Suzy Recipe Reviews (Pg. 6) - Allrecipes.com (18036637)

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Roasted Garlic Cauliflower

Reviewed: Mar. 16, 2006
Easy and delicious. Perfect recipe.
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0 users found this review helpful

Pineapple Chicken Tenders

Reviewed: Mar. 16, 2006
Really good but I added garlic, ginger and some seasame oil. Skewered it with red peppers and onion it was so pretty. Very tasty.
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2 users found this review helpful

Pork Tenderloin with Creamy Herb Sauce

Reviewed: Mar. 16, 2006
I browned the medallions in butter and chopped garlic, then added 1/2 cup chicken broth (mix in the flour here) to the hot pan. I used fresh basil and parsley, carrots, spinach and mushrooms. Served it with roasted garlic smashed potatoes as suggested, but this is great with pasta too. Yummy
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65 users found this review helpful

Asian Pork Tenderloin

Reviewed: Feb. 21, 2006
Fantastic marinade. I used 1/4 soy sauce and also cooked it longer at lower temp to be more tender per other reviewers. Fresh chopped ginger puts this great marinate over the top! I bought some of those cheap ramen noodle packages and used the noodles in them stir fried with boy choy, mushrooms and celery tossed with some peanut oil, chicken broth, and a bit of the marinade sauce. Was SO GOOD!
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60 users found this review helpful

Banana Pancakes I

Reviewed: Feb. 19, 2006
I confess I only tried this recipe because I love the Jack Johnson song. I am such a nerd. But I really liked the flavor. The trick to getting this recipe right is to almost liquidate the banana (use just one). I also added about 4 TBS of sugar, 1 TBS vanilla, 1/2 tsp cinammon and used buttermilk in place of milk. Makes the house smell so lovely and tastes great!
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3 users found this review helpful

Anniversary Chicken I

Reviewed: Feb. 19, 2006
I made this only because of all the great reviews. The flavors seemed like they would clash and I had little hopes for this one. I was so wrong - it was really delicious. I do not think anyone would know what is in it unless you tell them. Makes for a nice unique yet "safe" meal (ie pleasing to all types of people with all types of palates). I did make my own ranch sauce of galic, mayo, sour cream and herbs including fresh chives. For a makeshift teriyaki sauce I used soy sauce, brown sugar, maraschino cherry juice and a bit of dried mustard (hey it was what I had on hand and it turned out to be a great sauce)
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2 users found this review helpful

Chicken Marsala

Reviewed: Feb. 19, 2006
Excellent recipe - at first I was worried the sauce would be too thin but I left cover off the pan and it reduced quite nicely. I did add salt to the sauce but beware - flavor becomes much more concentrated as it reduces. I coated the chicken quite well with flour so that a lot of it went into the pan as well. I did remove the breasts after browning, then added mushrooms (doubled the mushrooms) and 1 clove crushed garlic to the pan. Sauteed briefly then added the wine (I used Marsala only) and then returned the chicken to the pan and reduced the sauce. Served it with angel hair that had basil, garlic olive oil in it and spinach that I wilted in garlic lemon and olive oil. Was a great and easy meal!
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5 users found this review helpful

Ladyfingers

Reviewed: Feb. 16, 2006
Very good the only thing I would suggest is the importance of a bit of vanilla (1/2 tsp) and extracts like almond or lemon to really kick it up a notch.
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138 users found this review helpful

The Best Steamed Asparagus

Reviewed: Feb. 16, 2006
The only suggestion I took from t his recipe was to add wine to my steamer. It turned out delicious and was not overpowering at all. I melted some butter in a pan with salt pepper and a bit of lemon to drizzle over the steamed asparagus before serving, that makes all the difference.
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9 users found this review helpful

Lemon Rosemary Salmon

Reviewed: Feb. 16, 2006
Very delicious and simple recipe. Loved it. I did rub the olive oil on the fish, added a bit of lemon juice, and then added salt pepper and garlic before adding the fresh herbs and lemon. So good. Very impressed.
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169 users found this review helpful
Photo by Suzy

