Susie Z Recipe Reviews (Pg. 1) - Allrecipes.com (1573619)

Amazingly Delicious Whole-Grain Brownies

Reviewed: Feb. 20, 2012

I used only whole wheat pastry flour and the recipe came out wonderfully. I used coffee granules instead of coffee extract; those were the only changes I made to the recipe. My one piece of advice would be to freeze the brownie for an hour before cutting it so the pieces will cut more cleanly. I used parchment paper so I was able to lift the brownie out of the pan very easily before freezing and cutting. I would be interested to know what the benefit of applesauce and buttermilk are to this recipe. Perhaps less fat is required because of them?

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Fresh Blueberry Pie II

Reviewed: Jun. 29, 2009

I can't understand how the pie in the picture can be the pie in the recipe since the shell was baked beforehand and there was no baking after the fruit was poured into the pie shell??? My husband and I were disappointed with this. The taste was fine but it was basically like a bunch of blueberries on a pie shell with a little sauce. I had never made a fruit pie before but I have made fruit toppings for cheesecake and I think that it would've helped this recipe if half of the blueberries would've been cut in half instead of left whole. I will keep looking for a blueberry pie recipe.

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Italian Anisette Cookies

Reviewed: May 27, 2009

Scrumptious! I don't like licorice flavor, so I used almond extract instead. I'm thinking of trying these again with lemon extract. I found these cookies to be easy to make and they use oil not margarine or butter which is another plus.

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Delicious Matzo Candy

Reviewed: Mar. 25, 2009

I am familiar with this recipe and have made it every Passover for the last several years. It is delicious by itself or served with vanilla ice cream.

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13 users found this review helpful

Jamaican Jerk Dry Rub

Reviewed: Feb. 16, 2009

After preparing and using Creole and Caribbean spice mixtures for a few years, I was looking forward to trying the Jamaican Jerk Dry Rub. Even though I cut the cayenne in half thanks to other reviewers, it was still overpoweringly hot. This surprised me since we usually love spicey food. I was disappointed since I bought the chipotle chili pepper especially for this recipe and it was quite pricey. I found there was much too much allspice in this recipe, as well.

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2 users found this review helpful

Easy Oatmeal Cookies

Reviewed: Jul. 30, 2008

I consider myself to be a great cook but at the most a mediocre baker. That's why I am SO HAPPY with this recipe! The cookies were scrumptious! These are the changes I made based on previous reviews and other research on cookie making: 1) Substituted 1/2 cup craisins and 1/2 cup chocolate chips for raisins. 2) Used 1/2 teasp fresh-grated nutmeg and 1 1/2 teasp cinnamon instead of 1+1. 3) Used 1/2 cup oat flour + 1/2 cup whole wheat flour + 1 cup high gluten flour (to promote chewiness) instead of two cups of regular flour. 10 minutes was the perfect baking time.

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Baked Cheese Olives

Reviewed: May 29, 2008

Delicious! A unique appetizer. In my experience the ingredients ultimately have to be pressed together by hand in order for them to combine into a dough. Also, I couldn't understand how it could make 24 Cheese Olives if you use a tablespoon of dough for each olive. In that case, it will only make 10! I did use HUGE olives, but even if I had used the small ones, if I used a tablespoon of dough, I would have only had enough for 10.

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Alfredo Sauce

Reviewed: May 25, 2007

The recipe didn't specify how much pasta to use. I guess I used too much because the sauce basically disappeared into the pasta. You should probably start out with a small amount of pasta with this sauce until you figure out on your own how much pasta you're able to coat with the sauce.

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3 users found this review helpful

Three Bean Slow Burn Chili

Reviewed: Oct. 13, 2006

The reason I gave it only four stars is because I had to leave out the peppers--it would've been much too hot. It was spicey enough without them. (Thank you previous reviewers). I didn't add the taco seasoning mix but if I had some in the house, my curiosity would've made me add it to see how much more flavorful it could possibly have been. I cooked it in a crock pot for eight hours after browning the meat and served it with cornbread and chips.

