Sue Recipe Reviews (Pg. 3) - Allrecipes.com (15129009)

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Individual Baked Eggs

Reviewed: Dec. 29, 2013
Loved this! It was fun and easy to make and tasted soooo good! I did add a pinch of salt and some pepper to the tops of my eggs after pouring into the tin for a bit of oomph, but that was all this dish needed to be delicious!
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Mom's Best Waffles

Reviewed: Dec. 29, 2013
Crispy outsides and light, fluffy insides - delicious! I do reduce the salt to about 1/4 teaspoon and I add 1 teaspoon vanilla and 1/2 teaspoon cinnamon. My family loves these on the weekends! But I usually make a large batch and freeze some for mid-week breakfasts because they freeze exceptionally well.
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3 users found this review helpful

Peppermint Snowballs

Reviewed: Dec. 23, 2013
Delicious! But you don't have to roll them into balls. Just use your cookie scoop! It gives a nice round top and a flat bottom. Perfect looking, uniform cookies in a fraction of the time! And soooo yummy!!
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Italian Wedding Cookies III

Reviewed: Dec. 21, 2013
You know, to be fair, I have to rate this based on the way it's written and that brings it to four stars because the salt called for is way too high (I eliminated it all together because I use salted butter, but if I used unsalted butter, I would reduce the salt to 1/4 teaspoon) and also the vanilla is a bit on the high side (and I love vanilla!!). But I reduced it to two teaspoons and it was perfect!! With these two changes it easily goes to a five star, delicious cookie recipe! And for ease of rolling into balls, grind the nuts as finely as possible and you can even add up to 1 tablespoon of milk if you find the dough too crumbly. Enjoy!!
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Best Brownies

Reviewed: Dec. 20, 2013
Oh, yes! These are really that good!! I double the recipe (but only use 3 eggs) and put them into a 9X13 pan. Perfection! But seriously, I do have to laugh at the original directions that states you get 16 servings from an 8X8 pan. Um . . . what?? I know this is to make the calorie count per brownie look good, but . . . lol Oh, and don't forget, the key to perfectly cut brownies is to cool them completely then use a plastic knife to cut them. Perfect every time!
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Praline Brookies

Reviewed: Dec. 20, 2013
For taste, this is a five star recipe. For execution, goes down to three. But I decided to rate it the full five stars because it really is a delicious dessert! The problem is in the timing. As written, the brownie part of this recipe would be in the oven for a total of 55-60 minutes. Far too long! Instead, I made this as directed changing no ingredients, but baked it for 18 minutes, took it out, added my praline layer and my cookie layer, put it back in the oven and baked another 15 minutes. Perfect! This is a keeper, but next time I will increase the pecans to 1 cup and use homemade chocolate chip cookie dough and I think it will be even better! I just wanted to make it with ingredients as listed for reviewing purposes. And for those who don't already know, the trick to cutting perfect brownies is to let them cool completely then use a plastic knife to cut them. Beautifully cut brownies every time!
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12 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Dec. 19, 2013
Super yummy! I bake my sweet potatoes instead of boiling them, I use only brown sugar, no white, and I add 1 teaspoon of cinnamon, a dash of nutmeg and a dash of ginger. Oh my goodness!! I cannot wait to make this again!!
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3 users found this review helpful

Italian Vegetable Soup

Reviewed: Dec. 10, 2013
Soooo delicious! I do add more garlic and basil but that is just personal preference.. Beyond that i use 4 cups of beef broth and skip the water and bouillon. I love this soup!!! Hearty and scrumptious!
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1 user found this review helpful

Chef John's Beef Braciole

Reviewed: Dec. 7, 2013
Chef John, you have done it again! Created a mouth-watering recipe that my family loves!! For some reason, I always thought Braciole was a challenging, time-consuming dish to make but this is so easy and so incredibly delicious! (I love recipes that taste and look complex, but really aren't! This one fits the bill perfectly!!) I rarely tweak a Chef John recipe, but I did substitute basil for the oregano (simply personal preference, but I did add a dash of oregano as well) and I admit, I was tempted to leave out that pinch of red pepper flakes. I am so glad I didn't! It was just a tiny hint of "heat" that complemented this dish perfectly! Thanks for another fabulous recipe that my family has asked be put into the "regular rotation"! :-) And be sure to watch the accompanying video. Chef John gives some great hints and tips and talks about using other cuts of beef and how to cook them a bit differently for tenderness.
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7 users found this review helpful

Slow Cooker Tapioca Pudding

Reviewed: Dec. 7, 2013
While this is an easy recipe, it can also be tricky. First, I think it is essential to add some flavoring to this dish. I add a teaspoon of Mexican vanilla extract during the last half hour of cooking. Also, for those having trouble with the egg part of this dish, tempering is the answer. One hour before your pudding is done, whisk your eggs in a medium bowl, then slowly add a bit of the hot tapioca mixture to the eggs, stirring constantly. Go SLOW. Keep stirring and adding more of the hot mixture to the eggs until they are quite warm, then add to the crock pot and stir thoroughly. Stir again 30 minutes later (and add the vanilla extract). Cook another 30 minutes or so, and voila - delicious tapioca pudding, perfectly cooked!
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2 users found this review helpful

