Sue D. Recipe Reviews (Pg. 1) - (13991990)

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Sue D.




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Spicy Tuna Fish Cakes

Reviewed: May 3, 2013
These were very good, except there was a little too much Italian seasoning for my taste -- seemed to overwhelm the flavor of the tuna. I made six patties, not eight -- I think making eight would have resulted in way-too-small patties (however, I know they are not meant to be quarter-pound burger size). I also added a few squeezes of fresh calamansi (no lemons on hand). FYI - I experimented with freezing two of the patties with not-so-great results.... when they thawed, they were very soft and hard to handle without breaking apart (probably due to the mashed potato?). Definitely making these again, but I will reduce the Italian seasoning to 1/2 teaspoon for personal preference. Thanks for sharing!
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Updated Shepherds Pie

Reviewed: Mar. 15, 2013
I love Shepherd's Pie, and this version was pretty good. Consistency was perfect; however, I must agree with other reviewers who commented that it was lacking in flavor. No salt or pepper in the ingredient list? I found that odd, especially considering that low-sodium broth is recommended (I used regular) and ketchup is quite sweet. I tasted the ground meat after it was cooked (I used lean ground pork), and I added both salt and pepper, as well as some Worcestershire, but the dish still ended up quite plain. I will make this again, as I am a huge fan of this "comfort food," but I will definitely add onions and garlic when cooking the ground meat, substitute tomato paste for the ketchup and add salt and pepper to taste.
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6 users found this review helpful


Reviewed: Feb. 23, 2013
Loved this! I had never even heard of Colcannon before and was just randomly searching AR for some cabbage recipes. I just eyeballed the amount of potatoes and cabbage, and think I need more cabbage next time. Following a few others' suggestions, I did add approximately 1 teas. garlic powder (will use fresh, roasted garlic next time) and was generous with the salt and pepper. I didn't have enough milk on hand but had some sour cream leftover, so I did 1/2 c milk and 1/2 sour cream (I've always loved sour cream on baked potatoes). Worked just fine and gave it a nice richness! Definitely making this again soon - Thanks for opening my eyes, Marc!
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3 users found this review helpful

Creamy Shrimp Casserole

Reviewed: Feb. 17, 2013
I was so excited to try this tonight, but I must have done a few things wrong. I used the "adjustment" feature to automatically recalculate the ingredients, as I was making this for only two people (and I don't have a 9 x 13 dish). Perhaps the numbers were not quite accurate? It was incredibly dry and lacked a lot of flavor. Because I was using a smaller dish, I did reduce the cooking time to about 25 minutes, but I could see as it was cooking that the pasta layer on the bottom did not have any sauce on it. I took other reviewers' suggestions and threw a few smashed garlic cloves in with the butter when making the sauce, and I also added 2T of parmesan and a generous amount of pepper. It was still very bland. I refuse to give up and will try this recipe again, as I love ALL of the ingredients, but I will study more reviews and see if I can tweak it a bit to make it creamier and more flavorful. Perhaps a little curry might do the trick. Anyone tried curry? Also, there was no heavy cream at my grocery store so I substituted sour cream instead (which, sadly, is very "runny" here in the Philippines - not thick like it is in the U.S.). That could have caused another problem? I will try it again and update my review. Thanks for posting -- everyone else loves the dish, so I'm sure it's my mistake(s) that caused this! :)
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Guinataan Chicken Adobo

Reviewed: Apr. 8, 2012
Delicious! Noting the many comments about this dish being oily, I used skinless chicken breasts which I cut into into pieces. I cooked for 30 minutes (others suggested longer cooking times for chicken legs, but that longer time would have dried out the breast meat). Some of the chicken broke down a bit into small "shreds," which was actually nice in the sauce! Not having whole peppercorns on hand, I used slightly less than one teaspoon of ground black pepper. I increased the onion and garlic to my personal taste and used "light" coconut milk to reduce the fat content. Do not leave out the bay leaves -- while not overpowering, they definitely add to the flavor. This was delicious and it provided generous leftovers, as there were only two of us. We served over rice, but I imagine it would be nice over pasta, as well.
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4 users found this review helpful

