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

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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. This no bake recipe requires you to heat some of your ingredients up in a pan before adding others, and as some have noted, if you don't add the eggs correctly, they will begin to cook like scrambled eggs on you. 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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Amatriciana

Reviewed: Oct. 30, 2014
Oh gosh, I have been making this recipe for years and love it! It is so simple and so delicious. I use angel hair pasta in place of the linguine (just personal preference - I like the lighter texture and taste) and omit the pepper flakes. As for the tomatoes, sometimes I use stewed, sometimes diced and sometimes I will even use fresh tomatoes I cut up myself. Yum!!
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Mushroom Pork Chops

Reviewed: Oct. 25, 2014
I have made this recipe for years (found it in Mr. Food's magazine) and as written, four stars. But make these changes and it goes up to five stars -- instead of garlic salt, use garlic powder. Far less sodium and better taste. Second, mix in 1/2 cup of milk with the soup for a creamier and better tasting sauce. Oh, and just personal preference, but I use Campbell's Healthy Request Cream of Mushroom soup and I always use two cans and 3/4 cup milk because we love lots of sauce on our rice (I always serve this with rice) and on our chops. :) This is one of my families favorite meals!
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Christmas Gift Loaf

Reviewed: Oct. 22, 2014
This makes a fantastic pumpkin bread! The second time I made it, I made two small changes. First, instead of 1 cup granulated sugar, I used 1/2 cup granulated and 1/2 cup brown sugar - adds a bit more moistness and flavor to the bread. And second, I skipped the glaze. I didn't think it added anything to the bread. Awesome, five star recipe. Just watch the baking time. 1 hour is an estimation. Ovens vary, so set a timer for 50 minutes and then begin watching to see when YOURS is done. :)
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Quick and Easy Chicken

Reviewed: Oct. 20, 2014
Yum, yum, yum!! Like many others, I double the sauce but I also cut my chicken into bite-sized pieces before browning. I sometimes also saute some sliced bell peppers with the onion and add pineapple tidbits for a sweet and sour type meal. Either way, this is absolutely delicious!!
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Pumpkin Cobbler

Reviewed: Oct. 5, 2014
SO good!!! The first time I made this recipe, I had all the ingredients except for the yellow cake mix, so I used what I had - a spice cake mix. I did cut back on the spices (because of the similar flavors in the spice cake mix) and it turned fantastic! It was a huge hit at our gathering. The next time I made it exactly as written with the yellow cake mix and it was super yummy too. Love it both ways! Thanks for such a great recipe. Even better with some fresh whipped cream on top!
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Cabbage Rolls II

Reviewed: Sep. 29, 2014
To be fair, this is the correct rating for this recipe as written. It is too dry and a bit too bland. Plus, it really helps to steam the cabbage head to make the cabbage easier to work with. So, having said that, if you double the sauce (or even triple it which I like to do to pour over mashed potatoes), add some garlic and basil and steam the cabbage, you will have a five star recipe for sure! Oh, and just a personal preference, I use very lean ground turkey in place of the ground beef. Much leaner and far less fat and grease in your dish. :)
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Mom's Nova Scotia Seafood Chowder

Reviewed: Sep. 19, 2014
Delicious! I did lighten it up considerably by using Almond Milk instead of all the heavy cream and half & half. I also added some Old Bay seasoning and only half the butter called for. This is just due to my personal preference. And I know chowder purists would disagree, but personally, I would much rather sacrifice a bit of richness to save all the fat and calories. Due to using the Almond Milk, I did need to thicken it a bit with corn starch, but it truly was scrumptious and a real keeper!! Next time, I think I will throw in some corn and some celery - yum!!
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Rich and Creamy Potatoes Au Gratin

Reviewed: Sep. 15, 2014
Delicious if you follow the recipe. But... it's also fabulous if you make it with other cheeses like Colby-jack or cheddar or even a mix of cheeses. Go with what you like and you can't go wrong. I make this with 2% milk and it is awesome. So make as is or tweak for a different cheese flavor or to lighten it up calorie-wise. Any which way, you can't go wrong.
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Classic Peanut Butter Cookies

Reviewed: Aug. 27, 2014
My favorite peanut butter cookie recipe! This is the exact recipe I have been using for years from the Better Homes and Gardens Cookbook - with one exception - theirs also calls for 1 teaspoon of vanilla extract, which I highly recommend adding. Delicious!!!
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Slow-Cooker Barbecue Ribs

Reviewed: Aug. 23, 2014
As written, this is just average as far as the taste of the sauce. The ribs themselves were tender and wonderful. But to make this the five star recipe that most are rating it (even though they admit in their reviews that they rated it so high AFTER making the following change) then just substitute your favorite BBQ sauce for the ketchup sauce called for in the recipe. That one simple change truly does make this a five star recipe and one that you are sure to make again and again! Also, I pulled them out of the crock pot after four hours on low and they were perfect!!
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Healthier Stuffed Peppers

Reviewed: Aug. 6, 2014
Loved this!! We don't eat red meat, so the only substitution I made was to use lean ground turkey in place of the ground meat. A keeper!!
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Old-Fashioned Pancakes

Reviewed: Jul. 18, 2014
So easy and delicious! Ok, I did reduce the baking powder to 2 teaspoons and omitted the salt altogether since I use salted butter. Mmmmm.... Perfection!
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Key Lime Pie VII

Reviewed: Jul. 2, 2014
So very delicious and super easy! I didn't change a single thing and it turned out scrumptious! One thing though, I see lots of reviews stating "two cans of sweetened condensed milk was plenty, wouldn't use three". This is reader error. If you look at the recipe, it calls for 3 CUPS not three cans. And... you are supposed to achieve this by opening up two cans and measuring out 3 cups worth. But really, just use the whole two cans. It will work out perfectly, I promise! :-)
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Lemon Iced Tea

Reviewed: Jul. 2, 2014
Yummy! I used more tea bags though. This would be far too weak for us (and probably for most folks) if you only use 3 tea bags for 8 cups of water. I ended up using 8 tea bags because we pour our tea over ice, which of course will water it down as the ice melts. This way, you have a nice, flavorful glass of tea even with ice added. The lemon and sugar amounts were spot on and made for a delicious iced tea!
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