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

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Mini Pumpkin Pies

Reviewed: Nov. 25, 2013
This is a great recipe and I usually don't change a thing! I do make my own homemade crust, but that is personal preference. The store bought ones are quite good these days and will do very nicely when time is tight.
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Slow Cooker Mashed Potatoes

Reviewed: Nov. 24, 2013
I found it too rich and didn't really care for it.
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Blueberry Sauce

Reviewed: Nov. 24, 2013
As written, I would have to give this four stars. In my opinion, 1 cup of OJ is too much. Certainly that is personal preference, but I knocked that down to 1/4 cup of OJ and I thought that was perfect. I still had a hint of that fabulous citrus flavor, but it didn't overwhelm, it simply complemented. I also lowered the sugar to 1/2 cup and it was the perfect sweetness. I kept all the other ingredients the same and found it to be wonderful in both taste and consistency. We love this over pancakes and waffles in the morning, and over vanilla ice cream in the afternoon. Yum!!! Oh, and sometimes I use the almond extract called for, and sometimes I use 1/2 teaspoon vanilla extract. Both ways are delicious. It's just a matter of whatever I feel like adding at the time.
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Million Dollar Chicken

Reviewed: Nov. 23, 2013
OMGosh, this is truly the best roasted chicken I have ever had! I too left out the Aleppo pepper and used dried thyme.
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48 users found this review helpful

Chef John's Pumpkin Pie

Reviewed: Nov. 21, 2013
It is absolutely fantastic! I have always used the recipe on the Libby's can (which is great!), but this recipe is definitely a step up! I didn't change a single thing and it turned out wonderfully. Even my hubby who is not a pumpkin fan enjoyed this pie. (I am a pumpkin fan and was in heaven!) Thanks Chef John!! As usual, your recipe did not disappoint!
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No Bake Peanut Butter Pie

Reviewed: Nov. 19, 2013
Skip the milk and it goes to 5 stars and super yummy!
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Smooth and Creamy Peanut Butter Pie

Reviewed: Nov. 19, 2013
This is okay, but the ingredient amounts seemed "off". It was too cloyingly sweet. The second time I made it, I increased the cream cheese (I actually used Neufchatel to cut down on the fat and calories without sacrificing taste) to 8 ounces and increased the peanut butter to 1 cup. This fixed it! Delicious and the perfect blend of sweet and tasty. To put this over the top, I used crushed nutter butter cookies for the crust and OMGosh, too scrumptious for words!
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Creamy Coconut Cake

Reviewed: Nov. 19, 2013
Super yummy and moist! A huge favorite at my house and for family gatherings! I do agree though that if you use Cream of coconut, leave out the condensed milk. If you use coconut cream, then you need to add the condensed milk for sweetness. I don't use Cool Whip, can't really stand the taste or texture. I either make real whipped cream to put on top or I make a fluffy white frosting. Either way, it gets smothered in coconut! YUM!!!
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Key Lime Pie I

Reviewed: Nov. 15, 2013
Excellent! The only changes I made were to use more graham crackers in my crust and I did not use melted butter, but softened butter. This makes the crust much easier to work with and gives a nicer all around crust. Anyway, beyond that I made it as written (using bottled, real key lime juice). My husband is a key lime pie addict and absolutely loved this pie!
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Pretzel Turtles

Reviewed: Nov. 15, 2013
Oh, I love these little treats! I use Rolo's and waffle type pretzels and they always turn out perfectly! Super simple, super delicious!! One thing that is important is to simply keep a good eye on them while they are in the oven. 4 minutes is an estimate at best. Yours might be done much sooner, so just watch and take them out as soon as they look soft and slightly gooey. And don't just limit yourself to pecans. Any nut works well. I have made these with pecans, cashews, walnuts, hazelnuts and even sliced almonds.
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Pecan Cups

Reviewed: Nov. 15, 2013
Yummy! this is very similar to my mom's recipe and is a huge favorite in my house! I do double the filling amounts and it turns out to be the perfect amount. I also play around with the crust. I usually make it with the cream cheese because it is so scrumptious and flaky, but I have also made these with regular pie crust and even refrigerated cookie dough (I have used sugar and once even chocolate chip and both were a big hit!).
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Pecan Pie

Reviewed: Nov. 15, 2013
This was okay, but I just do not care for corn syrup. It creates a funny taste in desserts that I find unpleasant. If you would like a pecan pie recipe that does not require corn syrup, (I know, I was skeptical too) then try Pecan Pie V from this site. It is incredibly delicious without the odd, cloyingly sweet taste of corn syrup.
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Balsamic Roasted Pork Loin

