ChefSuzie Recipe Reviews (Pg. 1) - Allrecipes.com (11474045)

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Lemon Chicken Piccata

Reviewed: Jun. 16, 2010
This dish is superb. Very light, low fat and the sauce has a lemon infusion that is simple, yet elegant. The lemon slices really do make a difference. Be sure you're adding them early or your sauce could be a bit more bitter. The oil from the rind of the lemon adds a tremendous lemony lift! I am adding this dish as an option to my menu for my clients. They'd pay good money for this. I agree with the others - it is definitely restaurant quality right at home!
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151 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Jul. 6, 2010
This is truly a perfectly classic recipe and one of the best home versions I've ever had. William no worries.. you have it just right. I thinned mine down with a bit of milk, but not by much. A true bleu should be very thick.
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26 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: May 26, 2010
THIS is the recipe I've been looking for! My daughter made this a couple of weeks ago, said she found the recipe here! What a delicious pie she made.. apple pie has never been my all time favorite, but hers was decadent. I'm glad I joined up today! Thanks for sharing and my best to your Grandma Ople!
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0 users found this review helpful

Mexican Shrimp Cocktail

Reviewed: May 27, 2010
This is very close to a "ceviche" where raw seafood such as shrimp is used and marinated in a lime-based concoction. The acids "cook" the fish after only a few hours marinade. It's delicious, but this looks very good - with a Texas twist. What a fun dish and I've saved it for an upcoming picnic that I'm attending this summer. Thanks for sharing Sarah!
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2 users found this review helpful

Pizza On The Grill I

Reviewed: Jun. 7, 2010
I love a grilled pizza. I use my stone and put it on the grill - even better! The secret to great pizza on the grill is to make sure your grill is REALLY HOT! You need about 500 degrees. To the person who said they had tough crust... your grill was probably not hot enough. Excellent recipe Doug. Thanks for sharing. Pizza on the grill is delicious!
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2 users found this review helpful

Belle's Hamburger Buns

Reviewed: Jun. 8, 2010
These are terrific for a juicy burger and really hold up well to lots of toppings. Great for sloppy Joes too or a pulled pork bbq sandwich. I did alter this just a bit and added 2 TBS of shortening along with the butter. I used 3 cups bread flour and the rest all purpose and added a tsp of diastatic malt powder to soften and keep them fresher (made early in the AM for the evening). Nice touch on the milk and I think that's what makes these richer and more robust. These are not your fluffy buns that you buy out of a plastic bag and so reviewers here seem surprised that they are a bit heartier. Mine came up big and soft and I brushed the tops with the egg and added sea salt, sesame seeds, poppy seeds, hydrated garlic flakes (just a touch) and a pinch of fennel seed. Really good, really easy and instructions are perfect. BTW, you DO NOT have to add the yeast to any liquid in order for the yeast to activate and ferment. Yeast does just fine on it's own without growing in a warm liquid. I use Red Star, but a rapid rise or instant will also work here.
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2 users found this review helpful

Hamburger Buns -modified for bread machine

Reviewed: Jun. 8, 2010
Nice touch on the buttermilk addition, Sandie. Could you taste the tang? I am thinking about making some of these today and might do a half and half on the milk/buttermilk combo. I also add a couple of tablespoons of shortening in addition to the butter as it adds to the nice crumb. Good job converting for those who use bread machines.
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2 users found this review helpful

Thai Cucumber Tomato Salad

Reviewed: Jun. 7, 2010
Nice and refreshing, although without a bit of heat it seemed to be missing something. Maybe next time I'll add some red pepper flakes to give it a kick. Very tasty though. Thanks for sharing.
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5 users found this review helpful

Chanterelle Risotto

Reviewed: May 26, 2010
My favorite risotto is made with a dry white wine reduction, but it's easy enough to add to this recipe. This looks like a wonderful recipe, Christine. Thanks for sharing and I've saved it to my recipe box.
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5 users found this review helpful

Toads in the Hole I

Reviewed: Aug. 4, 2010
Try baking your sausage until it is halfway cooked in your pan in the hot oven. Then, when the grease is smoking hot, pour in your batter. The crust does not get high depending on how you beat your eggs. The crust gets high if #1 you leave your batter out on the counter for at least 30 minutes and #2 if you pour it into a very hot, sizzling dish with fat that is smoking hot on the bottom. I'd increase the temperature of the oven to 425 degrees and make sure you use a metal pan, not glass. Overall, this is a good, basic recipe for TITH and keep in mind that it is a British dish, which is historically not overly spicy or flavorful. This is comfort food at its best. Cover it with a nice brown gravy, some mashed potatoes, peas and carmelized onions. Delicious.
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26 users found this review helpful

Soft-N-Fluffy Hamburger Buns

Reviewed: Jun. 7, 2010
Sorry, the crumb on these buns was not substantial and they fell apart under a juicy burger with toppings. Might be ok for a slider or a hot dog, but not if you want a burger with all the fixings. The juiciness kind of melted the bun.
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47 users found this review helpful

Hamburger Buns

Reviewed: Jul. 6, 2010
Sorry, but as a baker I didn't give these much hope, but tried them anyway - just as written. There is a reason for a knead, and a reason you don't use margarine! These are burger buns, not candy bars... what's up with all that sugar? And two packages of yeast? I figured it was the sugar and salt covering up the taste of the yeast. These were just not good, very heavy and doughy. Wanted to give a better rating, but if you're a bread baker you'll probably already guess that these won't be very good. My quest for the perfect bun continues.
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2 users found this review helpful

Soft, Moist and Gooey Cinnamon Buns

Reviewed: May 26, 2010
I agree with another poster - the vanilla pudding taste is rather off putting in this recipe. I won't make these again because of the dryness of the crumb and the odd taste. Sorry, but these were not at all soft, moist or gooey..
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3 users found this review helpful

Berry Cream Dream

Reviewed: Sep. 29, 2010
Far too sweet, especially if adding liquor. Reminded me of a cheap bar drink and the whipped cream was way too much. My guests all passed on this one for our cocktail mixer.
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21 users found this review helpful

Savory Cheddar Zucchini Muffins

Reviewed: Sep. 30, 2010
Was looking for a base biscuit or a muffin to change up for a catering job I'm doing and decided to try these. I was concerned with all the fat in less than 2 cups of flour and I was right. As they cooled, the cheese began to congeal and they sat in a puddle of fat. The flavor was so bland that all you could taste was the bacon - the zucchini flavor was lost and I saw nothing savory about any of the ingredients.
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25 users found this review helpful

 
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