Sue Recipe Reviews (Pg. 7) - Allrecipes.com (15129009)

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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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Slow Cooker Chicken Pot Pie Stew

Reviewed: Nov. 8, 2013
Way too much salt and pepper in this recipe! However, with some tweaks, this becomes a great 5 star recipe. Forget the bouillon cubes. I don't use garlic salt in anything, I prefer real minced garlic, but if you do use the ground up version, try garlic powder instead of garlic salt. Much better flavor and of course, less sodium. I did not add additional carrots as called for, I simply used a large bag of mixed veggies which had lots of carrots in it already. I cook this on low for about 5 hours. I usually use cream of mushroom soup, but that is personal preference. I have also made this with cream of celery soup and it was great! Lots of ways to tweak this and make it yours.
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Country Apple Dumplings

Reviewed: Nov. 8, 2013
Excellent! The only two changes I made was: 1) I used Sprite instead of Mountain Dew (can't stand that stuff! lol). And 2), because I used a slightly sweeter apple than the granny smith's called for, I reduced the sugar to 1 cup and the butter to 3/4 cup accordingly. They turned out absolutely scrumptious. Can't wait to make again!!
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Cream Cheese Brownies I

Reviewed: Nov. 8, 2013
Made it as written and loved it! Next time I will only add 2 eggs though since I like my brownies a bit gooier. Also, I know this is a brownie, not broccoli, but watch out for the calorie count in this. The recipe says 139 per brownie, but I noticed that is based on 18 brownies cut from a 9X9 pan, which is a pretty teeny tiny portion. So if you have a normal sized portion, you will be consuming a lot more calories. Again, no shocker since it's a chocolate brownie, but for those who count calories but still allow for a little indulging, beware. :-)
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Low-Fat Pumpkin Flan

Reviewed: Nov. 8, 2013
This was so smooth, creamy and delicious! I only made one change out of necessity - instead of a vanilla bean, I added 1 1/2 teaspoons of Mexican Vanilla. This is a little bit of pumpkin heaven in a ramekin! Thanks Chef John!!
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Rusty Chicken Thighs

Reviewed: Nov. 7, 2013
I thought this was actually quite good. I am a fan of Chef John and while this is different from any marinade I have made, my family really enjoyed it and I know I will make it again. Sometimes you just have to move away from tried and true and give a new recipe a try. This one is different, but it did not disappoint!
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Chef John's Pumpkin Creme Brulee

Reviewed: Nov. 7, 2013
Oh, wow! Super delicious! I love this recipe!! As Chef John says right off the bat, this does NOT have the same texture as a creme brulee, so no one should be disappointed or lower their rating because of this, but it does have its own wonderful, creamy texture and a flavor that is amazing. Thanks Chef John - another winner!!
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Melt-In-Your-Mouth Meat Loaf

Reviewed: Nov. 6, 2013
I really loved this recipe! I did make it with real minced onion though and I also added 2 cloves minced garlic (because garlic makes everything with a tomato base better!) :-) I also left out the salt (both the ketchup and the worcestershire sauce have a fair amount of sodium in them, so no need to add more) and used ground turkey instead of beef. Super, super yummy!!!
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Healthier Apple Crisp II

Reviewed: Nov. 6, 2013
Oh wow! Best apple crisp ever! I made it as written first time and it was good, but the second time, it was even better when I made these changes: I omitted the white sugar and subbed in brown sugar, doubled the cinnamon, added some ginger (a healthy dash) and some nutmeg (a regular dash). I also omitted the water, it was not necessary and my second batch without the water was a much, much better consistency. (The apples are juicy and release that juice when baked, so go ahead and skip adding that water.) Oh, and in both batches, I used old-fashioned oats, not the quick cooking kind and I subbed corn starch for the flour in the filling, something I always do for fruit pies, cobblers, etc... :-)
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Italian Dressing Mix

Reviewed: Nov. 6, 2013
Leave out the 2 Tablespoons salt and this goes instantly to five stars! But between the salt called for, the garlic salt and the celery salt, this is waaaayyy too salty (even for a salt love, like me!). Leave it out (the salt in the garlic and celery will be plenty) and this is the best mix ever! I use it in many dishes and have made it into a dressing using EVOO (instead of canola oil) and it was delicious!!
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Cookie in a Jar

Reviewed: Nov. 2, 2013
Beautiful presentation and quite delicious! But I added a teaspoon of vanilla extract (I use Mexican Vanilla) which I think is essential and I added that to the directions on the jars I gave as gifts. Everyone raved after making them on how delicious they were. I gave these to my three grown nephews (all out on their own, all bachelors) and they were thrilled that they could make cookies on their own!
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Chef John's Chicken and Mushrooms

Reviewed: Oct. 18, 2013
Scrumptious! The only thing is, I have never seen a boneless chicken breast with the skin ON. It is always removed. Oh well, it was good without the skin too (and healthier!!) :-) I didn't change a thing and loved this recipe. Another winner from my favorite chef, Chef John!!
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Pumpkin Spice Cupcakes

Reviewed: Oct. 18, 2013
Off the charts moist and delicious!! But, okay, I did change a few things. I simply replaced the butter with unsweetened apple sauce (something I do with virtually all recipes that call for oil or butter), I doubled the pumpkin and I used a bit more cinnamon. I also baked them at 350 for about 18 minutes and they were perfectly done! (This is one area that I felt was way off in the original directions. 375 is too high and 25 minutes would have meant very burnt cupcakes for me!) With these changes, they were perfect!! Great recipe!!
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Zucchini Brownies

Reviewed: Oct. 18, 2013
OMGoodness, soooo delicious!!! The only thing I did different was to use unsweetened apple sauce in place of the oil and they were the most delicious, moist, fudgy brownies I have ever made. (To make sure they stay fudgy and not cake-like, simply underbake them a tiny bit and you will love the results!!) I especially love that they are a healthy, low cal version of a very decadent snack. Thanks for the recipe!!
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