Innkeeper Sue Recipe Reviews (Pg. 2) - Allrecipes.com (13991306)

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Innkeeper Sue

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Simply Steamed Asparagus

Reviewed: Nov. 13, 2009
I don't have a lot of experience with asparagus (not good experience anyway!) so I was happy to find these basic instructions. I never would have supposed it would steam this fast. No more overcooked asparagus! (Is there anything more disgusting??)
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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Nov. 13, 2009
I served this salad for a scrapbook retreat, and the women gave it a unanimous 5-star rating. The only change I made was substituting walnuts for the cashews just because that's what I had on hand, and for the amount of lettuce I had I only needed half of the dressing (and that was PLENTY). Very, very tasty, and a nice way to add some fruit to a meal even in winter. Thanks so much, Nora!
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Baked Garlic Parmesan Chicken

Reviewed: Oct. 31, 2009
I'm not fond of breaded meats, but I knew this would present well for a women's dinner I was serving. I made it exactly by the recipe except I had an extra breast so I needed a little extra olive oil; but the breading amount was just right for a light coating. Very flavorful and tender! Will definitely fall back on this recipe whenever chicken breasts are on sale!
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Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Oct. 31, 2009
WOW! This is the best flavored pork I have ever made. It got RAVE reviews from friends and family. I made it in the crockpot with a butt roast, and because I had no apple jelly on hand, I threw in a jar of my mom's homemade peach preserves instead. It turned out fabulous. Unfortunately I got the bright idea of cooking brown rice in the sauce and that absolutely didn't work -- the rice would not take up any moisture no matter how long I cooked it, and I ended up sadly discarding the whole mess -- so we didn't even have any sauce for the meat and it was still remarkable. Can't wait to make this again!
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Garlic Cheese Flatbread

Reviewed: Oct. 31, 2009
Made this recipe as given except I used half whole wheat flour. I was satisfied with the outcome but next time I will probably mix fresh pressed garlic into the butter instead of using garlic powder. It was easy to make and turned out a very basic, very adequate bread with a nice texture. No raves but no complaints either. I can see why others are using it as a pizza crust recipe.
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2 users found this review helpful

Raspberry Almond Coffeecake

Reviewed: Oct. 18, 2009
Wow, this is a yummy combination of flavors! I made minor changes: I always substitute whole wheat pastry flour for white, and because I had no sour cream on hand, I used plain yogurt. I also followed the lead of other reviewers and and used almond extract instead of vanilla. I baked it in a shallow loaf pan. It came out just great, with the texture of muffins and the appearance of coffee cake. The small amount of glaze was just right, although I think it would have been fine without it. I served it to guests this morning and they said it was their favorite part of the meal.
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Herbed Potato Soup

Reviewed: Oct. 15, 2009
I've always been disappointed in the "flat" flavor when I've attempted potato soup in the past, but thyme and rosemary are a wonderful, savory combination that earns 5 stars for this recipe. I had a lot of potatoes and some ham on hand, so I cooked up 5 lbs. of cubed potatoes, 1/2 pound of chopped baby carrots, and a pound of cubed ham in 4 cups of chicken broth and 4 cups of water. (I think celery would be a good addition too but I forgot.) I put the seasonings in the broth so that the potatoes would absorb them from the get-go, increasing the amounts to 1 tsp. each of black pepper and rosemary, 2 tsp. of thyme. (I left out the salt, assuming that the ham and broth would be salty enough.) I made the white sauce without increasing the onion but did saute it with 2 cloves of garlic, and I used 2 cups of milk to stretch it a little farther. (I think I'll use 2 cans of evaporated milk in the future.) It made a nice big pot of soup that I will divide and freeze, but the first bowl was my lunch today with some cornbread on the side. I'm lovin' it!
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4 users found this review helpful

Home-Style Brown Rice Pilaf

Reviewed: Aug. 21, 2009
I made this as an accompaniment to a pork loin roast, so I left out the eggs and stirred some of the roast drippings into the rice just before serving. It was very tasty and very filling. I made soup from the leftovers.
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Delicious Egg Salad for Sandwiches

Reviewed: Aug. 21, 2009
I've always winged it when making egg salad so can never be sure how it will turn out. Decided I needed to be more consistent, so I chose this recipe as a a touchstone. It's perfect. I find that I like adding a couple tablespoons of sweet relish but otherwise I don't usually change anything (unless I don't have green onions on hand, in which case I finely mince a couple tablespoons of yellow onion). Very good served in pita pockets with lettuce.
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Tuna Salad with Cranberries

Reviewed: Aug. 21, 2009
I usually find tuna salad incredibly bland so I was intrigued by this recipe. I would never have thought to put cranberries with tuna, but it's great! Like other reviewers, I chose to throw in some sliced almonds, and I stuffed it into pita pockets between 2 leaves of lettuce. It made tuna salad seem like something special.
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Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: Jul. 18, 2009
Very yummy! I increased the baking powder to 2 tsp., decreased the cinnamon to just 1 tsp., added a scant tsp. of salt, used whole wheat pastry flour, and diced fresh strawberries. Turned out great! With less cinnamon the subtle flavors of the strawberries and bananas come through nicely. Made 18 muffins, just a little larger than standard. This one's a keeper!
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Raspberry Spinach Salad

Reviewed: Jul. 18, 2009
A nice combination of flavors! I left out the onion (too many people are picky about onions) and croutons (didn't have any), and I used half raspberries and half blueberries. I also used mixed baby greens instead of all spinach. Next time I would be a little more cautious about dumping all the dressing into the bowl at once -- I hadn't measure the greens and it was really more dressing than I normally like. Nice flavor, though, and no one else complained. This is definitely a keeper during berry season!
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6 users found this review helpful

