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

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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! I added 1 teaspoon of good Mexican Vanilla and oh boy, yum!! I also often add walnuts and/or coconut for a different taste and texture. I have also made this with peanut butter chips and that is pretty darn good too - even better if you swirl half chocolate and half peanut butter! And if you want to simplify this even more, forget spreading into a baking dish, just drop by spoonfuls onto a wax paper lined sheet and chill. No worries about cutting later on, just pick up a piece and enjoy!
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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. The key to any buttercream frosting is to play with the ingredients. For instance, don't like yours very sweet? Simply cut back on the amount of sugar you add. Like it sweeter? Add more. (It doesn't HAVE to be 4 cups.) If this tastes or feels a bit too greasy to you with all that shortening, then use butter or a half and half mixture of butter flavor crisco and real butter. Also, that milk amount is an approximation. Start with a tablespoon and add more as needed to make it the consistency YOU want. I never need to add 5 tablespoons, I usually only need one or two. See? It's easy if you play around with it and make it yours. You can also add other flavorings to make it unique to your needs - you can add lemon extract, almond extract (my favorite!), peppermint extract, etc. Love this recipe and how versatile it is with just a few tweaks here and there.
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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
As written, not a great recipe in my opinion. BUT... double the amount of cinnamon, throw in a bit of nutmeg and use 1/2 granulated and 1/2 brown sugar (and if you want, throw in a bit of vanilla extract in place of the water when you beat the egg white) and you elevate this easily to a five-star recipe!!
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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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Bourbon Balls II

Reviewed: Dec. 3, 2014
The finer you can get your vanilla wafers and pecans, the easier it will be to roll into balls. I use a food processor and this works great! I followed this recipe to a "T" and the bourbon balls were the hit of the party (for those who like bourbon to begin with). But I don't like bourbon - hate the stuff actually, lol - so I made some with rum and they were equally as delicious!
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Hungarian Goulash I

Reviewed: Dec. 1, 2014
The excessive amount of salt called for in this recipe ruined the dish. So, cut waaayyy back on the salt, add a tablespoon of Worcestershire sauce and make sure to use Hungarian sweet paprika, and just like that you have a delicious five star goulash dish.
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Turkey a la King

Reviewed: Nov. 28, 2014
Pretty good as is, but I like to saute my mushrooms with some chopped onions and a couple minced cloves of garlic in a little bit of olive oil, then add to my sauce. I skip the heavy cream using 2% milk instead. It still comes out nice and flavorful without unnecessary fat and calories. I also always add a jar of chopped pimiento when I add the turkey and peas. It really makes the dish not only prettier, but kicks it up a notch flavor-wise. I always triple (at least!) the recipe because it is such a hit at our house, everyone wants more the next day! This is also great served over egg noodles, but I most often serve it over buttermilk biscuits - yum!!!
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Eggnog Custard

Reviewed: Nov. 22, 2014
Excellent!!! I omitted the sugar the second time I made this as I find the eggnog is already sweet enough and adding more was a bit too much in my opinion. But this could not be easier or more delicious! If you follow the directions, you will not have a "curdly" texture as some have mentioned. Just blend your ingredients very well and use the water bath when baking your custard and you will have a creamy, silken, decadent dessert to enjoy. :)
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Make-Ahead Turkey Gravy

Reviewed: Nov. 17, 2014
Excellent!! Love this idea and the gravy really was very smooth and delicious. I also add a clove or two of garlic while roasting the legs (in place of wings). And I always use corn starch in place of flour in thickening my gravy. The color stays more vibrant and the flavor is more velvety. (I think flour makes gravy taste a bit pasty and it's murky looking.) Try the corn starch and see what you think. A chef gave me this tip years ago and it makes a pretty big difference (for the better!).
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Slow Cooker Stuffing

Reviewed: Nov. 15, 2014
The key to success (delicious success) is to use very dry bread cubes. If they are fresh or just barely dry, this will become a soggy mess in your crockpot. So, either buy the very dry cubed type in a bag OR cube your own bread and let dry out for a couple days on your countertop. (Spread out on some cookie sheets, cover lightly and toss every few hours to distribute the still moist bread cubes with the dry ones. Or place in the oven at a very low temp and let dry out that way for an hour or so.) Then add the liquid using common sense and also taking into consideration your family's preference on the moistness of the stuffing. If they like it very moist, add more, if less moist then add less. Remember, you can always add more as you are cooking this in the crockpot but you can't take it out, so err on the side of too little and then keep checking. I also cook this for 3-4 hours on low and it comes out perfect every time. You can get great results with this recipe if you just use these tips. Also, use the herbs that your family loves if the ones stated don't suit your tastes. :)
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World's Best Potato Soup

Reviewed: Nov. 5, 2014
I love the idea of this soup, but could not bring myself to make it as written. Six bouillon cubes would make this waaayyyy too salty and not add much to the overall flavor. Instead, I used low sodium chicken broth in place of the water called for and NO bouillon cubes at all. As for the onions and celery, to create a more complex flavor, I sauteed them in a little bit of extra virgin olive oil (and added 2 cloves fresh, minced garlic), then added the potatoes and continued on with the recipe as written. To lighten this up, I often add whole milk in place of the half and half. I have also done a roux to thicken it, using skim milk. I also often add fresh, sliced mushrooms and on occasion, whole, sweet kernel corn for just a slightly different taste and texture to the potato soup.
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Northern Italian Beef Stew

Reviewed: Nov. 5, 2014
To be fair, as written, it is a four star recipe due to a bit of blandness to the flavor. But the second time I made it, I added only basil and oregano as my spices, but upped the garlic to four cloves and added a quarter cup of Worcestershire sauce. Now it is five stars! Yum!!!
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No Bake Pumpkin Pie I

Reviewed: Nov. 5, 2014
If you just don't like to bake, this would be a good pie recipe to go with. But if you like baking (and I do!), then a traditional baked pumpkin pie is much better both in taste and presentation. This recipe is actually more work than a traditional baked pie in that with a baked pumpkin pie, you throw all ingredients into a large bowl, beat, pour into a crust and bake. But it is nice that there is this alternative for those who prefer it. And it is pretty good, just not great.
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