Susanne Recipe Reviews (Pg. 1) - Allrecipes.com (10780238)

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Creamy Chicken and Broccoli Casserole

Reviewed: Nov. 5, 2007
I had a hard time figuring out how I would rate this recipe. What I came up with is that it was way too much work to end up with a plain ole pasta and chicken dish. My husband and I both liked it and we will be eating the huge amount of leftovers. We liked the spice but thought it might need some lime juice to finish the flavor. I also like the sorta low-fat easy sauce in the recipe, which I might use as a base for other recipes. Here's my main problem with the recipe- I make casseroles to cut down on cooking steps, casseroles are supposed to cook in the oven. This recipe still has you cook everything and then combine it and broil. I may as well have just eaten it out of the bowl once I mixed it all together, since it was already hot and everything was fully cooked. I sprinkled it with bread crumbs to make it more crispy, which I liked.
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21 users found this review helpful

Garlic Fried Rice

Reviewed: Jan. 5, 2008
I combined this recipe with a couple other fried rice recipes from here. I added diced sauteed chicken, peas, and diced carrots. In addition to the lemon juice I also added 2 T of soy sauce and about 1 t rice vinegar. Very yummy, husband asked for it again soon!
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1 user found this review helpful

Sour Cream Chicken

Reviewed: Jan. 5, 2008
Very yummy, and an excellent base for other recipes I will use. I added diced fresh garlic and parmesan as suggested. Didn't have white wine, substituted 1/4 c dry sherry and some chicken broth. Tasted fine with fat free sour cream and Healthy Request cream of chicken. Very simple and not much mess!
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1 user found this review helpful

Apple Crisp III

Reviewed: Jan. 5, 2008
Very yummy! My guests asked for seconds. I had a problem with cooking time, which I think may have been because I'm in high altitude (6500 ft). I left it in for a good 1 hr 15 m, and it could've stayed in longer. It may also be because I used Smart Balance instead of butter. I ended up sprinkling extra flour and brown sugar on top for crunch. I would omit the water next time. Very good and simple though, will make again.
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0 users found this review helpful

Carrot Spread Surprise

Reviewed: Jan. 5, 2008
Love this dip! Made it several times and everytime, I have multiple requests for the recipe. It is easy to change up--definitely add extra onion (red, sweet, shallot all work), peanuts add a different nice flavor, and low fat mayo works fine. Sometimes I add a pinch of sugar. I use a food processor as well for fast mixing and easy clean up.
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2 users found this review helpful

Maple Salmon

Reviewed: Jan. 5, 2008
So good and so easy. A nice change of pace to the usual salmon preparation.
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0 users found this review helpful

Alla Checca

Reviewed: Jan. 5, 2008
I love this recipe. No matter if it sits for several hours or just long enough to boil pasta it is still good. The quality of your olive oil and tomatoes matters big time. I add sauteed chicken to make it a main dish. Served cold, room temp or hot- all very good.
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5 users found this review helpful

Mexican Casserole

Reviewed: Sep. 1, 2008
I made this with a couple layers of ground beef because I need more protein than the recipe has. All I have to say is...don't forget the Beano when you're shopping for the ingredients of this dish! All kidding aside, the recipe is good but kind of bland. I would spice it up by adding a lot more components if I make it again. However, the leftovers have been sitting in the fridge for almost a week with no takers other than myself, so it's not going on the regular rotation.
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1 user found this review helpful

Ham Croquettes

Reviewed: Sep. 1, 2008
I grew up eating Salmon croquettes, so was intrigued when I saw this recipe. I think this is a good recipe, but the texture of the ham after being fried is kind of gooey and unappealing. The taste is super salty (and I might even call myself a sodium addict). I think I will try this next with chicken or something less salty as a protein. I served it with honey mustard, as someone previously suggested which cut the salty taste a bit. The recipe made about 25 balls for me (I flatten them kind of like small patties). I fried up half and froze the other half individually on a cookie sheet then stored them. We'll see how they keep.
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4 users found this review helpful

Slow Cooker Barbeque

Reviewed: Sep. 1, 2008
This is going right into my regular recipe rotation. So easy and tasty. When the recipe says "shred the beef and cook for an hour or so more" it doesn't say anything about this being so easy--the meat just falls right apart and is so tender. Yum.
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1 user found this review helpful