Pan-Fried Mustard Mayonnaise Tilapia

Reviewed: Jan. 12, 2012
Very tasty! Following others' advice, I added salt and pepper to both sides of the fillets before generously coating with the mayo/mustard mix. To address other reviewers' comments about the breading coming off, I pressed both sides of each fish fillet into a plate of the seasoned breadcrumbs to thoroughly cover the fish. The key to not losing the breading is to NOT MOVE THE FISH once you have placed it into the pan. Cook over a medium heat for the suggested four minutes on each side, and carefully turn and place on other side, again NOT MOVING THE FISH! With added seasoning to the fish before coating, this is a winner, and I look forward to making it again.
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5 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Jan. 8, 2012
Delicious! This was a big hit and will be my permanent, "go-to" Chili recipe. The salsa really IS the key to great flavor. I used lean ground pork instead of beef, and I reduced the tomato sauce to 2 cups, making up for the the other 1/2 cup with beer, which I've always added to my chili. In addition, I used the entire envelope of chili seasoning mix, and I used garlic POWDER instead of garlic salt, as the packaged mix and salsa already contain salt. Next time I might do the entire 12-oz. jar of salsa, but I wanted to use the suggested amount for the first attempt. I snipped some green onions (scallions) to sprinkle on top of each bowl to add a little color. Heat level can be easily controlled by using MILD chili mix and MILD salsa. I used Medium for both, and might even ramp it up next time to HOT! Thanks, Deb - this is definitely a keeper.
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4 users found this review helpful

Eggplant with Garlic Sauce

Reviewed: Dec. 27, 2011
Very, very good! I cut my eggplant pieces a bit too small -- at the end of cooking the eggplant had broken down a little too much, but still delicious! I followed advice of others and added a couple extra splashes of oyster sauce, and snipped some green onions to sprinkle on the top when serving. Next time I will try adding a little fresh ginger, as others have suggested. This is a keeper, and I look forward to making it again and again.
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2 users found this review helpful

Broccoli Chicken Casserole II

Reviewed: Nov. 8, 2010
Thank you for posting this! With a few alterations this is the "Chicken Divan" recipe I've been trying to recover for years: Increased curry to 3T and increased the lemon juice to 4T. My "old" recipe used two cans (not three) of cream of mushroom soup versus cream of chicken, so I used that instead and added one cup of sour cream. Three cans of soup plus the sour cream is just too much liquid, but the addition of sour cream is a MUST, in my opinion. I did not heat the soup mix prior to baking (and added a handful (about 1/4 cup) of shredded cheddar to the soup mix). Sprinkled remaining cheddar (plus some extra) on the top, and then a layer of fine breadcrumbs (1/4 cup) on top of the cheese, dotted with butter. This creates it a delicious, thin "crust" on top. Increased cooking time to 30 minutes. Our favorite way to enjoy this is over lightly buttered and salted egg noodles. This is great alternative for those that don't care for rice, and you can still enjoy every ounce of the scrumptious sauce!! My husband was thrilled that I found our new Chicken Divan "standard" recipe, and this will probably be on our table about once a month!
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5 users found this review helpful

Baked Macaroni and Cheese I

Reviewed: Aug. 14, 2010
Good, simple recipe. My husband doesn't like homemade macaroni & cheese, but he enjoyed this. I agree with a number of reviews that adding a few extras to zip up the flavor a bit is good. I used ziti but will use elbow macaroni next time. I did not have mustard on hand but added some ground red pepper and increased to four strips of bacon, which still weren't noticeable enough for our tastes (so I will use six or even eight next time!). I did two cloves of garlic and will increase that to three. Also, I will increase the amount of butter to match the flour 3/3 (I have only ever read that it's equal amounts). This was extremely dry and pasty in the pan and I could not cook it for the suggested two minutes for fear of burning the flour. I look forward to trying this again with the above-suggested alterations.
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8 users found this review helpful

The Best Banana Bread

Reviewed: Aug. 2, 2010
Great, easy recipe. I did add 1 teaspoon of vanilla extract and some cinnamon. As other readers have noted, I never measure the mashed bananas -- I just used four good-sized bananas, and the flavor was perfect. I will definitely use this recipe again.
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1 user found this review helpful

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