SSwisher Recipe Reviews (Pg. 3) - Allrecipes.com (13104774)

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Spinach and Feta Turkey Burgers

Reviewed: Jan. 3, 2014
The keys to this recipe are using a good feta cheese and making sure your spinach is as dry as possible (just like when making spinach dip). We used a garlic and herb feta and did not put any minced garlic into the meat mixture. I also used egg beaters instead of eggs and let the patties firm up in the refrigerator for a couple of hours before cooking. We will definitely have again and change the flavors of the feta cheese as mood strikes. Would also make a great meatball for in a spicy tomato sauce.
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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Dec. 22, 2013
This was OK. It was very bland even with the addition of salt, pepper and marinating in lemon juice. If we have again, I will add shallots and garlic o the lemon juice and evoo before baking. Then add both to the mushroom gravy which was very bland.
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Baked Salmon Fillets Dijon

Reviewed: Dec. 18, 2013
I scaled this back for 2 servings but ended up needing to add more panko bread crumbs seasoned with Italian seasonings. Definitely it could do with less butter. Next time I will either mist with EVOO or butter spray. Very tasty with the butter, but no real need for the extra calories/fat. Highly recommend broiling the last minute to crisp up the top. Fast enough for a weeknight but fancy enough for company. Nice change of pace from the normal Asian themed salmon recipes.
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Photo by SSwisher

Soft Sugar Cookies IV

Reviewed: Dec. 13, 2013
I made half a recipe and it came together very easy and would be great for first time bakers. I followed exactly and unlike some of the reviewers, I did not find the salt to be too heavy. Make sure to mix the flour, salt and baking powder before adding to the wet ingredients. In my oven these took about 11 minutes. The mix of red and green sugar was our favorite. Will definitely go on the cookie trays this year.
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Mushroom Cheeseburger Calzones

Reviewed: Dec. 4, 2013
If you like store bought pizza dough, you'd rate this a 10 because it tastes exactly like a cheeseburger. Next time we have this, I'll use homemade wheat pizza dough (we like the wheat rolls on burgers, too). Don't skimp on the pickles, they really make this recipe. We are split on pickles on cheeseburgers, so I made half with and half without. Hands down, the favorite was the one with pickles.
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Potato Chicken Stew

Reviewed: Nov. 25, 2013
If you love sage, this is the recipe for you. This is a very filling recipe and easy to modify for your family's taste if you're not huge sage fans.
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Photo by SSwisher

Cranberry Pistachio Biscotti

Reviewed: Nov. 20, 2013
These are very tasty! I only used 1 cup of nuts and thought that was too much. Next time I'll decrease the nuts a bit more and add about a 1/4 cup more cranberries. With these changes, this is definitely a 5 star recipe. Make sure to use the damp hands to shape the loaf and cover with a towel after removing from the oven the first time. I had no trouble with the cookies cracking or breaking.
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White Nacho Cheese Sauce

Reviewed: Oct. 27, 2013
The key to this recipe is using a full flavored cheese you love. The proportions are spot on and even lend themselves to lightening if desired. I used skim milk and light butter (what I had) and the base thickened nicely. Just make sure you cook the butter/flour mixture a bit but don't let it brown (like if you were making gumbo). Make sure to add the cheese slowly and whisk thoroughly before the next addition. I added a fresh minced jalapeño pepper with the cheese and it did add additional flavor. Next time I'll add a bit of the pickled juice from the jalapeno jar for added kick. Would be the perfect base for mac and cheese or cheesy potatoes - just change the cheese.
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Spicy Vegetable Beef Soup

Reviewed: Oct. 15, 2013
I changed this up like most reviewers, using hamburger instead of roast and a variety of fresh vegetables instead of frozen, and used a combo of orzo pasta and 1 can of white beans in place of the other pasta. The broth though, I followed the recipe to a T and is why we gave it 5 stars. The combo of the garlic and herbs really is spot on and the resulting broth is out of this world. If you're looking for spicy, this isn't for you but if you like a tasty blend of spices, this one is for you. We will definitely have again throughout the fall/winter.
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Pumpkin Spice Cake II

Reviewed: Oct. 13, 2013
We had this cake tonight and loved it. I always use egg beaters in place of eggs and cut the oil in half, replacing it with unsweetened applesauce. I did not add the nuts and instead replaced them with raisins. I used a bunt pan and baked at 350 for 52 minutes. Very dense and super moist; we will have this again at the holidays.
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Photo by SSwisher

