suz Recipe Reviews (Pg. 1) - Allrecipes.com (18531436)

Microwave Spiced Nuts

Reviewed: Dec. 23, 2011

I've made about six batches of these this year already and am getting ready to make another - they're wonderful! I start w/ pre-toasted nuts (using walnuts 'cause they're the cheapest) which I buy in bulk. When they come out of the microwave I spread them out and immediately sprinkle them lightly with kosher salt. Absolutely delicious! Also, when I buy nuts of any kind I always toast them as soon as I get home, put them into storage containers (zip type baggies) and keep them in the freezer. Nuts keep forever that way and are so much better when toasted.

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2 users found this review helpful

White Texas Sheet Cake

Reviewed: Oct. 1, 2011

Delicious! Dense, used extra almond extract, used only about 3 3/4 c conf sugar for frosting (it IS sweet!). Very quick to make - ahhhhh!

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2 users found this review helpful

Balsamic Bruschetta

Reviewed: Aug. 29, 2011

Squeezed out extra juice on 4 roma tomatoes. Used a pint container of mixed red/yellow cherry tomatoes (color was nice!), cutting them in quarters. Per others suggestion, added extra parm - probably 1/2 again more. Also added several Tbls of small chopped red onion. Delicious!!! Had a little left over and used it on tamales, with a dollop of sour cream (that's where the saved juice really made its mark!). Delicious again. Only problem: it falls apart easily as there is nothing to bind it together. Several guests wound up with it on their laps. Next time I might put a very thin slice of cheese (mozz?) on top and slide under the broiler for a moment - but then, that really changes the whole thing and it really did taste great as it was. Just warn your guests, I guess . . . .

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2 users found this review helpful

Urban Legend Cookies II

Reviewed: Jun. 17, 2011

LOVED this cookie! Used 1 3/4 c of each of the sugars (that was plenty) and 1 1/2c of choc chips 'cause that was what I had. Did not bother with the grating of extra choc. Processed 1/2+ the oats to get fine powder and rest left as oatmeal (we like oatmeal). Next time will add a bit of cinnamon and maybe nutmeg. Took some to work - they disappeared in seconds.

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3 users found this review helpful

German Pancakes II

Reviewed: Jun. 17, 2011

VERY dense.

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2 users found this review helpful

Cottage Cheese Pancakes

Reviewed: May 22, 2011

EDIT: I've now made this 6-7 times in the last few months and have made it much better for us with minor changes. I follow as directed but add 1 t. baking powder and a splash of milk. To cook I start with a hot pan and turn the temp down to med at best, cover w/ the lid slightly ajar, and cook more slowly than a usual pancake. This produces a terrific, low carb, high protein pancake that is not quite so flat or blintz like. I usually get 5 pancakes, about 5-6" across. ORIGINAL REVIEW: Delicious - and very low carb. Four servings? - no way! I should have known when I looked at the ingredient list that this was not going to be enough for 4 - it was 2 servings at best. The commenter who compared them to cheese blintzes was right - they have that consistency, which we happen to like; we did not find them to be fluffy at all (which was ok). We like pancakes and usually have them over the weekend - this is a new and different one that everyone liked.

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4 users found this review helpful

Blue Ribbon Curry Chicken

Reviewed: May 15, 2011

I've made lots of curry before and this one is excellent - and VERY easy. It's very accepting of almost any veggie you'd like to add - my faves are thin carrot strips, fresh green beans, and even potatoes. Also a great use of a rotisserie chicken from the store. And since I have most of these things in my cupboards all the time anyway - voila! (I did use milk tho cause no 1/2-1/2 in the fridge.) My favorite part of curry is the toppings so I always have some combination of the following: toasted coconut, sliced green onions, banana slices, toasted almond slivers (my favorite), raisins or currents, chutney, or chopped peanuts. My family loves this stuff!!!

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17 users found this review helpful

Peanut Butter Cupcakes

Reviewed: Mar. 6, 2011

Doubled the recipe and got 60 cupcakes. Used a bit more peanut butter and a bit less shortening than called for - wanted more peanut butter flavor and I got it! Frosted w/ chocolate buttercream frosting and topped with 1/4 of a smallish peanut butter cup - not the regular "big" size and not the miniatures either. (Only place I've seen this size was Walmart and they were 8/$1.) Baked them in the morning and frosted them in the afternoon; ate them the following day and they were VERY well received. (Made an equal number of red velvet cupcakes - these peanut butter ones were most popular with the kids and the RV with the adults - interesting, tho I suppose not surprising.)

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4 users found this review helpful

Fluffy Pancakes

Reviewed: Feb. 27, 2011

Added vanilla, used olive oil instead of butter, let sour milk sit for 20 minutes before adding and batter for about 20 minutes before cooking. Really tasty!

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1 user found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Feb. 6, 2011

Very thin - despite the fact that I added an egg yolk for extra richness (which was the only change I made). Good as a sauce - not as pudding.

