SUZZANNA Recipe Reviews (Pg. 11) - Allrecipes.com (1378413)

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Vanilla Glaze

Reviewed: Jan. 8, 2010
I made this recipe using only about 1/2 cup powdered sugar and 2 tsp. softened butter. Instead of milk, I used heavy cream because I had it on hand. I didn't measure the cream, but I used just enough to make a very thick glaze. I spread it over warm raisin bread. DELICIOUS!!
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Photo by SUZZANNA

Black Magic Cake

Reviewed: Jan. 7, 2010
I doubled the recipe and baked it in a 12-inch octagon cake pan. It was perfectly done in just under 40 minutes. I used cake flour instead of regular flour and 2% milk mixed w/vinegar for the buttermilk. It came out excellent! Very moist and rich. This is a very dark chocolate cake, and the coffee really brings out the chocolate flavor. This is my new favorite chocolate cake recipe....It's a definite winner!
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2 users found this review helpful
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Seven Grain Bread II

Reviewed: Jan. 6, 2010
The bread came out great! I replaced the water and dry milk powder with 1-1/3 cup regular milk. (You only need to use dry milk in bread makers if you use the timer function and the ingredients will be sitting out for a while before the bread maker starts.) All ingredients should be room temperature. I used the Whole Wheat Bread cycle as directed, and it came out perfect.
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7 users found this review helpful
Photo by SUZZANNA

Forgotten Kisses

Reviewed: Jan. 5, 2010
I reduced the sugar to 1 cup, used 1/2 tsp. peppermint extract instead of vanilla, and tinted 1/2 the batter green and 1/2 pink. The batter was very grainy before I put them in the oven all night, but they were perfect when done. Good recipe!
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13 users found this review helpful
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Chicken Paprika

Reviewed: Jan. 4, 2010
I made 6 breasts, seasoned them with salt and pepper, and cooked for 16 minutes. I made brown rice to go with the sauce, and boiled the rice in the leftover broth (a can of broth is almost 2 cups). The sauce could have used a little less broth to make it thicker and more seasoning. Quick, easy recipe, and it tastes 10x better leftover!!
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3 users found this review helpful
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Cream Cheese Penguins

Reviewed: Jan. 1, 2010
I made these along with a cheeseball igloo for a New Year's Day party, and I used quite a few suggestions from reviewers. Here are a couple of my own: It's MUCH easier to slide the carrot onto the toothpick and you don't split the olives trying to force it on if you make a hole in the carrot beforehand by pushing a toothpick thru it. To make a frozen pond for my display, I dissolved one pkg of blue Jello in 2/3 cup boiling water (no cold water), chilled it in a loaf pan and cut it to shape.
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8 users found this review helpful
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Chicken Noodle Casserole I

Reviewed: Dec. 29, 2009
I followed the recipe, except I sauteed chopped onion and garlic w/the chicken in a little olive oil, then poured the pan drippings into the boiling water for the noodles. Also, I sprinkled the dry crushed crackers on top and drizzled with only about 2 tablespoons of butter, which was plenty. (NOTE: 6 oz. of noodles is about 3 cups dry.) Good recipe!
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Spinach and Tortellini Salad

Reviewed: Dec. 29, 2009
Very quick and easy recipe. Because the colors are red and green, it's perfect to serve for the Christmas holidays. The next time I make it, I'm going to try using fresh baby spinach instead of frozen as others have suggested.
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Irish Potato Cake

Reviewed: Dec. 27, 2009
Superb texture and flavor!! I only had 1 cup of mashed potatoes, so I cut the recipe in half and made 13 muffins. (Hint: to prevent muffins from sticking to paper liners, spray the liners with Pam.) They were perfectly done in 30 minutes. They smelled so good, I couldn't wait to try one. Tasted delicious warm. Great use for leftover mashed potatoes. I'm sure I'll be making these again. Thanks for the recipe!
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Sesame Parmesan Zucchini

