SSwisher Recipe Reviews (Pg. 9) - Allrecipes.com (13104774)

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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

Chicken Marsala

Reviewed: Jan. 8, 2012
I cut the butter (used I can't believe it's not butter light) and Olive oil to 3 tablespoons each since I was making only 2 large chicken breasts but kept the liquid the same and used a bit more mushrooms,. I did not have sherry so I made up the difference with low sodium chicken broth and marsala wine. I did use the seasoned flour on the chicken before cooking unlike some reviewers. The sauce thickened wonderfully and the mushrooms were excellent - wish I had added more of them. Something was missing though and will definitely have the sherry when we have this again. Gave this 5 stars instead of 4 because I feel the missing ingredient might have been the sherry and it was super easy to prepare. Next time I will cut the fat even more and try increasing the liquid becuase the sauce was so tasty on garlic and basil noodles.
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2 users found this review helpful

Cinnamon Rolls II

Reviewed: Jan. 7, 2012
I let the bread machine do the work and on my machine, the dough cycle is 1.5 hrs. I used bread flour, light butter, skim milk and egg beaters and had no problems with the dough. After making the rolls, I refrigerated overnight. In the morning they had almost doubled in size and after letting sit out at RT for 1 hr, they had almost doubled again. My family was super surprised at the light, yeasty flavor and have already requested they be made again soon. I'm not a good baker and this recipe came out beautifully. Will definitely make again.
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4 users found this review helpful

Spicy Fish Soup

Reviewed: Jan. 3, 2012
For me, this is only a 3 but my family really liked it. Replaced the cod with tilapia loins (cheaper and tastier) and the shrimp with crab (we don't really like shrimp) and put a bit in each bowl, then ladeled the hot soup over it. I did not use the full amount of yogurt and am glad - with the spices, a cilantro sour cream would go better (and with the quality low fat/no fat sour cream would still be healthy). Definitely wasn't spicy enough but that is easily taken care of. Has lots of potential for each to customize to make it your own. Definitely going in the recipe box and has already been requested again.
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7 users found this review helpful

Buttery Rolls

Reviewed: Dec. 22, 2011
We enjoyed these rolls hot from the oven. Dough wise, this recipe is a 10 - super easy to work with and rose wonderfully after we shaped into clover leaf rolls. Something seemed to be missing though taste wise. Perhaps it is because we didn't make pan rolls? Next time we'll do the pan style rolls. However this will become our standard roll recipe for serving with sausage gravy.
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2 users found this review helpful

Easy Sugar Cookies

Reviewed: Dec. 11, 2011
Made these yesterday and they are good but not great. Dough easy to work and easy to get very similar sized cookies without measuring. For our tastes, something is missing - they seem flat tasting. Perhaps because of no salt in the recipe? Not sure I'll make these again unless I need a really quick recipe for drop sugar cookies because these were really quick to put together and eat.
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Turkey Breast with Gravy

Reviewed: Nov. 28, 2011
We like lemon pepper so I thought this would be a 5 star for us. The rub resulted in a pretty turkey breast and the gravy looked fantastic, but taste-wise, it was off for us. Would have been much better on chicken. Like most reviewers, I used chicken broth in the pan instead of water (about 1 quart, but my roasting pan is huge). Timewise, my not quite 6lb breast took almost 3 hrs at 325 (and my oven runs a bit hot) to reach 175. Am glad we tried it but won'tmake with turkey again. Will modify for chicken breasts and try again.
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2 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Nov. 14, 2011
Good recipe - not too spicy and flavorful, but the cloves were a touch overpowering. I'm trying to expand my very limited baking skills and thought the dough was ok to work with once it warmed up a bit from the refrigerator. I did need about a third cup extra flour when rolling. Rolling to less than 1/4 inch resulted in crunchy cookies, perfect for dunking in coffee. Ones rolled to 1/4 or slightly thicker were softer and tasted better with icing.
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4 users found this review helpful

Chocolate-Covered Cherry Cookies

Reviewed: Nov. 3, 2011
Excellent - flavorful and moist! Followed the recipe exactly and am very pleased with the results. Had no problem wrapping the dough around the cherry. I pipped on the frosting and if you're new to pipping like I am, you may run out of frosting. I had enough frosting for 27 of the 30 cookies. Will add to the Christmas cookie tray.
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3 users found this review helpful

Black Bean Cigars

Reviewed: Oct. 22, 2011
Made half a recipe last night and left out the potato rounds. Instead used a whole can of beans. Used both whole wheat and flour tortillas and the flour ones browned much better. Served with Amy's cilantro cream sauce (excellent!). Without the cream sauce on the side, the cigars would have been too bland for our tastes. Great concept, but lacking a bit of flavor for our tastes. Definitely will change seasonings the next time, but the concept and basic filling is spot on and very easy to modify for your family's tastes.
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2 users found this review helpful

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