Dee Schwesinger Recipe Reviews (Pg. 1) - Allrecipes.com (11074705)

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Dee Schwesinger

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Turkey Pot Pie I

Reviewed: Dec. 1, 2011
PERFECTLY AMAZING! The only changes I made were to use fresh parsley because I happened to have it on hand and to include the celery greens along with the celery. This recipe made me enjoy eating turkey, something I can't usually say. I am not one to give all 5 stars to a recipe, but this one definitely deserves it.
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2 users found this review helpful

Banana-Zucchini Bread

Reviewed: Oct. 30, 2011
Very good recipe. Even my picky husband likes it. I subbed in 1c of whole wheat flour to try to make the recipe a little healthier and reduced the white sugar to 1/2c and it was still plenty sweet. I went with muffins instead of loaves and made half of them with no cranberries or nuts for Mr. Picky. I ended up forgetting the cinnamon, but it was still great without it.
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2 users found this review helpful

Slow Cooker Texas Pulled Pork

Reviewed: Jun. 20, 2011
Good recipe. It was a bit too much an the vinegary side, and I love vinegar, but it may be because I made homemade barbecue sauce for this recipe. Next time, I'll try a store bought kind or reduce the apple cider vinegar in the recipe if I use my homemade sauce again. (note for myself: if making my homemade sauce, eliminate salt and slightly reduce Worcestershire) I also did not have yellow mustard since it's not something we use, so I substituted horseradish dijon. At the end, I did feel like it was good but missing something, so I added some root beer (probably about 2/3 can) after reading some other recipes and then simmered in the slow cooker for a little while longer. That seemed to do the trick. Next time, I may add some hot sauce or cayenne for a little kick.
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3 users found this review helpful

Cheater's Enchiladas

Reviewed: Jun. 18, 2011
I wish I could give 3 1/2 stars. This was a good and easy recipe, but it is missing the final step of adding the remaining cheese and olives to the top. I did add a bit of extra sauce between the layers, right on top of the cheese mixture and I think it really helped to add to the overall flavor. I also substituted black beans for black olives because otherwise my husband would not have gone near it. Next time, I think I may add a garnish of shredded lettuce and diced tomato at plating.
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2 users found this review helpful

Cuban Beans and Rice

Reviewed: Jun. 10, 2011
Good recipe. I just eyeballed the measurements, piled everything into my rice maker and added some cumin and hot sauce (as suggested by other reviewers). Good results and super easy. I only had jasmine rice on hand, but I'd like to try with Rico next time, if I can find a supplier in this area.
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4 users found this review helpful

Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Jun. 8, 2011
Very good recipe. I will definitely make this one again. My butcher didn't have beef flank steak or flat iron steak, so I used sirloin. I used low sodium soy sauce and it turned out just right; I think it would have been a bit too salty for my husband had I used regular soy sauce. I replaced the peanut oil with canola oil because it is what I have on hand and, taking the advice of the other reviewers, I reduced the amount of red pepper flakes by 1/3rd (I used 2 tsp -- a perfect amount if you love spicy but don't want to melt your face off). I cooked the meat with the lid on the pan for most of the time, so there was plenty of juice left in the bottom when I was done. I pulled the cooked meat from the pan, thickened the sauce up a little with some Wonder Flour and then tossed the meat along with some steamed matchstick carrots and broccoli florets to coat and served over white rice. Fantastic!
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3 users found this review helpful

Golden Crescent Rolls

Reviewed: Jun. 4, 2011
I think this is the first recipe I have rated all five stars. It is AMAZING! I piled all the ingredients into my bread machine to make the dough and it couldn't have been easier. The dough came out big, fluffy and silky smooth. I used it in place of Pillsbury crescent roll sheets, which my local store does not carry, in order to make pinwheel appetizers (pepperoni/provolone and mozzarella/fresh basil/sun dried tomato) for a party (this recipe makes enough to replace four cans of crescent dough). Boy, were they a hit! They were the first tidbits to completely disappear from the table. I got many compliments and several people told me it was the bread that really made them special. I totally agree, it is far better than the store bought stuff. I will be using this recipe over and over.
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6 users found this review helpful

Secret Cake

Reviewed: Mar. 13, 2011
We really, really didn't like this cake. It was not nearly chocolaty enough and the frosting was sickeningly sweet despite the fact that I reduced the amount of sugar in the frosting (the only change I made to the recipe). Secret Cake is a secret best kept -- I will not be making this again.
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5 users found this review helpful

Banana Chai Bread

Reviewed: Feb. 20, 2011
I LOVED this bread. It was easy to make, had a fantastic chewy texture with a nice crisp top crust, and had a beautiful pound cake look to the slices. The chai perfectly and lightly spiced the bread and paired well with the slight cream cheese flavor. Yum!
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3 users found this review helpful

Lemon Sauce for Salmon Patties

Reviewed: Feb. 9, 2011
Meh. I found this sauce too floury tasting. I needed to add more cayenne than the recipe calls for in order to taste it. It was still pretty boring, so I added some dill to give it more flavor. Maybe it would be better with some lemon zest.
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6 users found this review helpful

Oregon Salmon Patties

Reviewed: Feb. 9, 2011
I liked this recipe, but I didn't *love* it. I had to add extra cracker crumbs because it was too wet although I hadn't even added any liquid. With the extra cracker crumbs, it became too bready. I'd like to try this one again with more salmon and spices and less egg and cracker crumbs. On a side note, I liked the leftover cold ones I ate the next day better than the hot fresh ones.
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2 users found this review helpful

