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

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Restaurant Style Egg Drop Soup

Reviewed: Jan. 25, 2013
Oooh, yummy! I added a tablespoon of soy sauce to add depth to the flavor of the broth as well as some minced garlic and green onions cut into 1/4 inch slices. Super easy and super delicious!! If you wanted to you could always throw in some cooked chicken, pork or shrimp, but I love it just the way it is! Oh, and as many have already stated, add the eggs AFTER you thicken the soup. You will be much happier with the results!
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World's Best Pasta Sauce!

Reviewed: Jan. 24, 2013
This is a great sauce recipe. It's very close to my own homemade sauce minus the fennel (I don't really see it fitting into this recipe, but to each his own!). I try to cook delicious but healthy foods for my family, so I do often add sausage, but only about 1/4 pound and the rest of the meat is lean ground turkey. It's just enough sausage to add a bit of punch, but not ruin the dish nutritionally. I also got a tip from one of the best cooks I've ever known and that is to always add a cap full of whiskey to your pasta sauce (any pasta sauce). (Okay, just for clarification, that is a CAP full, not a cup full! lol) Anyway, I don't know why, but it makes all the difference! It takes the place of the sugar in the sauce. Give it a try and see what you think. (Don't worry, once in the sauce, you can't taste or even smell the whiskey. It just blends into the sauce and somehow makes it exceptional!)
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Oven Roasted Teriyaki Chicken

Reviewed: Jan. 23, 2013
So delicious!! Best teriyaki chicken I've ever had. I only make three simple changes - I use brown sugar in place of the Splenda, I use two large cloves of garlic and I bake it for about 45 minutes instead of an hour and it's done to perfection. I serve it with either brown rice or fried rice and either broccoli or green beans. Yum, yum, yum!!
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Slow Cooker Oats

Reviewed: Jan. 20, 2013
This is a delicious recipe, BUT . . . I don't understand why you would put this in your crockpot for six to eight hours when you can make this exact recipe in your microwave in a few short minutes. I have oatmeal almost every day of the week. I make it using steel cut oats and unsweetened Almond milk and most of the other ingredients mentioned in this recipe. I'm enjoying my breakfast in minutes. So while yes, this is a delicious recipe as written, just know that you can make it quicker and easier in your microwave if you choose. And go ahead and tweak those ingredients to suit your own taste. Don't like raisins? Try dried cranberries, apricots or even blueberries. Or leave the fruit out all together. Just go with what you enjoy.
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Slow Cooker Chicken and Dumplings

Reviewed: Jan. 7, 2013
This is surprisingly delicious. I love how the biscuits somehow manage to transform themselves into dumplings! But the tricks to make that happen is to (1) add the cut up biscuit pieces a good 90 minutes before the end of the cooking time, NOT 30 minutes as the recipe states, and (2) push the biscuit pieces down into the broth to make sure each is covered. This all contributes to the dumpling effect. I also use 1 can cream of chicken soup and one can cream of mushroom soup, I add 1 whole can of chicken broth and a can or two of Veg-All, drained. I also cut my chicken into bite-sized pieces before adding to the crock pot. This is comfort food at its easiest and most delicious. If you love chicken & dumplings, give this recipe a go (and put your own twist on it to make it 'yours'!). Enjoy!!
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Sweet and Sour Meatballs

Reviewed: Jan. 6, 2013
I love this recipe, but really, there is no benefit to slow cooking the meatballs. And it's a must that you brown them in a skillet first. So, I think a bit better way to make them is to prepare the meatball mixture, (I use ground turkey in place of beef to lighten the calorie and fat content and really, they are just as yummy), roll into balls and brown in a skillet. Remove browned meatballs and set aside while you pour off the grease, but leave as many "brown bits" in the pan as you can. Then, to this skillet, prepare the sauce, add the browned meatballs and simmer for about 30 minutes or until meatballs are cooked through. Easy and delicious!! (And you only used one pan for the whole dish - yay!)
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Taco Pie

Reviewed: Jan. 6, 2013
Excellent, but I made a few changes to make it a bit lighter and healthier. I used ground turkey in place of the ground beef (something I do with EVERY recipe that calls for ground beef), low fat sour cream, low sodium taco seasoning packet, low fat crescent rolls and 2% cheese. Also, when I browned the ground turkey, I added 1/2 of a finely diced onion and 2 minced cloves of garlic. And for the newer cooks among us here, the directions don't say to do this, but after you brown your ground beef (or turkey), drain well, return to the pan and stir in your taco seasoning. I personally do not layer this dish, I simply stir my cheese, sour cream and seasonings right into the cooked, drained ground meat and pour over the crescent roll crust. I reserve a bit of cheese to sprinkle on top then add the crushed chips and bake as directed. Turns out great every time!
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Black Magic Cake

Reviewed: Jan. 5, 2013
Moist and delicious, but just not chocolaty enough for me, so the second time I made it I upped the cocoa to 1 cup - perfect!! As a side note, I have to laugh at the calorie count for this cake. 155 calories for a slice of rich, decadent, chocolate cake?? Now THAT'S magic -- until you read that they say there are 24 servings!! That makes for very teeny, tiny servings which very few of us will actually do, but, ummm . . . well, let's just chalk it up to good marketing. haha
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Mom's Zucchini Bread

Reviewed: Jan. 4, 2013
Scrumptious! Of course I make a few changes. I love cinnamon, but 3 teaspoons (which is really 1 tablespoon), is a bit much for this recipe. I lower that 1 teaspoon and it perfectly seasons the bread. For the sugar, I use 1 1/2 cups granulated sugar and 3/4 cup brown sugar and I up the grated zucchini to 3 cups.(Whatever you do, do NOT drain the zucchini after grating it. All that moisture is needed within the bread to make it moist and delicious.) I also often make this with 1 cup butter flavor Crisco in place of the oil and I almost always add 1 cup of chopped walnuts. Yummy!!!
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Downeast Maine Pumpkin Bread

