Susan Recipe Reviews (Pg. 1) - Allrecipes.com (10680625)

Best Ever Banana Bread

Reviewed: May 23, 2012

Excellent recipe. I did make a couple of changes that don't alter the base recipe too much. I used melted butter instead of the oil and replaced 1/2 cup of the white sugar with brown sugar. It was a nice rich, brown, sturdy loaf and was very moist. I had a similar recipe at one time and lost it so I am glad to have found this one to replace it. I can now throw out the other recipes that I've been trying out (and have been disappointed by) and will use this one from now on! Thanks, Rose; great recipe!

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Nanaimo Bars III

Reviewed: May 19, 2012

These were fantastic! I think I'd call them a candy rather than a cookie. I left out the coconut in the base. I also had to blot excess butter from the top of the base before I added the butter cream. Next time I will use only 6 tbsp of butter in the base. The buttercream was delicious. I intend to use it as a filling for my next chocolate cake. I used instant vanilla pudding mix and added 1/2 tsp of vanilla extract. I used a 70% chocolate Lindt bar in the ganache topping. The bitter chocolate helped to keep the Nanaimo bar from tasting too sweet. I will definately be making these again!

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Best Marinara Sauce Yet

Reviewed: May 15, 2012

This was excellent sauce. I used a 28oz can of crushed tomatoes instead of the stewed tomatoes and a teaspoon of sugar but followed the rest of the recipe. I served it with minced fresh basil generously sprinkled over the sauced pasta. Everyone loved it. Will make this again.

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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 15, 2012

Don't waste the juices that render from the ribs! Carefully open the foil packets and drain the juices into a measuring cup, remove most of the fat then stir the juice into the bbq sauce. Outstanding!

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Pork Chops and Sauerkraut

Reviewed: May 2, 2012

This was very good. I caramelized the onions after browning the chops, then added the rest of the ingredients. I didn't have apple juice, so I used 2 tbsps of brown sugar and added about 1/4 cup of raisins and 1/2cup of chicken broth (my kraut was too dry) It was wonderful. I served it with mashed potatoes and some cranberry sauce. Will make this again.

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Easy Lemon Cake

Reviewed: May 1, 2012

I don't use cake mixes except for this cake. I got the recipe from my MIL years ago and it's been a family favorite since then. I do use the lemon zest finely grated from the lemons in the topping and add them to the cake batter for an additional lemon boost. What I love about this cake is the sheen the jello gives to the cake crumb. It's so pretty and almost tranluscent looking. Delicious and quick to put together. It's great as a base for strawberries or blueberry compote ladled over a slice with some whipped cream dolloped on top!

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Waffles I

Reviewed: Apr. 10, 2012

This is exactly the way I make my waffles, too! They are crispy and light textured and so delicious. I bake them until the iron stops steaming so they are extra crispy to hold up to the syrup or fruit that we ladle thickly over the top. The best recipe ever!

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White Texas Sheet Cake

Reviewed: Apr. 2, 2012

Well, it sure was the easiest and fastest cake I've ever put together from start to finish. It took only 35 minutes, total, to have a completely baked and frosted cake. If that weren't enough, I did the whole thing in one sauce pan and only dirtied a whisk, a rubber spatula and a couple of measuring cups and spoons; a dish-aphobe's dream! The cake was excellent, nice and finely textured and fluffy. I might cut back on the sugar next time. The frosting was way over the top sweet, but very tasty. I did add salt to the frosting to try to tame the sweetness, but it didn't do enough. I will make the cake again. I might be tempted to use the frosting on cinnamon rolls.

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Delicious Ham and Potato Soup

Reviewed: Mar. 25, 2012

Here's another rave review to add to the 6200+ so far! It doesn't get any easier than this or taste any better. It's a great base recipe for making any type of creamy chowder as well. The family loved it.

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Classic Dinner Rolls

Reviewed: Feb. 6, 2012

These were fantastic. They were so easy to make and turned out light and fluffy. Made exactly as the recipe instructs and baked for 20 minutes. They were just sweet enough with no overly yeasty flavor and were still moist and fluffy the next day. Will definately make again.

