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

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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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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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Aw-some Cole Slaw

Reviewed: Jun. 19, 2013
Well...the dressing was easier to throw together than to drive the 30 minutes into town. That is about the most positive thing I can say about this recipe. I followed the directions to a T and although it looked pretty the first day, the taste was very mild/bland. The second day it was super runny and the taste even blander. Definitely not to my family's liking. We will try another recipe next time.
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Turkey and Quinoa Meatloaf

Reviewed: May 29, 2013
This was tasty and different. I followed the recipe exactly except I refrigerated the meat mixture for about an hour before shaping and baking. With ground turkey (93/7 blend) I find this helps the meat hold together. Make sure you like the hot sauce you use because it is very strong in this recipe. Next time I plan to use a different brand for a different flavor profile and plan to put the topping on before refrigeration so it has time to sink farther down into the meat. Mine was done in 35 minutes - the size and shape of the "loaf" will impact cooking time, so check early if you don't have an instant read thermometer that you leave in for the duration of cooking.
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Easy Potato Salad with Dill

Reviewed: May 6, 2013
We had this tonight because it had no celery and it was very tasty! I had to make a couple of substitutions based on what I had: rice vinegar for the cider vinegar and bell pepper for the cucumber. We will definitely have this again because it is super easy and we normally have some type of crunchy vegetable on hand. It paired very well with roasted red pepper grilled chicken and grilled corn - the mild vinegar really complemented the rest of the meal. We will definitely have again.
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Hearty Lasagna Soup

Reviewed: Mar. 26, 2013
This is very easy to modify based on your family's preferences. After mixing the tomatoes, beef broth and Italian seasoning, I decided it was too bland for us and added additional spices (2 tablespoons of Italian seasoning, 3 cloves garlic), some sliced mushrooms, 1 large diced onion and two tomatoes that needed to be used. We will have again because it is a great base recipe. Next time I'll add some fresh spinach and whatever other fresh veggies I have on hand, just like I do when making lasagna.
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Honey Glazed Pork Tenderloin

Reviewed: Mar. 26, 2013
Like other reviewers, I marinated the tenderloin for about 5 hours and wished afterwards I'd gone for 24 hrs. I made 2 times the honey glaze sauce but cut the oil in half and cooked the tenderloin in the marinate, basting the meat several times. I didn't use sesame oil (mine was a funny color and I discarded it), but used a bit of hot chili oil with EVOO. I did not follow the cooking instructions and cooked at 325 for about 50 minutes until the internal temp was about 150 (my normal way to cook). We will have this again and add a corn starch slurry to the glaze when the tenderloin rests for use in stir fry noodles. We will have again when we're taking a break from our normal pork tenderloin recipe.
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Slow Cooker Reuben Dip

Reviewed: Mar. 20, 2013
We had this tonight and I'm so glad we tried it before making a large batch. For our tastes, the ratio of sauerkraut to corned beef is not right. If you like a meaty Reuben, you need at least 1.5 times the meat.
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Slow Cooker Cilantro Lime Chicken

Reviewed: Mar. 18, 2013
I used about 2 lbs of chicken breasts, slightly more than a half packet of taco seasoning and the full 16 oz of salsa. Watch the time on this - my chicken was still a bit frozen so I started on high for one hour then switched to low (what I normally do when the chicken is not fully defrosted). My chicken was done in slightly less than 4 hours total cooking time. If I had cooked the full time, it would be very dry. The chicken is moist, flavorful and a nice change of pace. This would be very easy to customize for your family with the addition of vegetables and/or beans.
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Bacon Ranch Pea Salad

Reviewed: Mar. 14, 2013
We enjoyed this but it received mixed reviews. I used a yogurt ranch dressing and did not cook the defrosted peas. We like the texture better when they're just thawed slowly in the refrigerator. We will have again, espeically when we're looking for a side that doesn't have a lot of fat. Would go perfectly with grilled chicken, although it complimented the feta crusted salmon nicely tonight.
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Delicious Feta-Crusted Salmon