Reviewed: Jan. 4, 2013
So, so delicious!! I changed a few things in this recipe because I've made it so many times, I've tweaked it to my family's liking. I only add 3 total cups of sugar and I use 1 1/2 cups granulated sugar and 1 1/2 cups brown sugar. I also double all the spices except the cloves. I only add 1/2 cup oil because I add 1/2 cup apple sauce. Beyond that, I often add chopped walnuts to the bread and when I add raisins, I soak them in rum for about 15 minutes then add to the batter - so good!! Oh, I also often substitute unsweetened almond milk for the water called for in the recipe.
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Cheese and Bacon Potato Rounds

Reviewed: Jan. 4, 2013
What's left to say? These are super easy and amazingly delicious! I don't use butter though, I just toss the potato slices with a tiny bit of olive oil (and I sometimes add some garlic powder for something different), then place on a cookie sheet lined with non-stick foil and proceed as written. Yummy!!! (I do top with some fat free sour cream as soon as they come out of the oven. It warms and softens the sour cream to the perfect consistency by the time you put them on the table.)
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My-Hop Pancakes

Reviewed: Dec. 30, 2012
It would be hard to find a better pancake recipe than this one! Since I rarely have buttermilk in the house, I just add 1 tablespoon of either lemon juice or distilled, white vinegar to each cup of milk to sour the milk and mimic buttermilk. Let it sit for five or ten minutes, then proceed with recipe. You can't really tell the difference once it's in the pancake! I also don't always let my pancake batter rest before baking, and I've not really noticed a big difference. These are so tasty, I often don't use either butter or syrup on them, I just enjoy them hot off the griddle, as is!
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Kate's Light n' Fluffy Buttermilk and Chocolate Chip Waffles

Reviewed: Dec. 29, 2012
Mmmm . . . yummy! Light, fluffy, delicious! I used regular buttermilk and didn't bother to whip the egg whites separately and I skipped the heavy cream, instead upping the buttermilk to 1 1/4 cup and they turned out scrumptious.
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Classic Waffles

Reviewed: Dec. 29, 2012
Great, basic waffle recipe! I made just a few changes that I thought elevated these a bit. First, I use good quality baking margarine, but it has salt in it, so I eliminated the extra salt. I added two tablespoons more sugar to the batter and doubled the vanilla extract. I also added some cinnamon to the batter - yum! And lastly, give the baking powder some time to do its magic - after mixing all the ingredients, let your batter rest before making your waffles. Oops almost forgot -- if you aren't going to eat these right out of the waffle maker, don't stack them on a plate (even in the oven), or they WILL get soggy. Lay them directly on the rack of your warm oven to keep them warm and crisp until you serve them.
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Egg Noodles

Reviewed: Dec. 29, 2012
Ahhh, just like my momma used to make! Delicious!! But to those who are fussing because these are too thick, well the answer is as simple as rolling your dough a bit thinner. Problem solved! ;)
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Slow Cooker Creamy Beef Stroganoff

Reviewed: Dec. 29, 2012
So easy and delicious! But to make it a bit lighter, I use Healthy Request Cream of Mushroom soup and low fat sour cream. (You won't miss all the sodium and fat, I promise!) I also use beef broth in place of the water called for and I add paprika. Though I love onions, 3 seemed a bit much, so I used one large onion and it was perfect! I did dust the meat with corn starch and sear before adding to the crock pot and it held its flavor while ending up fork tender. I cooked on high for one hour and low for five and it was perfection! One note to those who like to use wine in their cooking (and I'm one of them!), please don't use a cheap wine as one reviewer suggested. Never cook with a wine that you wouldn't enjoy drinking out of a glass. It will make all the difference in your finished dish.
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Apple Bread

Reviewed: Dec. 23, 2012
To be honest, this is four stars as written, but easily goes up to five stars with a few changes. I used one cup white sugar and one cup brown sugar as well as 1/2 cup oil and 1/2 cup applesauce. I added 1/4 teaspoon of nutmeg and 1 teaspoon vanilla extract. I also bake this at 350 for about an hour in two loaf pans. Wow - sooo delicious!! The last time I made it I added some rum soaked raisins and my family went wild for it. It would be great with walnuts added as well.
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Simple Slow Cooker Pork Chops

Reviewed: Dec. 20, 2012
This is quite tasty, but it will be very salty tasting if you don't make the effort to use low sodium ingredients. Look for soups (both the canned and packet type that is called for here) in low sodium options. Otherwise I'm sure will find it excessively salty.
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Best Steak Marinade in Existence

Reviewed: Dec. 20, 2012
Excellent marinade. It gives a great flavor to the meat and it grills up tender and juicy every time! I do make some changes however - I cut the Worcestershire sauce amount in half, I use low sodium soy sauce, I skip the garlic powder and dried minced garlic and use 3-4 cloves of fresh garlic that I mince instead, and I finely chop some onion to add. Don't fuss about finding or using white pepper. If you have black (or a melange like me that I freshly grind) that will work great as well. I don't bother putting all this in the blender - it's not really necessary. It simply all goes into a zip-lock bag, in goes the meat and it all goes in the fridge overnight. Very, very good!!
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Cherry Pie IV

Reviewed: Dec. 19, 2012
The filling is five stars for sure, but pass on the pie crust. Instead, surround this delicious cherry filling with the following pie crust recipe also from this site: Easy Homemade Pie Crust by Chef John. It is THE best pie crust you will every make and will complement this scrumptious cherry pie filling beautifully.
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