Sue Recipe Reviews (Pg. 1) - Allrecipes.com (15129009)

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Almond Strawberry Chia Seed Pudding

Reviewed: Feb. 26, 2015
This is an easy, delicious way to enjoy chia seeds. I let mine sit overnight, covered in the fridge and it gets even thicker this way. But it will never be the exact consistency of pudding. It has its own unique and wonderful consistency that is more in line with tapioca. I love it!!
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Apple Slab Pie

Reviewed: Feb. 22, 2015
Delicious! I only made two changes. One, I cut the sugar back to 3/4 cups for the filling and it was just the right amount of sweet (I would up that to 1 cup if I was using a super tart apple like Granny Smith) and I added 1 cup of old fashioned oatmeal to the topping ingredients. I used a 9 X 13 pan. Also, the secret to a truly incredible apple pie is to use a variety of apples in your filling. I generally use a mix of Rome, McIntosh and Gala. But I also use Jonagold and HoneyCrisp on occasion.
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Parmesan Crusted Tilapia Fillets

Reviewed: Feb. 21, 2015
I have made this many times using both fish and boneless chicken breasts. The key to non soggy bottoms? Easy -- place a cooking rack on your baking sheet and place the fillets on the cooling rack. Ta da! No more soggy bottoms! :) Also, if you find the olive oil to oily in the finished product, you can use mayo or melted butter (just brush on fillets with a pastry brush), then coat with Parmesan mixture. I often cut back on the Parmesan and add in some seasoned bread crumbs since I don't worry about carbs all that much and the little bit you use here won't make much of a difference anyway. This does add a bit more crunch to the finished product as well. I also add a dash of garlic powder to the breading mixture. Just play around with this recipe and tweak it to you and your family's liking. :)
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Pineapple Upside-Down Cake VII

Reviewed: Jan. 7, 2015
Great recipe! But make sure you save the juice from the pineapples, pour it into a measuring cup, then add enough water to equal the amount of liquid your cake mix calls for. Also, if you use a pineapple flavored cake mix in place of white or vanilla you will really kick this up a notch flavor-wise! I don't have a cast iron skillet, so I just make this in a 9X13 pan. Delicious!!!
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Baked Italian Meatballs

Reviewed: Jan. 5, 2015
A bit on the bland side. The second time I made them, I added 1/2 cup Parmesan cheese, 1/2 cup bread crumbs, 2 cloves of minced garlic, 1/2 of a minced onion and omitted the herbs called for and added in basil and oregano. I also added an egg. Yep, it's a bit distanced from the original recipe but these taste Italian and delicious.
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Slow Cooker Beef Stew I

Reviewed: Jan. 3, 2015
This recipe does not need another glowing review, but it was good enough that it deserves one! While in reality, this is a good old, basic beef stew recipe, the beauty is in the cooking method - the crock pot AND that it does not call for browning the meat before slow cooking. While I don't add or subtract ingredients from this recipe, I do modify the ones that are there a little bit. I up the Worcestershire to 1 tablespoon and I use two to three cloves of garlic (just love that stuff!). I also dredge the meat in flour (sometimes I do sub corn starch) before placing in crock pot (I just think it is a bit easier this way, so just personal preference, no right or wrong way here). And because I adore cooked celery, I often add three stalks or so. So you see, no real changing of the recipe, just the amounts of some things to suit my family's tastes. Make exactly as is and you won't be disappointed - tweak it a bit to suit you and your family and you have a stellar recipe in your repertoire!
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Delicious and Easy Corn on the Cob

Reviewed: Jan. 2, 2015
So simple, but the results are incredible! And 25 minutes in the pot is perfect! It cooks the corn just enough to keep it tender-crisp. Any less and it would taste underdone. Thanks for a great, simple, delicious way to make corn on the cob!
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Sugar-Free and Dairy-Free Slow Cooker Steel-Cut Oatmeal

Reviewed: Jan. 2, 2015
So simple and delicious!! I often make it just as written, and other times leave out the banana or raisins and add some cinnamon, nutmeg and ginger then squeeze in some honey for sweetness. Someone mentioned leaving out the raisins if omitting sugar is your goal, but it is refined sugar that many of us are trying to cut back on, so go ahead and add those raisins if this is your goal too! This is a recipe that begs to be tweaked to your liking - add the spices/fruits/sweetener of your choice and enjoy! Oh, and it will fill a bunch of jars, they just won't be huge jars! I use the little jelly jars that hold about a cup. But this makes for a very filling breakfast, so you don't need more than a cup in the morning to feel satisfied and get on with your day! :) I also warm mine up then add some Almond Milk - yum!!!
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Turkey and Quinoa Meatloaf