Bread Pudding in the Slow Cooker

Reviewed: Dec. 7, 2013
I knew I had to try this recipe, but I also knew I would make a few changes right off the bat. I used 1/2 cup brown sugar in place of the white sugar, I added 1/2 teaspoon of cinnamon and a dash of nutmeg, and I upped the vanilla extract to 1 teaspoon. So, so good!!! I did use the raisins (a must for me in bread pudding!), but because this was going to be a dessert for us, I soaked the raisins in rum for about 1/2 hour before adding to the crock pot (SO good!). But next time I might also throw in some chopped apples just for variety. Anyway, this is a great recipe (that I tweaked to my personal preference, but I bet it is also great as written). Oh, and I also sprayed my crock pot with butter flavored non-stick spray prior to adding ingredients and cleanup was a breeze!
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19 users found this review helpful

Slow Cooker Egg Brunch Casserole

Reviewed: Dec. 7, 2013
Excellent recipe! Smells heavenly and tastes great! My one and only change is that I left out the dill weed (personal preference only, I'm simply not a fan of that flavor in my eggs). I have made this twice - once with bacon and once with ham (the ham was our favorite! and as a bonus, I could saute it with the veggies). When I did use the bacon, it was the quick cooking kind that goes in the microwave - quick, easy and far less messy than bacon splattering all over your stove in a pan! :-) Next time I am going to add some mushrooms - yum!
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8 users found this review helpful

Slow Cooker Cinnamon Apple Steel Cut Oats

Reviewed: Dec. 7, 2013
While I love cinnamon, it is clear just looking at the recipe that 1/4 cup is waayyy too much! I scaled it back to 1 tablespoon and put the cinnamon shaker on the table when I served the oatmeal so my family could add more to their bowl if they chose to. Beyond that, the water seemed like too much as well, so I scaled that back to 7 cups. I don't use artificial sweeteners, so I added some brown sugar, I just added a bit to the recipe to get it started, then had honey, white sugar and brown sugar on the table for my family to add to their own bowls as they chose, allowing them to adjust it to their own personal level of sweetness. I often add raisins or cranberries to this meal as well. With these few changes, this is definitely a 5 star breakfast and it is soooo wonderful to wake up the heavenly smell of this oatmeal in the mornings! I should also add, I only make this when I am feeding a bunch of people. If it's just me, the microwave is my go to appliance - it works beautifully too! :-)
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1 user found this review helpful

Reuben Sandwich II

Reviewed: Dec. 6, 2013
Oh, seriously delicious! I used Boar's Head corned beef (you MUST use excellent quality corned beef for a great Reuben!) and had them slice it very thin. Be sure to cover your pan while you brown these and keep them on a medium/low heat. This will ensure that the sandwich is warm in the middle with nicely melted cheese and perfectly browned bread. (15 minutes per side is waaayyy too long, so disregard that in the recipe directions.) I am not a fan of Russian dressing, but love TI, so that is what I use and enjoy on this sandwich. Oh, and rinsing the sauerkraut is a must unless you adore it and love a very strong taste of it in your sandwich.
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2 users found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: Dec. 5, 2013
So delicious! My only change is to use olive oil in place of the butter for a healthier but still super yummy version.
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1 user found this review helpful

Cranberry Orange Cookies

Reviewed: Dec. 5, 2013
@Lovemuffin: you can use either, but I used fresh cranberries. Hope this helps! :-) For my review, I agree with many others - great cookie with a few tweaks. I also added about 1/2 cup more flour and a teaspoon of vanilla extract. Very good cookie and a hit at our neighborhood cookie exchange! I made half with the glaze and half without. Both went equally fast, so I guess it's just a matter of taste.
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Candy Cane Cookies II

Reviewed: Dec. 5, 2013
This is a pretty good cookie! My only suggestion is to omit the almond extract and add about 1/4 to 1/2 teaspoon peppermint extract. Makes it much better and more flavorful.
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 4, 2013
This really is a good cookie, but if you halve all the ingredients (and exclude the pudding), you basically have the toll house recipe off of the Nestle chocolate chip bag (with the exception of the white sugar amount, which is a bit lower in this recipe). So, you could make the recipe off of the chocolate chip bag, add a box of pudding and lower the white sugar to 1/4 cup (to allow for the sweetness of the pudding), and you have this recipe halved. Nothing wrong with that - this is a delicious version that my family enjoys - I just thought it was an interesting notation.
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2 users found this review helpful

Russian Tea Cakes I

Reviewed: Dec. 4, 2013
Delicious! But just a few hints: whatever nut you use (I prefer walnuts, just love them in this cookie!) grind as finely as you can. That will help make a nicer, round cookie that is much less likely to crumble a bit on you as you roll it. If you do find that your dough is difficult to roll, just add a bit of milk (up to a tablespoon). That should do the trick for you. Also, I think these scream for almond extract. I always use this flavor and perhaps you would like to give it a try also. And last, I think baking at 350 degrees is a bit hot for this delicate cookie. I bake mine at 325 F. Oh, and one last thing . . . when you roll these in the powdered sugar, make sure the cookie is still warm but not hot. Enjoy!!
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6 users found this review helpful

Magic Cookie Bars II

Reviewed: Dec. 3, 2013
I am going to go ahead and give this a 5 star review even though I disagree with the graham cracker crust instructions in the recipe. First of all, you must mix the butter and the graham cracker together in a bowl, then press into your pan before proceeding with recipe. Beyond that, the key to a great graham cracker crust is to use softened butter (or baking margarine), not melted. Try it with your next crust and I think you will be very happy with the results. It makes for a more stable crust and it is much easier to press into the pan or pie plate.
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4 users found this review helpful

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