Sue Recipe Reviews (Pg. 4) - Allrecipes.com (15129009)

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Juicy Roasted Chicken

Reviewed: Feb. 2, 2014
Incredibly tender, juicy and delicious! I made just as is with two necessary exceptions: first, I was cooking a 5.5 lb. chicken, so I added 1 hour to the cooking time. And second, the recipe calls for cooking this to an internal temperature of 180 and that is actually going to overcook your chicken. 165 is perfectly and safely cooked, so check and take your chicken out when the thermometer reads about 160 degrees. Then let the chicken rest for about 20 minutes and it will finish cooking to a perfect 165.
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Healthier Buffalo Chicken Dip

Reviewed: Feb. 1, 2014
Ahhh, perfection!! Please trust me, forget the full fat version of this recipe that is also on this site and use this one - you will NOT miss out on any of the fabulous, delicious flavor, but you will happily skip all of the extra (unnecessary) fat and calories that are in the other version. I did not change one thing and my guests devoured this dip! And don't hesitate to play around with the amount of hot sauce you add to this dip depending on how "hot" you would like it to be. Just customize it to suit you and your guests!
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No Knead Beer Bread

Reviewed: Jan. 29, 2014
I rarely change a thing in a Chef John recipe, and this one is no exception! I love this bread! It could not be easier to make and it is so delicious with a soft, delicate texture inside and a nice crusty outside. Though there is no need to change a thing, you certainly can customize this bread by adding your favorite herbs or even some ground flax seed for a health boost. Just start with the basic recipe and have some fun! Thanks Chef John for another fantastic recipe!!
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Thin Mint Cookies

Reviewed: Jan. 15, 2014
Excellent recipe! But you have to follow some "rules" to get great results. First, make sure you are using either real butter or baking margarine. Lite margarine will NOT work with this recipe. Even regular margarine will not work well. It must be a margarine that is sold as baking margarine. Second, the butter/baking margarine should be just soft enough to beat until creamy without seeing lumps (too cold yet) or without getting soupy or runny (too warm). And third, don't cut any larger than 1/4 inch. Keep them pretty thin and you will get a crisp cookie, not a chewy one. Beyond that, play around with the amount of mint to satisfy YOU. Some like more, some like less, that is personal preference and not a reflection of the recipe. Make them as written the first time, then adjust ingredient amounts to suit your tastes the next time. Easy peasy!
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7 users found this review helpful

Chef John's Beef Goulash

Reviewed: Jan. 12, 2014
Another winner from Chef John! . It is simply delicious with many layers of flavor and interest. I left out the cayenne because I didn't want it spicy. And really loved the flavor. Thanks Chef John for another fabulous recipe to add to my repitoire.
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17 users found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Jan. 12, 2014
Good, but really, just a basic meatloaf recipe. To take it up to five stars, I omitted the salt and added 1/2 cup Parmesan cheese, 3 cloves minced garlic, a teaspoon of Worcestershire sauce and 2 teaspoons of dried basil. I also freshly shredded some colby/jack cheese (instead of cubing it). It was very moist and delicious with these additions. Another thing I often do with my meatloaf is to cook a few strips of bacon, crumble them and add to the mix - really makes the whole dish spectacular!
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English Muffins

Reviewed: Jan. 8, 2014
I think these are superb! I used whole wheat flour and butter in place of the shortening the second time I made them and really loved that version too. For those not getting the nooks and crannies, it's all in the cutting. Don't slice through with a knife, instead, stick a fork in and out the side of the muffin all the way around, then gently pull the two halves apart - voila! Nooks and crannies! This will not taste like a store bought english muffin, and that is a good thing! It is much, much better. A bit more dense (just how I love them!) and with a much better flavor. These freeze beautifully also.
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3 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Jan. 5, 2014
Reviewed as written, this is a three star recipe. BUT... add just a few extra ingredients and this goes easily to a five star dish! Just add any of your favorite veggies (I like broccoli, cauliflower, spinach, carrots - not always all at the same time, but go with what you love!) Sometimes I skip the veggies and add some pimiento and mushrooms - delicious! I also often stir in some shredded cheese - either swiss or colby/jack, but any cheese you love will work (my hubby loves pepperjack for a little extra zing!).
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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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2 users found this review helpful

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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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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9 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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3 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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25 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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9 users found this review helpful

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