SSwisher Recipe Reviews (Pg. 1) - Allrecipes.com (13104774)

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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

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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1 user 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

Low Fat Buttermilk Ranch Dressing

Reviewed: Aug. 16, 2010
I had to use dried dill (at 1/2 teaspoon) but followed the recipe exactly for the rest. Unlike other reviewers, I needed to add a bit more lowfat buttermilk (about 1/4 cup) to reach the consistency we like. It was excellent after making and I'm sure will be even better tonight/tomorrow.
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2 users found this review helpful

Golden State Mushroom Soup

Reviewed: Aug. 8, 2010
I used have portabella mushrooms and half white with a bit of red onion. Also added 1 clove of garlic and used the imersion blender prior to adding about half cup of light sour cream. Even with the ff milk, light butter and sour cream, it is very rich tasting. Will definitely make again and again.
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2 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Jan. 30, 2010
WOW, this was very tasty with Jay's pizza crust. I was out of onion powder and fresh garlic, so I used minced onion and garlic powder and didn't add the honey. Although it tasted good after mixing, let sit for a few hours in the refrigerator and WOW. Next time I'll add more heat as we like things with a nice kick. I will not buy the jarred pizza sauce again.
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2 users found this review helpful

Bread Machine Rolls

Reviewed: Dec. 14, 2009
Very tasty if a tad sweet. Following others recommendations, I made these into 7 large rolls. They didn't double in size after an hour of raising, but did finish rising while baking. Excellent consistency - light and fluffy. I was asked which bakery I bought them from and my partner was very happy to hear they were so easy to make. Next time I'll cut the sugar by half a tablespoon and make 8 or 9 rolls.
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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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1 user found this review helpful

Italian Bread Using a Bread Machine

Reviewed: Nov. 19, 2009
Very tasty, although my loaves don't look like the picture. I should have cut deeper like other reviewers mentioned. For my family, the salt was just right. I threw a handful of ice cubes in the oven after about 15 minutes of baking - the crust is light and chewy.
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6 users found this review helpful
Photo by SSwisher

Amazing Whole Wheat Pizza Crust

Reviewed: Sep. 20, 2009
We loved this wheat version. I ended up needing to add more flour when I rolled the crusts out in addition to adding a couple of extra tablespoons to the bread machine. I added corn meal to my pizza pans sprayed with cooking spray. The crust was light and crunchy.
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1 user found this review helpful

Sweet Dinner Rolls

Reviewed: Sep. 20, 2009
These are exceptional. Light and fluffy. I followed another reviewer's advice and made clover leaf rolls. My family can't wait for me to make these again! Just finished taking these out of the oven and I think they are even mroe fluffy and light with using FF milk, egg beaters, and light butter this time. Made clover rolls again along with a pan version and both rose equally well. What a great recipe!
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Ginger Glazed Mahi Mahi

Reviewed: Sep. 12, 2009
Exellent! I marinated for about 1 hr before grilling - I followed the recipe with the exception of grilling (instead of pan frying). Each bite was bursting with flavor. Served with vegetable couscous with the reduced marinate drizzled over the top. Highly recommended!
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1 user found this review helpful

Fresh Pea Soup

Reviewed: Aug. 27, 2009
Wonderful flavor for something so simple! Like other reviewers I used frozen peas, low sodium chicken broth and topped with a bit of fat free sour cream. Cannot wait to make again and serve with a grilled cheese sandwich!
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5 users found this review helpful

Pork Tenderloin with Mustard Sauce

Reviewed: Dec. 30, 2008
We didn't care for this recipe with the red wine, however with white, it is a 10 star recipe. My family also prefers a stronger mustard sauce so I use 2 tablespoons of mustard powder. You can't go wrong with this recipe!
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3 users found this review helpful

Elegant Mushroom Soup

Reviewed: Dec. 30, 2008
I used half brown and half white mushrooms wiht the nutmeg - excellent flavor. Served with herbed flatbread (basil) and was a tasty lunch. Next time I will use basil in the soup.
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1 user 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

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

April's Roasted Red Pepper Cheese Ball

Reviewed: Feb. 7, 2011
Made a half recipe and everyone loved it. I used about 1/4 cup of diced roasted red pepper, light cream cheese and Italian parsley. It was a tad soft for rolling (perhaps because of the light cream cheese) so I put the parsley on the plastic wrap and added more to the top during molding. Personally I thought it needed a touch more cayenne and a bit of salt (or more worcestershire sauce) but my family loved it the way it was.
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4 users found this review helpful

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

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

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