sweetsuzie Recipe Reviews (Pg. 1) - Allrecipes.com (11199246)

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Fluffy Pancakes

Reviewed: Feb. 17, 2010
Love these pancakes. Made them twice already. No more box mix for us. No more going out for pancakes. Make sure you let the milk and vinegar mixture sit. Then when you mix dry and wet ingredients together wait again. Mixture will be bubbly and that means it is ready. You won't be disappointed.
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White Chocolate Raspberry Cheesecake

Reviewed: Mar. 7, 2010
Came out perfect. Never made a cheesecake before but I'm known for some pretty good cakes so my boss asked if I'd make a cheesecake. No pressure. I only turn to allrecipes.com for recipes. Techniques to follow: do not over beat, leave in oven for at least an hour with door open and oven off after cooking, I left mine in for another 3 hours since I went out, bake in water bath (be sure your water is boiled water) put cheesecake pan in turkey bag plus wrap in tin foil to ensure no water leakage into crust from water bath. Turkey bag and tinfoil just to cover bottom and at least half way up pan. Roll extra bag down so as to not cover top of cake. Enjoy.....
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World's Best Lasagna

Reviewed: Mar. 9, 2010
Made this for the second time and got rave reviews once again. We don't eat pork so I just upped the lean ground beef amount. I only used one can of the tomatoe paste and one can of the tomatoe sauce and found that to be plenty. I did put about 4 cloves garlic and used about 22 oz of ricotta with still one egg. Finally, instead of the Parmesan Cheese I used 6 italian cheese blend along with the Mozerralla. YUMMMMMMMM.......
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Rosemary Ranch Chicken Kabobs

Reviewed: May 24, 2010
Unfortunately they were too salty. Honestly not the flavor we were looking for. Won't be making these again.
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Sopapilla Cheesecake Dessert

Reviewed: Jun. 9, 2010
We love this recipe. I think we have made it every week if not every other week since our first baking. I also have brought this over to friends house and they absolutely love it. So easy to make.
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Indian Style Basmati Rice

Reviewed: Jun. 9, 2010
Yummy and so flavorful. I add extra cardamon probably double the amount recipe calls for and use chicken broth for the liquid. Keeper.
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Too Much Chocolate Cake

Reviewed: Jun. 9, 2010
Hubby absolutely loves this. The mini chocolate chips really add a good texture.
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Photo by sweetsuzie

Creamy Coconut Cake

Reviewed: Aug. 20, 2010
I love this cake. So moist and tasty. Can't wait to make it again.
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2 users found this review helpful
Photo by sweetsuzie

Luscious Four-Layer PHILLY Pumpkin Cake

Reviewed: Nov. 4, 2010
Made this for a small family dinner and it was amazing....My daughter who loves pumpkin pie said she actually loved this more. She took a slice to a teacher who ended up not liking pumpkin pie and said she never knew she liked pumpkin until she ate this cake. This will be made again, question is how long can we wait to have it again. Taste even better the next day and the frosting holds up great.
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Absolutely Ultimate Potato Soup

Reviewed: Nov. 5, 2010
Good for the most part but needs a lot of extra seasoning. I added cumin and paprika also a lot more garlic (8 cloves). I also added some chopped fennel and replaced the onion with leeks. I didn't use the flour and came out nice and thick. Sometimes I'll add a handful or two of frozen corn. Nice texture and taste addition.
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Iced Pumpkin Cookies

Reviewed: Nov. 7, 2010
Like reviewers stated this is a cake texture. If you are looking for a cookie texture this is not it. But if you are OK with cake like "muffin" top texture this is it. Tastes really good and will make again, but not if I want cookie texture. Instead of the various seasoning I used pumpkin pie spice blend. Be sure to wet fingers to help with flattening cookie. For glaze I only needed half recipe. Omitted butter and added pumpkin spice to it as well. Really good...Enjoy Update: Next day actually like them less. Don't think I'll make again.
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Dinah's Stuffed Mushrooms

Reviewed: Nov. 25, 2010
These were just OK. I took the recommendation of others which is to prebake unstuffed mushrooms to help expel the water but they still came out sort of soft. I also cut down on butter in stuffing and didn't drizzle butter on top. Glad I didn't because this would have made them more soggy. Don't get me wrong, Family liked them, no complaints but didn't like so much that they only chose these over the other appetizers. I think these need to be tweaked.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 25, 2010
Really liked this. I prefer to have it with fresh baked french bread, but also served with Tostitos cups and folks liked that as well. Did like others and used all of the cream cheese (8oz) and all of the Roasted Garlic Alfredo sauce by Classico. Only thing I did different was add a few sprinkles of pepper and instead of roasting garlic per instructions added a few squirts of garlic paste.
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Angie's Perfect Dinner Rolls

