Suzy Recipe Reviews (Pg. 1) - Allrecipes.com (1275003)

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The Easiest Way To Cook Bacon

Reviewed: Mar. 29, 2015
Funny - this is how I learned to make bacon 35 years ago at the restaurant in which I worked...
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1 user found this review helpful

Indian Naan II

Reviewed: Feb. 24, 2014
Have tried a few different recipes, but this will be my go-to. I also subbed melted butter for the ghee, as some other folks did, and have finally found success. I mixed the kalonji in with the flour, so they didn't all fall off later, and found that this worked better for me. Don't skip them -- they make the dish! Since it was raining, I used a dry skillet instead of grilling. My husband liked this recipe better than the naan we get at our favorite Indian restaurant!
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3 users found this review helpful
Photo by Suzy

Imperial Cinnamon Red Hot® Cookies

Reviewed: Dec. 10, 2013
Tasty, and easy to put together. I had to go to the local cake decorating shop to get the cinnamon chips, as the grocery stores nearby didn't carry them. I accidentally baked them at 350, and at that temperature, they went 10 minutes in the oven. These will be a great addition to our Christmas cookie plates!
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0 users found this review helpful

Pumpkin Fudge

Reviewed: Dec. 17, 2012
After reading all the reviews, I chose to make this using the directions for Easy Fantasy Fudge (from the marshmallow creme jar). Basically, the change involved adding the pumpkin and spices, boiling to 234 degrees, then stirring in the marshmallow creme and white chocolate chips. Sadly, this tastes mostly of white chocolate, which I am NOT a fan of. Hubby liked it, though. If you want to have it come easily out of your pan, use the release-type foil. It's a little expensive, but WAY better than picking bits of foil out of your candy.
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1 user found this review helpful
Photo by Suzy

Plum Clafouti

Reviewed: Oct. 2, 2011
Delicious! What a nice way to use Italian plums that are a litte past their prime. To me, it tasted like a plum version of the traditional French Clafoutis, made with black cherries. I was surprised to find that the plum/lemon zest/cinnamon combo really worked well. Don't change a thing when you try this for the first time. You won't be sorry!
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10 users found this review helpful

Chile Rellenos Casserole with Ranchero Sauce

Reviewed: Sep. 3, 2011
Mmm -- superb! Hatch green chiles are in season, so we roasted and peeled 10 for this dish: 9 for the casserole (there was a little one) and 1 to replace the bell pepper in the sauce. The only other change we made (in the spirit of using New Mexico chiles) was to use New Mexico chile powder rather than California. The entire thing was very, very good! Try it with a sprinkle of Cotija cheese for serving. And I like the added bonus of having egg yolks left over to make a batch of ice cream...
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3 users found this review helpful

Chrissy's Sweet 'n' Sour Tomato Salad

Reviewed: Aug. 28, 2011
We really enjoyed this, with a slight modification to ingredients, and big modification to prep. First, I mixed the vinegar and sugar in a container a couple of days ahead. We've used just that for a simple leaf-lettuce dressing for as long as I can remember, and I knew it would take some time to dissolve the sugar into the vinegar, and this mix keeps forever. Then, based on the number of tomatoes I had (I used grape, cut in half), I put some of the vinegar/sugar in a bowl, whisked in a little bit of olive oil, salted and peppered and put the onions in, about 2 hours before we ate. Just before sitting down, I whisked the dressing up again, and stirred in the tomatoes. Mmmm!
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5 users found this review helpful

Shrimp and Sweet Red Pepper Linguine

Reviewed: Aug. 8, 2011
Not a bad starting point. Made it as written, and the garlic burned before the onions were tender. We prefer our onions a lot more cooked than our peppers, and by adding them at the same time the peppers were mushy before the onions were tender. This was also a bit bland. I like the other reviewer's idea of adding spinach. I think I'll be using this as the basis of something new, but won't make it as written again. At the very least, I'll be caramelizing the onions before adding the garlic to the pan. I realize that takes this from a quick meal to something that takes longer to prepare, but the taste is worth it. Maybe adding the peppers and shrimp at the same time will keep the peppers the way we like them.
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14 users found this review helpful

Apple Crisp Cookies

Reviewed: Aug. 1, 2011
This turned out quite a bit differently than I expected from the title and description. Made exactly as the recipe directed, mine came out like little cake mounds. They were good, but I expected something flatter, chewier (or crispier) and with much more apple flavor. I could see tinkering a little, reducing the flour some, eliminating the raisins, increasing the applesauce (I used homemade, just apples and water microwaved until saucy). The way the recipe was written, the apple flavor was pretty subtle -- more like an oatmeal raisin cookie with a hint of apple. Overall a good cookie, just not what I expected. Thanks for the recipe!
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3 users found this review helpful

