Suzanne Recipe Reviews (Pg. 1) - Allrecipes.com (10813676)

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Sweet and Sour Sauce II

Reviewed: Oct. 24, 2010
This was really good and quick. I used 1 cup of pineapple juice and 1 cup of water. I didn't have a 6 oz can of tomato paste, but 2 tbsp of paste in my freezer (I never use an entire can so freeze per tbsp), so used that and a dollop of ketchup. I had fresh pineapple so used that in lieu of canned. I had checked out a recipe for authentic sweet and sour sauce which called for rice vinegar so used that rather than distilled white vinegar... supposed to give a more authentic taste. It was GOOD. No refined foods in my house so used sugar in the raw.. a little less than 1 1/2 cups. I tossed the cornstarch in as the directions stated and used a wire wisk to stir and insure no lumps were present. It came out perfectly. Thanks for sharing.
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Cheesy Rice 'n Tomatoes

Reviewed: Oct. 23, 2009
Four stars for the idea. I used basmati rice in place of minute rice and pretty much followed the same method; just added corn, chopped kale, one tomato, shredded estra sharp cheddar, parmesean cheese, and a big ol dolop of sour cream in place of the cream cheese. Came out great and my picky son loved it.
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Best Tuna Melt (New Jersey Diner Style)

Reviewed: Mar. 18, 2009
Good recipe. We don't like tuna so I used canned Alaskan Sockeye Salmon and cilantro instead of parsley. Picture to follow.
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Mild Cheesy Chicken Enchiladas

Reviewed: Oct. 6, 2008
This was really good. Much better than the turkey enchilads I made a few weeks ago. I did things a little differently. I started with raw chicken which I cut in cubes, seasoned with a little sea salt, chili powder, cumin and lime juice & sauteed in a drizzle of olive oil with onion, peppers and minced fresh baby spinach. When cooked and cooled, I added the cheese then rolled the enchiladas. We don't like olives so topped with the chopped fresh tomatoes and chopped green onion. delicious. ty for sharing
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Coconut Tilapia with Apricot Dipping Sauce

Reviewed: Jul. 19, 2008
Awesome... even though I used cajun seasoning mixed with old bay since I didn't have or find creole seasoning. Will definately make again. Thanks for sharing!
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Blondie Brownies

Reviewed: May 16, 2008
Quick, easy and very good. I took the tip to use less sugar. I added chopped pecans and very lightly sweetened organic shredded coconut.
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Yummy Lemon Salmon Burgers

Reviewed: Apr. 27, 2008
I absolutely LOVE this recipe. I am not a fan of fish in a can, but this didn't have a fishy taste at all. I've used this recipe 3 times already. The first time was amazing because I let it marinate for some time since I didn't have fresh parsley and didn't want to continue without it so it sat in a covered bowl taking in all of the flavors for atleast an hour. The second time around I just threw it together for a quick dinner (used bottled lemon juice)and it was good, but not amazing. The third time I allowed it to marinate to get that oh so good flavor and used fresh lemon... actually half of a lemon and half of a lime (all I had) which added a nice taste. I can't imagine trying any other recipe for Salmon Burgers but will eventually venture out :) Thanks for a great recipe!
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Tofu 'Fish' Fillet Sandwiches

Reviewed: Feb. 1, 2008
Very good mock fish fillet, but I cut my tofu into strips to make sticks. I added more seasoning then called for & since I didn't have bread crumbs on hand and didn't want to take the time to toast bread, used ritz crackers, but forgot to omit the salt so they were a tad bit salty. I'll definately make again. Thanks for the recipe.
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Jo Ann's Frosting

Reviewed: Dec. 24, 2007
Good, quick and easy recipe but I had to do some tweaking because it was a little too bland and had too much of that crisco texture to it. I used about 3 tsp of vanilla, maybe more because I stopped measuring after 2 tsp. I also added more confectioners sugar which helped the texture. I think next time I'll use butter or may try margarine. Thanks for sharing.
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Emily's Famous Hash Browns