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13 users found this review helpful

Apricot-Nut Spread

Reviewed: Jan. 16, 2011

Absolutely delicious! As a recently diagnosed diabetic I'm on the lookout for low-carb recipes and this has to be my favorite one so far - with 0 carbs! I was a huge carboholic (thus . . . diabetic) and love to bake and enjoy sweets. For this I added about a tablespoon of agave syrup and had it on a multigrain muffin. Love those breakfast dinners! My friends enjoyed it as much as I did - and they have no carb worries. Next time I will simmer the apricots in the water to speed up the process - and probably add the sweetener at that point.

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14 users found this review helpful

Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 13, 2010

Next time I'd use a bit more sugar - maybe 2-3 tablespoons.

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4 users found this review helpful

Party Mimosa

Reviewed: Aug. 22, 2010

Serves 15? Are you kidding me?? No way! Unless most of the people present hate one of the ingredients. I had five for brunch and we drank the whole thing - it was fabulous! Didn't do anything different, tho my juice combos were a bit switched around just because of what I could find in the store. By the way, I found the juices (for example, apricot nectar and pineapple/mango) in the Hispanic section. Floated fruit in the first glass and it looked beautiful; after that, nobody cared. :) This is so much more flavorful than regular mimosas - try it, you'll love it!

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12 users found this review helpful

Cheese and Sausage Appetizers

Reviewed: Jul. 30, 2010

Have made twice now. First time - good. Second time - reallllly good! Differences: mixed raw sausage (hot, not mild) and 1/4# (1 stick) of butter into dry ingredients. Used a bit more cayenne. Served w/ both a spicey salsa and ranch dressing so people had a choice for dipping. We all thought these were terrific! Because of the raw meat to start with, both times I cooked at about 375* for about 22-23 minutes. (On the second batch I purposefully froze about 6 of them in a single layer to see how they would do. Had those this eve. Baked them in a 425* oven for 7-8 minutes and then lowered to 375* for another 15-16 minutes. Worked great!)

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17 users found this review helpful

Garlic Aioli

Reviewed: Feb. 26, 2010

Absolutely fabulous stuff - so much more flavorful than plain ol' mayo! This is a particularly good recipe. I've used something similar in the past as a dip for veggies - doesn't take much to have a big impact - and this is better. I've used it in anything that uses mayo - potato salad is a particularly good use. :) I used this tonight in tuna fish - good stuff. However, you really do need to like garlic. Thanks, posters!

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3 users found this review helpful

Soft Sugar Cookies III

Reviewed: Sep. 7, 2009

There are at least 17 reviews on here and most of them reference that these are soft cake-like cookies. The TITLE of the cookie is "Soft . . . " So why ae people still complaining about soft cake-like cookjies in their reviews??? For goodness sake, people, what are the reviews for if not to warn you away from things you're probably not going to like? (Of course there's other reasons to read the reviews too.) Anyway, I thought these were really good - soft as I expected and wanted. Not bursting with lots of flavor but I know that too from the reviews - and that's what I was looking for. Good cookies that were perfect with the spicy peaches that went with them!

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15 users found this review helpful

Peanut Butter Noodles

Reviewed: Jul. 4, 2009

Really good and really easy - I like that combo! Took it to a 4th party and it was a hit. One gentleman had spent some time in the far east and said it tasted very much like the street noodles that he used to get from carts. I couldn't find udon noodles so used fettucini- 16 oz of it (double). But I tripled the sauce ingredients, using 2 parts chick broth and 1 part coconut milk (per another reviewers suggestion).I set aside about 1/2 cup of the sauce since several reviewers mentioned that the noodles started out really liquidy and wound up soaking up the extra sauce. That's what happened - so the reserved sauce will go on the little bit of leftovers tomorrow for lunch. Oh, and I also added a whole cucumber (scraped,de-seeded, and chopped)and two fine diced carrots. The crunch was good. Yum-o!

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3 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: May 3, 2009

Terrific! I've looked for a good pancake recipe forever - this is it. I think it's way too thick so I added an extra 1/3c milk. Also added 1t vanilla. Absolutely no way this recipe is good for 8 servings - 3 to 4 maybe, unless your group eats like birds!

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2 users found this review helpful

Pesto Pasta with Green Beans and Potatoes

Reviewed: Mar. 9, 2009

I love this website and use it a lot. I've been irritated more than once when there is a long string of people who have rated a recipe really high and then someone gives it a one star - I just don't see how that can happen. You should have a sense of what you're getting when you try a recipe and if it has things about it which you know you don't care for (eg, it's spicy and you like bland)- then don't bother cause you're going in with a negative attitude. Well, this is a long way of saying I reallllly did not care for this recipe - and I don't know why. It is adventuresome - interesting mix of ingredients, all of which I like individually. Partly I think it was the potatoes - their texture was weird with all the other ingredients. I used frozen green beans and I added some chunks of white chicken meat - other than that, followed exactly as written. This just did not work for me.

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11 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Jan. 31, 2009

Have made this recipe a couple of times and thought it not only easy but very tasty. And, as with any chili recipe, it lends itself to experimentation - or just adjusting to what you know your family will like. What I really have a hard time with is when someone rates a recipe without EVER having tried it - and giving it only one star to boot. If you look at a recipe and know that it has features that you don't like - then go on to the next one. It is completely unfair to give a really poor rating to something that you KNOW you aren't going to like and even more importantly have not even tried. That's mean spirited.

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42 users found this review helpful