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

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Susan May

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Photo by Susan May

Delicious Egg Salad for Sandwiches

Reviewed: May 22, 2008
Very good! I subbed pickels for the green onion and used dijon mustard. I liked the addition of paprika. Served it on a bun with lettuce, tomato, and a few more pickle planks. Thanks Wifey!!
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Honey Baked Chicken II

Reviewed: Aug. 10, 2007
Excellent chicken!! I did cut the butter in half as recommended, instead of regualr salt, I used Lawry's, and instead of regular mustard, used dijon. Used a pack of drumsticks instead of a fryer chicken, since that is what I had on-hand. I dipped each drumstick in the sauce, and placed on a foil lined pan - I like easy clean-up. Covered the pan with more foil and baked for 30 minutes. Then uncovered and poured the remaining sauce over the drumsticks and put back (uncovered) in the oven for 45 minutes, basting every 15 minutes. Served over white rice and poured the yummy cooked up sauce over the rice too. Both my husband and I loved it!! He's already planning on trying it out on the grill. If you like honey-mustard, this is a sure winner!!
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Asian Orange Chicken

Reviewed: Jan. 2, 2008
This was very good. It was a little too strong on the orange flavor. I think I would reduce the orange zest a bit. I followed other reviews, and let the chicken stay crisp keep warm in a 200 degree oven after I fryed it. When everything was ready, I served it family style in a big bowl. I layered white rice, then a mixture of veggies (pea pods, carrots, broccoli, and mushrooms that I stir-fryed in a little of the sauce), the chicken, then I poured the orange sauce over it. Finally, I topped with sliced almonds and crispy noodles. Update: I've made this again since my 1st review, and we've decided that this is definitly a 5 star recipe instead of the original 4 stars. I think I finally found a good balance with the orange zest!
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Cashew Chicken with Water Chestnuts

Reviewed: May 8, 2008
This was wonderful! It tasted better than the take-out we get! I did make a few minor changes. I cooked my chicken in olive oil with a dash of sesame oil, added 2 celery stalks to the veggies, added 1 tsp. minced garlic, and subbed 3/4 tsp. fresh grated ginger for the ground ginger. This is the best Chinese food recipe we have tried yet from this site. Thanks Tricia!!
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Butterscotch Ice Cream Topping

Reviewed: Dec. 29, 2007
I didn't think this worked well as an ice cream topping. When it cooled, it turned into an old fashioned brown sugar fudge - which was good - but not what I wanted. I may have boiled it too long, but I just did the 3 minutes like the recipe called for. I didn't expect it to set up, and to do so, so quickly. I should have checked the temp on it and not let it go past a soft-ball stage, and not let it cool all the way. Anyway, I won't be making this again. It didn't have the butterscotch flavor I was hoping for either.
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Refreshing Cucumber Salad

Reviewed: Mar. 27, 2008
I was a little disappointed with this recipe. It was bland, and after refrigerating for a few hours the dressing became quite runny.
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Tater Tot Bake

Reviewed: Aug. 23, 2007
This is one of my husband's favorite meals. I don't layer the dish though. I cook the ground beef and onion, and when browned, mix in the cream of mushroom soup, milk, a can of drained corn, and the 1 1/2 cups of cheese. I then put it in a 2qt casserole dish and top with the tater tots and another 1/2 cup of cheese and bake for about 55 minutes. We've tried this with different types of cheese, but always go back to a mild cheddar. Sharp cheddar is very good, but probably not the most kid-friendly taste and Co-jack seems to leave it with a slightly bitter taste.
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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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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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Picadillo (Cuban Beef Hash)

Reviewed: Mar. 27, 2008
I served this with tortillas as another reviewer recommended. Even loaded with tomato, cheese, lettuce, and sour cream the overwhelming flavor of green olive could not be covered up enough to make this edible. My not very picky husband quit eating it after just a few bites. I think you need to be a green olive lover to enjoy this dish, and I guess we don't fit that mold. Sadly, the leftovers went into the trash. Supper ended up being Mexican Rice II and chips. I do recommend Mexican Rice II. Restaurant quality! N * R
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Restaurant Style Mac and Cheese

Reviewed: Oct. 2, 2007
This was really good, as well as quick and easy. I did increase the amount of pasta to 2 cups. I think I will go with 2 1/2 cups next time. Also, I increased the cream to 1/4 cup. I agree with another reviewer that the cheddar really cuts the processed cheese taste. We liked this much better than the recipe that comes on the box!
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Easy Raisin Cake

Reviewed: Aug. 23, 2007
This is very close to my family recipe. Try substituting buttermilk for your liquid instead of the raisin water. Also, we do frost the cake with a Caramel frosting. For the frosting, melt 1/4 c butter in a saucepan on med-low heat. Stir in 1/2 c packed brown sugar and bring to a good boil. Add 2T milk and return to a boil. Remove from heat and stir in 1/2 tsp vanilla and 1 c powdered sugar, sifted. Whisk till smooth and pour over the top of the cake. This will set up nicely, yet still be soft.
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Pet Cookies

Reviewed: Feb. 8, 2008
Thank you so much for this recipe! My dog is allergic to almost everything, and I had never thought of using baby food to make dog treats. I used lamb baby food and barley flour since my Flash Dog is allergic to wheat. He loved the treats! As for the other reviewers who commented on cost, for the owner of an allergy pet, this was really inexpensive! I have to drive an hour to the nearest pet store to get a sweet potato biscuit that he can eat, and then pay almost $6 for the small box of treats. Flash and I thank you very much!
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Cool Cucumber Pasta

Reviewed: Jun. 17, 2007
One of my favorite pasta salads. The only thing I do differently is I like to use spiral (rotell) pasta instead of tube pasta.
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Classic Fish and Chips

Reviewed: Mar. 21, 2008
We would give this more than 5 stars if we could. This was a fantastic meal! I used catfish for the fish, and cut it up into chunks. I also used Leinenkugel's Honey Weiss beer instead of milk in the breading. Finally, I went into the deep dark corners of my basement pantry and pulled out The Tater Twister to make the curley fries. I kept the fish warm in the oven as recommended, and it stayed beautifully crisp. The second fry on the french fries (I went about 4-5 minutes until they looked right to me) added just the right crispness to them as well. I did lightly sprinkle the fries with salt right after the 2nd fry. It was a fun meal to eat and make, now I must drop into a pleasant post Classic Fish and Chips meal food-coma. My husband is already in his, napping on the couch! This recipe will be going into my hand-written recipe box. Thanks for the great meal!
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Blueberry-Peach Pound Cake

Reviewed: Apr. 26, 2008
This was very good. It was very dense and moist, and the fruits complemeted each other well. My husband really enjoyed it, and if it's not carrot cake, he usually could care less! I used frozen blueberries and canned peaches (which I drained and rinsed). I also used 3 large eggs instead of the egg-substitute. I baked it in a bundt pan and when I served it, topped it with some fresh whipped cream made with heavy cream, a little vanilla, and a little powdered sugar. I am looking forward to making it again when fresh peaches are in season here. Thanks for the recipe! N * R
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Barbie's Tuna Salad

Reviewed: Jun. 27, 2007
Very good tuna salad! I didn't have any curry powder, but it was great without it. It has a very gormet taste to it, and I wish I would have had some good bread to do it justice!
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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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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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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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