Reviewed: Oct. 21, 2007
Very good. I added shredded extra sharp cheddar cheese to some...d e l i c i o u s. Thanks for sharing.
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Photo by Suzanne

Hot and Spicy Tofu

Reviewed: Oct. 16, 2007
After tweeking a few things this was really a good dish everyone enjoyed. I love hot and spicy food but left out the chili and pepper flakes so that my two year old could eat it. I pressed, froze and pressed again the tofu making it way less mushy and more resilient to work with. After cubing it I sprinkled soy sauce and mirin over it to soak in the flavors and let it sit for about 15 minutes before frying it in sesame oil with a dash of toasted sesame oil for more flavor. I added the vegetables including bean sprouts after the tofu was brown on all sides, cooked for the required length of time then added the liquid to which I added a little more brown sugar and mirin. We ate it over rice, but my son had his over bean thread. This was soooo good and even better the next day. Will definately be making it again. Thanks for sharing.
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Photo by Suzanne

Old Fashioned Peach Cobbler

Reviewed: Sep. 27, 2007
Outstanding. So far I've made this twice. I did a few things differently each time. The first time I added less sugar and used pineapple juice instead of orange juice since it's what I had on hand. It wasn't as pretty as some of the other pictures posted but not bad for my first lattice. The second time I still used less sugar and since I didn't have enough peaches on hand I used mixed fruit - golden delicious apples, peach and mango. Again I didn't have orange juice and was out of pineapple juice so that's where the mango came in. I thought it would be a nice substitute since it's so juicy. Well, d e l i c i o u s! I'll post a pictures of both soon.
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Pumpkin Cake II

Reviewed: Jan. 18, 2007
I made this last night and really enjoyed it. I took the advice of others by using a whole can of pumpkin, pumpkin pie spice and cinnamon, cutting down on the amount of sugar and using light brown sugar in place of white sugar. I baked it at 325 for about 50 min. I topped it off with some drizzled on glaze which it didn't even need. Thanks for sharing.
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Faux-reos

Reviewed: Jan. 11, 2007
I'm giving this 2 stars just for being posted. I had been thinking about making these from cake mix, just wasn't sure how to approach it. The link for the filling doesn't work though! Thanks for sharing.
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Thai Pumpkin Soup

Reviewed: Dec. 19, 2006
This soup is really good, but like others, a little too bland for my taste. The first time I made it, it was a hit. I couldn't find fresh lemon grass so I used powdered and I added a bit of curry and vegetable base (Better than Bouillion). I made some today since I had some pumpkin that I had pureed in the freezer. I was missing some, well alot of the ingredients so improvised...3 shallots instead of four, one more clove of garlic, no chicken broth so I made vegetable broth with the vegetable base, no coconut milk so decided to experiment and added 2 snack cups of unsweetened applesauce along with one cup of rice milk, again used curry (love the stuff), oh and about 1/4 of a red pepper since I didn't have chili peppers and a pinch of crushed red pepper for a little kick. Not bad... not bad at all...tastes about the same as the first time I made it.
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Honey Ginger Shrimp

Reviewed: Nov. 28, 2006
I made this tonight and it was a hit. I didn't follow the recipe to the T and I used 1 small onion, 2 cloves of garlic, a bit of crushed and ground ginger, more than a tsp of honey, chopped fresh parsley and used 1/2 the amount of red pepper flakes which was still a bit much and served over basmati rice. I like the idea of using coconut milk (yumm) so will try that next time around.
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Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Nov. 2, 2006
I cooked this tonight with some slight deviations from the original recipe. I used frozen baby green beans, a little extra garlic and since I didn't have fresh cilantro on hand, I used the dried stuff. I can only imagine how much better it would have been with the fresh cilantro. I usually like my veggies a little crisp, but decided to cook as directed, but not until brown and it was delicious. To accompany the green beans, I made garlic red potatoes and whole wheat pita bread 'fried' in a small amount of olive oil and butter. I'll definately be doing this again.
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