Quick Cheddar Garlic Biscuits

Reviewed: Sep. 26, 2013
Great change up on normal drop biscuits. I did add a decent amount of fresh chives (had to use them up) to the mixture before baking. Use a shredded cheddar cheese blend you really like as it is a dominant flavor in the biscuit. Next time I plan on spicing these up with spicy pepper jack cheese and serving with chili. This is a great basic recipe that is super easy to modify to your family's taste.
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Basil, Roasted Peppers and Monterey Jack Cornbread

Reviewed: Sep. 6, 2013
I too used 2 boxes of Jiffy mix and then followed the recipe. The basil really didn't fit in with the pepper jack cheese and corn. They did make a very pretty muffin, though. Thanks for an easy to assemble recipe, though.
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Cheeseburger Meatloaf

Reviewed: Aug. 30, 2013
We had this last night and we didn't care for it at all. We like meatloaf and this was very tasteless. There is no real seasoning in this recipe and that should have been the clue. However I wanted to try it as is to be fair. We will go back to our old recipe or try something else.
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Photo by SSwisher

Judy's Pumpkin Muffins

Reviewed: Aug. 14, 2013
These just came out of the oven and smell wonderful and taste even better. I used the full amount of spice in the dry mixture, cut the sugar by 1/2 a cup because I added about a cup and a third of chocolate chips, used egg beaters and replaced half of the oil with unsweetened applesauce. I will not replace the oil again because the cupcakes really stuck to the muffin papers. Texture wise, it was spot on though. Not the fault of the recipe - I should have known with such a small amount of oil not to change it. But that is my fault, not the recipe. Oh, I made my own self rising flour (used the self raising flour recipe on this site) and it worked just fine. My muffin tins must be bigger than the submitter because I only got 22 muffins out of this recipe. The pumpkin flavor was balanced beautifully in this recipe and the addition of the chocolate chips enhanced the flavor even more. We'll definitely have again!
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Self-Rising Flour

Reviewed: Aug. 14, 2013
Worked perfectly in Judy's Pumpkin Muffin recipe on this site. I will never buy self rising flour again because I rarely use it and always have regular (or bread) flour on hand. For people who don't bake a lot, this is a real money saver!
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Photo by SSwisher

Mexican Salmon

Reviewed: Aug. 6, 2013
We'd give this 4.5 stars if we could. I made the full amount of topping/marinate (as directed)for use on two pieces of salmon. Unfortunately I marinated too long (about 5 hours so the fish was tough on the thinner ends, but the flavor was fantastic in the thicker parts of the filet). I used half to marinate the salmon in and half to top after flipping on the grill. I paired it with Mexican Orzo Salad and a nice Mexican beer. Definitely a different recipe and one we'll have again.
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Mexican Orzo Salad

Reviewed: Aug. 6, 2013
We had this last night and I made half a recipe. We don't care for corn in salads or chickpeas, so I eliminated both and used leeks instead of green onions (what I had). I used 2 cans of beans instead (one black, one kidney), and half of a minced jalapeno and Fresno peppers. After a couple of hours in the refrigerator, I decided it needed more lime and oil, so I used the amount for the full recipe. My half recipe easily had 8 servings. It was very light and refreshing, especially when paired with Mexican Salmon (from this site). We will definitely have again.
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Quick Classic Gazpacho

Reviewed: Jul. 1, 2013
We had this tonight and like most reviewers, I changed it up a bit. Use a high quality canned tomato is key to this recipe. I made half a batch and used lime juice because we're not fans of sherry vinegar. Since I added lime juice, I used cilantro as the fresh herb. After sitting in the refrigerator for 5 hours, I thought it needed something and added about half a teaspoon of ground cumin. After sitting for another couple of hours, we had it with a bit of diced avocado along with lemon pepper salmon II from this site. The flavors paired very well together and we'll definitely have again. Great base recipe and very easy to change for your family's tastes.
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Savory Portobello Mushroom Burgers

Reviewed: Jun. 27, 2013
Flavor-wise the recipe is spot on. Time wise it is WAY off and hence the lower rating for this recipe and mine burned badly in 5 minutes. I should have known better because medium high heat on my grill is very hot, so know your grill. Will try again on a much lower heat because the fourth of one mushroom that I saved was very tasty.
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Photo by SSwisher

Dennie's Fresh Lobster Salad

Reviewed: Jun. 25, 2013
Without several liberal sprinkles of Old Bay seasoning and a bit of fresh squeezed lemon, this was just ok. For our tastes, the ratio of mayo and butter was way off. It did make a very pretty sandwich though. One good thing about this recipe is that it would be easy to customize for your family's taste.
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Displaying results 41-60 (of 195) reviews
 
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