE** I made this again, but I used an 11x15-inch pan instead of a 9x13-inch, which worked out much better.
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Honey Bun Cake I

Reviewed: Jan. 19, 2014
My son LOVED this. He said it tasted similar to, but much better than, the Little Debbie honey buns I used to buy when he was a kid. The only change I made was to decrease the amount of oil by a couple tablespoons because the cake mix I used was only 16.5 ounces (the new size). I also decreased the amount of powdered sugar to 1-1/2 cup and used only 3 tablespoons milk. I used the whole 1 tablespoon of vanilla, but I would cut back on the vanilla to 1 or 2 teaspoons the next time I make this, especially since I use less powdered sugar. My oven bakes everything fast, so my cake was perfectly done in 28 minutes, but 40 minutes seems long. I would recommend starting to test the cake at 30 minutes.
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Pink Ladies

Reviewed: Jan. 4, 2014
VERY rich, but delicious. The middle layer is basically fudge. I thought the bottom layer was a little thick, hard, and dry but, other than that, it came out very good. I drizzled chocolate glaze on top rather than melted chocolate and ran a butter knife through to make a design. It was difficult to cut at first, but after I cut a few squares, the whole thing popped right out of the pan, so I placed it on a cutting board, which made it much easier to cut. I cut very small squares, because it's so rich.
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Eggnog Cheesecake III

Reviewed: Jan. 1, 2014
Fantastic recipe! I baked it 10 minutes at 425 and only 40 minutes at 250, and it was perfectly done. I have a convection oven, and things tend to bake faster. The texture was very smooth and light, and it tasted great. It didn't crack at all like most cheesecakes tend to do, so it looked very nice. This is probably the best cheesecake I've ever made. It actually tasted even better the next day!
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Eggnog Pancakes

Reviewed: Dec. 25, 2013
I thought the recipe could use an egg, so I beat an egg in a measuring cup, then added enough eggnog to equal 1-1/4 cup. I also added a dash of nutmeg. The pancakes came out great. My husband and son liked them.
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Eggnog Quick Bread

Reviewed: Dec. 21, 2013
I used the ingredients as listed, but I creamed the butter and sugar together, blended in the wet ingredients, then whisked together the dry ingredients in a separate bowl, and mixed the wet and dry ingredients together. Instead of loaves, I made 12 large muffins. They were perfectly done in 20 minutes and not dry at all; maybe because they don't have to bake nearly as long as loaves. They tasted great and had a texture more like a light cake than a muffin.
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Apple Crisp with Oat Topping

Reviewed: Nov. 24, 2013
This came out very good but, in my opinion, it could have had half the amount of topping for the amount of apples (I used 9 medium-large apples). Also, I would increase the amount of cinnamon and add a little cornstarch to the apple mixture, because there was some juice at the bottom of the pan after it baked. I would definitely make this again with my alterations.
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Mexican Quinoa

Reviewed: Nov. 18, 2013
So good! I added a can of black beans (rinsed and drained) and 1 cup of frozen corn. This is the first time I ever made quinoa, and I loved it! Great recipe that I'm sure I'll make again!
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