Reviewed: Mar. 14, 2013
We loved this and we're not big salmon fans. I mixed up the feta topping earlier and let the flavors marry for a couple of hours before topping the salmon and baking. I used light cream cheese, light mayo and garlic and herb feta cheese. I did not add extra salt nor garlic (since the cheese had a lot of garlic). We will definitely have again.
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Baked Dijon Salmon

Reviewed: Mar. 8, 2013
I'd give this 4.5 stars if I could. It was different and very tasty. Very nice change of pace from the normal soy sauce themed recipes. I used light butter (about 3 tablespoons since I had 2 pieces of salmon), the full amount of mustard and honey and used 3 tablespoons each of pecans and Panko crumbs. Since I used soft light butter, I just mixed the mustard and honey into the butter (without melting). This made for a thicker paste that was easy to spread on top of the fish. I had a bit of the topping mix left over, so I"ll cut that down to a 2 serving size when we have it again.
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Tangy Slow Cooker Pork Roast

Reviewed: Feb. 25, 2013
My roast was slightly more than 4 lbs, so I doubled everything except the water (1.5 c) and the sugar, which I reduced to 2 tablespoons. After cooking, I removed the liquid from the crockpot and added a cornstarch slurry (4 tablespoons in 1 cup cold water) and thickened the sauce. Once thickened, I mixed with the shredded pork and let sit in the crockpot on warm for 1 hour to allow the flavors to meld. I gave this a 5 but my family only kind of liked it (they're not big pork fans).
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Dijon Crusted Halibut

Reviewed: Feb. 24, 2013
We would give this a 4.5 star rating if we could. I used tilapia loins instead of halibut, light butter, light mayo, panko bread crumbs and baked at 375. The topping browned/crisped up nicely at the higher temp (what I normally cook the tilapia loins out). The dijon mustard flavor really came through, so if you're not a huge fan, cut it slightly. Great recipe for beginners - the directions are clear and easy to follow and the method sound. We'll have again.
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Pumpkin Pecan No-Bake Cheesecake Pie

Reviewed: Feb. 16, 2013
I forgot the vanilla extract and it was still super tasty. It was even better the next day. We will have again and again. Next time I was asked to make "bite sized" mini cheesecakes out of this to make it easier for the kids to eat.
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Lemon-Pepper Salmon II

Reviewed: Feb. 11, 2013
Interesting flavor combination. I used I Can't Believe Its Not Butter light and mixed with the reduced sodium soy sauce until it was of runny paste consistency then put it on the salmon. This was a bit salty for us (and our blend of lemon pepper seasoning doesn't have a lot of salt). We will have again but cut the soy sauce a bit. UPDATE: we had this tonight grilled and it was fantastic, much better than when baked. I reduced the soy sauce to 1 tablespoon of the regular stuff and added about 1 teaspoon or so of lemon pepper seasoning. The flavors really popped on the grill. Served it with chive smashed red potatoes and grilled zucchini and everyone was very happy.
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Spinach Chicken Parmesan

Reviewed: Feb. 11, 2013
This really has potential and we enjoyed it, however the amount of sauce/spinach would not cover 6 chicken breasts. We had 3 breasts and the amount of spinach on each was very little after cooking. Like everyone else, I changed this up some because of what I had on hand (red onions, no green and no peppers) and talored for our likes (added about 1 teaspoon of Italian seasoning, salt, pepper and a bit of garlic). The chicken on its own was very bland (but moist and tender) but when combined with the spinach mixture, it had more flavor. This is a great base recipe and easy to change for your family's preferences. Just a note - adjust the cooking time based on the size of your chicken breasts. Mine were larger (~ 1.5 lbs for 3) and it took about 45 minutes in the oven.
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Sweet and Tangy Thai Cucumber Salad

Reviewed: Jan. 24, 2013
Very tasty salad! Easy to modify to your tastes, personally I use not quite a 1/2 cup sugar. If serving to kids, I use cider vinegar or rice wine vinegar for a more mild flavor. Delicious when paired with a very simple grilled white fish or with sandwiches instead of potato salad.
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Displaying results 41-60 (of 179) reviews
 
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