SSwisher Recipe Reviews (Pg. 1) - Allrecipes.com (13104774)

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Tortilla Rollups IV

Reviewed: Aug. 29, 2014
These were a big hit on the dinner table. Definitely add the dry ranch dressing mix to taste - I used not quite half a package and thought it was a bit much. I added a can of rinsed and dried black beans spread between 6 super large spinach wraps after spreading the cheese mixture on them. Made these about 3 hrs before serving and when I went to cut, decided to freeze 10 minutes to help firm up prior to cutting. They cut cleanly after the brief time in the freezer. Very easy to customize and they've already been asked for again.
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Guacamole

Reviewed: Aug. 26, 2014
Good, solid base recipe that is easy to customize to your family's taste. I ended up using about a 1/3rd cup fresh salsa (drained) instead of the tomatoes and part of the onion (mine were bad) and used a bit more cilantro. This recipe really lets the few ingredients shine. We will have again.
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Fish Tacos Ultimo

Reviewed: Aug. 25, 2014
I just made the chipotle lime sauce portion of this recipe to go on grilled mahi mahi tacos. I followed the sauce recipe exactly and we did NOT care for this. Perhaps this would work with sour cream but with the plain fat free yogurt, the flavors did not meld at all. Plus the spice level was through the roof -
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Tangy (Not Sweet) Tartar Sauce

Reviewed: Aug. 16, 2014
Four stars as listed, 5 with my additions. I made half a recipe as directed using light mayo, tasted it and added the remaining minced dill pickles and onion. I added 2 dashes of celery salt and about the same amount of dried dill. If you like chunky tartar sauce like we do, you'll need to double the amounts in the recipe. Not sure if we enjoyed it more with the crunchy fish (simple panko breaded baked tilapia loins) or on the red potato oven fries. We will definitely have again and plan on having it be a staple in the refrigerator.
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Moist Spicy Turkey Burgers

Reviewed: Jul. 31, 2014
I followed the recipe mostly but replaced the parsley paste with fresh cilantro and cut back a bit on the hot sauce (to about 3/4 tablespoon which I shouldn't have done)since I was serving with a spicy mayo. These ended up sitting in the refrigerator overnight once mixed and grilled the next day. Those that have trouble with the burgers being soft should add either a bit more bread crumbs or switch to panko style bread crumbs and let the mixture firm up in the refrigerator for a few hours. These were tasty and a nice change of pace from our normal spinach and feta turkey burgers (also on this site). Next time I may use a Mexican hot sauce (or use adobe sauce) and top with fresh guacamole instead of cheese. These will go into our burger rotation.
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Lower-Fat Coleslaw

Reviewed: Jul. 31, 2014
I decreased the salt to 1/2 teaspoon then followed the recipe exactly for the dressing. It was not thick enough for my taste and I added another tablespoon of low fat mayo, then added a teaspoon of celery seeds and some cracked pepper. If you like very thin cole slaw dressing, use the full amount of milk. If not, start with just 2 tablespoons and see if it is thick enough for you. I did not let the dressing sit before adding it to the broccoli slaw bag and refrigerated for about 5 hrs before dinner. Flavorwise this didn't work for us - it tasted like diluted mayo. We won't have this again. Thanks for sharing though.
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Stuffed Peppers with Turkey and Vegetables

Reviewed: Jul. 22, 2014
Our favorite stuffed pepper recipe to date! If you don't like stuffed peppers cooked in tomato sauce, you'll love this recipe. Like most reviewers, I changed this up a bit by using double the amount of mushrooms and onions then didn't add the eggplant (the store was out). I also didn't measure the spinach, just added a very healthy handful and about a heaping tablespoon of Italian seasoning blend. We like our peppers with quite a bit of crunch and didn't cook them beforehand. I made them a few hours before dinner and refrigerated them until time to cook, which took about 50 minutes. Because I had tomatoes to use, I topped each pepper half with a slice of tomato prior to baking. This is a very versatile recipe and easy to change based on your family's preferences. We will definitely have again.
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Chipotle Ranch Dip

Reviewed: Jul. 18, 2014
This is a tasty combo that utilizes ingredients most have in their pantry. I did not add extra garlic as the brand of ranch dip seasonings we use is heavy on the garlic and I also didn't measure the lime, just used half the juice of a medium lime. One pepper wasn't enough for us heat wise but definitely start with one and then taste. For those sensitive to heat but like the chipotle flavor, start with a half pepper. We tried this with vegetables and it was way to heavy but on turkey burgers, it was very tasty. We'll use this as an alternative to just flavored sour cream in some Mexican dishes and think it would be great on chili.
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Tomato Basil Salmon