Reviewed: Dec. 27, 2014
Delicious meatloaf!! I love the healthy aspect of this dish, but it has to taste good too, right? Well, this certainly does! The first time I made it, I left out the hot sauce (personal preference - I knew it would not work for my family's tastes so I just left it out) and added some basil - I have to add basil when I use any form of tomato in a dish :) - and otherwise followed the recipe as written and my family and I loved it! Like all cooks, as I continue to make this dish, I tweak it here and there, but overall I follow the general recipe and always get delicious results!
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Tangy Honey Glazed Ham

Reviewed: Dec. 24, 2014
I love the glaze and the taste with the ham is truly amazing! But to be honest, I was baffled by why a fully cooked ham would need almost three hours in the oven. So, I made the glaze and set aside, placed the ham in the oven for about twenty minutes, then I added the glaze. One hour later, the ham was warmed through and the glaze topping was perfectly caramelized and fragrant. If your ham is not fully cooked, then three hours might be necessary, but it truly is not for a fully cooked ham. Then it just needs heated through and time for the glaze to permeate and caramelize. :)
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Fudge

Reviewed: Dec. 23, 2014
As written, it's actually pretty good and super simple. But it wasn't great and I kept wondering what was missing. Then it hit me - vanilla extract! This simple addition totally transforms this to a great fudge!
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Butter Icing for Sugar Cookies

Reviewed: Dec. 17, 2014
One tablespoon vanilla extract ruins this recipe. Cut that back to one teaspoon and you have a winner here!
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Sugar Cookie Frosting

Reviewed: Dec. 17, 2014
Very good frosting.
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Chef John's Dutch Babies

Reviewed: Dec. 16, 2014
First of all, left out of the directions is the oven temp (it's in the video, but not in the written part), anyway it goes into a preheated 425 degree oven. Okay, that's out of the way, so on to the recipe itself - scrumptious!!! I make this with a variety of flavors to suit my tastes at the time and it always comes out so light, fluffy and decadent tasting! Another winner from Chef John!!
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Cinnamon-Roasted Almonds

Reviewed: Dec. 15, 2014
Not a great recipe in my opinion.
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Chef John's Chicken and Biscuits

Reviewed: Dec. 15, 2014
I loved this recipe! Unless you are brand new to cooking and either don't have experience yet or don't yet trust your own cooking instincts, you can just use your judgement regarding the types and amounts of spices you use in this or any recipe. For instance, I don't like a ton of pepper in my dishes, so I simply cut back the amount called for in this recipe and it was perfect for us. I also rarely put cayenne in recipes like this, so I left that out too. So for us, with these small changes, it is a five star recipe! Thanks Chef John!!
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Eggnog and Apple Bread Pudding

Reviewed: Dec. 13, 2014
I adore bread pudding and I love eggnog, so why didn't I ever think to combine the two before??? lol This recipe is absolutely delicious! I did add a bit of cinnamon and nutmeg, but beyond that, I followed the recipe as written and the resulting dish was a huge hit with my family. Next time I think I will add a bit of rum for a little extra kick. Thanks so much for this keeper of a recipe!!
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Eggnog Creme Brulee

Reviewed: Dec. 13, 2014
With this delicious recipe, think "custard" not "creme brulee" and I think you will be happier with the outcome. If you are expecting a creme brulee texture, you will be a bit disappointed, but if you make this with the expectation that you will have a delicious eggnog custard, you will most likely be very happy. I make this as written with the exception of using Neufchatel cheese in place of the mascarpone and it is a family favorite that is absolutely delicious! I do not brulee the top, but that is just personal preference. I just think it is perfect as is!
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Chicken Cordon Bleu Sandwich

Reviewed: Dec. 7, 2014
Fantastic!!! I love chicken cordon bleu and this is a simple, delicious version of that dish. I followed it to the letter with one exception, I left out the pickle as I don't care for them. But I served some diced pickle on the side for those in my family who enjoy it. Thanks Chef John for another winner!!!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 4, 2014
I make these cookies every year at Christmas and they are always the first to disappear off the plate! I make several batches using different flavored jams or preserves - raspberry, cherry, strawberry and apricot are huge favorites!!
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