Susanne_NL Recipe Reviews (Pg. 1) - Allrecipes.com (1635231)

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Susanne_NL

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Vern's Roasted Pork Loin Over Sauerkraut

Reviewed: Jan. 7, 2013
We made this recipe tonight and were very happy with it. I was a little concerned about the addition of the mushroom soup (mushrooms and sauerkraut?) but it ended up lending a nice creaminess to the kraut with no obvious mushroom flavor. I hurried the cooking by cooking the pork longer than just to brown, sauteing the onions a bit and warming the soup/kraut/apple/cranberry mixture in the microwave. This cut the cooking time to under an hour. We'll be making this again and maybe trying adding a few more spices/herbs to it.
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1 user found this review helpful

Cranberry Chutney I

Reviewed: May 27, 2011
Folks, please keep in mind that this recipe is a chutney. It's meant to have a "pickled" flavor; hence the amount of vinegar. If you want something more like regular American cranberry sauce then definitely reduce the vinegar to only 1-2 tablespoons. I've been making this recipe for years now and absolutely love it, both as written as chutney or with reduced vinegar as cranberry sauce with an outstanding, unusual spiced flavor.
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8 users found this review helpful

Creole Seasoning Blend

Reviewed: Mar. 6, 2010
This is really good, just as good as any store-bought Creole seasoning blend. What I love is that you can scale the heat and, most importantly for those of us on a low sodium diet, the salt. I made mine exactly as written but added no salt to it. When I cook with it I just add the salt separately to taste. A perfect healthy, delicious spice blend!
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4 users found this review helpful

Finnish Nissua

Reviewed: Dec. 26, 2009
I just made these for the first time today and they are very tasty. In spite of the recommendations about doubling the amount of cardemom I didn't do this. I'm not a huge cardemom fan and was afraid it would be too strong for my taste. Now I wish I had. In spite of adding a teaspoon of cinnamon and one of cardemom the bread really could use more spice. But overall it's very good and easy recipe. Although not fast it's great for a day when you'll be at home anyhow. I omitted the 1/2 cup water to proof the yeast and used some of the milk mixture and still needed to add more flour than called for, but that was no big deal.
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4 users found this review helpful

Winter Vegetable Hash

Reviewed: Feb. 8, 2009
This recipe is very good as-is but even better, it's a super starting point for variations to suit what you have on hand and your personal preferences. One important tip is to use a non-stick, LARGE frying pan. I had absolutely no trouble with the hash sticking, though turning the massive quantity of veg made me wish I'd used my wok. I do agree that the prep time for this dish is way over 15 minutes, but the result is well worth it. The only reason I didn't rate this 5 stars is that it did, as a few other cooks have commented, need a little something extra to "oomf" the flavor. I added about 1 teaspoon of Worchestershire sauce, a dash of cayenne and a touch of balsamic vinegar and that did the trick. The balsamico worked very well with the squash and sweet potato that I added. Other changes I made at one time or another were to use less plain potato and substitute sweet potato, add more kale (i like the stuff and it's so healthy) and added some bok choy that needed to be used. You get the idea, almost anything can go into this as long as you consider the cooking times. I'm going to try adding a cooked, crumbled hot Italian sausage next time just to see what that tastes like. One sausage in all that veg shouldn't add a lot of calories or fat. I took the "4 sprigs of sage" to mean 4 small tips of the branches, not just 4 leaves. That worked out well though if you wait too long to add it and it doesn't have time to lightly cook, the flavor is way too powerful. Fresh sage sho
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16 users found this review helpful

Autumn Pork Roast

Reviewed: Jan. 31, 2009
An excellent recipe as written. The flavors of the apple sauce, sugar and soy meld really well as it cooks and no 1 flavor stands out too much. I consider the original recipe a fairly "safe" dish that almost everyone, kids included, would probably like. I also made this using the Cranberry Chutney I recipe from this site in place of the apple sauce and I loved that even more. That recipe has cranberries, apple chunks and lots of "pie spices". The spices and cranberries kicked up the flavor and complemented both the pork and the veggies. I found adding the brown sugar unnecessary. Of course I added way more onions and squash each time and the leftovers were super for lunch the next day. So good, in fact, that I didn't even need the pork to go along with it and just added some leftover boiled potato to make my meal. All the juices had cooked into the veg and it was awesome.
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11 users found this review helpful

Quinoa and Black Beans

Reviewed: Dec. 27, 2008
An excellent recipe as is and that's also very adaptable. At various times I've added chopped winter squash, extra veggies (whatever was on hand), and used this as the filling for a tortilla wrap or a hollowed-out zucchini or acorn squash. Always terrific. I do usually add more cayenne or a chopped fresh chili pepper, because we like things a bit of the hot side. Frying a crumbled hot Italian sausage and adding it to the mix is a good addition for the carnivores in the family.
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2 users found this review helpful

Barley Mushroom Risotto

Reviewed: Sep. 29, 2008
This recipe was just what I was looking for to add barley (an excellent source of fiber) to my diet in something other than a soup. The small changes I made based on the other reviews were: -I used salt-free chicken stock and a vegetable bullion cube and it needed only a smidgen of salt at the end of the cooking time to finish it off. I can imagine that regular salt-added canned broth would make it way too salty. -Used fresh thyme, and a bit more than what was originally called for. -Added a generous dash of Cajun seasoning to kick up the flavor even more. -Thanks to Robin B. for the idea of adding some white wine. Just a splash really rounded out the dish and gave it more of a grown-up taste. Overall I think this will be a new regular in my menu planning, and it might even be the main course with some crusty bread and a small green salad. P.S. Regarding the complaint that this isn't a "real" risotto: quite true, but the end result is much creamier in texture than most barley recipes and it's healthier than the same dish made with rice.
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3 users found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Jun. 9, 2003
Being an American living in the Netherlands, I have a hard time making good cakes. The flour here is higher in gluten than in the USA and many recipes come out the consistency of construction material bricks. THIS cake came out perfect! Light and fluffy with a great taste. Possibly the only thing I'd do differently is add a little more cocoa for an intense burst of chocolate. Super recipe, though. Susanne
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16 users found this review helpful

Cabbage Rolls II

Reviewed: Jun. 7, 2002
I doubled the sauce also, and it was super. The batch I made produced more than 12 rolls (I guess European cabbages are smaller?) but it was still delicious. Something I'll try next time is chopping the remainder of the cabbage and placing that in the bottom of the pan, rolls atop it, to allow for people who really love their cabbage. The juices make everything taste fabulous.
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233 users found this review helpful

Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Jun. 7, 2002
Super cookies, as always. I had to make a few changes, living in the Netherlands. Choc chips are a scarce commodity, so I used the "puur" (semi-sweet) chocolate bars, refrigerated then smashed into chunks in a plastic bag using a hammer. Had to be careful not to smash them TOO much, or you just get flakes of chocolate. I guess you can say I made chocolate chunk cookies with this rather than chocolate chip, but the folks here rave about 'em and I get my fix of classic American treats.
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2 users found this review helpful

 
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