Innkeeper Sue Recipe Reviews (Pg. 3) - Allrecipes.com (13991306)

cook's profile

Innkeeper Sue

Reviews

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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!
Was this review helpful? [ YES ]
2 users found this review helpful

Bodacious Broccoli Salad

Reviewed: Jun. 15, 2009
OK, I admit I'm mostly rating the dressing, since I make the salad any old way it strikes my fancy, depending on what ingredients I have on hand. (You can't do it wrong.) But that dressing -- wow! I love it! I do cut back the pepper to just 1/2 tsp. when I serve it to guests because I know not everyone is fond of strong pepper taste; but either way, it's a great blend of flavors. I've also used the dressing for mixed green salad with good results.
Was this review helpful? [ YES ]
1 user found this review helpful

Pumpkin Roll Cake

Reviewed: Jun. 15, 2009
Yummmmmm. I love pumpkin roll, and this recipe is a great rendition! I always substitute whole wheat pastry flour for the white flour in baked goods, but even with the extra crumble potential, I was able to roll the cake without it splitting ... much. (I just pressed it back together, and after refrigerating, it sliced cleanly without falling apart.) Good thing I had guests that weekend -- I might have eaten the entire thing myself otherwise! (I think I had 4 pieces, even so.)
Was this review helpful? [ YES ]
0 users found this review helpful

Poached Orange Pears

Reviewed: Jun. 15, 2009
I was looking for something interesting for a waffle topping and decided to try a variation on this recipe. All that I did differently was to dice the pears and just before serving I thickened up the juice with a spoonful of corn starch. The sweet/tangy flavor was a lovely complement to Whole Grain Waffles. I can't wait to try this recipe for a light dessert next winter when Bartlett pears are one of the few decent fruits in the store.
Was this review helpful? [ YES ]
2 users found this review helpful

Cucumber Fruit Salad

Reviewed: Jun. 15, 2009
I took a chance on this salad when I was looking for something different to serve for a women's gathering, preferably using a cucumber that was languishing in the fridge. I loved it! Admittedly, I made some changes, because when I opened my sour cream carton, I discovered I only had 1/4 cup left. So ... I rounded it out with 1/4 cup fat free salad dressing and threw in 2 tablespoons of lemon yogurt just for the fun of it. I also used 3 Braeburn apples to 1 cucumber and had to substitute a generous handful of dried cranberries for the red grapes because the latter were so crazy expensive that week. I did mix in the dressing as instructed, but unlike another reviewer who needed more, I felt that half of the recipe was plenty to give a nice-but-not-overpowering flavor. Can't wait to try adding some chicken for an entree salad.
Was this review helpful? [ YES ]
7 users found this review helpful

Sausage Apple Quiche

Reviewed: Jun. 15, 2009
Bravo! This recipe has become the focal point of my favorite breakfast (with whole grain blueberry muffins and a bowl of fresh fruit). There just couldn't be a prettier dish to set on the breakfast table in the morning, and the unique combination of flavors is a fun surprise for everyone. I've made it...oh, probably 35 or 40 times in the past year, and although it sometimes doesn't set up as well as I would like (maybe depending on the varying moisture content of the apples and/or the cheese?), it always tastes so good that no one cares! Even people who are skeptical of quiche have been enthusiastic. I have made a couple of minor changes: Since it certainly doesn't need the sausage for its protein or fat content, I just sprinkle 1/4 pound of browned turkey sausage into the bottom of the crust -- just enough to get some in every bite for the flavor. When I use a commercial frozen deepdish crust, I also cut the milk back to 1 cup; but in my own crust in a 10" pie plate, the full amount is perfect (but takes about 10 extra minutes in the oven).
Was this review helpful? [ YES ]
16 users found this review helpful

Miracle Baking Powder Pie Crust

Reviewed: Jun. 15, 2009
I normally use commercial frozen pie crusts (not because they're good, but they're fast) but unexpectedly discovered late last night that there were none in my freezer for the Sausage Apple Quiche I planned for breakfast. Didn't want to go to the grocery store at the crack of dawn, so I pulled up this recipe and decided to give it a go. First, the substitutions: I used 1 cup of whole wheat pastry flour in place of one cup of the white flour. I used 2/3 cup shortening and 1/3 cup butter. I cut back the sugar to 1-1/2 teaspoons for this savory dish. I also read the "Making a Pie Crust, Step by Step" article on this website and accordingly refrigerated ALL of my ingredients (even the shortening) overnight. Even accounting for the extra crumbling potential of whole grain flour, I didn't have any trouble creating this crust. The amount of water is fine -- trust the recipe! The fat is the binding ingredient, not the water. The trick is, you have to press the dough into a ball (quickly so as not to warm the dough) instead of just stirring it. I divided the dough into 3 balls (for 3 quiche crusts), let them sit tightly wrapped in plastic wrap in the fridge for 30 minutes (no longer or the dough will get too hard to roll out), and rolled them between sheets of waxed paper. When I flipped them into the pie plates, they didn't crumble a bit, not even around the edges. Same when they were baked and served. They held up beautifully, had just the right texture and thickness for t
Was this review helpful? [ YES ]
14 users found this review helpful

Whole Grain Waffles

Reviewed: Jun. 5, 2009
Wow! I've made whole grain waffles for years, but these are truly exceptional -- surprisingly light and very tasty. I didn't have any applesauce on hand, so I just left it out without adjusting anything else, and the results were still outstanding. The batter was awfully thick, so I did slop in a little more milk (didn't measure -- sorry!) until it was the right consistency for pouring. I served them topped with a recipe of Poached Orange Pears (dicing the pears and thickening the liquid with a tablespoon of cornstarch at the last minute) and it was YUMMY! This will definitely be my new standby waffle recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 41-49 (of 49) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States