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2 users found this review helpful

Best Ever Meatloaf I

Reviewed: Oct. 12, 2006

Yum! Moist and delicious. I forgot to buy tomato juice so I used the same amount of tomato sauce instead.

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3 users found this review helpful

Curry Mango Chicken

Reviewed: Oct. 9, 2006

I was unhappy with this recipe. Perhaps my hopes were too high because of all the great reviews and the exotic ingredients. I agreed with all the people that said that the rice didn't come out good; I didn't agree with their high ratings. The flavor was fine but it was certainly more work that it was worth and I wouldn't bother making it again even without the rice. I stumbled upon it by searching for Carribean recipes and I have to say that the Carribean Spiced Roast Chicken recipe is a much better investment of time for a Carribean taste with its rum and lime basting sauce.

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4 users found this review helpful

Turkey Mercedes

Reviewed: Oct. 9, 2006

Since I was making a turkey breast rather than a whole turkey, I used the servings calculator to cut the recipe by a quarter. We enjoyed the turkey, but I left off a star because I thought it was too lemony. Perhaps that was a result of tampering with the amounts. If I was to make it again, I would cut the lemon by half.

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33 users found this review helpful

Saltine Toffee Cookies

Reviewed: Sep. 7, 2006

These are excellent. If anyone is interested, the Passover version, made with matza, is even better! Just substitute matza for the saltines and break them into small pieces after they have cooled. I have also tried the recipe with graham crackers and it is not nearly as good. I've also used several kinds of nuts at one time and it was good.

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3 users found this review helpful

Caribbean-Spiced Roast Chicken

Reviewed: Sep. 5, 2006

Even though I removed all the skin before roasting the chicken, it still came out moist and juicy--I suppose due to the frequent basting. The flavor was delicious. I did find the basting every 20 minutes to be a little annoying since it tied me to the stove for an hour and a half. I will make this again despite the basting because it is good and a little exotic.

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1 user found this review helpful

Creole Seasoning Blend

Reviewed: Jul. 5, 2006

Creole Seasoning Blend is a big hit at BBQs and reheated for an indoor dinner. It's a great investment because once you mix the blend, it can be used for so many easy, delicious chicken dinners.

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27 users found this review helpful

Mama Yev's Bread dip

Reviewed: Jun. 5, 2006

I made this recipe and was heartily rewarded by everyone enjoying it and asking for the recipe. There was about one spoonful left after the meal and my daughter made sure that it would be saved for her.

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4 users found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: May 17, 2006

This salsa is delicious. We ate it like a salad and my husband said it would be great with chips. I left out the fresh cilantro because I don't like fresh cilantro. The only thing I will change next time is that I will use only two tablespoons of olive oil; the third spoonful was too much.

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G's Flank Steak Marinade

Reviewed: May 11, 2006

My husband really enjoyed this; I thought it was a little too salty which is why I gave it 4 stars. I will make it again but I will cut down on the soy sauce.

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Zucchini Patties

Reviewed: Aug. 3, 2005

After reading all the wonderful reviews I feel badly to write one not quite so wonderful but I think it may help someone. The taste of the patty is delicious (what fried, cheese-filled food do you know of that isn't delicious?), however, the consistency of the batter was extremely hard to work with 'causing my patties to be less than appealing to look at. Perhaps I am at fault for using the small grater holes, but the recipe said "grated" and I grated them finely which may have been a problem.

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New York Cheesecake III

Reviewed: Jun. 15, 2005

I make this recipe once a year for a special holiday and it is perfect everytime. I put it in a bath just to be cautious and am careful to use softened cream cheese so that I don't have to mix too much. These are the changes I made to the recipe: 1) I use sour cream in place of heavy cream and 2) I add a tablespoon of vanilla based on another review. Fantastic. One word of caution for the shortbread crust: do NOT use high gluten flour if you want the crust to be at its best.

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4 users found this review helpful