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

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Cilantro Chicken Burgers with Avocado

Reviewed: May 24, 2012
We were split on this tonight - half of us really loved it and half it was ok. I followed the recipe except cut the garlic in half. Definitely recommend making ahead and letting rest in the refrigerator to allow flavors to blend and for burgers to set (so they handle easier). Have been requested again but only in smaller slider form.
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6 users found this review helpful

Insalata Caprese II

Reviewed: May 17, 2012
Fantastic and easy! I used only a fraction of the EVOO and added a very light drizzle of aged Balsamic as well. Choose quality tomatoes and cheese for an out of this world treat.
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3 users found this review helpful

Veggie Potato Salad for a Crowd

Reviewed: May 14, 2012
I made 6 servings of this today and we liked the combination of flavors once I could get my green bean hating family members to try it. The capers are a nice touch, especially if serving with grilled burgers with herbed feta cheese. It is a nice, healthy alternative to higher fat potato salads.
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3 users found this review helpful
Photo by SSwisher

Satiny Chocolate Glaze

Reviewed: May 4, 2012
One of the easiest glaze recipes I've made. Don't mess with the double boiler if you have a microwave because it isn't needed. 30 seconds in my microwave then about a minute stiring and it was ready to pour on the cake. It is not a super sweet chocolate glaze and goes perfectly with chocolate cake with chocolate chips added. I used light butter and a touch more corn syrup and it was just the right consistency and sweetness. Will definitely use again when I need a chocolate glaze.
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2 users found this review helpful

Double Chocolate Brownie Cake

Reviewed: May 4, 2012
Super chocolatey, rich and gooy. Used egg beaters (always do), light sour cream and light butter (what I had) and it was almost too rich. Baked beautifully in 54 minutes and topped with Satiny Chocolate Glaze. We all said it was too rich but kept eating away. Definitely a special occasion cake for a chocoholic.
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2 users found this review helpful

Refried Beans Without the Refry

Reviewed: May 3, 2012
I soaked the beans overnight and then cooked on high for about 4 hours. Although a bit bland as written ( like most traditional refried beans), fantastic base recipe and very economical. Make sure to drain thoroughly before mashing. I used an immersion blender and left a bit too much liquid in the beans so they are a bit runny but the perfect consistency for hot bean dip. Make sure to save your cooking liquid if you're making soup or chili in the near future because it is very tasty.
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2 users found this review helpful

Smoky Mountain Chipotle Chicken

Reviewed: Apr. 21, 2012
I made double the sauce and increased the adobo sauce to about 2.5 teaspoons and used the largest peppers in the can. If you're looking for a super spicy sauce, this isn't for you. But if you want an incredible combination of flavors - you need to look no farther. I used half for chicken breasts and prepared per the recipe and the flavors melded together perfectly. Used the rest for grilling a pork tenderloin and it was equally delicious. A very tasty, easy sauce to throw together. Will blend more thoroughly next time to make injecting into thicker pieces of meat easier.
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2 users found this review helpful

Chicken Breasts with Lime Sauce

Reviewed: Apr. 6, 2012
This has a lot of potential but for our tastes, the lime/dill combo didn't work nor did it produce enough sauce to be nicely drizzled over all 4 breasts. If I make again, I'll swap out the lime for lemon and use fresh dill. Could easily be made with cilantro and mexican beer (without dill) for a more Mexican twist.
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3 users found this review helpful

Thai Quivering Tenderloins

Reviewed: Mar. 18, 2012
Definitely marinate for 24 hours. The flavor is very light (without the sauce) at 24 hours. For us, the sauce made the meal. Served wtih Thai style noodles with mushrooms and green onions. Next time we'll BBQ instead of baking and that should raise to a 5 star meal.
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2 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Mar. 9, 2012
My family enjoyed this and have requested it again, although they prefer the white lasagna. I forgot to thaw the spinach, so I didn't use the vegetable broth and instead used an extra 1.5 cups of sause. We always add fresh basil to our lasagna and thought it worked very well with the rosemary. Next time I'll add sauteed mushrooms to the vegetable mixture along with additional sauce as it was a bit dry. A very forgiving recipe and very easy to customize to your family's taste.
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3 users found this review helpful

Salisbury Steak

Reviewed: Mar. 1, 2012
Good, solid comfort food. Reminded me of my Grandma's recipe. She never used ketchup so I didn't either, however I did double the seasonings and used 2 cans of soup (and no added salt). Will make again, changing it to more meet our taste. For beginning cooks, a great recipe to start learning with. Very forgiving and directions very easy to follow.
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2 users found this review helpful

Grandma's Chicken Chardon

Reviewed: Feb. 9, 2012
The mushrooms in this were out of this world tasty! For us, the combination of the butter (used I can't believe its not butter light) and lemon (just squeezed one lemon and didn't measure) really worked. The seasoning on the chicken was only about a 4 for us, but that could be because the chicken breasts I used were huge. Next time I'll season the chicken more. We are mushroom lovers and I used the whole pound of mushrooms with 4 breasts. Definitely easy to throw together and different - very nice change of pace for boring old chicken breasts.
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 2, 2012
Definitely tasty but not the ultimate chocolate chip cookie. The cookies did not cook evenly (I used a 1/4 cup ice cream scoop) - the edges got too done before the middle was cooked. Perhaps they would be better if they were only 2 tablespoons a piece. Glad we tried these but will probably not make again.
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4 users found this review helpful