Dad's Pad Thai

Reviewed: Sep. 1, 2008
I agree with the other reviews, add tamarind paste (maybe a teaspoon) and a little extra brown sugar than the recipe calls for. Don't forget cilantro and I use cabbage instead of carrots. Great base for a difficult dish.
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Clone of a Cinnabon

Reviewed: Sep. 1, 2008
I am assuming this recipe failed because I am in high altitude (6200 ft). I thought I made the correct amendments and I even let it rise for waaaay longer than called for, but they were still pretty dense. The whole deal took me almost 6 hours to make. Also, I didn't use a bread machine- but I used the directions from a previous review. I would also put cinnamon in the dough, it is kind of 'flour-y' tasting. The icing is awesome though, and fortunately I made way too much :)
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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Sep. 14, 2008
So good! We loved the sauce on some whole wheat spaghetti as well. Will be making this recipe often and using the sauce in its own right as well. An addition, I have also made this recipe with lowfat sour cream in lieu of mayo b/c we were out and it was also good. Not quite AS good, but it worked without having to run to the store. Don't add as much lemon and a little extra parm.
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Guacamole Cilantro Lime Cheeseburger

Reviewed: Oct. 21, 2008
I followed the recipe to a "T" (with the changes that the creator corrected) and was sort of dissappointed, but not completely. I will likely revise this recipe and try again, because this is a mesh of everything I love. The burger was good- but as other reviewers noted, it needed a bit of salt (at least 1/2-1 tsp, I didn't put enough in), but was otherwise good- very juicy. And this one is my fault- I served them on wheat buns, and the sweet flavor competed with the tangy lime. I'd use white buns next time. Bottom line, the recipe is a good outline, but I'll change some things next time.
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1 user found this review helpful

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

Reviewed: Oct. 21, 2008
SO good! But yes, complicated. Honestly, I didn't marinate the chicken...I was too hungry. I ended up sauteeing the chicken tenderloins in all of the ingredients of the marinade (minus jalapenos, don't like too spicy) and that was really tasty. It was a cold October night, so I didn't grill any of it-all indoors. I skipped the grilled veggies because I am not a fan of red peppers and I felt the salsa had plenty of onion, IMO. The sandwich was still Amazing. I don't know how anyone could get all those ingredient on there! I had to use toothpicks as it was. Some changes I'll make next time- the lime didn't really change the flavor of the mayo and I made too much, so it wasted the mayo. Also, my husband suggested I cut the chicken into smaller/thinner pieces because it was really thick with every bite. I will definitely be making this again.
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6 users found this review helpful

Butternut Squash Soup

Reviewed: Oct. 22, 2008
My husband who likes neither squash nor soup said this was his new favorite soup! This was great for a snowy, cold night next to the fire. I roasted the squash like others suggested and cut the cream cheese down to about 1/5 of one 8 oz package. I can't imagine how yummy it is with the full amount. I also cut the cayenne out because I didn't like the spice last time I made it, subbed about a 1/4 cup of brown sugar.
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Sausage Crescent Rolls

Reviewed: Nov. 16, 2008
These are so good! I used turkey sausage and also added some scrambled eggs, cheese (colby and american) and ham pieces as someone suggested. They are so rich and filling. I made half the recipe and split one of the rolls w/ my husband and we were full. I think I will try making them with only 2 triangles each and refridgerate them so they're ready for later in the week and in individual portions. I will definitely make these again, and also use it as a base for more recipes. thanks!
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Gyoza

Reviewed: Nov. 22, 2008
I put the pork in the food processor after it was cooked and before I combined it with the cabbage because the first time I made them I thought the meat was too coarse. I also made a quadruple batch and froze them for a quick snack. Thanks for the great recipe!
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2 users found this review helpful

Parmesan Potato Soup

Reviewed: Dec. 14, 2008
I didn't think the directions were very clear, so I wish I had done a few things different. Next time I will peel the potatoes and slightly mash them after boiling. I would add more parmesan (I only had 1/2 cup) because I loved the flavor it added, and I would add some bacon earlier on for the flavor it imparts. I added about 4 cups of milk, which was plenty, as other reviewers suggested. I didn't think it was too salty as written, like some reviewers thought. I kind of thought it tasted flour-y, so I tweaked the spices some more at the end. Will make again.
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Ziti with Italian Sausage

Reviewed: Dec. 14, 2008
This was so easy and a nice change of pace from regular spaghetti. I used tricolor rotini, because I had no ziti, which was fine. I also used bottled sauce and italian turkey sausage. Simple and yummy!
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2 users found this review helpful

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