Reviewed: Dec. 14, 2009
I took the suggestion of other reviewers and used only one tablespoon of oil and baked it 10 to 12 minutes, and it came out perfect. My husband even commented on it and snapped up the leftovers the next day!
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Tex-Mex Turkey Soup

Reviewed: Dec. 3, 2009
DELICIOUS! I followed the recipe exactly, but instead of water and bouillon I used turkey stock that I made from my Thanksgiving turkey. The soup was spicier than I thought it would be, but I love spicy foods. For anyone who can't eat spicy foods, I'm sure it could be made milder by cutting back on the chili powder and using mild salsa (I used medium). The recipe doesn't call for any added salt, and I found that it didn't need any; it was perfectly seasoned. Thanks for the great recipe!!!
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1 user found this review helpful
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Raspberry Linzer Cookies

Reviewed: Dec. 3, 2009
I would recommend not rolling the dough too thin, as the cookies are VERY delicate and break easily. Also, many of mine stuck to the pan, even though I sprayed it with Pam. Next time, I'll try putting them on parchment paper. I skipped the egg whites and almonds, and sprinkled the cookies with powdered sugar after they were done instead. Overall, they came out very light and delicious.
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Italian Love Cake

Reviewed: Dec. 2, 2009
Very unique and attractive cake. I made a chocolate fudge cake from scratch (I prefer scratch cakes to box mixes), and I used a 10"x14" pan. The cake was perfectly done in 60 minutes. I'm glad I took others' advice and used a pan bigger than 9"x13". Even an 11"x15" pan would work well. The cheese filling was a little bland. I used 1 tsp. rum extract instead of vanilla, but I probably should have used at least 2 tsp. Also, I think the filling could have used a little more sugar. Overall, a very good cake, and it tasted even better after a few days! I'm sure I'll be making it again with a few alterations.
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Spinach Souffle

Reviewed: Nov. 29, 2009
Light, fluffy and delicious! I doubled the recipe, using one 16-oz. package of frozen chopped spinach, and I added 1 cup grated mozzarella cheese to the sauce. I'm glad I doubled the recipe, because the more the better with this dish; definitely a keeper!!
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Photo by SUZZANNA

Mexican Wedding Cookies

Reviewed: Nov. 28, 2009
My mother made cookies very similar to these for years. I used powdered sugar instead of regular sugar (as someone else suggested), chopped pecans instead of almonds, and almond extract instead of vanilla. There was no need to chill the dough before baking. The cookies were pretty cool when I rolled them in powdered sugar, and the sugar stuck just fine. If you roll them in sugar too soon, the cookies will crumble. Also, I know from experience, these cookies freeze well. Thanks for the recipe!!
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13 users found this review helpful
Photo by SUZZANNA

Toffee Bars

Reviewed: Nov. 28, 2009
Great recipe!! From the list of ingredients, I thought these would taste similar to chocolate chip cookies, but I was pleasantly surprised to find they tasted more like English toffee candy, including being crisp and buttery. I followed the recipe exactly, except I used 2 cups milk chocolate chips instead of candy bars. I found that using an angled Wilton spatula worked well for spreading the batter and chocolate. Thanks for the recipe; I'm sure I'll be making these often!!
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Almond Filling

Reviewed: Nov. 26, 2009
Very good and easy to make. I substituted almond extract for amaretto liqueur.
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Yummy Sweet Potato Casserole

Reviewed: Nov. 26, 2009
I followed the recipe exactly except that I used a large can of sweet potatoes rather than fresh potatoes. It was delicious and my family loved it!! I'm sure I'll be making it again soon.
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Coconut Cake Bars

Reviewed: Aug. 24, 2009
Quick, easy and delicious! I followed the recipe exactly and they came out great. I used an 8x11-inch pan, which I sprayed with Pam, and the bars didn't stick at all. Thank you for the recipe!
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BLT Pasta Salad

Reviewed: May 26, 2009
I've made this recipe several times and my family loves it. I increase the ranch dressing to 2 cups, use sliced grape tomatoes, and add about 1/2 tsp. of black pepper. Also, I use rotini pasta instead of shell pasta because I find the shells tend to nest inside each other.
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