Deanna Passero Suppes Recipe Reviews (Pg. 1) - Allrecipes.com (1360801)

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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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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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205 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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3 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

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

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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8 users found this review helpful

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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130 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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4 users found this review helpful

Coquito

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

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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3 users found this review helpful

Sea Bass Cuban Style

Reviewed: Dec. 26, 2004
GREAT ! My husband made this for me the other day and I loved it. He used Chilean Sea Bass and omitted the cilantro because he doesn't like it (I like it in moderation). I don't know that the one person was saying about the capers, the capers and olives with the tomatoes made it spectacular ! YUM ! Can't think of any way it should be changed. This sauce would go great with any white fish, but Chilean Sea Bass is our favorite fish. Thanks for the recipe.
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1 user found this review helpful

Easy Slow Cooker Ham

Reviewed: Jan. 4, 2007
YUM, YUM, YUM !!!! Me and my family loved this ham and we couldn't believe how easy it was to make ! When I mentioned to people that we were making a crock pot ham with a cooked ham, they all thought it would just fall apart (like roast pork or something) - but it didn't. It was just very soft and extremely tasty ! The only changes we made were that we flipped the ham over in the middle of cooking it and didn't add as many cloves (although that's half of what made it taste so good). The ONLY change we'll make the next time we make this is (since we're huge garlic lovers), we'd add whole, cut up and/or crushed garlic cloves all over it. I think that's the only thing that would make this recipe a full 5 stars ! Thanks for this great recipe !
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6 users found this review helpful

Ranch Dipped Chicken Fingers

Reviewed: Jan. 4, 2007
DELICIOUS !!! I made this recipe only because I had leftover jarred creamy ranch dressing in my fridge and also happened to have the (Japanese) Panko breadcrumbs (which I've been meaning to try). I used thin sliced chix breast and cooked for about 18 minutes. I made the dipping sauce & it was very tasty. Overall, I think the combination of the panko breadcrumbs and the ranch dressing is what added that extra something to this chicken finger recipe that stands out. The breadcrumbs made it taste lighter than your usual fingers. I'll definately make this recipe again - it would be a sure hit as an appetizer at a party - although you'd probably eat so many and not have room for a main course ! Thanks for the recipe Hidden Valley !
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5 users found this review helpful

Crumb-Coated Chicken Thighs

Reviewed: Jul. 26, 2007
I LOVED this recipe. I'm a mom of two (second one being born 8 weeks ago)& like easy to make, but flavorful meals. This was it !!! Even my 4 1/2 year old liked it & she doesn't like anything (let alone with a bunch of spices). The spices didn't make it spicy like I figured - just very tasty. Definately a keeper. (Only thing I changed was adding just a dash of salt instead of a teaspoon). Thanks !
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2 users found this review helpful

Spicy Stuffed Chicken Thighs

Reviewed: Jul. 26, 2007
I wasn't a huge fan. I cooked it in my crockpot for 7 hours (low) like someone suggested. It did come out nice and tender, but wasn't thrilled about the flavor of sausage with the chicken. On the other hand, my husband loved it. He suggested I try using something else to stuff it with next time. I did love the sauce though. I used the diced tomatoes (can with oregano, basil, etc.) and for more sauce used Goya tomato sauce (I like the flavor of this sauce). My husband used the sauce on the leftover angel hair (I had as a side with it) and he loved it. I'll try this again, minus the sausage.
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20 users found this review helpful

Peanut Butter Cupcakes

Reviewed: Jul. 26, 2007
These were so delicious - I probably gained about 3 pounds just from eating them every day (about 2-3). I used store-bought chocolate icing on top since I love peanut butter with chocolate. The only complaint I have is that they were very crumbly (messy) and I stuck to the recipe. They could have been a little more moist too. Maybe I'll try them with oil next time (as that's a secret many bakeries use). Thanks so much - I'll be making them again.
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22 users found this review helpful

Brown Sugar Smokies

Reviewed: May 19, 2008
This was the biggest hit at my son's birthday party (among the adults). I figured only the kids might like them, but they were being gobbled up by the adults and they thought it was something they would have never thought of. At first I thought this recipe didn't sound good to me at all, but reading the reviews made me want to make it (figuring the kids would like them). I used regular beef weiners and had packed on the brown sugar onto each wrapped weiner 2 nights in advance and stored them in a ziplock (they did not unwrap). I then baked them on a slotted baking sheet (not even bothering with the skewers). If you do not have a sweet-tooth, you may not like these as much as others, but I thought they were delicious and I'm not one to pick at little hot dogs at parties. It's a nice change from your usual pigs in a blanket. Make sure to double the recipe (like I did) because they DO go ! (I had 30 adults at the party and I kept toothpicks on the side of this appetizer). Thanks !!!
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1 user found this review helpful

Hot German Potato Salad III

Reviewed: May 19, 2008
This was very good and my first attempt at German Potato Salad. I had used 15 potatoes and had tripled the rest of the ingredients (except using only 3 tbsp. flour. I added a little extra bacon than tripled too. I also used cider vinegar instead of white, added some red wine vinegar and fresh chopped parsley(upon suggestions below). I accidentally overcooked the potatoes and overbrowned the onions, but somehow it still tasted good. Next time (if using so many potatoes like I did), I will use even more sauce. The sauce is what makes it and it didn't seem like it was enough with all the potatoes I used. Thanks for the recipe - it's going in my favs. cookbook.
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3 users found this review helpful

Curried Coconut Chicken

Reviewed: Sep. 6, 2008
I'm giving this a 4 only because I had to make many provisions in it, but the result I believe is a 5. I took many suggestions from viewers. First I had whole stewed tomatoes in my pantry, so I put it in my processor on pulse so it came out slightly chunky, but mostly like sauce (I think this helped the result to be creamy in the end). I added cayenne (since I didn't have crushed red pepper), paprika, curry paste (green because that's what I had), white pepper, tumeric, cardamon and ginger (I had the refridgerated squeeze kind). I added diced cooked/skinned regular potatoes and added about 2+ tbs of heavy cream at the very end. I used 3 tbs curry (instead of 2) and 2-3 tbs sugar (instead of 3). I kept it covered for about 30 minutes and didn't have a problem with it not being creamy. I served it over steamed basmati rice. I didn't get the review from my husband yet, but not sure if they'll be any left by the time he gets home. If I were giving it to my daughter, I'd skip the cayenne pepper, but I'm not sure if she's ready for Indian flavors yet anyway.
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2 users found this review helpful

Pumpkin Crunch Cake

Reviewed: Oct. 1, 2008
I've made this quite a few years now and it's delicious and requested by a few of my relatives. I actually add crumb topping on top of the cake(from a crumbcake recipe I have) and call it Pumpkin Crumb Crunch Cake.
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3 users found this review helpful

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