Deanna Passero Suppes Recipe Reviews (Pg. 2) - (1360801)

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Deanna Passero Suppes



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Brunch on the Bayou

Reviewed: Dec. 26, 2004
I was so unimpressed by this recipe although it seemed like it was going to turn out so good and smelled really good while it was cooking. It seemed like it needed something, but we couldn't figure out what that was - maybe a little less bread and a lot more green onions. The only change I made to this recipe was use a mixture of Monterey and Colby cheese because my supermarket was out of just Monterey - other than that I went by the directions to a T. Disappointed - will not make again. (Although two of my guests did really like it, the others weren't impressed either. No one asked me for the recipe).
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Reviewed: Dec. 24, 2004
Coquito has been a traditional Puerto Rican favorite for the holidays (Christmas and especially New Year's) for many years in my family. It is unbelievable and everyone who tries it loves it. Traditionally, it is made with raw eggs though and I am leary to try cooking it, but maybe I'll try that if I become pregnant again and concerned about raw eggs. Generally, if you are not pregnant, you can just make sure that you buy fresh eggs and make it just 2+ hours ahead of time (and chilling it for 1-2 hours before serving). Thanks for the recipe, I have never seen it with cloves before and may just try adding that to mine next year. (I'll keep that out this year as usual).
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5 users found this review helpful

Honey Glazed Carrots

Reviewed: Nov. 29, 2004
UGGH ! My husband was in charge of carrots this Thanksgiving and I found this recipe for him. Boy do I wish I used a different one. It was the least eaten thing at Thanksgiving and everyone agreed that we should forego the carrot-making next year and opt for some garlic mashed potatoes instead. We doubled the recipe and not only did it take a ridiculous time to cook, they never glazed ! My husband had to take them and put them in a frying pan to get some sort of cooked-like glaze to them. They shriveled and had no real taste to them. We even used smashed garlic instead of garlic powder and that didn't seem to help. Next time if I had to make carrots, I would NOT use this recipe and maybe opt for a little brown sugar to give the carrots a little taste. Sorry, didn't work for us, maybe others will like it, but we were stuck with a tray of leftovers.
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Pumpkin Crunch Cake

Reviewed: Nov. 29, 2004
WOW !!! I made this cake at Thanksgiving dinner at my in-laws and it was such a success I think this may be my staple contribution each year. I took someone's suggestion on toasting the pecans in butter before adding it to the cake and instead of margarine, I used unsalted butter (since one person said the cake was somewhat salty). Instead of using whipped cream - I made crumb cake crumbs and baked them on during the last 15 minutes of baking (to make crumbs: use 2 1/2 cup flour, 1/2 cup sugar, 2 tsp vanilla, 2 tsp cinnamon 1 1/2 stick unsalted butter melted - I mixed them all together with my hands and put them on top of the pecan/pumpkin/cake mixture). The crumbs, buttery pecans, cake mix & pumpkin mixture was so unbelievable (although filling) everyone raved about it !!!! I think next year though I will cut back on the sugar and butter as it is such a sweet cake and rich cake having one sliver is almost too much to eat and there's no room for other desserts ! Thank you for this superb recipe !!! YUMMMM !
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143 users found this review helpful

Curried Chicken with Mango Rice

Reviewed: Feb. 7, 2004
I liked this recipe a lot since I never cooked with curry before and liked it, and the fact that it was soooo easy to make since it was cooked in one pan. Seeing other reviews, I tried adding a little more flavor to it by sauteing some garlic and shallots in a little oil beforehand. I also covered the chicken in curry and seasonings. I thought the chicken turned out a little tough and next time I will cook it a few minutes shorter than the 20-25 minutes. (I also believe that if the chicken was marinated first and a little more seasonings were added to the rice for a little kick, it would be a little tastier). All in all, it's an easy meal that looks and tastes like you've spent more time on it. Thanks.
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9 users found this review helpful

Saucy Chicken Cordon Bleu

Reviewed: Jan. 15, 2003
Me & my husband loved this recipe! I only made a few changes because of what I had in my fridge at the time. I used portabello mushrooms instead of regular mushrooms, I added onions and fresh minced garlic to the inside of the chicken as well as the sauce and used mozerella cheese instead of swiss since I'm not a big swiss fan. My husband raved about it. We normally wrap chicken up with various things, but the sauce for this recipe was out of this world and definately made the recipe! Thank you.
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6 users found this review helpful

Avocado Dip II

Reviewed: Jul. 4, 2002
I made this recipe for the 4th of July for a few friends and my husband (who isn't a big avocado fan)and everyone loved it and wanted to know what was in it! [It's very addicting too; you can't stop at just a little.] I added a little more garlic powder, cumin and black pepper and used a chunky medium-spiced salsa and it had a great kick to it (but not too much). I'm definately adding this to my party must haves!
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18 users found this review helpful

Adobo Chicken with Ginger

Reviewed: Apr. 14, 2002
Me & my husband LOVED this recipe. I changed it a bit by using cubed thinly sliced chicken breasts on placing all ingredients in a baking dish for 25 minutes on 350. I added a couple more cloves garlic (believe it or not), lowered the vinegar to a little more than 1/2 cup and a little less soy sauce (I also used low sodium soy sauce). Further, I changed the peppercorns to one tablespoon cracked lemon dill pepper. I served it on rice mixed with peas and pearl cocktail onions - and boy - was it DELICIOUS !!!!! My husband said - this is a keeper !!
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Chicken In Basil Cream

Reviewed: Aug. 22, 2001
Me and my husband absolutely LOVED this recipé. We loved the cream sauce the best. My husband kept on raving about it and said to make it again very soon. I served this over egg noodles. I didn't have chicken on hand and used pork cutlets and it was just as delicious. I also added garlic and scallions to the pan while cooking the pork (chicken) and also added a clove of crushed garlic to the cream sauce. (I substituted light heavy cream instead of regular heavy cream which didn't seem to make any difference in taste at all). EXCELLENT !!!!!!!!! (it made me look like a chef in the making) :)
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213 users found this review helpful

Chicken Jerusalem I

Reviewed: Aug. 22, 2001
Me and my husband absolutely loved this dish. It was so quick and easy to make too. I made a few minor changes - I cut up the chicken in small bite-sized pieces; instead of the regular condensed cream of mushroom soup, I used the one with "roasted garlic"; and I added two cloves of garlic (which blended easily in the blender along with the other ingredients). [can you tell we love garlic yet?] There is a lot of sauce leftover, which my husband loved, and I made homemade biscuits which tasted great dipped in the sauce afterwards. I definately recommend this one for family get togethers - quick, easy and very tasty.
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