Malaysian Watermelon Salad

Reviewed: Jun. 19, 2011
Completely addictive! We cut the pickle and dressing recipes in half, and used one "personal" watermelon to make 8 servings (use an entire pound of bacon, though -- the bacon really makes the dish!) Be forewarned: the first bite is a little disconcerting, but you'll find that you have to take another... and another...
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11 users found this review helpful

Ultimate Maple Snickerdoodles

Reviewed: Jun. 10, 2011
To MAIREAD2: I used the eHow food (www.ehow.com/how_6530742_make-maple-sugar.html) directions for how to make the maple sugar, reducing the volume from the 2 gallons listed down to 1 cup in a 1qt pot. After cooking to 255 degrees and then stirring it 5 min to sort of a fudge consistency, like it said to, I pressed it flat onto a silicone mat to cool. After I chopped it up with a spatula, I had a little less than a 1-qt jar. This amount seemed reasonable for the home cook, and doesn't cost too much. Hope this helps! UPDATE: made these exactly as written and found the maple flavor too subtle (only had grade A, though), underdone at 10 minutes, and waay too sweet. Will try again, subbing some maple sugar for the white in the dough, reducing the white sugar in the dough too, cutting the cinnamon down a little, and maybe rolling only in maple sugar.
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5 users found this review helpful

Caramelized-Onion Pork

Reviewed: Feb. 3, 2011
Wow! I was looking for a quick way to cook my pork loin, and didn't have time to marinate. This is THE way to do it! Definitely do double the onions if you like caramelized onions. I didn't want to dirty another pan, so after my onions were done, I slid them out to the edges of my oven-safe skillet, set the roast in the middle, and then scooted the onions back up, over and around it. I accidentally left out the salt and pepper, and rarely add sugar to my caramelized onions anyway, so I left that out, too. Used my digital meat probe to let me know when it reached the proper temp, and it was nice and moist. Holy cow! This is definitely going in the keeper files. We'd give it 10 stars if we could!
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6 users found this review helpful

Cranberry Streusel Pie

Reviewed: Nov. 21, 2010
Mmmm! Took this to the office Thanksgiving potluck, and was told it's "to die for". I increased the sugar in the filling to 1 1/4 cups, as I like slightly sweeter desserts, and will do it that way from now on. I had no difficulty smashing the cranberries using a potato masher in a large bowl. It took a little time, but I had some, and I had some frustration to burn off, so it worked out well for me. The only other thing I changed was the walnuts -- didn't measure them. I probably used more like a cup. I wanted a little more topping, as I was using my tart pan, which is a little bigger than a pie plate. I liked the look of the picture posted with the recipe, and wanted that extra WOW factor. The only other thing I want to say about this pie is that it's super simple to make, and if you have cranberries in your freezer year-round like I do, you can make it any time!
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18 users found this review helpful

Creamy Cordon Bleu Bake

Reviewed: Oct. 18, 2010
Not bad. I didn't care for the cracker crumbs on top of the cheese, but it didn't bother anybody else. When I make this again (I've already had requests) I'll be leaving them off. Hubby loved the flavor of the cream of celery soup. To be honest, to make enough to have leftovers for a second dinner, I added more of both the ham and the chicken. I left the remaining ingredients as written. Second night we used it as a baked potato topper, and was really well received.
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4 users found this review helpful

Chocolate Mousse Cake I

Reviewed: Oct. 18, 2010
Loved this! I liked the crusty edges right out of the oven (but left them in the interest of serving to my family without looking like the birds had been after it). After 2 days in the frig, this was like eating fudge. Unfortunately, mine was a little grainy, but that was my fault. Maybe not a bad idea to pour the batter through a sieve on the way to the pan in case the eggs have not been tempered correctly. As for flavor, none of us noticed any egginess or strong coffee flavor, just rich chocolate. I will definitely be making this one again!
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6 users found this review helpful

Cowboy Caviar

Reviewed: Oct. 17, 2010
The best football food! I like the taste best without the shrimp, and with just a little extra heat. Hubby adds Tabasco to his, so he can have MORE heat. I know this says it serves 12, but we usually kill the whole bowl before the end of the day (there are only 5 of us).
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2 users found this review helpful

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