Susan May Recipe Reviews (Pg. 1) - Allrecipes.com (10301217)

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Susan May

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Jordan Marsh Style Blueberry Muffins

Reviewed: Aug. 10, 2011
I haven't reviewed anything on AR forever, but these were so good that they deserve a review. Probably the best blueberry muffins I have ever had. Used butter instead of shortening, and used King Arthur White White Whole Wheat flour for all of the flour. Oh my, they are amazing.
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Slow Cooker Chicken Taco Soup

Reviewed: Nov. 10, 2009
We LOVE this soup. It has become a regular meal in our house now that the weather has started cooling. It is so simple and easy, and tastes great too. I usually use the recipe for Restaurant-Style Taco Meat Seasoning instead of a pre-mixed packet. We top it with crushed tortilla chips, shredded cheese, and sour cream. Wonderful recipe!
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Secret Burger Sauce

Reviewed: Nov. 5, 2009
I had a huge craving for Big Mac's when I was pregnant with my daughter. This sauce fit the bill!
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Southern Candied Sweet Potatoes

Reviewed: Nov. 5, 2009
This was a little too sweet for us. It did cook up beautifully though.
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Amish Bread

Reviewed: Nov. 5, 2009
This was too sweet for our tastes. It would better be served as a dipping bread than a sandwich bread, since it reminds me of Hawaiian Sweet Bread.
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Stephanie's Freezer Spaghetti Sauce

Reviewed: Nov. 5, 2009
This is a fantastic sauce! I made 8 quarts with my yellow and pink heirloom tomatoes from the garden this summer. Used the sauce in lasagna, and it was the best lasagna I've made. I won't "waste" the sauce on regular spaghetti now, but save it all for lasagna. I will definitely be making this again next year. The only change I made was to cook it on the stove-top for about 2 hours instead of using the slow cooker.
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Photo by Susan May

Meat Loaf Pie

Reviewed: Nov. 6, 2008
This was quite good. I needed to throw something together quick for lunch today, and found this on the ingredient search. For the crust I used a pat-in-the-pan pie crust recipe I found on the internet, because I was too lazy to roll a crust out. (www.exit109.com/~mstevens/lrccookb/PATINPAN.htm) I boiled 3 medium sized potatoes and mashed them up with a little milk and sour cream for the potatoes. When cooking the ground beef, I added about a clove of minced garlic, and when mixing the meat with the binding mixture, upped the ketchup to 1/4 c. as others recommended. Overall, very good, simple, and something that I always have the ingredients around for. We will make it again. Thanks for the recipe!
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Photo by Susan May

French Toast II

Reviewed: Oct. 8, 2008
This was pretty good. I thought it was much better than French Toast I. I liked the addition of brown sugar, that was a new concept to me. Also, it seemed to have a good balance of spices. If you are using a good homemade bread and slicing it thick, you will need more egg mixture than the recipe calls for.
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Photo by Susan May

Iced Pumpkin Cookies

Reviewed: Oct. 8, 2008
These were great. Followed the recipe exactly. I'll be making these again for my holiday baking.
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Photo by Susan May

Baked Teriyaki Chicken

Reviewed: Oct. 2, 2008
I've made this with boneless skinless thighs and with bone-in skin on thighs. It was much better with the boneless skinless thighs. The flavor of the teriyaki went into the meat much better. All in all, a good, simple, and easy recipe.
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Photo by Susan May

Restaurant-Style Taco Meat Seasoning

Reviewed: Oct. 2, 2008
I was out of seasoning packets and needed something I could use in a pinch. This was good, but a tad spicy for me, though I don't handle spice well. My husband liked it as-is. I will use it again, but cut back on the chili powder. Thanks for the recipe.
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Photo by Susan May

Slow Cooker Sweet and Sour Pork Chops

Reviewed: Oct. 2, 2008
We liked this quite a bit. It would have been a 5 star recipe for us if the sweet and sour flavor would have infused into the pork more. I would imagine that marinating the pork in the sauce overnight would help, but that would have defeated the purpose of a quick and easy meal for me! Also I cubed my chops into about 1" cubes. I think I'll make them smaller next time. I did make a few changes to the recipe. Some due to lack of ingredients on hand, and others due to flavor. I didn't have any carrots or celery, so I just omitted them. I will add them when I make this again. I also left out the sherry wine for the same reason, though the sauce was great as-is, so I don't think I'll add it in the future. The biggest change I did was subbing a 8 oz. can of tomato sauce for the tomato paste. I compensated for the extra liquid by adding quite a bit more cornstarch. I added 1 tbsp. to the original sauce instead of the 1 tsp. that was called for, and then about 1/2 hour before it was done, I added an additional 2 tbsp. (which I mixed with some of the sauce before adding)to get it to a nice and thick consistancy. I also think that if I would have used the tomato paste, we would not have liked the sauce as much. It had a good balance of flavor using the tomato sauce, and I think we would have thought the paste would make it to "tomato-ey". As for flavor changes, I upped the garlic to 1 tsp. and the same with the minced ginger. Thanks for the recipe. It was nice to have
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Photo by Susan May

