SSwisher Recipe Reviews (Pg. 7) - Allrecipes.com (13104774)

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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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3 users found this review helpful

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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4 users found this review helpful
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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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2 users found this review helpful
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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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1 user found this review helpful

Thai Chicken Cabbage Soup

Reviewed: Oct. 10, 2012
Pick a thai sauce you like and a good quality chicken broth. I used less noodles than called for and we found that we had to add more Thai sauce to make it spicy. If we have it again, I'd use a garlic chili sauce. Not our favorite recipe, but decent.
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Braised Balsamic Chicken

Reviewed: Oct. 6, 2012
The flavors in this recipe are wonderful if you use a good quality canned tomato and balsamic vinegar. The spices blend perfectly with the vinegar and tomatoes. Cooking wise, the time is WAY off for braising. Braising is low and slow - in the alloted time, my chicken was super tough and even doubling the time only helped a bit. Next time I'll use a more normal braising method but use the ingredients because flavor-wise, this is fantastic.
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2 users found this review helpful

Unbelievable Chicken

Reviewed: Oct. 3, 2012
This is a good, solid recipe. Since I had 5 breasts, I used the full amount everything except oil (used 5 tablespoons of oil). I marinated for about 8 hours and it could have gone for a full 24 hrs. Next time I'll try that. No need to mix in a different bowl - I just threw everything into a ziploc bag and mixed there. Served with a fresh lettuce salad and noodles. Will have again.
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Chocolate Chip Pumpkin Bread

Reviewed: Oct. 2, 2012
Decent chocolate chip pumkin bread. I used egg beaters instead of eggs, half oil/half applesauce, used 1 cup wheat flour (instead of all white), cut the sugar by 1/2 c since I was using more chocolate chips and upped the mini chocolate chips to 1.5 cups (with no nuts). I made 4 small loaves and 12 large muffins. Baking time for the muffins was 28 minutes and 40 minutes for the small loaves. Texture is spot on for this type of bread. One thing I'll do differently is to cut the nutmeg down by a half or a third because the taste is not balanced with the cinnamon unless you're a big nutmeg fan. The nutmeg overpowers the pumpkin with the full tablespoon. Good recipe for new bakers - directions are clear and easy to follow for good results. Thanks for sharing.
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8 users found this review helpful

Pork Chops Italiano

Reviewed: Sep. 25, 2012
I changed this up like everyone else, using more mushrooms, no green pepper, and chicken breasts (thought I had pork but didn't). The sauce instructions and measurements are spot on and produced a very tasty sauce. My chicken breasts were on the smaller side and 40 minutes was too long (my fault). I served on spinach and chive noodles. Fantastic base and very easy to customize to your family's taste.
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2 users found this review helpful

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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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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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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3 users found this review helpful
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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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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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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

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