OHSUZANNA Recipe Reviews (Pg. 1) - Allrecipes.com (1052002)

cook's profile

OHSUZANNA

Reviews

Menus

 
View All Reviews Learn more

Szechwan Shrimp

Reviewed: Mar. 6, 2014
This is a lovely dish. So quick and so easy. I didn't change anything except doubling the sauce. The beauty of this recipe is that it's so quick and easy and uses simple ingredients you can have on hand any time. Fresh shrimp? Yes, perhaps it would make it better, but, it would also add, not only to cooking time, but to availability of ingredients. Frozen is already in your freezer, fresh needs a trip to the store AND needs to be peeled and deveined. Some people prefer fresh ginger, some, me included, prefer the powdered. As for the hot pepper flakes.... the amount you use depends completely on the pepper flakes you have. I've had some that had almost no heat, then again some that burned the enamel off my teeth. KNOW YOUR PEPPER! And taste the sauce before you add it. Add more if you need it. The basic recipe is what I gave 5 stars for. I can add anything I want to that, and it won't change my rating. Thank you for a great recipe. I'm going to try it with some cooked, frozen turkey meat I have in the freezer. I have no doubt it will be fabulous.
Was this review helpful? [ YES ]
4 users found this review helpful

Cabbage Roll Casserole

Reviewed: Jan. 9, 2014
All in all this is a 4 out of 5 stars. Definitely almost as good as most real cabbage roll recipes without the extra work. One thing I found I will never do again is to brown the ground beef. It changes the flavour. Real cabbage rolls use raw meat. I'm glad I tried this though, made for a nice change.
Was this review helpful? [ YES ]
1 user found this review helpful

Easy Roast Leg of Lamb

Reviewed: May 16, 2012
This was a wonderful, basic kind of recipe, just waiting for our own taste to be added. For those commenting previously.... as stated before by many others, you should always use a meat thermometer when roasting any meat. (however, I do understand that time is of essence when it comes to serving dinner on time) Ovens vary tremendously. My own oven can vary from day to day, depending on so many things. Kind of cooking vessel, thickness of meat, added ingredients. One recipe needs less time than stated, others need more. Some people said this recipe lacked flavour. Well, use more salt. If you use too little salt you'll not have the flavour you're looking for. Use more garlic. More pepper. Personally I swiped my finger across the meat half way through cooking and tasted it. I found it needed more salt, so at that point added more. Thank you for this recipe. I'd never thought of adding tomato sauce to roast lamb, but it sure gave the meat a new dimension and a great sauce. Oh, I'm editing to add that a good practice when using slivers of garlic is to sprinkle a little salt in the slits before pushing the garlic in. The flavour of the salt will not only be on the outside of the meat, but the inside as well.
Was this review helpful? [ YES ]
8 users found this review helpful

Mini Cheesecakes

Reviewed: May 4, 2012
Like so many reviewers I've been making this recipe for well over 20 years. It's a Christmas staple and because I double and triple the recipe I freeze most of them. They thaw in a matter or minutes so are very handy if company or cravings pop in. Also, like so many others I use a whole cookie instead of crumbs for the base. Using a graham crust changes the flavour so I never use it. This is a perfect basic recipe to build on according to your imagination. Try spooning a bit of sugar sweetened sour cream on top. Divine. Add a bit of lemon juice to the cream cheese then top with well drained canned pineapple bits. OR top baked cheesecakes with lemon pudding and garnish with fresh pineapple or any fruit you wish. Thank you for submitting this great basic recipe and thanks to those reviewing and adding your own twist.
Was this review helpful? [ YES ]
9 users found this review helpful

Warm Mushroom Spread

Reviewed: Oct. 2, 2011
I made this over a year ago for the first time. It's simply wonderful. In this year I've made it at least 6 times, varying it a bit each time. I sometimes add garlic, sometimes chopped fresh or even dried parsley or both. I added thyme once but not sure whether I liked it. I've served it with steak, on top of hamburger patties, on toasted French bread, crackers, fresh buns. The possibilities are endless. I'm going to try it on a baked potato next. Oh yes, almost forgot. A friend (who got the recipe from me) made this into a filling for puff pastry that lined mini muffin cups. Topped it with tons of cheese and baked. Absolutely divine and so fitting for the semi-formal coctail party she hosted. Thank you for such a versatile recipe.
Was this review helpful? [ YES ]
3 users found this review helpful

