SSwisher Recipe Reviews (Pg. 2) - Allrecipes.com (13104774)

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Ernesto's Tilapia

Reviewed: Apr. 15, 2015
This is a pretty dish when served with either crusty bread or pasta/rice. I chose to serve with fresh crusty bread. I made half a recipe, lightly seasoned the tilapia loins with a bit of salt, pepper and a sprinkle of garlic (along with the lime juice), then added the mixture of bell peppers, onions, tomatoes, jalapeno and cilantro (which I didn't measure, just used about 1/3rd of a small bunch), fishing off with the rest of the lime. It was pouring outside, so I baked in the oven, figuring 350 was about medium heat on the grill. WRONG! After 20 minutes, the vegetables were still very crunchy and not even warm. Turned the heat up to 400 and cooked for another 20 minutes which wasn't quite long enough to cook the fish throughout. But another 5 minutes and the fish was done, but the bell peppers were still kind of crunchy. Next time I'll very thinly slice the bell peppers so they cook faster and plan on cooking at least 30 minutes at 400 before checking. Now tilapia loins are thicker than fresh tilapia, so perhaps that explains the cooking time difference. We did enjoy it though and will have again, perhaps with fresno peppers for a slightly different taste. Thanks for sharing.
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Greek Zoodle Salad

Reviewed: Apr. 15, 2015
This was just ok for us. Although we cared for the dressing by itself, once it was on the salad it was only ok. We may have again when we have a lot of zucchini to use. It was pretty though when using the zoodler and super fans of zucchini will most likely love this salad.
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Judy's Strawberry Pretzel Salad

Reviewed: Apr. 4, 2015
I have made this more times than I can count and it is requested every Easter and at all family BBQs. This is a sweet treat, not something you're going to eat a lot of. Don't rate a recipe as bad if you don't like the nutritional content - simply don't make it or change it to meet your nutritional needs. Not every recipe appeals to everyone's needs and only make the ones that fit with your lifestyle! We have used both regular cream cheese, cool whip and butter as well as the lighter versions of each. My family prefers the combination of 1/3 fat cream cheese, regular cool whip and light butter. This time I chopped the frozen berries in the food processor for a bit (no sliced strawberries without sugar) and added a few more whole berries from a second bag. If you do this, make sure you cut the boiling water a bit. We have also had with orange jello with mixed tropical fruit.
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Easter Chick Deviled Eggs

Reviewed: Apr. 4, 2015
I wish I had looked at the pictures before making as my chicks were very top heavy and caved in. That said, I believe it is because we like a creamier deviled egg. I prepared the filling as directed (except cut the horseradish to 1/2 tablespoon because kids are eating) and although it tasted good, it was too stiff for us. I added 2 more tablespoons of mayo and 1 more teaspoon of pickle juice to get it to the consistency we like. We did like the base recipe though and will have again.
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Tropical Grilled Chicken Breast

Reviewed: Mar. 19, 2015
I used fresh squeezed orange juice and the juice of one lime as my lime wasn't very juicy. Like other reviewers, I added the zest of half the orange and lime. Unlike other reviewers, we did not find this sweet and in fact talked about adding a bit more honey the next time. We found the citrus flavor really was highlighted, but I attribute that to the 10 hr marinate time and the fact that I did used freshly juiced fruit. I think the juice combination would make a great sauce if thickened with a bit of corn starch and boiled for several minutes (or make a fresh juice combination and cook less). We will try that next time.
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Authentic Mexican Chili Rellenos

Reviewed: Feb. 27, 2015
If I could rate this 3.5 stars I would. They were liked but something was missing. I followed the directions for the most part, except that I removed the seeds before charring. I froze the stuffed peppers for about 90 minutes before coating and frying, which kept the cheese inside. Something was missing from the batter tho. It is a good basic recipe with easy to follow directions.
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Grilled Salmon with Dill Sauce

Reviewed: Feb. 26, 2015
A nice change of pace from the cheese or soy sauce based recipes. We will have again once in awhile for a change of pace. The flavor of the topping is strong, so make sure you use a good mustard and fresh dill.
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Banana Chip Muffins II

Reviewed: Feb. 26, 2015
I agree with another reviewer that these are kind of chewy in the big muffin form. For a diet muffin, these are pretty good. Of course they don't taste as rich as a full fat muffin. I followed the recipe exactly, using mini chocolate chips and only got 10 decent sized muffins but my tins are a little bigger.
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Italian Herb Bread II

Reviewed: Feb. 23, 2015
I scaled to 17 servings for my 2 lb loaf bread machine and took Naples suggestion of cutting the salt to 1.5 teaspoons (down from 1.75 teaspoons). I wish I had cut it a bit more because the crust was a tad salty for our tastes. Otherwise we enjoyed this bread a lot with a beefy mushroom and vegetable soup made with leftover roast beef. This is a strong herby tasting bread but a nice change of pace. We will have again and next time I will try making bread bowls with it.
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Lemon Panko Crusted Salmon