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

Reviewed: Feb. 16, 2006
This salad is to die for! After making it a few times I have found what works best for us. I added a bit less OJ (1/4 cup less, be sure to use fresh squeezed), half the sugar and I use brown not white, and added half a clove of crushed garlic to give it a kick. Added some salt and a bit more Dijon (1TBS) as well. I also used mandarin oranges in a pinch they will work as well. Sometimes I use pecans and chevre cheese in place of walnuts and gorgonzola. Both are excellent. Heaven.
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162 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Feb. 15, 2006
A very good base for onion soup. I add 1 or 2 cloves of chopped garlic, and cook the onions on low heat for about an hour to slowly carmelize them. I add more sherry (about 1/4 cup) and find that any red wine will do in a pinch. I also toast the bread first, and use any cheese on hand such as parmesan, swiss, gruyerre, provolone, even meunster. You just want to have a combo of an ooey gooey cheese and a pungent flavored cheese like romano or parmesan. Topping with parsley at the end makes for a lovely presentation.
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7 users found this review helpful

Tiramisu III

Reviewed: Feb. 14, 2006
A bit disappointed. I served this anyway since I spent so much money on the brandy and the Marsala wine. I think the problem was that it tasted too "eggy". I would only add 4 yolks, not 5. Also, it did not have the light, airy taste of the cafe Tiramisu. I also recommend adding more than 1 TBS liquid to the lady fingers, it took a full day for them to lose their "crunch".
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12 users found this review helpful

Pork Butt Roast with Vegetables

Reviewed: Jan. 10, 2006
This is a very good base recipe. I crusted the pork with seasoning salt (Hye's is amazing if you can get it), celery salt, pepper, onion and garlic powder, and a bit of poultry seasoning. I then added some olive oil to a pan and seared the roast on sides and ends. Then I put bay leaf in my roasting pan and set the pork on top of that. Topped it with onion and put onions and celery in the pan, then added chicken broth. Covered with foil and roasted at 300. Kept the mushrooms whole and added baby carrots at the end. The broth is so good it makes a lovely gravy or base for pork noodles the next day (shred the pork and serve buffet style with soy sauce, noodles, thin sliced celery and green onion and add a bit of the heated broth.
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247 users found this review helpful

Ribboned Fudge Cake

Reviewed: Jan. 2, 2006
This is an amazing recipe - one would never know it involved a box hehe. I use Betty Crocker Moist cake in chocolate fudge flavor, which is a very dark color and tastes wonderful. I just sprinkle powdered sugar on top I feel a glaze would be too much.
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3 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Dec. 30, 2005
Slow cooking without stirring made all the difference - thank you I finally made the perfect sweet potatoes! I only baked the potatoes for a bit so they would not fall apart while slow cooking and stay firm. Also, I only used about 2 TBS brown sugar. About 5 minutes before serving, I transfered them to a casserole dish and added chopped pecans then topped with marshmallows and browned it in the oven. So yummy!
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197 users found this review helpful

Green Bean Casserole I

Reviewed: Dec. 30, 2005
We make this every year for Thanksgiving dinner - at this point I don't know if it is because of tradition or taste. I do use the Campbell's Wild Mushroom soup ( a bit less salty and better flavor) and ONLY use fresh green beans, which I leave long (just trim the ends). I add some sliced mushrooms that I sauteed in garlic and a bit of butter as well. These little extras make all the difference.
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5 users found this review helpful
Photo by Suzy

Herman Reunion Cheese Ball

Reviewed: Dec. 24, 2005
This was a very good base recipe. I only used one package of cream cheese to make one ball, and added 1 tsp of dijon mustard and almost the same amount of the other ingredients so it would not taste too bland. I also added about 4 TBS of butter and it was heaven! I rolled the ball in the parsley and nuts before putting it in the fridge as well.
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32 users found this review helpful

Cocktail Meatballs

Reviewed: Dec. 23, 2005
This indeed did have a very different flavor. I did spice up the meatballs (used a combination of pork and lean beef, a clove of crushed garlic, 1/3 cup chopped parsley and soy sauce as well as about 2 TBS of cream). I did have to add a bit of water to get the sauce to cover all the meatballs. It didnt hurt anything.
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1 user found this review helpful

Wonderful Fried Fish Tacos

Reviewed: Dec. 15, 2005
This recipe was wonderful after I added seasoning salt, pepper, and garlic powder to the batter. I did not serve it with a salsa but rather a mix of chopped tomatoes, cilantro and onion (no juices) and made a sauce of mayo, lime juice, fresh crushed garlic, diced jalapeno, and chili powder. The sauce and that bit of flavor punch makes all the difference. Add some shredded jack cheese to the tacos too!
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190 users found this review helpful

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