SSwisher Recipe Reviews (Pg. 6) - Allrecipes.com (13104774)

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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Sep. 22, 2012
I'd give this 2.5 stars if I could. I used good quality ingredients and followed the recipe exactly. The flavors didn't blend well for us. The Dijion mustard was a big turn off (and we like dijion mustard). Not to our tastes at all. Oh well, you don't hit a home run with every recipe. Definitely original and creative, though. Thanks for sharing.
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Soy Ginger Salmon

Reviewed: Sep. 20, 2012
Nice flavor in this one if you marinate for longer than 3 hours. My only change was to marinate for 6 hours before grilling. Not our favorite recipe but decent with stir fry veggies. Definitely worth a try if you're in the mood for sweet salmon.
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1 user found this review helpful

Pumpkin Muffins with Streusel Topping

Reviewed: Sep. 19, 2012
I lightened this up by using egg beaters, 1 cup of whole wheat flour (instead of all white) and half oil and half applesauce (in addition to the required applesauce). Like everyone else, I used the whole 15 oz can of pumpkin puree. I doubled the topping based on reviews and I had more than enough to top the 22 muffins I got. I was lazy and used the food processor to prepare the streusel topping instead of the method in the recipe. They are definitely a breakfast muffin - not very sweet which might be my fault as I used unsweetened applesauce. Perhaps my pumpkin pie spice was old but it seemed to need more flavor. Great base recipe and I'll try again with fresh pumpkin pie spice as well as saving some for cream cheese frosting. Went great warm with my morning coffee as is, though. Thanks for sharing!
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Photo by SSwisher

Pumpkin Muffins with Streusel Topping

Reviewed: Sep. 19, 2012
I lightened this up by using egg beaters, 1 cup of whole wheat flour (instead of all white) and half oil and half applesauce (in addition to the required applesauce). Like everyone else, I used the whole 15 oz can of pumpkin puree. I doubled the topping based on reviews and I had more than enough to top the 22 muffins I got. I was lazy and used the food processor to prepare the streusel topping instead of the method in the recipe. They are definitely a breakfast muffin - not very sweet which might be my fault as I used unsweetened applesauce. Perhaps my pumpkin pie spice was old but it seemed to need more flavor. Great base recipe and I'll try again with fresh pumpkin pie spice as well as saving some for cream cheese frosting. Went great warm with my morning coffee as is, though. Thanks for sharing!
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2 users found this review helpful

Beefy Mushroom Barley Soup

Reviewed: Sep. 12, 2012
We like meaty soups, so I added about 1.5 lbs of cubed meat, didn't brown the meat nor did I add any butter. Like most others, I used 4 cups of low sodium beef stock and about 3.5 cups of beef broth I'd cooked a roast in earlier in the week. I added a touch more mushrooms as well as 3X barley (because we love it and I wanted to stretch the soup). Use a quality beef stock as a lot of the flavor is derived from it. Fantastic flavor without the sour cream and with it, it almost tasted like another soup. We added just a tablespoon or so to individual servings. Will definitely make again but will add more mushrooms and carrots. Thanks for an easy, fantastic soup recipe.
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2 users found this review helpful
Photo by SSwisher

Colorful Black Bean Salad

Reviewed: Sep. 11, 2012
I only used 1 can of beans as I wanted a higher veggie to bean ratio, half a red onion (no green), doubled the lemon juice and kept everything else the same. Since I was serving with lime marinated salmon from this site, I added a diced jalapeno to the salad. Let marry for about 4 hours before dinner in the refrigerator and the flavor was amazing. If I had used 2 cans of beans, I don't think the seasoning would have been enough, thus the 4 star rating. Very easy to change up to your family's taste and pared exceptionally well with the salmon and we'll use the leftovers as topping for grilled fish tacos later this week. Very tasty and light, while being filling.
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1 user found this review helpful
Photo by SSwisher

Lime-Marinated Grilled Salmon

Reviewed: Sep. 11, 2012
Very light and refreshing - much better than the last salmon recipe we tried. Based on reviews, I used 3 limes which equalled 1/3rd cup and for the rest, I followed exactly. I marinated 2 larger pieces of salmon for about 3 hrs and then grilled. Needs a bit of finishing salt (I used celtic sea salt which was a bith earthy and goes well with lime). Next time I will increase everything a bit except the oil. Served with a lemon based bean salad and a fresh roll.
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4 users found this review helpful

Green Pozole

Reviewed: Sep. 5, 2012
We did not care for this. Not only was it very bland when served, the meat was dry and it was visually unappealing. Only the addition of lots of hot sauce when drained made it editable. I followed the recipe and only cooked on low for 7 hrs. I should have known better than to cube pork and chicken and then cook for so long. Perhaps if the meat was left whole, it would have been juicy. Thanks for the recipe but we'll not make this again.
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3 users found this review helpful
Photo by SSwisher

Balsamic and Rosemary Grilled Salmon

Reviewed: Sep. 4, 2012
This just did not work for us which is disappointing because it smelled fantastic prior to grilling. Did not taste the marinate at all and I followed the recipe exactly (something I normally don't do), using fresh ingredients. I used a very good balsamic vinegar too. Definitely needs a lot longer marinate time or something. Will probably not make again but thanks for the idea. It was interesting to try.
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Photo by SSwisher

Spinach Mushroom Lasagna

Reviewed: Sep. 3, 2012
I lightened things up with using ff cottage cheese, part skim ricotta cheese, egg beaters instead of eggs and one tablespoon evoo. I also only had 1 lb of thawed spinach and that was too much for us. Can't imagine it with any more. Definitely needs more mushrooms too - more like 8 cups for our taste. I did not cook the noodles first and it cooked up fine with a bit of water added in the corner of my lasagna pan. Will make again and change it up per our tastes. The milk/flour ratio is spot on and the sauce thickened beautifully. Nice change of pace.
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Herbed Citrus Chicken

