Innkeeper Sue Recipe Reviews (Pg. 1) - Allrecipes.com (13991306)

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Innkeeper Sue

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Mixed Vegetable Casserole

Reviewed: Dec. 11, 2009
I needed a quick dish for a potluck using foods that I had on hand, so I used this recipe as a springboard and happily give it 5 stars for flexibility! I used a can of wax beans and a total of 3 cups of various frozen veggies -- corn, peas, and a "fiesta" mix that had broccoli, carrots, red peppers, green beans, kidney beans, white beans, and garbanzos. Had to substitute cream of mushroom soup, forgot to include any onion, only had sharp yellow cheddar on hand, and used 1/2 cup of Miracle Whip Free instead of a whole cup of mayo. Didn't have any crackers, but I had a honey wheat bagel, so I put it through the food processor and tossed the crumbs with 2 T of melted butter, 1 teaspoon of dried basil, and a scant teaspoon of garlic powder. Baked it in a 2 qt. casserole dish for about 45 minutes. It was a tasty, filling sidedish for a group meal that otherwise had no vegetables, so it was sort of a happy accident in every way! I don't think there's any way to mess this one up!
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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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1 user found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Oct. 30, 2013
Very, very tasty! I didn't have white wine vinegar so had to substitute red wine vinegar, and I doubled both the herbs and the sauce ingredients. Loved the results! I'm cooking only for myself this week, which sometimes seems like more bother than it's worth; but this recipe was fast and easy, and it leaves me with 3 leftover chops for later in the week! Can't beat it! I will definitely remember this recipe the next time I'm cooking for guests.
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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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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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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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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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Apple-Stuffed Acorn Squash

Reviewed: Nov. 26, 2009
I've stuffed squash with sausage & rice for years, but needed a lighter side dish for an autumn meal. This was just the ticket! The only change I made was to put a little water in the baking dish to help hydrate the squash as it baked, and I was pleased with the tender texture when it was done. Very tasty, and a nice way to add a little fruit to a meal -- and guess what, it's just as good with pears as with apples!
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2 users found this review helpful

Christmas Egg Puff

Reviewed: Dec. 11, 2009
There are plenty of recipes for oven omelets full of veggies and meat, but I was looking for a very simple protein dish so that the fresh fruit and cranberry scones I served wouldn't have to compete with a riot of flavors. This recipe was perfect. The only changes I made were to skip the melted butter and just grease the baking dish with a tablespoon of butter, and I reduced the remaining recipe by half for an 8" square baking dish. The Jack cheese is essential to the flavor. I made it once with mozzarella and found that it was a bit too bland; but either Jack or Swiss gives it a nice more-than-just-eggs kick. It makes a pretty dish and slices very neatly. I will make it often.
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21 users found this review helpful

Sicilian Ricotta Cheesecake

Reviewed: Dec. 11, 2009
After reading all the reviews I decided to try this recipe with just one small change, using a teaspoon each of orange and lemon zest. Oh, and the ricotta cheese I had on hand was low-fat. I must say I was surprised by the results. With the cinnamon, vanilla, and coarser ricotta texture, it reminded me more of a dense rice pudding or bread pudding than cheesecake. I liked it, though! I served it to guests with the question, "What does it need for a topping?" and someone made the excellent suggestion of drizzling just a little melted white chocolate and a spoonful of whole cranberry sauce over each piece. Mmmmm, that sounds really yummy -- or better yet, lingonberries! Anyway, I know I'll enjoy making this cheesecake and continuing to experiment with possible toppings.
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5 users found this review helpful

Easy Honey Mustard Mozzarella Chicken

Reviewed: Mar. 5, 2010
Mmmmmmmmm. This is tasty! I only had Monterey Jack cheese on hand, I used Dijon mustard with just a couple tablespoons of regular mustard, and I sprinkled the top with homemade bacon bits which I keep in the freezer. I found that the sauce and cheese was plenty for 6 breasts. The flavor is just superb, a great blend of sweet and tangy. This one will definitely go on the list of "sure bets" for serving guests.
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2 users found this review helpful