Vegetable Curry

Reviewed: Jan. 18, 2011
Like other reviewers said, this recipe is a great base. I added some chicken broth at the simmer point, as suggested by the other reviewers and skipped the salt. Instead of black pepper, I added a little red chili powder for some real kick. Instead of the olive oil, I used a less flavorful and more versatile high heat oil. Toward the end of the simmer time, we threw in a handful of frozen peas. I'm keeping this one in the recipe box.
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3 users found this review helpful

Ultimate Turkey Pot Pie

Reviewed: Nov. 30, 2010
Great recipe! I loved the rich red wine sauce. I made the following modifications based on the ingredients I had on hand: I used leftover duck instead of turkey (maybe 2 cups), frozen peas instead of canned, chicken broth instead of turkey stock, 1 1/2 tsp dried minced garlic instead of fresh, and 1 tsp each of dried thyme, oregano, and sage instead of fresh. Because I've never had a pot pie that did not include potatoes and could not imagine making one without them, I added 1 1/2 medium potatoes to the recipe (I diced them into 1/4" cubes and microwaved them in water for about 3 minutes to soften, then added them at the pea/herbs stage). To please my husband (he can't stand the texture of mushrooms), I pureed the mushrooms in my mini food processor to preserve the flavor while eliminating the texture. To save time (and because I wanted biscuits), I nixed the pie crust and instead poured the filling into a glass brownie pan that had been sprayed with cooking spray, baked for 10 or 15 min, then topped with Bisquick drop biscuits (I made enough for 15 drop biscuits) and baked for 10 more minutes. Dinner was filling and tasty -- I'll definitely be coming back to this recipe. I might try adding a bit more butter next time to make the filling even more rich.
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4 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 27, 2010
My mother makes an unbelievable sweet and savory bread stuffing with raisins and celery that everyone in my family goes crazy for. Any other stuffing has very big shoes to fill. That said, some of the guests we invited for Thanksgiving this year do not like raisins, so I decided to try this recipe rather than just omit the raisins from the regular recipe. Boy, did this recipe deliver! I won't say it's better than my mother's stuffing, but it sure was good -- we got a lot of compliments! I was able to speed up the cooking process by leaving it on high in the slow cooker and then transferring it to a pan and "toasting" the top in the oven. I think we finished cooking it it in 4 or 5 hours, including prep time. We pureed the mushrooms in the food processor so we could have the meaty mushroom flavor without the mushroom texture -- my husband can't stand the texture of mushrooms. Thank you for making the stuffing a big hit!
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Green Beans with Almonds and Caramelized Shallots

Reviewed: Nov. 27, 2010
This is my new favorite way to cook green beans. I cannot think of one change I would make -- I accidentally overcooked the green beans and it was still delicious!!
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3 users found this review helpful

Fruit Dip

Reviewed: Nov. 27, 2010
What a great fruit dip! Not heavy or too sweet like many store bought fruit dips. I made it just as the recipe was written, but next time I may try low fat cream cheese, a little less Cool Whip and a little more marshmallow creme. I'm also thinking I may try to vary the flavor by trying different fruit juices. This one's definitely a flexible winner!
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3 users found this review helpful

Spinach and Hazelnut Salad with Strawberry Balsamic Vinaigrette

Reviewed: Nov. 6, 2010
Wow. I am really surprised how good the other reviews are. I made this tonight, following the recipe exactly and it was awful. My husband and I love salads and have no aversions to spinach or avocado, but agree that this is the worst salad we've ever had. He even said to me, "Please don't make this one again."
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15 users found this review helpful

Apple Pie

Reviewed: Aug. 13, 2010
Great apple pie. I use Pillsbury pie crusts because they are just as good as my homemade ones and MUCH easier -- just unroll them and they're ready. I reduce the sugar a bit because we don't like our pie too sweet. Instead of tossing the apples in the sugar/spices mixture, I just load the apples right into the crust and pour the sugar mixture on top. I then top the apple/sugar heap with dots of butter, which I don't bother measuring. I also skip brushing the crust with egg white and dusting with sugar. Even doing it the "lazy way", I always yield a fantastic pie!
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4 users found this review helpful

Maryanne's Pasta Primavera

Reviewed: Aug. 12, 2010
Great recipe -- versatile and easy! I measured all the spices as indicated, used chicken broth instead of the bouillon and water (but just eyeballed the amounts), added a splash each of olive oil and white wine, used 3 good dollops of sour cream instead of measuring it out from my large container, and put a few pinches of shredded parm right into the pan at the end (instead of topping it once plated). I used the veggies I had on hand: fresh onion and carrot, frozen brussels sprouts, broccoli (maybe 1/2c each, though I didn't measure), and green beans (maybe 1/4c), and jarred roasted red peppers and artichokes (probably 2tbs each). I served it over rigatoni because that's what was in the cabinet. Delicious!
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6 users found this review helpful

Bread Pudding II

Reviewed: Jun. 2, 2010
Pretty darn good, although just a bit too sweet for my tastes. I'll probably reduce the sugar to 1/3c next time. 2 1/2 cups of bread did not seem like enough, so I added extra (probably about a cup). I also mixed a few dashes of cinnamon into the egg mixture. I don't know if it was water bath, but the bread pudding cooked perfectly in my old oven that loves to cook unevenly and burn things.
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2 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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