Reviewed: Jul. 15, 2014
This was very tasty tonight and flavorful for something so simple. Unlike most reviewers, I grilled the salmon. I only used about 1.5 teaspoons of EVOO and a pastry brush to lightly apply a thin coating of EVOO and basil to each side of the salmon. After flipping on the grill, topped with thinly sliced brown tomatoes and the parm cheese. Served with garlic mashed cauliflower (low carb, low fat) and green beans for a very light, refreshing meal. We will definitely have again.
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Cucumber Crunch Salad

Reviewed: Jul. 7, 2014
This just replaced my normal tomato, cucumber and onion salad as my favorite. It is very light and refreshing with the right hint of tartness. I used only 1 heaping teaspoon of regular sugar (we dislike the substitute), regular salt and pepper with a heaping teaspoon of dill. We will definitely have this again and soon.
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Delicious Chicken Fajita Marinade

Reviewed: Jul. 7, 2014
I followed the recipe exactly and it did produce an edible grilled chicken but it did not taste like fajitas. The only real flavor that came through was garlic - and it was definitely too much for us. This would be much better served on a salad with fruit (like oranges and apples). If we have again, the recipe would just be a base and I'd add other seasonings like chili powder, more cumin, some onion powder, etc. Oh well, not every recipe will be to our tastes. Thanks for sharing.
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Basil Turkey Burgers

Reviewed: Jun. 24, 2014
We were split on this one; half of us loved it, the others thought it was only ok. Those that love garlic and basil will like these and they were a nice change of pace from the normal beef burger. The garlic was very strong in it and I wish I had used garlic powder instead of fresh. I only used 1 serving of egg beaters, mixed the rest per the recipe and refrigerated for 2 hrs prior to grilling. The burgers held their shape fine. Just a general tip, when mixing any type of burgers with add ins (like onions or liquids), refrigerate the mixture a few hours prior to shaping and cooking. This not only lets the flavors blend together, it also helps the burgers retain their shape.
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Mexican Shrimp Cocktail

Reviewed: Jun. 12, 2014
I used a bit less horseradish but otherwise followed the recipe to a T. Use a quality frozen cooked shrimp and you won't notice it was not freshly prepared. It was pretty mild and just about everyone added additional hot sauce. This is one of those recipes that you either love or hate I think. The likers in my family outweighed the haters but we'll keep looking for other recipes.
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Grilled Garlic and Herb Shrimp

Reviewed: Jun. 2, 2014
This was a bit too sweet for us; next time I'll definitely half the brown sugar. I did use a bit more basil and next time I'll use fresh.
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Mediterranean Three Bean Salad

Reviewed: May 28, 2014
Very tasty bean salad. I used green beans instead of the garbanzo beans (intense dislike) and replaced with fresh blanched green beans. I did use 2 cloves of garlic but next time I'll only use one (or use two small cloves) as garlic overtook the salad. Very light and refreshing.
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Spicy Grilled Shrimp

Reviewed: May 26, 2014
I used lime instead of lemon (no lemons) which I did not measure (just used the juice of one small lime) and no salt since I was using warm water shrimp (which I find are too salty if additional salt is added). The flavors were spot on and a big hit - it was gone before I had a chance to get a photo. We will definitely have again.
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Greek Yogurt Cole Slaw

Reviewed: May 22, 2014
I made half a recipe and used no fat Greek yogurt, light mayo and no milk. Definitely let sit in the refrigerator for a few hours before serving, just like with any Cole Slaw. This was tart; I felt like the honey didn't thoroughly mix with the yogurt/mayo combo. Next time I'll use a sweet non fat greek yogurt and leave out the honey, I think the flavors would mix better. This is a good, solid recipe that is easy to customize for your family's tastes.
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Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

Reviewed: Apr. 23, 2014
We enjoyed this tonight, but it isn't our favorite mahi mahi recipe. It doesn't sound like it would work, but it all surprisingly does. I made half a recipe and had trouble getting the smaller amounts to blend properly in my blender and had to add another teaspoon of EVOO to get it to kind of come together. Do make both the red pepper sauce and the pesto early to allow the flavors to meld. We will have again when we're in the mood for something different. Thanks for the unique recipe.
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Quinoa with Peas

Reviewed: Apr. 23, 2014
This was tasty, but not our favorite quinoa dish. I did double the peas in the half recipe but kept everything else the same. We will have again.
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Mar. 27, 2014
This was good, but a bit salty. The chicken was very tender at 6 hrs and like others, I shredded the meat and returned to the sauce with the crockpot off for about half an hour. Definitely toast your buns (with butter if you're not dieting) because that adds a nice bit of texture.
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