Susan C. Recipe Reviews (Pg. 1) - Allrecipes.com (10773606)

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Susan C.

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Broiled Tilapia Parmesan

Reviewed: Feb. 3, 2008
The recipe was okay... Seeing how highly rated the recipe was, I actually expected it to come out better. I cooked the fish a couple minutes less than the time called for in the recipe, but it still came out overcooked. Thankfully it was just overcooked, and not burned. It was still edible. The spread that went on the fish could've been more flavorful. It came out rather bland. Not sure if I'll use this recipe again. Not that it was horrible - it was just nothing impressive.
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3 users found this review helpful

Linda's Lasagna

Reviewed: Feb. 3, 2008
This recipe is AMAZING! :) I made it for my boyfriend. I had seconds, he had thirds. Then he took the leftovers home to his family, and they gobbled the rest up. The only amendment that I made to the recipe was that I used half of the cottage cheese, and used ricotta cheese for the other half. When I make this lasagna again (and I *will* make it again), I'll make more sauce. I ran out of sauce, and had to improvise with a jar of spaghetti sauce that I had on hand. It still came out good, but I would've preferred to only use the sauce that I made especially for the lasagna. Thanks for the fantastic recipe!
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2 users found this review helpful

Egg Salad Sandwiches

Reviewed: Feb. 3, 2008
These sandwiches are fantastic. I've got few complaints of the recipe, but would still say that it's delicious. Next time that I make this recipe, I will omit the onion flakes, and use pickles instead of dill weed. I'm used to a chunkier egg salad sandwich, and when using dill weed instead of pickles, it omits the "chunk" that I like. The onion flakes seemed to add a pungent taste to the sandwich. I didn't use the entire amount of onion flakes as called for in the original recipe, and I still felt that it was too much. All over all, the recipe was great. I will undoubtedly use it again, with minor modifications.
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3 users found this review helpful

Monster Sour Cream Enchiladas

Reviewed: Feb. 13, 2008
This was soooooo good! An hour was about 5-7 minutes too long on the cooking time. I was frustrated that the grocery store didn't have shredded muenster cheese available. Nor did they have it available in a block. The only option that they had was sliced muenster cheese. I only used one bunch of green onions, and I felt even that was a bit excessive. Two bunches would be waaaay too many green onions. The day-after leftovers seemed to be a lot tastier than the night that they were freshly made. Either way though, the enchiladas were simply amazing.
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4 users found this review helpful

Banana Banana Bread

Reviewed: Apr. 20, 2008
This recipe was awesome! I used 4 large bananas, and thought that was plenty. I also opted to substitute wheat flour for half of the flour, to make it a little more healthy. Nobody was able to tell the subsitution that I'd made. They thought it was wonderful. Perfectly moist. I also added about 1 cup of walnuts.
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3 users found this review helpful

Braised Balsamic Chicken

Reviewed: Jun. 10, 2008
This was very good! I used the full amount of balsamic vinegar. I omitted rosemary and thyme, as I didn't have them on hand. I cut back significantly on the onion - only used about 1/4 onion. The chicken was among the most moist that I've ever had. I was shy to try out this recipe, as I'm not a fan of vinegar of any kind, but decided to give this recipe a try. How could I not, with such rave reviews? I served the chicken with broiled asparagus and a crunchy artisan bread. Everything was delicious. Thanks for the fantastic recipe!
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1 user found this review helpful

Oven Roasted Red Potatoes

Reviewed: Jun. 18, 2008
This was fantastic. I followed the directions, and they came out wonderfully. I followed the advice of other reviewers, and crunched up the soup mix before combining everything. If you're after crunchy potatoes, I would suggest cutting back on the olive oil - but I liked it as they were. They were very moist and flavorful.
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1 user found this review helpful

Lemon Garlic Tilapia

Reviewed: Jun. 18, 2008
This tilapia was absolutely amazing. I made several modifications, following the advice of some of the other reviewers. I increased the garlic to two cloves, sauteeing it in butter before topping the tilapia with it. Altogether, I think that I used approximately three tablespoons of butter (including that in which I sauteed the garlic). I was more liberal in using the parsley, also. I followed the cooking time suggestion of another reader, and cooked it for 10 minutes at 400 degrees. The tilapia came out perfectly. It was cooked just right, and was so flavorful and moist. Thank you for the wonderful recipe, and for all the suggestions that followed! I will definitely use this recipe again!
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6 users found this review helpful

