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

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Susie Z

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Supreme Strawberry Topping

Reviewed: Jun. 15, 2005
This recipe was easy and practical but the really good news is that it also worked with blueberries. In fact, it turned out even better with blueberries! I used the exact same measurements and directions for the blueberry version and the result was an delicious even more professional-looking topping than the strawberry one.
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130 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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36 users 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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31 users found this review helpful

Apricot Almond Rugalach

Reviewed: Feb. 17, 2005
Delicious recipe and not too hard to make even though there are several steps. One thing that the recipe did not make clear is which nuts to use inside and which to use outside. I used the toasted ones inside since the baking would toast the untoasted ones on the outside. Also, 1/2 cup of jam is plenty for the filling. 20 minutes was the perfect baking time in my oven.
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25 users found this review helpful

Easy Homemade Pastrami

Reviewed: May 31, 2012
I love reviewing recipes that I have tried. This one is difficult for me. Even though it came out delicious and everyone including the little grandchildren loved it and asked for more and more, it did not really come out like the one in Chef John's video. The instructions were easy to follow. There was just one thing I did differently. I could not bring myself to use 1/4 cup of pepper for the rub and therefore I adjusted the measurements of the other rub ingredients accordingly. The pastrami roast came out delicious and so tender. It was brown like a brisket, not red like a pastrami! That was not a problem for my family, but it made it a little difficult to review since it is supposed to be pastrami!
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18 users found this review helpful

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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17 users found this review helpful

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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6 users found this review helpful

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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5 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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5 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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4 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

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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4 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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3 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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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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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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3 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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3 users found this review helpful

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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3 users found this review helpful

Cottage Cheese Loaf II

Reviewed: Feb. 23, 2005
It seemed to me that the recipe asked for too much of the spices (a whole tablespoon of sage? garlic powder?) so I halved them. My husband and I were not crazy about the recipe, however, I took it for lunch cold the next day and I really liked it!
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3 users found this review helpful

Gingerbread Boys

Reviewed: Mar. 6, 2003
While the taste and consistency were terrific, I had such a difficult time rolling the dough because it was so sticky. Also, the cutouts spread a little bit so they weren't as cute as another recipe. I really want to make these again and I'm hoping that someone can tell me what I can do to make the dough more cooperative. I would've added more flour, but the previous reviews kept complaining that they were having a hard time working in so much flour.
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3 users found this review helpful

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