Reviewed: Feb. 7, 2015
Too much thyme for our tastes - it over powered the lemon pepper seasoning and not enough garlic. I used only 2.5 tablespoons of panko bread crumbs and that was more than enough. There are other salmon recipes we prefer but will probably have this one again (with less thyme and more garlic) when we're in the mood for something different.
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Tomato Zucchini Squash Skillet

Reviewed: Jan. 26, 2015
Yummy! We had this tonight with tomato and basil salmon (also on allrecpes) and dinner was a hit. Like everyone, I changed this up a bit. My onion was huge so I only used half and I used 3 brown tomatoes instead of the Roma (what I had). I used a teaspoon of EVOO when I started because I was out of butter. When I finished cooking, I added about 1 tablespoon of fresh basil, leftover from the salmon prep. I do recommend watching the cooking time as I thought the veggie mixture was slightly overcooked. This one definitely will go into our rotation.
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Classic Goulash

Reviewed: Jan. 23, 2015
Good, solid base recipe. Like most I changed this up some based on what I had on hand, however I kept the spices and liquid amounts for a half recipe exact. I made a half recipe and it made 6 healthy servings. I added a bit more hamburger in my package (about 1/4 lb more), used about 1.25 cups of elbow macaroni (to empty my leftover bag) and added 8 oz of sliced mushrooms because my Grandmother always did. With the additional ingredients, mine almost came out a bit dry. (My fault, not the recipe.) Next time I'll add a bit more tomato sauce or add a bit more water. I found the spices to be exactly what I remember from my childhood. We will have again when we're wanting something hearty and warm, that reminds us of childhood. Thanks for sharing.
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7-Layer Salad

Reviewed: Jan. 16, 2015
This is an old classic! We have this routinely. Depending on your pantry, a good substitute is plain mayo instead of the sweet dressing.
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Natasha's Chicken Burgers

Reviewed: Jan. 15, 2015
If I could give this 3.5 stars I would. Taste was fine but to get the wet mixture to kind of form into shape took the entire 1/2 cup of bread crumbs.
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Prime Rib - It's Easier Than You Think

Reviewed: Jan. 4, 2015
We think McCormic's blend of seasoning has a lot of garlic, so I didn't add extra. I patted my roast dry, then rubbed the 4 lb roast with 2 teaspoons of EVOO, mixed the Montreal seasoning, mustard powder and Italian seasonings, then heavily dusted the roast. I let the seasoned meat rest uncovered in the refrigerator for 3 hrs (next time I'll do 8 or even overnight), then followed the cooking instructions. A thermometer is a must! I inserted it prior to cooking and when the temperature reached 135, I pulled the roast and let it rest for about 25 minutes covered. What a nice crust this cooking method and spice blend results in!! We definitely will have again.
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Salmon with Dill

Reviewed: Nov. 24, 2014
If you're looking for a very mild seasoning to flavor your salmon, this one is for you. I added a dash of garlic powder to the spices, mixed them in a bowl, sprinkled on both sides of the fish then drizzled a bit of melted butter on. I only cooked for 18 minutes and that was too long - make sure to check early. We will add this to our occasional fish recipes. A nice change of pace from Asian or heavy sauced fish recipes.
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Stuffed Pepper Soup IV

Reviewed: Nov. 13, 2014
I used low/no sodium canned products (chicken broth, tomatoes, tomato sauce) which is necessary if you're sensitive to salt like my family is and since I doubled the chicken broth, I doubled the sage and thyme. From this point, I changed it quite a bit to fit my family's taste. The rating is for the spice/broth ratio, etc and not my changes. I used super lean ground beef, added more bell peppers than called for (1 16 oz bag of frozen) and replaced the rice with quinoa which I cooked in the pot with the simmering meat/vegetable mixture (hence doubling the chicken broth). We always add sliced mushrooms to our stuffed peppers, so I did in the soup as well. Very tasty and will go into our menu rotation.
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Chocolate Crackled Cookies

Reviewed: Nov. 5, 2014
OMG, I should not have made these when no one else is home and thankfully I only made half a batch! Hot, chewy, chocolatey, melt in your mouth goodness! I followed the recipe exactly except I used a bit more granulated sugar and powdered sugar to roll the cookies in. Don't press too hard before baking, the powdered sugar looked a little funny on those. Mine didn't turn out as pretty as some of the pictures, but my family of chocoholics will love them. They are definitely going on cookie platters this Christmas.
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Potato Soup Mix

Reviewed: Oct. 29, 2014
I used this recipe as a base and made it more to our tastes. I added 2 cups of instant mashed potato flakes (whoops), replaced the minced onion with a combo of onion powder (1/4 teaspoon) and 1 heaping teaspoon of dried chives, added 1/4 teaspoon of dried garlic and left out the turmeric. I blended everything together in the food processor thoroughly. It was editable but we won't have again. It was super salty and the seasoning salt flavors did not complement the others. Oh well, thanks for sharing.
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