Apple Raisin French Toast Strata

Reviewed: Jul. 8, 2010
I'll admit up front that I don't follow this recipe very exactly, but it's so adaptable, I'm giving it 5 stars for sheer flexibility. First, I always use whole grains in my cooking, so I use plain whole wheat bread, which I leave in whole slices and spread with honey nut cream cheese, placing half the slices on the bottom of the dish and half on top of the apple layer. Then I add raisins with the apples, sprinkling cinnamon and brown sugar on them. I use plain old skim milk and skip the melted butter, just using enough butter to grease the baking dish. Because I don't measure exactly and sometimes adjust the amount of eggs, milk, and bread according to the number of people I'm serving, I get slightly different results all the time, but it's ALWAYS extremely tasty. So glad I could add this dish to my breakfast rotation!
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3 users found this review helpful

Brown and Wild Rice Salad

Reviewed: Jul. 9, 2010
This could only be Brown Rice Salad for me because I couldn't find any wild rice in my local grocery stores. I accidentally made too much rice -- closer to 3 cups, I think -- but even so I only used about half the dressing and did not increase the other ingredients, and I thought it was just right. I loved the variety of flavors, from the sweetness of the cranberries to the crunchy kick of the onions. My boyfriend's father singled out this dish to praise in the midst of a meal with many good side dishes. It was a great alternative to hot potatoes or pilaf on a warm summer night.
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Baby Carrots with Dill Butter

Reviewed: Jul. 9, 2010
I always try to offer one raw veggie and one fresh cooked veggie in every meal, but at certain times of the year it's hard to come up with affordable options. I've never been crazy about cooked carrots, but when I stumbled across this recipe I realized I had found a reliable, inexpensive year-round dish. In the winter I don't have fresh dill so then I substitute dried dill; otherwise I follow the recipe exactly, and either way, this is a simple, tasty way to serve carrots.
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Mini Meatloaves

Reviewed: Jul. 10, 2010
Wow! I made these meatloaves for a group of 6 women, 3 of whom informed me afterwards that they don't like meatloaf. Chalked up 6 rave reviews! They ate all of them, so I didn't even get to sample them myself and find out what was so special, but I'll take their word for it. I did substitute ground turkey for the beef, and because it was a little soupy when I followed the rest of the recipe, I also added 3 crumbled slices of stale New England Brown Bread. I also added a bit of fresh-ground black pepper. Happy to have another good dinner option for guests.
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Scrambled Egg Muffins

Reviewed: Jul. 11, 2010
Oh yummy! These turned out really nice, although they stuck to the muffin tin a bit and didn't look as nice and poofy by the time I wrestled them onto a serving plate. Still, for once a crustless egg dish didn't go watery on me, so I was happy. I sliced up 5 precooked turkey sausage links, left out the green pepper, added a few dashes of tabasco, used pressed fresh garlic instead of powder, and saved the cheese for last, sprinkling Swiss on half of them and Cheddar on the other half. The guests to whom I served them pronounced them "very good" and had no preference between the cheeses. I only had a Swiss one, and it was mighty tasty. I will definitely make these again.
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Caribbean Sweet Potato Salad

Reviewed: Sep. 3, 2010
I had to jump up mid-meal to write a rave review of this salad! I was looking for a side dish for a Caribbean entree but it completely stole the show. What a great blend of flavors! My dinner companion and I both had multiple servings and left the entree barely touched! Easy peasy to prepare. I followed the recipe exactly except that I was using leftover sweet corn that I cut off the cob, so I didn't bother recooking it. I shared this one on Facebook and can't wait to make it for family again this weekend.
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Sesame Shrimp Stir-Fry

Reviewed: Aug. 10, 2013
I've never been satisfied with my attempts at stirfry -- something always seems to be missing from the overall flavor. I was doubtful that the marinade in this recipe would be anything special, but WOW! I loved it! I made it the first time with shrimp, but I've also used chicken with the same great results. I will almost certainly rely on this blend of seasonings as my new stirfry standby. I adjust the veggies according to what I have on hand or find on sale at the store, and I'm always happy with it. I took the advice of other reviewers and used canola oil for the cooking and sprinkled on a little sesame oil at the end for the flavor.
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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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