Bacon Cheese Frittata

Reviewed: Jul. 8, 2009
This is a perfect "springboard" recipe -- a basic foundation to which I can add whatever I have available for a particular meal. I've made it twice now, once with bacon (my favorite) and once with sliced turkey sausage links (a bit bland). I add: 1/4 cup each diced red and green peppers and a couple of garlic cloves (all of which I saute with the onions in the bacon drippings), a small chopped tomato, some fresh parsley, and a few dashes of tabasco. I leave out the melted butter, and in contrast to a previous reviewer, I reduce the amount of cheese to a modest sprinkling on top to cut down on fat. In a square 9x9 baking dish, I had to cook it about 45 minutes. Good stuff!
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5 users found this review helpful

Leslie's Strawberry Breakfast Chops

Reviewed: Jul. 5, 2009
I would have given this recipe 5 stars, but my young adult children insisted it should only get 4 because it wasn't spicy enough. They wanted it to seriously burn; I was content with its slow, comfortable warmth. (Next time I will add some cayenne directly to the sauce for them.) No one complained about the overall flavor, though. It's a surprisingly tasty combination! I cooked 6 pork chops so I tripled the sauce recipe. Like some other reviewers, I used raspberry jam instead of strawberry, sauteed the garlic in the skillet (substituting olive oil for the butter), and after browning the chops I poured the sauce into the skillet as a braising liquid and cooked it all for about an hour. (I didn't want to watch it closely while it cooked, so I also added the water with which I rinsed out the sauce pan -- maybe 3/4 of a cup? -- but then thickened the sauce back up with a tablespoon of corn starch at serving time.) Served over brown rice with a tossed salad and fresh melon, this was both a pretty and satisfying meal. This is a keeper for me.
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Strawberry Vanilla Pancakes

Reviewed: Jun. 19, 2009
I'm always looking for recipes with a surprising twist, and strawberry pancakes fit the bill nicely. The basic recipe is identical to the one I've used for years, but it wouldn't have occurred to me to add strawberries and vanilla. I always substitute whole wheat pastry flour, and I'll admit I chickened out on the colossal quantity of vanilla. (I cut it in half and felt that was plenty.) The batter did need to sit for just a few minutes to thicken up (which is just a matter of the baking powder doing its thing). The teenage boys to whom I served them were enthusiastic, and I enjoyed the two leftover cakes even without any syrup. They didn't really need it! Can't wait to make these again.
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Swiss Cheese 'n' Onion Quiche

Reviewed: Jun. 19, 2009
I like onion, but it seemed overpowering to me in this recipe. (And I used sweet red onion.) Next time I will use less and mince it finer. Otherwise it was a very nice quiche - a nice texture and very pretty on the table. I did add finely diced ham and substituted skim milk for the cream. Frankly I forgot all about tossing the cheese with flour, so that got left out.
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Zucchini Oven Frittata

Reviewed: Jun. 15, 2009
I made this dish as a breakfast for vegetarian guests with muffins and fruit on the side. They loved it! I only used 2 small zucchini, added a splash of tabasco with the seasoninngs, and I think I may have used shredded cheddar jack cheese (because it's what I usually have on hand), and it cooked up very nicely. I didn't bother with the broiler at the end. Made it in a deep cast iron skillet, and it dished out neatly and easily. Will happily make again when I need a meatless dish.
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Carrot Cashew Quiche

Reviewed: Jun. 15, 2009
I was intrigued by this flavor combination. Basically, I like it a lot, but it was just too heavy the first time I made it. So I reduced the amount of butter rather drastically to a mere tablespoon -- just enough to saute the carrots and nuts without sticking. I also reduced the honey to just 2 tablespoons and replaced the cream with half-and-half. I took the advice of other reviewers and chopped both the carrots and nuts in a food processor, but I don't think I'll do that again. Just as the flavors in a stew are more distinct when the veggies are in larger chunks, so the nuts need to be more distinct and less all-pervasive. But I'll definitely look forward to making it again in the future, probably when I'm serving savory quiches at the same meal for variety.
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Bagel and Cheese Bake

Reviewed: Jun. 15, 2009
I'm always looking for easy breakfast entrees, and this make-ahead recipe certainly fits the bill. I thought it sounded a bit bland, though, so I supplement the onions with 1/4 cup each of diced green and red peppers, plus 2 diced Roma tomatoes. (The tomatoes are my favorite part.) I actually use a little less bacon (1/2 of a nitrite-free 12 oz. pkg) but add 1/2 tsp salt and several dashes of tabasco. I reserve some of the cheese for the top but don't increase the total amount. I haven't had any trouble with the bagels incorporating into the egg mixture, maybe because I use a square 10" baking dish, not a 9x13. Usually they disintegrate so much that you can't even detect them. Wouldn't call this fabulous but it's quite good, and it's a nice switch from other standard egg entrees. I will definitely make it from time to time.
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Rice and Raisin Breakfast Pudding

Reviewed: Jun. 15, 2009
Stumbled upon this recipe while looking for vegetarian breakfast options. Perfect! After reading other reviews, I doubled both the water and the soy milk, and I was happy with it that way. It's not exactly a pudding consistency even then -- more like what my mom just called "rice and raisins" when I was a kid -- but it's so, so tasty and filling. I decided to reduce the cinnamon in subsequent batches and found that 1/2 tsp was plenty. Hmmm, I'm making myself hungry for it, just writing about it!
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