Sue, aka Ethel's daughter Recipe Reviews (Pg. 1) - Allrecipes.com (16848146)

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Sue, aka Ethel's daughter

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Boiled Water

Reviewed: Apr. 1, 2013
I am not yet advanced enough to fully master this method, but with multiple attempts, I hope to make the perfect boiled water that my whole [very picky] family will enjoy. I cannot wait to make and serve this the next time we entertain, to show off my gastronomic know-how! Thanks Seth for sharing!
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4 users found this review helpful

Pasta Hot! Hot! Hot!

Reviewed: Mar. 1, 2013
No changes, but always a couple additions to make a complete meal with a vegetable… I add thawed peeled large/jumbo shrimp to this. Also, I add frozen chopped broccoli to the pasta when it is cooking, drain them together, and then toss the sauce to the angel-hair pasta/broccoli, then add/toss the cheese [I only use Kraft SHREDDED Parmesan cheese (never grated)]. Simple, but both DH and I like the heat with this recipe (pepper flakes)... You could add a little more cheese and/or pepper flakes, to your own personal taste. A fast, delish meal we both enjoy.
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3 users found this review helpful

Cabbage-Carrot Casserole

Reviewed: Aug. 4, 2012
I made this casserole for the first time January 2012, when it was still a "personal" recipe that Paula so graciously shared back then. This was my Review, as follows: "CABBAGE-CARROT CASSEROLE” ~ We BOTH really liked this casserole! My husband does not usually comment, but he did this time. I used freshly grated Colby-jack cheese for the cheese sauce (good) because that is all I had, but would also like to try mild cheddar as Paula suggested. Nice to find a new recipe that is a keeper. I did NOT use chicken broth. For the cheese sauce, I used half reserved broth from draining the cooked cabbage/carrots (in water) and half non-fat milk (did use real butter though). Creamy and delish. I forgot to sprinkle on the paprika. SO SIMPLE BUT GOOD. WE THANK YOU PAULA, AND YOUR GRANDMA!
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30 users found this review helpful

Pistachio Pudding Cake

Reviewed: Mar. 20, 2012
---> Have made this for many years in a bundt pan, but use my homemade buttercream frosting with a splash of almond extract… I called it the “KERMIT THE FROG CAKE” (it’s already green enough, so you do not have to add green food coloring) and let younger nephew/nieces decorate with a variety of candies like chocolate stars, M&Ms, candy corn, etc. They LOVED doing that and STILL remember now that they are adults! Yes, as they decorated, there were many licked fingers that 'somehow' got into the frosting! Very moist & delish; still a favorite of mine. ~ NOTE: Have also done the same with a Cherry Chip cake mix (with a splash of almond extract added to the batter) with homemade buttercream frosting tinted pink frosting [with with a splash of both vanilla and almond extract]. Of course, the pink version we called the "MISS PIGGY CAKE." (Sesame Street was obviously very popular in those days)... ~ Good memories and a wonderful (easy) change from the "expected" chocolate cake!
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9 users found this review helpful

Herald's Impossibly Easy Cheeseburger Pie

Reviewed: Feb. 18, 2012
Never made an “impossible pie” before. I ALTERED THE BAKING (like my Betty Crocker Cookbook suggested for their Impossible Cheeseburger Pie) … I had about 2 lbs. good ground beef, so I increased the whole recipe to fit a buttered 9 x 13” pan. First, I separately lightly salted and sautéed my small chopped onion in a little butter until nicely golden, added that to the already browned, drained ground beef (I did not ‘mash’ the ground beef very fine; wanted some chunks!), light salt/pepper (NO garlic, nor oregano). Because of my larger pan, I used 1 cup Bisquick, 4 eggs, 2 cups nonfat milk [30 seconds in the blender], baked 25 minutes; THEN, added a thinly sliced large tomato to cover the top, and topped it all off with plenty of my hand-shredded Colby-jack cheese, baked again for about 8-10 minutes more (still at 400 degrees); Then let it set for 10 minutes, cut into large squares and served. DH and I both really liked this and would make it exactly the same next time and the simplicity of the ingredients made it just perfect. The leftovers heated well in the microwave. This will be great for fussy nieces/nephews or any potluck/company, served with a salad. This looks very nice with the fresh tomato and cheese, and served large squares directly from my pretty red 9 x 13” pan. Yum, will make this recipe again. The “cheeseburger” idea really works with this simple casserole. Herald, gotta love ya! ~ Thanks.~
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18 users found this review helpful

Cabbage-Carrot Casserole

Reviewed: Jan. 22, 2012
We BOTH really liked this casserole! My husband does not usually comment, but he did this time. I used freshly grated Colby-jack cheese for the cheese sauce (good) because that is all I had, but would also like to try cheddar as Paula suggested. Nice to find a new recipe that is a keeper. I did NOT use chicken broth. For the cheese sauce, I used half reserved broth from draining the cooked cabbage/carrots (in water) and half non-fat milk (did use real butter though). Creamy and delish. I forgot to sprinkle on the paprika. SO SIMPLE BUT GOOD. WE THANK YOU PAULA, AND YOUR GRANDMA!
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9 users found this review helpful

Dine In with Take Out

Reviewed: Dec. 24, 2011
=^]
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11 users found this review helpful

Really, Really Good Dinners

Reviewed: Mar. 4, 2011
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12 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 17, 2010
After soooo many reviews on file for this recipe, didn't know if I should leave one also, except to mention that I successfully made a "DIABETIC VERSION": The first time I made these Snickerdoodles, they were okay but too sweet for my husband, who is diabetic. So, the only change I made was for the dough. I substituted PART of the required 1 1/2 cups sugar; using 1 cup Splenda for baking (cup for cup measure), and 1/2 cup regular sugar. I did use real granulated sugar for the sugar/cinnamon to roll the balls before baking. I baked for a full 10 minutes, but the cookies did not "melt/flatten" out while baking (like the first time when I used ONLY granulated sugar in the dough without any Splenda) but we liked the texture (NOTE: They also did not have chewy centers, as when made with all sugar). Both my husband and I like the "diabetic" Mrs. Sigg's Snickerdoodles, and I will make them this way from now on. One reason the cookies stayed “puffy” may also be due to the fact that my kitchen was not warm, like in summer… I will experiment in the future, and may have to refrigerate the cookies a half hour before baking after they are on the cookie sheet(s), if I want to keep making them 'puffy'... could also flatten the cookies slightly before baking... it's all personal preference!
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12 users found this review helpful

Banana Dogs

Reviewed: Nov. 1, 2010
I remember as a young kid, eating a banana sandwich on SOFT packaged sandwich bread spread with butter, was 'okay'... but eating a banana on a hot dog bun doesn't taste good... hard to finish!
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14 users found this review helpful

Andy's Favorite Beef Lentil Soup

Reviewed: Oct. 13, 2010
To keep it low salt, I used a carton of low-salt, no MSG beef broth (instead of beef boullion/water). Thanks for the recipe Mominator!
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15 users found this review helpful

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