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Sausage Balls

Reviewed: Jan. 29, 2012

These were okay. I thought they had too much of the Bisquik flavor and were a little bland even though I added red pepper flakes to regular Jimmy Dean sausage. I would reduce the baking mix by 2-3 tbsp next time and use the hot sausage variety. I might be tempted to add some additional minced onion or garlic to it as well.

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Seven Layer Taco Dip

Reviewed: Jan. 19, 2012

I used this recipe as an inspiration because I'd never mixed cream cheese with the sour cream layer in my version of this dip before; the idea intrigued me but I added a can of chopped jalapeno chilis to it for added punch. I mixed a can of seasoned chili beans, lightly mashed, with the refiried beans because I didn't think ther was enough of the bean layer compared to the sour cream layer. It loosened the refrieds and add flavor (I didn't have taco seasoning, as well). I also added a layer of guacamole to this dip. I really liked the addition of the cream cheese to the sour cream. Thanks for this!

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Vanilla Milkshake I

Reviewed: Jan. 11, 2012

Good base recipe. I thought it was too thin, so I added a heaping tablespoon of instant vanilla pudding mix to it and blended it in. It helped. Next batch, I will add it to the milk and blend it first, let it rest a couple of minutes then add the ice cream and blend again.

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Saltine Toffee Cookies

Reviewed: Jan. 4, 2012

I used this as my inspiration except used white sugar to get a lighter more buttery flavor rather than the deeper butterscotch flavor from the brown sugar (I've used the brown sugar in the past and it's great, too) I added a couple tsps of corn syrup to the mixture as well to "seed" the mixture for proper crystalization. Following the timing instructions in this particular recipe, it worked perfectly. I like not having to deal with the candy thermometer if I don't have to in small batch candy recipes. The color was enough to clue me in this recipe.

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Chicken Marsala

Reviewed: Dec. 28, 2011

Fabulous! In 20 minutes, start to finish.

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Schlotsky's Bread

Reviewed: Oct. 22, 2011

I've never even heard of Schlotzsky's but was intrigued by the name and the story behind it, so I was compelled to make this immediately! It's delicious. It's basically a focaccia bread that ues some milk instead of all water. I used olive oil spray for the pan (and sprinkled it with the cornmeal) and then again on top when it was ready to bake then sprinkled it with Penzy's Shallot Pepper seasoning and salt. I had added a few drops of malt vinegar to the batter as I was mixing the first stage of the batter to fake in a bit of sour dough flavor. It worked, I think, it had a slight sour dough flavor and was chewy and full of airy holes all throughout the crumb. I can imagine it would make a wonderful sandwich bread. Thanks for sharing this recipe.

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Great Pumpkin Cookies

Reviewed: Oct. 17, 2011

Fabulous cookie! I made these for for my kids when it was first advertized in magazines. They loved to help decorate them for Halloween. They still start asking for them when Fall rolls around. Husband and I love them, too! I make them regular sized now and bake for about 10-12 minutes.

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Fruit Pie Crumb Topping

Reviewed: Sep. 10, 2011

Excellent texture and very versatile base recipe. I've added ground almonds or finely chopped walnuts on occasion. I've also rubbed a strip of lemon or orange zest into the sugar to flavor it (remove strip of zest once the sugar is fragrant) before mixing the rest of the ingredients together. Thanks for sharing this!

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Whipped Horseradish Sauce

Reviewed: Sep. 6, 2011

This is the best, most elegant horseradish sauce ever! I whip the cream to the soft peak stage then add the horse radish and remaining ingredients to taste and continue whipping to firm peaks. It stiffens very quickly, so watch that you don't over beat! Great addition as a condiment on roast beef or cheese steak sandwiches, too. Mmmmm, good!

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Quick Quiche

Reviewed: Aug. 30, 2011

This is a wonderful quick quiche. I followed the recipe but did a quick saute of the onions in the amount of melted butter called for in the recipe. If baked in an 8" square pan and cut into 1 inch squares, this would make a nice addition to an appetizer buffet. Delightful!

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