Sue Recipe Reviews (Pg. 9) - Allrecipes.com (15129009)

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Perfect Breakfast

Reviewed: Jun. 2, 2013
Pretty good! If you want to cut calories, simply eliminate the butter and spray your pan with either butter flavored or olive oil cooking spray. If you don't like cooking spray, simply use about a half teaspoon of butter. Give this one a try - I made mine with honey wheat toast and it was very good, healthy and nutritious!
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19 users found this review helpful

Famous Pork Chops

Reviewed: May 30, 2013
Love these! Been making them for years! You can use the breading of your choice (bread crumbs, Ritz cracker crumbs, saltine crumbs, etc. - don't be afraid to experiment!!), and I would suggest the following simple changes: Use garlic POWDER instead of garlic salt (more garlic flavor, less unneeded sodium), and for the butter part -- take 3 to 4 tablespoons of butter and place in an oven proof dish. Place in hot oven and allow to melt completely and even begin to sizzle a little. THEN add your breaded chops to melted butter, flip over (so both sides are "buttered" and bake as recommended. This will give you a nice, crunchy coating when done baking and avoid the sogginess some folks have mentioned. (Part of the reason some of you are finding your chops are coming out soggy is because of the way the original recipe states to add the butter, but even more so, it's how much butter is called for - wayyyy too much, causing your chops to simmer in butter instead of browning in it.)
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15 users found this review helpful

Easy French Onion Soup for Guests

Reviewed: Apr. 22, 2013
My husband absolutely loves french onion soup and he thought this recipe was delicious!! Chef John, you've done it again!! Thanks! I didn't change a single ingredient (which is rare for me, I'm adventurous in the kitchen, but I know a winner when I see it and I don't mess with it!).
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1 user found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 8, 2013
As written, four stars, but it quickly goes to five stars with two changes. 1. As many have stated, flip flop the balsamic vinegar and soy amounts, and 2. brown the butter first. It seems like a small thing, but it makes a huge taste difference to the finished dish. Oh my goodness, with these two changes this dish is soooo delicious!!
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0 users found this review helpful

Lovely Linguine

Reviewed: Apr. 1, 2013
I ditched the thyme and used basil instead - yummy! This is meant to be a very light dish, so if you are looking for hearty, look elsewhere. But if you want a light, tasty dish that you can put together in a very short time, this is a great dish for you. I thought it was very good for what it is. If it's too light for you as a meal, make it as a side dish to something heartier.
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0 users found this review helpful

Special Buttercream Frosting

Reviewed: Mar. 30, 2013
This is actually quite good and super easy, I actually use Mexican Vanilla that I order online and it is my secret ingredient for all my baking. It truly makes all the difference to use quality vanilla extract.
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0 users found this review helpful

Tiramisu Layer Cake

Reviewed: Mar. 30, 2013
I loved this recipe! Tiramisu is my favorite dessert and now I can make it so easily and so deliciously at home! Like so many others, I doubled the coffee and kahlua and it turned out perfect
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2 users found this review helpful

Doreen's Ham Slices on the Grill

Reviewed: Mar. 28, 2013
Super delicious! I love the sauce, but just be aware, if you are using a fully cooked ham slice, you only need to sear each side on the grill which takes just a minute or two per side (or in other words, just long enough to get grill marks on the ham).
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Easy Egg White Omelet

Reviewed: Mar. 11, 2013
Pretty good as written, but more veggies (vary them according to what you like) makes it better. And just for the record, I've never gotten why folks buy and use egg beaters. All you have to do is use a real egg - just separate the yolk from the whites and use only the whites. This is basically all egg beaters are, except they throw in guar gum and xanthan gum and flavoring - yuck! If you want a heartier omelet, use two egg whites and one whole egg. Most people can handle one yolk, and that's where the iron is, if you're looking to add some iron to your diet. Enjoy!
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13 users found this review helpful

Todd's Famous Blueberry Pancakes

Reviewed: Mar. 5, 2013
Excellent pancakes! I also add the blueberries to the tops of the pancakes once on the griddle (or I make a compote to dollop on top of the pancakes once on the table - yum!). But to add a bit more flavor, I also add 1/2 teaspoon vanilla extract and sometimes a bit of cinnamon to the batter. I have made them where I've waited an hour and I've made them after sitting for only about ten minutes and honestly, I can't tell the difference, so I don't wait the hour anymore.
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1 user found this review helpful