Cherry Berries on a Cloud

Reviewed: Sep. 21, 2011
I'm giving this recipe 5 stars simply because it's one of the best. EVER. And it needs to be shared. This is so impressive. You can draw any shape you want. Even a simple circle is nice. For a special dinner party I make this in single serving shapes hearts, circles, stars. So special. This is well worth trying, no matter what the shape.
Was this review helpful? [ YES ]
2 users found this review helpful

German Potato Casserole

Reviewed: Apr. 9, 2011
This was wonderful. I, like others, cut the recipe in half. I served it with really good quality german sausages and cooked red cabbage. Sure felt authentic and fantastic for a cold winter meal. Thanks for sharing it. One day I'll try it with the cheddar soup for something different.
Was this review helpful? [ YES ]
1 user found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Apr. 9, 2011
This was very good, and easy to make but I found the recipe made too much for my 6 people. Maybe my friends aren't as crazy about sweets as I had hoped. I served it with several different kinds of cookies and crackers and cut up fruit. Had several requests for the recipe. Thank you for sharing.
Was this review helpful? [ YES ]
3 users found this review helpful

Pani Popo (Hawaiian Coconut Bread)

Reviewed: Apr. 9, 2011
I made these at least a year ago for the first time and forgot about them until this past week. My sweet tooth was vibrating so made them again. How could I have forgotten how good they are? A soggy mess on the bottom is heavy. Thank you for sharing this.
Was this review helpful? [ YES ]
3 users found this review helpful

Greek Avgolemono Chicken Soup

Reviewed: Apr. 6, 2011
This is exactly like my Greek friend, Maria, makes this soup. It's OK, but not quite to my liking. I need stronger flavours. So, here's what I did (for those that need that extra punch in a soup). I used a whole chicken, put it in a large pot, added just enough water to cover the chicken (a bit of the chicken was still above the water. This makes a stronger tasting broth). I added 3 carrots, 3 stalks of celery, a whole onion, a few garlic cloves, a parsnip, salt AND 4 packets of chicken bouillion. I simmered on low about 1 1/2 hours. Strained the broth, chopped up the chicken, saved the cooked veggies to eat later, and followed the recipe for the rest. It's such a refeshingly clear tasting soup. Never be afraid to alter a recipe. What's posted is one person's taste buds speaking and we're all different. Taste as you go... that's my rule. Enjoy. I'd suggest you cut back on the lemon to half, then taste and add more if you need it.
Was this review helpful? [ YES ]
23 users found this review helpful

Onion Baked Chicken

Reviewed: Sep. 17, 2010
This really was good. Key to the coating adhering is to make sure you dry your chicken pieces well. I've used both whole, cut up chicken, and chicken breasts. Both turned out well. I love how easy it is. Takes but a few minutes to coat the chicken then you forget about it for the next 45 minutes or so while you make some side dishes. I forgot to add that I used regular breadcrumbs because that's all I had. I'm going to make this often.Thanks for a great, quick recipe.
Was this review helpful? [ YES ]
20 users found this review helpful

Grandma's Famous Salmon Cakes

Reviewed: Jun. 24, 2010
This is an absolutely perfect recipe. I used sockeye salmon simply because although I'm in no way a fish lover, I do love sockeye salmon. I drained the salmon for quite some time to make sure it was dry, left the bones and skin on, then followed the recipe, adding a very small amount of minced red pepper. I love red peppers and I thought a touch of colour was a good thing. I may as well not have added it. Not much flavour came though. I fried the patties (8 of them, four at a time) in the oil on medium for close to 5 minutes on the first side, then a little less on the other. I love that this recipe doesn't have any starch of any kind. Who needs starch? It kept it's shape beautifully when cooking and browned up nice and crunchy on the outside. One tip: allow it to get nice and brown, not just golden, before you attempt to turn it. Also, don't let the soft texture fool you before you fry. Just place it gently in the pan and you'll be fine. If it kind of threatens to fall apart... no worries, just pat it back into shape with the spatula. I'm going to make this at least once a week. Finally I can have fish in my diet and actually enjoy it. Thank you Jess for sharing this.
Was this review helpful? [ YES ]
24 users found this review helpful

Banana Split Cake II

Reviewed: Jun. 15, 2008
This is my first review and I'm sorry to say I can't give it 5 stars. It was good, but didn't quite deliver what other reviews promised. Sorry. I guess our not all our taste is in our mouth. I make the recipe exactly as stated. I found it rather difficult to cut and serve. The crust stuck to the glass baking dish and I had to scrape. I have to add that neither am I crazy for sweets nor am I a good baker.
Was this review helpful? [ YES ]
2 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Plan Your Easter Brunch
Plan Your Easter Brunch

Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States