SUZZANNA Recipe Reviews (Pg. 3) - Allrecipes.com (1378413)

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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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Slow Cooker Italian Chicken Alfredo

Reviewed: Mar. 4, 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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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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Sweet Italian Chicken Sausage and Tortellini Soup

Reviewed: Feb. 24, 2013
I was surprised how delicious this soup was. It had a light, fresh taste. My whole family enjoyed it. It was quick and easy to make, which is always a plus. I'll definitely make this again.
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To Die For Blueberry Muffins

Reviewed: Feb. 20, 2013
I doubled the recipe, which made 11 jumbo muffins. I agree with other reviewers that the proportion of topping is too much. I only doubled the batter ingredients and not the topping ingredients, and I had over 2 tablespoons of topping per muffin, which was plenty. I used frozen blueberries, which I tossed with a little flour, and they came out great. The blueberries didn't sink to the bottom. I had to bake them 31 minutes, but that might be because of the frozen blueberries. The muffins were moist and delicious and had a sweet, crunchy top. They tasted even better after sitting a few hours and the next day.
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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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Mexican Wedding Cookies

Reviewed: Dec. 23, 2012
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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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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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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Quick and Easy Pizza Crust 17-Inch

Reviewed: Dec. 4, 2012
I tried this recipe because I was looking for a quick way to make pizza crust. I usually make it in my bread machine, which takes almost 2 hours. This recipe is fantastic. It's very quick and easy, and the crust comes out perfect. I'll probably use this recipe from now on and save a lot of time making pizza.
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Displaying results 41-60 (of 366) reviews
 
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