Deep Dish Alfredo Pizza

Reviewed: Sep. 20, 2008
Great white sauce for pizza!! I made minimal changes to the sauce, and they were mostly flavor based. I used Romano cheese instead of Parmesan, since we prefer the sharper taste, and I used 1 tbsp. of fresh minced garlic instead of the garlic powder. Finally, I added just a bit of flour to thicken the sauce as others had recommended, with no taste impact. I topped the pizza with pre-cooked salad shrimp and sauteed bay scallops for a seafood pizza. Will definitly make this my white sauce for pizza recipe! In the future though, I will half the sauce, since I thought it was enough for 2 pizzas. Next time we plan on trying it with pulled chicken, diced roma tomatoes, and green onions to try and recreate Papa Murphy's Garlic Chicken pizza. I can't rate the pizza dough, since I used my own bread machine pizza dough recipe.
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Photo by Susan May

Uglies

Reviewed: Sep. 17, 2008
I had some refrigerator biscuits that I didn't know what to do with, and decided to try this recipe. For being so simple, this tasted much better than expected. I used a mixture of ground pork and venison for the meat, and subbed fresh minced garlic (1 1/2 tsp.) for the garlic powder. Used Famous Dave's Rich and Sassy BBQ sauce and Pillsbury Grands. I also only used about 1 c. of shredded cheddar, and that was plenty, and had a bit of the meat mixture left over. My 19 month old, who has been a picky eater lately, even ate some! I'm sure we'll make this again, since it was very kid-friendly. I think it might be fun to cut the biscuits up and use a mini muffin tin for appetizers.
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Photo by Susan May

Swedish Meatballs

Reviewed: Sep. 16, 2008
This was quite good. For the meat I used 1/2 lb. ground pork and 1/2 lb. ground venison, since that is what I had thawed. I also did follow some suggestions of other reviewers. I added about 1 1/2 tsp. of minced garlic to the meat mixture, increased the bread crumbs to 1/3 c., added an egg, and reduced the evaporated milk to 1/3 c. This made a very nice meatball that held up wonderfully when cooked. For the gravy, I added a heaping tbsp. of sour cream after it had thickend, otherwise no changes. Served it over mashed potatoes. It was a very nice comfort food meal, that we will make again.
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Photo by Susan May

Fresh Southern Peach Cobbler

Reviewed: Aug. 20, 2008
This was quite good. I followed the recipe as stated. The only thing with this was that we much prefered the taste of it when it was cold as opposed to warm from the oven. Served with good vanilla ice cream.
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Photo by Susan May

Alaskan Halibut Lasagna

Reviewed: Aug. 1, 2008
The cream sauce in this lasagna is amazing! I didn't use halibut since I'm currently pregnant and it's a fish higher in mercury. I ended up using 1 lb. of catfish, 1/2 lb. of bay scallops, and 5 oz. of salad size shrimp to make a seafood lasagna. It was wonderful! I did add a tad more garlic too, because we really like garlic. Will definitly try this with halibut at another time, but I can also see us making this just with seafood and leaving the fish out all together! Thanks for the great recipe.
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Photo by Susan May

No Bake Peanut Butter Pie

Reviewed: Jun. 16, 2008
I made this for dessert a few weeks back when we had friends over for dinner. Everyone enjoyed it very much! I followed the recipe except for using only about 3/4 of the cool whip called for, and reducing the milk a bit. I used a graham cracker crust that had "2 extra servings" and it filled the one pie perfectly. Folded in some crushed pb cups, topped with some of the remaining cool whip, and a few more whole pb cups. Thanks for the recipe!
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Photo by Susan May

Country Seed Bread

Reviewed: May 22, 2008
As plain untoasted bread, this was just okay. Toasted and turned into BLT's, this made an awesome sandwich! I think I'll only make this when we are planning on BLT's. For every-day, a simple wheat bread suits us better. Thanks for the recipe.
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Photo by Susan May

Bacon for the Family or a Crowd

Reviewed: May 22, 2008
This worked very well. The only problem I had was that it took quite a bit longer to cook than the recipe stated. I ended up baking the bacon for slightly over 25 minutes.
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