Easy Honey Mustard Mozzarella Chicken

Reviewed: Jan. 31, 2012
My partner loved this and I thought it was ok. I followed recommendations and put in equal amounts of honey and mustard, added a healthy pinch of corn startch to the mixture and then coated the breasts. Baked in a parchment lined pan (fantistic tip - thanks to who posted it!) and then topped with cheese about 5 minutes before pulling from the oven. Make sure to adjust cooking time based on the size of your chicken breasts. I thought this was very sweet and needed more of a mustard taste. The sauce was a nice consistence after baking for putting on the cut chicken. My problem with this (outside of being too sweet) is that the flavor was entirely in the sauce. This has already been requested again and next time I marinate the chicken for a minimum of 4 hrs before baking to see if that helps. If you like a sweeter honey mustard sauce, this one is definitely for you.
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2 users found this review helpful
Photo by SSwisher

Bread Machine Bagels

Reviewed: Jan. 29, 2012
Wonderfully light and flavorful. I surprised myself with this one. Topped with the standard everything bagel toppings (onion, garlic, poppy seeds, caraway seeds, seasem seeds in equal portions) prior to baking. I let rest for about 45 minutes or so before boiling in a warm place. That was a mistake as the holes filled in and I had to remake the holes before boiling. Next time I'll just let rest on the cabinet since we keep the house cooler. Very easy to prepare!
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2 users found this review helpful

Roasted Mushroom Soup

Reviewed: Jan. 28, 2012
Not the best mushroom soup there is but I've had worse. Would have given it 3 stars but since i had to use milk instead of heavy cream, I gave it 4 stars. Taste wise, the rosemary and thyme were spot on with the mushrooms, but I used 1 large onion and it was way too much. Roasting the mushrooms for 15 minutes was not enough to bring out the flavor and added additional fat unnecessarily (with the EVOO). If I try again, I would roast the onions with the mushrooms and roast for at least 30 minutes at 350.For mushroom lovers, definitely worth a try because it may fit your family's tastes.
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7 users found this review helpful

Savory Pork Roast

Reviewed: Jan. 19, 2012
Like most other reviewers, I changed this up a bit. I added not quite 2 tablespoons of EVOO to the dried spices and rubbed onto the meat this morning. My roast was about 2.25 lbs and I used the whole amount of spice. Cooking time was WAY off. I used a digital thermometer and set it to 150 (what I cook this roast to). It took 2 hrs to hit 150 and after standing for 15 minutes, it hit 160. The flavor near the surface of the meat is exceptional, but that is it. Next time I will make 2 times the spice rub mix and mix half with EVOO and inject into the meat then use the rest as a rub on the outside. Would be great on a pork tenderloin (just only cook to 145).
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5 users found this review helpful

Tender Flank Steak

Reviewed: Jan. 18, 2012
We liked this but something was missing. I used reduced sodium soy sauce and thought it still a bit salty after marinating for about 5 hrs. We also like our chinese with some heat, so I added a couple of pinches of red pepper flakes. I prepared extra marinate for with the stir fry vegetables (minus the sugar and only half the oil) and it worked well with most of the vegetables, but the water chestnuts were a bit on the salty side. This is a good base recipe to modify for your family's tastes. Next time I'll cut the soy sauce a bit, add more ginger, a bit more red pepper flakes and remove the oil.
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1 user found this review helpful

Cinnamon Swirl Bundt Coffee Cake

Reviewed: Jan. 16, 2012
Wow, just finished eating a piece and it was fantastic. I used light sour cream, I can't believe its not butter light and egg beaters in place of full fat ingredients (what I normally do) and no nuts. The cake rose fine and didn't suffer texture-wise. It was very moist even without the glaze! Based on reviews I used 1.5 times the sugar/cinnamon mixture and lightly glazed part with a powdered sugar cake glaze. Will definitely make again - probably as individual muffins.
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1 user found this review helpful

Mexican Chicken Kiev

Reviewed: Jan. 11, 2012
What a fantastic recipe, especially if you make ahead. I had smaller breasts so I just put a little of the cheese in the blistered/peeled Anaheim pepper and rolled. Unlike some reviewers, I liked the contrasting flavors of the Italian bread crumbs, cumin and fresh cracked pepper. During the last 5 minutes, I put a few slivers of Monterey Jack cheese on top. Served with fire roasted corn from Trader Joe's and Tex-mex baked beans. Next time I'll serve with a salad instead of the beans or garlic smashed potatoes with chives. This has already been requested again next week. Would be very easy to change the cheese/seasonings to match whatever you're in the mood for. Thanks for the fantastic recipe!
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1 user found this review helpful

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