SUZZANNA Recipe Reviews (Pg. 2) - Allrecipes.com (1378413)

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Fajita Seasoning

Reviewed: Nov. 16, 2013
This is soooo good; much better than the two prepared fajita mixes I tried. I doubled the ingredients (except for the salt), and used 2 pounds of BLSL chicken, 2 red, yellow, and orange peppers (6 total, which I sliced), and 1 large thinly-sliced yellow onion.
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Sloppy Joe Sandwiches

Reviewed: Nov. 15, 2013
I made 4 times the recipe (8 servings). The only change I made was to add chopped onion and green pepper, which I sautéed with the beef. Great recipe that tasted even better the next day. It thickened up so much, I had to add a little more water when I reheated it. My family loved it....this recipe is a keeper!!
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Crispiest Apple Crisp

Reviewed: Sep. 23, 2013
This was very good, and I like that the topping was crunchy (I used All-Bran Bran Buds for the cereal), but I think it could have had double the amount of apples for the amount of topping. The recipe says to use a 2-quart baking dish; I used a 1-1/2 quart casserole, which was too big. I increased the amount of cinnamon from 1/4 tsp. to 1 tsp. I also added 1/2 tsp. salt to the topping. Definitely serve hot with vanilla ice cream!
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Photo by SUZZANNA

Super Moist Pumpkin Bread

Reviewed: Sep. 15, 2013
Fantastic recipe! I only had 1 cup of brown sugar, so I substituted a cup of white sugar and 1/4 cup molasses for the second cup. Instead of loaves, I made 17 jumbo muffins, which were done in 28 minutes in my convection oven. They smelled heavenly while baking, and came out super moist and delicious. I'm a coconut-freak, and I love the unusual pumpkin-coconut combination. I'm sure I'll make this recipe often; it's a definite keeper!
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Cherry Pound Cake

Reviewed: Sep. 8, 2013
My cake came out moist and delicious and had a great texture, but it could have used a lot more cherries (I used 1-1/2 cup frozen cherries, which I thawed and drained). I baked it 47 minutes in my convection oven, and it was perfectly done. I made an almond glaze to pour over, which was good, but next time I'll use the juice from the cherries in the glaze. This recipe is a definite keeper...my family loved it.
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Garlic Chicken, Vegetable and Rice Skillet

Reviewed: Aug. 24, 2013
I was disappointed in this recipe. I seasoned the chicken with salt and pepper, which helped, but the rice was very bland and dry. It definitely needed some seasoning and a sauce of some kind. I won't be making this again. UPDATE: Rather than throwing out the leftovers, I cubed the chicken, added half a can of Progresso tomato cooking sauce, and stirred everything together. This made the dish much better.
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Rhubarb Upside Down Cake I

Reviewed: Jul. 29, 2013
I tried this recipe because it sounded interesting and unique, and I wasn't disappointed. I used about 7 cups rhubarb and the whole cup of sugar. It wasn't overly sweet at all. I thought a 9x13-inch pan would be too small, so I used an 11x15-inch pan, but I should have used a smaller pan. It was done in 33 minutes in my convection oven. My family loved it.
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Waffles I

Reviewed: Jul. 20, 2013
I ran out of pancake mix, which is what I usually use to make waffles, so I thought I'd try this recipe since it had such good reviews. The taste and texture were awful. Actually, the waffles didn't have much taste at all. The recipe should have called for butter instead of oil, because they had absolutely no flavor. The texture was chewy and didn't have the nice crispy crust like the waffles I make using pancake mix. I added melted butter to the syrup so the waffles would have some flavor so that my husband and son would eat them. Waste of time and ingredients!
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Amy's Kidney Bean Salad

Reviewed: Jul. 14, 2013
Very good recipe. Definitely make it ahead of time because it tastes much better after a day or two.
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Raspberry Cherry Pie

Reviewed: Jul. 6, 2013
I doubled the amount of filling and made my own crust recipe for a 9-inch pie, and the pie came out great!! Just the right amount of sweetness to balance the tartness of the raspberries and cherries. I'm sure I'll make this often with the raspberries I get from my garden. Thanks for the excellent recipe!!
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Photo by SUZZANNA

Grocery Store Frosting

Reviewed: Mar. 9, 2013
Very good...I use 1-1/2 cups shortening and no butter and clear vanilla to make the frosting pure white. Also, it helps to mix an additional 2 minutes on low at the end to reduce air bubbles and make the frosting smoother.
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Mint Chocolate Cake

Reviewed: Mar. 5, 2013
I made half a recipe and used a Jiffy brownie mix for the cake part, which I baked in an 8-inch square pan. They came out great. I used the exact amount of mint extract as called for. If you use too much mint extract, stuff tastes like mouthwash.
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Easy Weeknight Beef Stroganoff

Reviewed: Feb. 26, 2013
Instead of using sirloin steak, I made meatballs with ground beef. I browned the meatballs in a little oil, then simmered them in the sauce while I cooked the noodles. I used 7 ounces of noodles, which was perfect for the amount of sauce. My family loved it.
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Mindy's Macaroni Salad

Reviewed: Feb. 16, 2013
OMG!! Best macaroni salad I've ever tasted! I used medium shell pasta for the macaroni, Hellman's mayonnaise for the dressing, and I skipped the pimiento (didn't have any). I also reduced the sugar to 1/4 cup and added 1/2 teaspoon black pepper. This salad is amazing!! It came out very soupy at first, but after it chilled a while, it thickened up perfectly. I rinsed the noodles in warm water instead of cold, which helps them absorb the dressing better. Thanks for the great recipe, Timsgal. It's a new favorite!
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Honey Of An Oatmeal Bread

Reviewed: Jan. 12, 2013
This bread is fantastic. The texture and taste are excellent. Slightly sweet with a nice oatmeal taste. Homemade bread usually gets stale very quickly (I guess because there are no preservatives), but this bread was very fresh and delicious 3 days after I made it. A definite keeper!!
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Slow Cooker Italian Chicken Alfredo

Reviewed: Jan. 7, 2013
I made a double recipe using 1 can cream of chicken soup, 1 can cream of mushroom soup, and 13 ounces of light cream cheese. I made my own dry salad dressing mix by making half a recipe of Italian Dressing Mix from this site. I cooked it on low for 1-1/2 hour, then on high for 2 hours, then back on low for an hour after adding the sauce (4-1/2 hours total). It came out great; my family loved it, and there wasn't much left over. My daughter asked me for the recipe.
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White Chip Orange Cookies

Reviewed: Dec. 17, 2012
I made these as directed, but I added a little extra orange zest and about a teaspoon of orange juice concentrate. They came out very good.
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WHIPPED SCOTCH COOKIES.

Reviewed: Dec. 13, 2012
Great recipe. I only made 1/4 of a recipe, because I just wanted to try it out. I piped the dough into swirls using a pastry bag and large star tip. I baked them at 300 degrees and they were done in 15 minutes (my ovens bake everything fast). They were very quick and easy to make, and they came out very delicate and delicious. Thanks for sharing the great recipe, Manella!
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Photo by SUZZANNA

Dark Chocolate Cherry Fudge

Reviewed: Dec. 8, 2012
Very good and easy to make. Be sure to use a large heavy pot. To make sure the marshmallows melt, add them and stir until they melt before adding the morsels, cherries, and vanilla. Fudge is very easy to cut using a pizza cutter.
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Michell Jenny's Challah

Reviewed: Dec. 5, 2012
I made as directed, except I brushed the top with egg wash before baking. It was done in 25 minutes, but I have a convection oven, and things tend to get done quickly. Came out great! The texture and taste were wonderful.
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