Suzy Recipe Reviews (Pg. 1) - Allrecipes.com (18036637)

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Creamy Au Gratin Potatoes

Reviewed: Dec. 16, 2004
I really enjoy using this as a base recipe - I add fresh crushed garlic, lots of pepper, 1/2 tsp chicken bullion and a dash of cayenne to the milk mixture. I do not add the cheese to the milk mixture, rather I top the recipe with cheddar and parmesan cheese and a sprinkle of paprika for a greast presentation. For extra flavor add cubed ham or fresh parsley. Its a great recipe!
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1 user found this review helpful

Sweet and Spicy Nuts

Reviewed: Dec. 23, 2004
Interesting and different flavor. I was afraid the spices and salt would be overpowering so measured exactly to recipe. Next time I think I will add a bit more. This makes a very mellow flavor as is. Only thing I changed was using a can of Planter's mixed nuts of cashews, almonds, hazelnuts and pecans (no peanuts but Im sure it would be good too)
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1 user found this review helpful

Exquisite Pizza Sauce

Reviewed: Dec. 25, 2004
This is a lovely sauce - I sautee the minced garlic in olive oil for a few seconds then add the tomato paste to the sauce. Instead of anchovies I add 1/4 tsp Worcestershire sauce. I cook it on low heat for 30 then let sit - it needs time for flavors to devlop. I find it does become less sweet with time. I also only add crushed pepper, no cayenne.
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6 users found this review helpful

Chicken Pot Pies with Puff Pastry

Reviewed: Jan. 1, 2005
Very good but I did tweak the recipe. I sauteed cubed chicken in lots of garlic and half a diced white onion, used only 3 cups stock, and added fresh raw veggies (potato, celery, parsley, carrots). For spices I added poultry seasoning and dried mustard. I agree the cheese is optional but its a nice surprise at the end.
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52 users found this review helpful

Caesar Salad I

Reviewed: Jan. 1, 2005
I was very disappointed in the dressing. While it has all the ingredients of a true Caesar Salad, the proportions are way off and the dressing came out runny and tasting like a mustard vinagrette.
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3 users found this review helpful

Hot Fudge Sauce I

Reviewed: May 2, 2005
Too sweet and too thin. I only added TWO cups of sugar and we couldn't handle it. What a waste.
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11 users found this review helpful

Whipped Shortbread Cookies

Reviewed: Dec. 15, 2005
The cookies are amazing! But I do tweak the recipe by adding 1 tsp pure vanilla extract, and baking on parchment paper at 325 for 9 minutes (my oven runs a bit hot). Be sure to dry the cherries between paper towels or the color will bleed into the cookies. Yummy topped with a Hershey's Kiss or Hug, or a dollop of apricot or raspberry jam as well. These are easy crowd pleasers.
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95 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Dec. 15, 2005
I have made this several times. I do use less butter and a bit less lemon (it just tastes better that way), and recommend using more eggs for more merengue and thus a more impressive look. I serve this on a graham cracker crust.
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2 users found this review helpful
Photo by Suzy

Real Italian Calzones

Reviewed: Dec. 15, 2005
My boyfriend could not believe that I made the crust for these. It turned out so well! I added extra cheese and used fresh basil. I diced the mushrooms and added diced red pepper as well. I have also used this crust recipe and filled it with ham and cheese and served it with a honey mustard sauce for dipping. So many things you can do with this recipe. Wonderful.
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3 users 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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188 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
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

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

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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194 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

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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242 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

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
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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160 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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164 users found this review helpful

Displaying results 1-20 (of 129) reviews
 
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