Suzy-Q Profile - (11584176)

cook's profile


Home Town: Middleport, New York, USA
Living In: Rochester, New York, USA
Member Since: Apr. 2010
Cooking Level: Intermediate
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 11 reviews
Impossible Coconut Pie I
I've been making this fast, easy and scrumptious recipe for years. I got it out of one of those 'checkout' paperback cook books, just titled 'Bisquick'. Those little cook books are packed away, so I'm glad I found the recipe here. I could remember what ingredients went into it, but not the exact amounts. Thanks for posting.

0 users found this review helpful
Reviewed On: Jul. 11, 2015
Italian Onion Cucumber Salad
I've been making this recipe that I got from my mother, for years and I'm 68. The only thing that she, and I do differently is I don't add the green peppers, and I slice my cucumbers and sweet onion into rounds. Yes they did have bottled Italian dressing back then, (chuckle) Delicious.

0 users found this review helpful
Reviewed On: Jul. 3, 2015
Slow Cooker Cilantro Lime Chicken
This recipe is easy and delicious. For the people complaining that the chicken was 'dry', it doesn't matter how much liquid one uses to cook chicken breasts, if they're overcooked they'll be 'dry' i.e. have a 'mealy' texture, and timing for a better outcome can be tricky. This is why I rarely buy breasts and use thighs where I can, which I used in this recipe. Now, to overcome the 'tricky' timing for a moist breast, I brine the breasts 24 hours ahead of time. This takes some advance planning, but what a difference it makes, and the brine is simple; 1qt water, 1/2cup Kosher salt and 1/4 cup white sugar. Can adjust amount to fit needs, just keep the ratio the same. This method really makes a difference in the breast texture. That said, they of course, can still be overcooked, but the timing is not as critical. Brining can be done for any recipe calling for chicken or pork. Hope this helps.

6 users found this review helpful
Reviewed On: Jun. 5, 2015

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States