Reviewed: Nov. 14, 2013
Fabulous! Who knew a few simple ingredients could produce such amazing results! The only thing I changed was to add 2 cloves of minced garlic to the marinade. Now, here's the secret to the success of this marinade... you MUST use very good quality balsamic vinegar! The cheap stuff is VERY vinegary tasting and will give poor results and then you will come and pan this recipe. Use the good stuff and you won't be disappointed!
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2 users found this review helpful

Chef John's Twice-Baked Potatoes

Reviewed: Nov. 14, 2013
Delicious and surprisingly easy! I did omit the egg yolk (personally didn't see the need) and I used Almond Milk in place of the heavy cream to bring the fat and calorie count down. Neither were missed. These were absolutely heavenly and my family loved them!
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Homesteader Cornbread

Reviewed: Nov. 11, 2013
Based on other reviews, I made a few changes and absolutely fell in love with this cornbread!! First, I flip flopped the flour and cornmeal amounts. This helped give it a heartier flavor. Second, as it was resting for five minutes, I would give it a good whisk every minute or so. Then, after this resting period and after adding the remaining ingredients, I beat it on low speed of my electric mixer for five minutes. (Apparently this direction was part of the original recipe, but got left out somewhere along the way. But it is important because it gives the lightest texture to your finished product!) And lastly, I added a bit of honey to my batter before baking. OMGosh, it was soooo delicious!!
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Quinoa Pudding

Reviewed: Nov. 10, 2013
Mmmm... nutty and delicious!! I always soak the quinoa for about 10-15 minutes, then rinse thoroughly before proceeding with the recipe. Beyond that, I make it pretty much as written with two variations to suit my personal taste. First, even though I love raisins, 1 cup is a bit much for me, so I only add 1/2 cup. And second, I only add 1 teaspoon lemon juice and for me, it was plenty. Some have said they leave the salt out, but be aware that a dash of salt brings out the sweet in recipes, so go ahead and throw it in. It's just a tiny bit and will make a big difference in the finished product. My husband likes this with dried cranberries in place of the raisins and it's equally delicious that way! Once I had dried cherries on hand and used them in place of the raisins and added almond extract -- fabulous!!!
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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 10, 2013
There is no doubt this is a delicious pie (though I did have to add a bit more cinnamon and nutmeg). I made several of these for a fall family get-together and they were a big hit, but to be totally honest, I, my family and friends found the taste was comparable to my usual recipe using Libby's 100% canned pumpkin. So,for me, I will stick with making my pies with canned 100% pumpkin and save myself a lot of unnecessary time and effort.
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Easy Lemon Cookies

Reviewed: Nov. 9, 2013
I make cake mix cookies all the time. You can make them with any flavor cake mix (just use the appropriate flavor extract, or leave it out. You don't have to have it for a great flavor, but do try almond extract with a chocolate cake mix sometime - delicious!) One thing I do different is to have the oven temp at 350 F. You don't need a higher temp for these cookies. You can also throw in other ingredients like chocolate chips, a bit of oatmeal, raisins, nuts, coconut.... Be creative!
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Melt - In - Your - Mouth Shortbread

Reviewed: Nov. 9, 2013
This is a very tender, delicately flavored butter cookie, and quite delicious. If you want a bit more flavor, go ahead and throw in a teaspoon of your favorite flavor of extract. I've made these cookies many times and sometimes I make them as written, other times I throw in either Mexican vanilla, almond or lemon extract. they are delicious with or without the extract!
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Pecan Pie V

Reviewed: Nov. 9, 2013
I am not a fan of pecan pie - waayyyy too sweet for me. But my daughter requested a pecan pie and I chose this recipe to make. I wasn't even going to try a piece myself but she insisted and, OMGosh! Fabulous!! I am now a pecan pie lover. Who knew pecan pie could be this delicious and not cloyingly, disgustingly sweet? After reading many of the reviews I did as many of you did and reduced the temperature to 300 degrees for the last 40 minutes and eliminated the white sugar. I also toasted the pecans for the filling for a few minutes in the oven and added 1 cup halved pecans to the top when I reduced the oven temp. I cannot thank you enough for this recipe. It is a favorite at our house now and is devoured almost as fast as I can make it!
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Displaying results 61-80 (of 269) reviews
 
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