Reviewed: Nov. 25, 2010
Not bad. Definitely better than rolls you buy at store but I thought with all the high reviews they would be out of this world. Again, they were good and I'd make them again but leaving my options open for other recipes. Until then this will be it. I halved recipe and made about 16 rolls. Be sure to spray your fingers with lots of Pam to help form rolls. You will need help or your pam can will get really dirty by you doing it yourself since you will have doughy hands....
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Photo by sweetsuzie

Palmiers

Reviewed: Nov. 25, 2010
Made as a second dessert for Thanksgiving. They were very easy to make and were pretty good. I added cinnamon and cardamon to sugar that was inside cookie. Didn't measure just to taste. Also baked at 350 until golden brown about 15-20 min. Nice recipe to have for something different. Can't wait to have some with Tea tomorrow. So full from Thanksgiving so can't really enjoy today.
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Honey Ginger Shrimp

Reviewed: Nov. 30, 2010
Good base but I added lots more to make it a meal. Carrots, celery, onion, broccli, fresh ginger, 3 garlic cloves, and mushrooms. Heat Olive oil & vegetable oil in pan and then add all veg except mushrooms. When other veggies are almost done add mushrooms, 2-3 tbl honey, chicken broth, ground ginger, a little terriyaki sauce, pinch of red pepper, shrimp and in my case left over fish. Top with sesame. While sauteeing veg get noodles ready. I used 3 bags ramen noodles not broken (do not use seasoning packets). Boil in lightly salt water only, then drain and add to veg mix. Be sure not to overcook ramen noodles. This serves about 3 hungry adults. Definitely making this again.
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Rainbow Cookies

Reviewed: Dec. 11, 2010
It's been a while since I had these and really don't remember what they are supposed to taste like. Mine came out OK? I took many reviewers recommendations and increased ingredients by 50%, used almond filling instead of almond paste and added 1 tbs of almond flavoring to dough mix. For chocolate I did add the 1/4 heavy cream and 2 tbs butter. Tried without via double boiler method and way too thick. So I heated butter and heavy cream in microwave to cream started to boil up and butter was 95% melted. Dumped chips into cream mixture and stirred until nice and smooth. Still baked in the 13x9 pan. I did separate eggs but not sure if it was worth it because I had to stir in coloring (tried folding in but had to stir a little to get to mix) which not sure if it deflated egg whites. Also, not thinking and trying to even out mix in pan tapped pan a few hard times on counter so not sure if that also let air out. All in all cookie came out good but a little too dry for me. I know it's a cookie not a cake but because looks like a cake I'm thinking it should be moister. I don't know it didn't really brown and so I baked for over the 12 min mark thinking it should get brown edges like the directions said. "If" I make again, I won't bang pan on counter and will definitely bake until toothpick comes clean. Oh and definitely add a little salt maybe 1/4 tsp to bring out flavors. I also only used raspberry filling not apricot.
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Grandmother's Buttermilk Cornbread

Reviewed: Dec. 15, 2010
Just finished dinner which was the slowcooker chicken taco soup on this site with this cornbread. Yummmm. I actually increased all ingredients except sugar, kept that the same, by 50% because I wanted to bake in my cast iron skillet and was afraid that it would be thin. So glad I did the increase because it was the perfect thickness. I didn't increase sugar because several reviewers said it was too sweet. Glad I didn't because it was the perfect sweetness for us. I didn't have buttermilk so added 1.5 tbs apple cider vinegar to my milk. For cast iron skillet baking I greased it up with some butter and stuck it in a preheated oven to get hot while I got everything else ready. Then poured the mix in the skillet once ready. I only needed to bake for 20 min. I think that is the census here, that 20-25 min is plenty. Easy and tasty. Thanks.. update 1/5/11 made with buttermilk the 3 time and 100x better. Stick with buttermilk. Soooo goood...
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Slow Cooker Chicken Taco Soup

Reviewed: Dec. 15, 2010
Just had this for dinner with Grandmothers cornbread from this site. Yummy. We don't drink so I subbed chicken broth for beer. I also added a few pieces of Kielbasa. Used the taco seasoning recommended by recipe creator in most helpful section but I didn't add red pepper flakes or black pepper because it was spicy enough for us. Definitely looking forward to it for lunch tomorrow at work.
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Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Dec. 19, 2010
I found this very easy to make. I used 3 tsp of pumpkin pie spice instead of recommended spices. For filling used 1/3 fat free cream cheese and full cup of powder sugar, but will definitely only use 1/2 cup powder sugar next time as it was too sweet. I didn't add the butter because I just couldn't imagine eating that. I don't eat buttercream frosting because again I can't phantom eating butter straight up like that even though it is mixed in with other ingredients. To break the sweetness of filling I folded in about 1 cup whipped heavy cream. I'll do this again definitely. Used the parchment paper method which worked fine for me. The cake was spongy (not bad) just didn't expect that. I left a border around cake without filling to help relieve any spillage. I didn't have any issues so I guess it worked. Since it was easy I'll make another one tomorrow as I have plenty of pumpkin left over. Next time would like to use other reviewers recommendation of 1/2 brown sugar and 1/2 regular sugar as well as maple extract in place of vanilla.
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