Reviewed: Sep. 1, 2012
I made 2 times the marinate because I had 3 chicken breasts. I used 2 lemons and 1 lime, only 3 tablespoons of evoo and a chicken seasoning blend instead of seasoned salt (we don't like it) and no garlic since the seasoning blend had a lot of garlic in it. Marinated in the full amount of marinate for about 8 hours. The flavor was throughout the breast and they grilled up super juicy. Not our favorite chicken but nice and light after a long afternoon of hiking. Will make again.
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Beef Caldillo Stew

Reviewed: Aug. 29, 2012
What a fantastic meal - each bite was bursting with flavor and spice! I didn't use stew meat - sirloin roast was on sale and used that. No need to use oil to brown the meat if you have a good pan. I used 2 10.5 oz cans of Rotel tomatoes and chilies, no salt and 3 small cloves of spanish garlic (hate the powder stuff). As I wanted a more balanced meal, I added about a half lb of sliced carrots and 3/4ths lb of fresh mushrooms when I added the potatoes (~1.5 lbs). Next time I'll add even more mushrooms and increase the liquid ingredients and spices accordingly because we like a brothy stew. We didn't eat with tortillas, instead had fresh rosemary bread. Already planning to make it again next month!
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1 user found this review helpful

Beef Caldillo Stew

Reviewed: Aug. 29, 2012
What a fantastic meal - each bite was bursting with flavor and spice! I didn't use stew meat - sirloin roast was on sale and used that. No need to use oil to brown the meat if you have a good pan. I used 2 10.5 oz cans of Rotel tomatoes and chilies, no salt and 3 small cloves of spanish garlic (hate the powder stuff). As I wanted a more balanced meal, I added about a half lb of sliced carrots and 3/4ths lb of fresh mushrooms when I added the potatoes (~1.5 lbs). Next time I'll add even more mushrooms and increase the liquid ingredients and spices accordingly because we like a brothy stew. We didn't eat with tortillas, instead had fresh rosemary bread. Already planning to make it again next month!
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2 users found this review helpful

Garden Fresh Tomato Soup

Reviewed: Aug. 29, 2012
Just made this and it is definitely more tasty than the canned tomato soup. I dislike cloves so I added 2 cloves of spanish garlic and that seemed to give it the right flavor, along with the red onion I used. It was thinner than we like but perhaps that is because I didn't run it through the food mill so I made a little bit extra rue to thicken it up a bit more. Will make again when the heirloom tomatoes hit the farmers market. Good solid base recipe that is easy to modify to your family's taste. Update: just took some from the freezer for lunch and it was better the second time around. Freezes very well, much better than other tomato soups I've made.
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4 users found this review helpful

Firecracker Salmon Steaks

Reviewed: Aug. 10, 2012
The basting sauce really has potential. Increase the red pepper flakes and cayenne pepper if you want spicy. The balsamic and chili sauce combo is suprisingly good and will try on a less strong tasting meat, like chicken. Definitely a different flavor combo for salmon. Pairs well with butter noodles and fresh peas.
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2 users found this review helpful

Spaghetti Sauce Mix

Reviewed: Aug. 7, 2012
Fantastic base recipe - very easy to modify to your family's tastes. Like most reviewers, I used 1 tablespoon red pepper flakes instead of sweet pepper flakes (didn't have any), switched out the parsley flakes (eww) for about half the amount of dried basil and left out the sugar and salt (diet restrictions). Even with my changes, the base was spot on, especially the ratio of cornstarch to liquid. Key is to use an Italian seasoning blend you like and to watch your salt if you use a blend that is salty. I made a double batch (with half hamburger and half mushrooms). I recommend letting it sit for at least a few hours in the refrigerator to allow the flavors to meld. Better than any jarred sauce out there!
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3 users found this review helpful

Grilled Salmon I

Reviewed: Aug. 1, 2012
We had this tonight and made for 3 servings (with two larger pieces of salmon). Like a reviewer suggested, cut the oil to 1 tablespoon and used EVOO. Marinated for 5 hours and wished I had gone longer. The flavor was great in the thinner portion of the fillets but missing in the thicker pieces. This has potential - we missed ginger and a bit of heat. Will try again with a few modifications.
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4 users found this review helpful

Mexican Spicy Bean Salad

Reviewed: Jul. 11, 2012
I really enjoyed this salad, especially the second day - if you like cold beans, you'll like this salad. We were split though on if it was a dip (which the kids prefered to eat with chips) or a salad but everyone loved it. I only had 1/3 cup red wine vinegar, used equal amounts of olive oil and one tablespoon sugar, but kept the spices the same. Next time I'll add a couple of dashes of hot sauce as well as a jalapeno pepper. This was way more than 8 servings for us - more like 14. Definitely a crowd pleaser!
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Fish Tacos

Reviewed: Jul. 8, 2012
The sauce is out of this world tasty! We did not fry fish for this and instead grilled on lemon slices with a lemon salt and pepper. The sauce is very well balanced with a nice heat level. Perfect on grilled tortillas with a bit of cheese too. I used fat free yogurt and light sour cream and it was a thick and tasty sauce. Will definitely make again.
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3 users found this review helpful

California Potato Salad

Reviewed: May 28, 2012
We're split on this one. Definitely different and a change of pace from normal potato salads. If you like artichoke hearts, you'll like this. I used light mayo and doubled the sauce portion (not the garlic) because we like saucy potato salad. Needed a decent amount of salt and pepper (artichokes were from Trader Joe's and had no salt). Makes more than 4 servings as a side - more like 6 healthy servings.
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