Suzy-Q Profile - (11584176)

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Home Town: Middleport, New York, USA
Living In: Rochester, New York, USA
Member Since: Apr. 2010
Cooking Level: Intermediate
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Recipe Reviews 10 reviews
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
Bread Pudding II
I just made this recipe,...almost as written, and I love it. The only change I made was to use up some 'heavy twisted rolls' that I realized I wouldn't be using for anything else except to grind up for bread crumbs. My only slight deviation from the recipe was to let the bread / milk and egg mixture stand for about 10 minutes to soak, before I put it in the oven. Also, even though this mixture fit very well into an 8x8" square dish, it took much longer to cook than the 45 min recommended. My total cooking time was 1 hour, 5 minutes. I watched this closely, and my cooking time came out perfectly. Also, for the 'nay sayers' out there that complained that this tasted like 'French Toast' Well DUH!! If you make your French toast with sugar, cinnamon and vanilla,...what did you think it would taste like. I don't make my 'French toast' that sweet, so for me, this was an absolutely delicious dessert, that I will make even more decadent with a drizzle of homemade caramel sauce. Thank you for the recipe.

2 users found this review helpful
Reviewed On: Apr. 8, 2015

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