Restaurant-Style Zuppa Toscana

Reviewed: Nov. 16, 2008
This is sooooo delicious. I love the Zuppa Toscana at Olive Garden, and think that this was equally good, if not better. I strayed from the recipe a teeny bit. I cooked the bacon, sausage, and onions at same time in frying pan. (In the future I'll do the onions separately, as they seemed to cook quite a bit faster than the two meats.) I used Jimmy Dean ground sausage, about 3/4 lb. I chopped up the bacon before cooking it. Next time I will consider using 4 cups chicken broth in lieu of the chicken soup base and quart (4 cups) of water. I had never heard of chicken soup base before, and wasn't sure what the impact would be of the substitution, so I stuck with the recipe this time around. Next time I'll add fresh mushrooms, too. No additional seasoning was necessary. The soup was absolutely fantastic.
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2 users found this review helpful

German Sweet Chocolate Cake I

Reviewed: Nov. 16, 2008
This was soooo good! I followed the recipe almost to a T. I ran out of all-purpose flour, so used about 1/3 cup wheat flour to make up for it. Next time I'll use substitute more of the flour for wheat flour to make up for all the other yummy calories! Thank you for the recipe. It was fantastic.
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Paul's Pumpkin Bars

Reviewed: Nov. 16, 2008
I got SO many compliments on these. I made two industrial sized pans full of these bars to feed about 100 people. Everyone absolutely loved them. I cut down on the eggs (1), used half of the amount of baking powder called for, and added 1 tsp ground cloves and 1 tsp nutmeg. All of these amendments were suggested by another reviewer for a more "bar-like" result. I also opted to use wheat flour for half of the amount of flour called for, and splenda for half of the amount of sugar called for. This healthed it up a little, with out sacrificing on flavor! :)
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Baked Spaghetti I

Reviewed: Nov. 16, 2008
I couldn't say enough good things about this recipe! I made it exactly as is (minus the parmesan, as I forgot it at the grocery store), and got rave reviews on it!
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2 users found this review helpful

Tilapia Scaloppine

Reviewed: Jun. 28, 2009
This is by far my favorite tilapia recipe. It was AMAZING. The capers are a must - they totally make the dish. I followed the recipe exactly, and will make this many more times in the future. Thank you!
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2 users found this review helpful

Bacon Cheddar Deviled Eggs

Reviewed: Dec. 19, 2011
Very good! I've made this recipe several times, and get rave reviews each time that I make them. I make them exactly as the recipe states, except for the bacon - instead of cooking bacon, I use the store bought Real Bacon crumbles. Delish!
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3 users found this review helpful

Buffalo Chicken Dip

Reviewed: Feb. 1, 2013
Good stuff! I mainly stuck to the recipe, and it came out very well. The only alteration that I made was to add about 1/4 cup blue cheese crumbles, and I boiled 2 boneless skinless chicken breasts, then chopped them, in lieu of canned chicken.
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1 user found this review helpful

Baked Spaghetti

Reviewed: Feb. 11, 2013
Great mid-week meal. I make the dish exactly as the recipe calls for, and add fresh mushrooms. Oh so good!
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4 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jul. 31, 2013
This recipe is delicious! The only negative thing that I have to say about it is that it's a wee salty. I'll definitely use this recipe again, but would cut the salt down to 3/4 tsp.
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Chocolate Zucchini Cake II

Reviewed: Aug. 23, 2013
I made this recipe exactly as stated. Everyone loved the cake. I'll make this in the future, with possibly a couple of amendments: I'll shred the zucchini, instead of finely chopping it. I think that it's a lot easier to shred it, and it would then be less noticeable, too. I'm kind of up in the air on nuts and frosting - it could be good with a cream cheese frosting, but it was fine without, too. The cake is very moist.
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Too Much Chocolate Cake

Reviewed: Oct. 31, 2013
Since a few other reviewers said that the choc. chips sank to the bottom, I put 1.5 cups choc. chips in the batter and baked for 20 min. Then I sprinkled the rest of the choc. chips on top, and baked for the duration. Other than that, I followed the recipe to a T. I took it to work to celebrate our associate pastor's 1 year ordination anniversary, and he and all of my coworkers loved it! Thanks for a great, quick recipe!
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