SSwisher Recipe Reviews (Pg. 4) - Allrecipes.com (13104774)

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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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Photo by SSwisher

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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Photo by SSwisher

Green Chile Spinach Quiche

Reviewed: Dec. 7, 2012
The green chili flavor is very light and mild. The basic quiche recipe is very easy to lighten up. I used egg beaters, 2% cheeses and eliminated the butter and crust. It cooked up very light and fluffy but watch the time if you eliminate the crust; mine was done about 8 minutes before the end of the recommended cooking time. Next time I'll add mushrooms and onions and add a green salsa afterwards. very tasty and pretty.
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Salmon with Lemon and Dill

Reviewed: Dec. 6, 2012
I averaged the rating for us - one of us loved it (5 star) and the other didn't (1 star). If you really like the taste of salmon, this is a recipe for you as the very light butter/dill flavor really does it justice. One thing, watch the time as our filets cooked in about 19 minutes. Very pretty presentation though, with the green from the dill being lightly browned on top of the pink fish.
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Winter Lentil Vegetable Soup

Reviewed: Nov. 19, 2012
This recipe has potential, but for our tastes, we'll try a different, more filling recipe next time. I doubled the lentils, broth and spices and it still wasn't filling enough. Already the teenager is looking for something else to eat. Thanks for the different recipe, though.
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Grilled Turkey Burgers with Cranberry Horseradish Dressing

Reviewed: Nov. 16, 2012
The burger portion of this recipe is spot on - you'd swear you were eating stuffing! I cut the breadcrumbs by 1/3 cup (all I had) and used 1.3 lbs of ground turkey but kept the spices the full amount, so I only made 5 burgers. Make these burgers ahead if possible and refrigerate. They grilled up beautifully. The cranberry sauce was ok - I used a super hot horseradish and it was too much; use a more mild horseradish (or use the creamy variety). Will definitely have again. One of the best turkey burger recipes out there.
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Photo by SSwisher

Egg Noodles

Reviewed: Nov. 12, 2012
Next time I'll divide the dough into two and make thinner noodles as well as adding a bit more salt to the dough when making the noodles. Good for a thicker chicken and noodles soup.
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Sweet Potato Chili

Reviewed: Nov. 10, 2012
My 2 sweet potatoes were huge, so I ended up adding extra beans and ground turkey. I doubled the spices based on reviews and added 1 cup of beef broth part of the way through the cooking because it was drier than we like our chili. Unique flavors - flavorful but not spicy. If you like sweet potatoes, give this one a try. We'll have it again when we're in the mood for a different chili.
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Photo by SSwisher

Pumpkin Cake III

Reviewed: Oct. 30, 2012
Wow! I topped with Chocolate Cream Cheese Frosting from this site and these are fantastic! I lightened it up a bit by replacing 3/4ths of the oil with applesauce and using egg beaters. I used very healthy teaspoons of cinnamon and omitted the nuts. I got 24 cupcakes and had to bake for 22 minutes. Am going to give the rest away so I don't eat more - they are that good. Thanks for sharing!
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Photo by SSwisher

Chocolate Cream Cheese Frosting

Reviewed: Oct. 30, 2012
Tasty frosting but consistency more like a glaze - wish I had stopped at 1 tablespoon of cream (or stayed with none) because it was too runny to hold a shape at the end. I used a good chocolate and my frosting was very light. Perhaps because I used 1 oz of chocolate, which with my bar was only 2 squares? Used to top pumpkin bread III cupcakes from AR and the combo was fantastic.
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Maple Salmon

Reviewed: Oct. 29, 2012
Tasty recipe. Use a good quality maple syrup as that is the dominate flavor in this dish. We're salt sensitive, so I used half low sodium soy sauce and half regular and used a very large clove of garlic (and no garlic salt). I marinated for about 2 hrs before baking and my fish was done in 18 minutes (should have pulled it a couple of minutes earlier). Check early if you have thinner salmon. Will have again. Thanks for sharing.
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Photo by SSwisher

Lance's French Onion Soup

Reviewed: Oct. 28, 2012
Good, solid french soup recipe that is easy to customize to your family's liking. I cut the fat in this recipe (I often do with a good non-stick pan). I used 1 tablespoon each of EVOO and light butter. It took about 45 minutes for my onions to caramelize and then I added the wine. Since I used a sweeter white, I did not add the sugar. Once the wine reduced (about 10 minutes), I added the beef broth, salt and pepper. After simmering for about 20 minutes I tasted. The flavor was good, but not quite flavorful enough for me. So I added about a tablespoon of resh thyme and a teaspoon of beef crystals. Although this was tasty, I'll try another recipe next time. Thanks for sharing.
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Spicy Chipotle Turkey Burgers

Reviewed: Oct. 18, 2012
We had these tonight and they were tasty but a bit garlicy. I used a leaner ground turkey and am glad I made them about 1 hr before grilling as it gave the burgers time to set up. We like things a bit spicier, so I used 2 medium peppers and the flavor was just right. In order to ensure a decent dice, I used the food processor to cut the onions and peppers. This way the flavor went all through the burger. We'll have again but without all of the garlic.
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Pumpkin Bars III

Reviewed: Oct. 14, 2012
I lightened this up with applesauce for half the oil and egg beaters. The consistency of the bar is spot on and very moist. I did not care for the raisins in it and when I make it again, I would not use them. By request I used a cream cheese frosting instead of the glaze. Tasty and will go well with the ham dinner tonight.
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Photo by SSwisher

New Red Potato Salad

Reviewed: Oct. 14, 2012
I used about 3.5 lbs of regularly sized red potatoes (cubed to bite size pieces, started with cold water with a tbs of white vinegar and boiled 8 minutes until just done) and red onion (what I had). I did not think the cup of celery nor half cup of onion was enough, so I added more until it looked right for our tastes. I used light mayo and made 1.5 times the dressing with about a tablespoon of mustard added in. This is a great base recipe and easily modified to suit your family's taste and what you have on hand. Definitely reminded me of my grandmother's potato salad but was a bit lighter in taste (light mayo). Make the day ahead if possible because it is much more flavorful the second day.
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Heather's Grilled Salmon

Reviewed: Oct. 12, 2012
Made the full amount of marinate (except cut the oil in half) for two larger pieces of salmon. I baked at 350 for about 20 minutes. By far the best salmon recipe we've tried from this site. The flavors really complement the salmon. I marinated for about 1.5 hrs before cooking and while the oven warmed, I reduced the marinate by about half and then based the fish with it during baking. Will definitely have again.
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