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

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Easy Italian Chicken II

Reviewed: Mar. 12, 2011
The key to this recipe is to use an Italian dressing you really like. Sometimes after marinating we lightly top each piece with seasoned Panko crumbs with a pit of grated Italian cheese before baking. Using fatfree or reduced fat dressing makes this a healthy meal and does not impact taste. Also works well if you slice the chicken before marinating and then pan cook with fresh veggies for a wonderful topping to pasta. So much you can do with this recipe - let your imagination guide you and of course set your cooking time based on your own oven/stovetop and size of chicken.
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3 users found this review helpful

Carrot Cake III

Reviewed: Mar. 24, 2011
Totally delicious and I made a low fat version (used applesauce instead of oil, egg beaters instead of eggs and cut sugar by about a third based on preferences) of cupcakes (cook about 20 minutes). If I wasn't dieting, I'd make as is for a totally sinful, delicious treat!
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2 users found this review helpful

Hawaiian Chicken Kabobs

Reviewed: Mar. 23, 2011
11 minutes on my grill was definitely too much for 1 inch cubes of chicken. Like most others, used rice wine vinegar and fresh ginger and garlic. Marinated the veggies (our favorites) separate and then thickened sauce for dipping with corn starch. Great flavor but cooking time WAY off. Will definitely use again for chicken kabobs, with fish/shrimp and use the marinate on chicken breast halves too. Great, easy recipe you can customize for your family's taste.
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2 users found this review helpful

Tomato-Mushroom Soup

Reviewed: Mar. 12, 2011
I used less fat (1 teaspoon of EVOO and light butter), two types of mushrooms, all low sodium beef broth and a Shiraz wine (what we had open). And fresh basil at the end because we don't often have fresh parsley. Two of us ate the entire pan for lunch! Will definitely make again.
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1 user 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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Mushroom and Swiss Chicken

Reviewed: Feb. 8, 2011
If we could give this 10 stars we would. I marrinated the chicken in the oil/vinegar/cajun seasoning for about 5 hours, drained and blotted the chicken and then topped with additional cajun seasoning before baking. Topped with lite swiss cheese when mostly done. Next time will use twice as much mushrooms. Key to this recipe is using a cajun seasoning blend you like and adjust cooking time based on size of chicken breasts. Absolutely delicious! Made this on the grill tonight for a change from the normal baking after marrinating the chicken for about 3 hours. Did the mushrooms in additional vinegar and cajun seasonings in foil. The flavors really pop more on the grill, especially when hit with a squeeze of lime when serving. Thanks so much for this easy and versatile recipe.
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18 users 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

Egg Drop Soup II

Reviewed: Jan. 29, 2011
Made this yesterday for my sick partner and she absolutely loved it. I added a bit of white pepper and it needed salt (used a sodium free chicken powder to make the broth). As the cook, my only recommendation is to make sure you use a wide pot as some of the egg clumped together. Definitely stir more than one slow turn of the pot. Very easy and quick to make!
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4 users found this review helpful

Cocoa Rum Balls

Reviewed: Dec. 30, 2010
Very easy to make using the food processor for the vanilla waffers and nuts (we used pecans because of a walnut allergy). Like some reviewers I had trouble with the balls crumbling but instead of refrigerating, I just compressed the balls with my hands before tossing in the powdered sugar. Everyone loved them except the teenagers (who felt like "adults" because they could try them). Very rich and tasty - two went perfectly with coffee for a simple yet flavorful treat.
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2 users found this review helpful

Ricotta Cookies III

Reviewed: Apr. 26, 2011
These cookies are fantastic! I made a half batch and got 31 medium sized cookies. Like others, I used butter only in the glaze and part skim ricotta (what I had). I sprinkled the colored sugar on the cookies instead of dipping. With frosting, the cookies that were more crisp were better and the ones just barely done were better without. Will definitely make again and again.
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2 users found this review helpful
Photo by SSwisher

Pumpkin Cake III

Reviewed: Oct. 30, 2012
Wow! I topped with Chocolate Cream Cheese Frosting from this site and these are fantastic! I lightened it up a bit by replacing 3/4ths of the oil with applesauce and using egg beaters. I used very healthy teaspoons of cinnamon and omitted the nuts. I got 24 cupcakes and had to bake for 22 minutes. Am going to give the rest away so I don't eat more - they are that good. Thanks for sharing!
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3 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
Photo by SSwisher

Green Chile Spinach Quiche

Reviewed: Dec. 7, 2012
The green chili flavor is very light and mild. The basic quiche recipe is very easy to lighten up. I used egg beaters, 2% cheeses and eliminated the butter and crust. It cooked up very light and fluffy but watch the time if you eliminate the crust; mine was done about 8 minutes before the end of the recommended cooking time. Next time I'll add mushrooms and onions and add a green salsa afterwards. very tasty and pretty.
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5 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

Lemon-Pepper Salmon II

Reviewed: Feb. 11, 2013
Interesting flavor combination. I used I Can't Believe Its Not Butter light and mixed with the reduced sodium soy sauce until it was of runny paste consistency then put it on the salmon. This was a bit salty for us (and our blend of lemon pepper seasoning doesn't have a lot of salt). We will have again but cut the soy sauce a bit. UPDATE: we had this tonight grilled and it was fantastic, much better than when baked. I reduced the soy sauce to 1 tablespoon of the regular stuff and added about 1 teaspoon or so of lemon pepper seasoning. The flavors really popped on the grill. Served it with chive smashed red potatoes and grilled zucchini and everyone was very happy.
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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

Pumpkin Pecan No-Bake Cheesecake Pie

Reviewed: Feb. 16, 2013
I forgot the vanilla extract and it was still super tasty. It was even better the next day. We will have again and again. Next time I was asked to make "bite sized" mini cheesecakes out of this to make it easier for the kids to eat.
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4 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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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

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