Old-Fashioned Chicken And Slick Dumplings

Reviewed: Mar. 5, 2013
I made this and I have to say, it is quite delicious! But then I looked at the calories and fat. Now, if comfort food that is super yummy is all you're after, that's great! This dish is for you!! But if you are also looking for something delicious AND a bit healthier, this one won't fit the bill. With 1146 calories per serving and over 51 grams of fat, I can't justify this dish in my repertoire (I'm 5' 3" and 108 pounds and 1200 calories is my total allotment for the day, so a serving of this would be all I could eat in a day! haha). Again, I'm not slamming this dish, it really is quite delicious, I'm just making those of you who are a bit more health (and calorie) conscious aware of the nutritional facts for this dish.
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10 users found this review helpful

Baked Penne with Italian Sausage

Reviewed: Feb. 22, 2013
This recipe is missing two key ingredients - garlic and basil. Once you add those, it takes this up to five delicious stars! Also, when browning the sausage and onions (and this is the time to add the garlic, mince two or three cloves and saute with the meat and onions), you do NOT need to do this in the oil called for. The sausage will provide more than enough fat for the saute without adding more. It's a waste of your olive oil, so just leave it out. When you add the tomatoes to the pan, that's the time to add about a teaspoon of dried basil (and even a 1/4 teaspoon of oregano if you like, that adds a nice flavor to the dish too!).
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45 users found this review helpful

Grandpa Hubbard's Oatmeal

Reviewed: Feb. 17, 2013
Very good oatmeal recipe. You can certainly tweak it to make it as thick or thin as you like. I have never put butter in mine before. Trying this was new for me even though I've been eating oatmeal for 30 years.
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2 users found this review helpful

Eggplant Parmesan II

Reviewed: Feb. 15, 2013
Mmmmm, good! I did add some garlic powder to the breadcrumbs and it really made a difference. I also baked the breaded eggplant for 10 minutes on each side at 375 degrees F., then lowered the temp to 350 to finish baking the whole dish. For my sauce I used Prego with mushrooms. Yum, yum, yum!!!
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Feb. 13, 2013
This recipe doesn't need another glowing review (though I would be happy to give it one!), but this is to address those that are finding the dough sticky. The number one reason that comes to mind is that you are using margarine instead of real butter. That can be a real disaster for rolling out cookie dough. But beyond that, my trick for sugar cookie dough that rolls out beautifully is to to use half white and half brown sugar for the total amount called for in the recipe. Give it a try and you will see a pretty dramatic difference in how beautifully and easily your dough rolls out. And the taste and texture is wonderful!
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6 users found this review helpful

Harvested Chicken Stew

Reviewed: Feb. 11, 2013
I loved this recipe. I changed very little (and really, just to suit my family's tastes, nothing drastic), but it is a bit watery. To solve that, either add some cream cheese or some Parmesan cheese. Either will thicken it up just the right amount and add an extra bit of flavor that complements this dish perfectly!
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0 users found this review helpful

Pork Chops to Live For

Reviewed: Feb. 11, 2013
These are seriously good, but if you don't want to use your slow cooker just stir together 1/2 cup four and 1 teaspoon garlic powder & dredge your chops in this flour mixture. Brown in 1 Tablespoon EACH butter and olive oil. When browned, leave chops in skillet and add 2 cans cream of mushroom soup, and 1 1/2 cans milk (you can add a bit more or a bit less depending on how thick you like your gravy). Stir, cover, reduce heat and simmer very gently for approximately 20 minutes or just until chops are cooked through. (I like to turn my chops and stir the gravy after 10 minutes.) Serve over rice or mashed potatoes.
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2 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Feb. 11, 2013
Well, not that this needs another glowing review, but it truly is scrumptious! And for how elegant it presents, I think it's a pretty simple and fairly quick recipe to prepare. To lighten it up a bit I do reduce the butter to 2 Tablespoons and add a bit of olive oil when browning the chicken rolls. I also use bread crumbs in place of the flour when coating, chicken broth in place of the wine and I use skim milk in place of the cream. It comes out super moist and delicious but much lighter calorie-wise.
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2 users found this review helpful

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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7 users found this review helpful

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