Suzy Recipe Reviews (Pg. 1) - Allrecipes.com (1850495)

Horseradish Sauce

Reviewed: Dec. 30, 2011

I could really tell that this was reduced fat. I think the flavor would be much improved by replacing some of the reduced fat ingredients with their full fat brethren. I have only tasted it on the spoon; it will be more tolerable with the corned beef I'm serving tomorrow.

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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Sep. 17, 2011

The frosting dreams are made of.

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2 users found this review helpful

Pesto

Reviewed: Aug. 12, 2011

Way too much garlic for my taste, but otherwise perfect. I'll put in half a clove next time in order to let the basil sing.

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Peachy Pork Chops

Reviewed: Jun. 23, 2011

Satisfying but needed some more. Whomever said "soy sauce" might have been right.

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1 user found this review helpful

Peach Cobbler

Reviewed: Jun. 17, 2011

Perfect. Exactly as my mother made it! I used fresh peaches which I blanched to remove the skin.

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3 users found this review helpful

Raspberry Bars

Reviewed: Feb. 2, 2011

I decided to try this recipe during an ice storm, as I had all of the ingredients needed on hand. This was easy and good. I thought the presentation was nice; the bars retain their shape well. It also made the house smell heavenly. Remember to use an 8x8" pan; there is just the right amount of crust when you do that. I needed to bake it for an additional five minutes to get the top all brown and bubbly. This is perfect for tea time, as the crust is very scone-like because of the baking powder. It loses a star for me because I enjoy a more lemon bar-like crust. Serve with whipped cream and good black tea.

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Green Rice I

Reviewed: Feb. 1, 2011

Nice side dish you can keep plain or season to go along with any meal.

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Flatlander Chili

Reviewed: Feb. 1, 2011

Just right.

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Zucchini and Leek Soup

Reviewed: Jan. 20, 2011

This is my all time favorite soup. So easy, delicious, unique, and satisfying. It came from my Australian cousins!

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Rose Ice Cream

Reviewed: Jan. 20, 2011

In the ingredients list it says "rose extract" but in the directions it reads "rose water." I haven't made this yet, but will try rose water first since it is not as concentrated. Will let you know how it turns out! Thanks for this awesome, vintage recipe. So cool!

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5 users found this review helpful

The Best Lemon Bars

Reviewed: Jan. 20, 2011

These really are the best lemon bars. I also added an extra lemon and some zest; they came out perfect. I did not have to add extra flour to correct for the extra lemon juice; there is enough egg and flour to make it gel.

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Louisiana Sweet Potato Pancakes

Reviewed: Feb. 15, 2010

With cinnamon it's perfection!

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3 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Dec. 11, 2009

This is what you're looking for if you want to make your Mom's meatloaf.

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1 user found this review helpful

Tuna Cheese Mac

Reviewed: Apr. 15, 2009

This is so good! I used sliced, roasted turkey tenderloin instead of tuna and it was fantastic! The only problem was that it sat in my stomach like a rock. Very rich.

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Spinach Salad with Baked Goat Cheese

Reviewed: Sep. 8, 2005

This is a good recipe that impresses guests without much effort. I loved the texture and delicate flavor of the warm goat cheese encrusted with the garlic and breadcrumb mixture, but thought the spinach needed a little something extra. Next time I will try adding a good amount of freshly shredded carrot and/or diced red or yellow pepper to add color and variety. I would definately make this again; it's very quick and easy.

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28 users found this review helpful

Peachy Ginger Soup

Reviewed: Aug. 15, 2005

I left out the rum because I didn't have any on hand. It was great without it; really unusual and refreshing. I used fresh ginger, which is great for digestion. To remove the peach skins, immerse in boiling water for a few seconds and then in ice water for a few more; the skins come right off. My guest and I loved it for the simplicity, healthful ingredients, and unique flavor.

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26 users found this review helpful

White Chocolate Blondies

Reviewed: Nov. 7, 2004

I had a hard time with this recipe; it didn't turn out well at all. The texture was like a biscuit and the chocolate chips burned on the bottom of the pan. I think there should have been better timing instructions in this recipe. It doesn't say how long to cool the white chocolate and butter mixture before adding it to the egg mixture. In brownie (or blondie) recipes, it should also be very clear that you shouldn't mix the batter too much. With that aside, they just didn't have much flavor.

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Bertha's Big Bourbon Bundt Cake

Reviewed: Nov. 3, 2004

Don't worry about excluding the bourbon from the cake when making it for children; alcohol is burned off in recipes that raise the temperature this high for this long. All that is left is rich bourbon flavor. This is pretty tasty, but it's not my favorite bundt cake recipe.

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Alfredo Sauce

Reviewed: Nov. 15, 2003

This is tops! However, I would recommend adding another garlic clove and definately using unsalted butter. A pinch of dried parsley works fine. I've never had Olive Garden's sauce, but I have had Red Lobster's crab alfredo sauce (which I adore). I added one can of lump crab meat at the end and it was a dead ringer for it. So easy! You won't need another alfredo recipe again!

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1 user found this review helpful

Caroline and Brian's Stuffed Mushrooms

Reviewed: Nov. 12, 2003

These are scrumptuous even with the bread crumbs left out (for a low-carb main dish)! If you do decide to go that route, cut down a little bit on the cayenne and black pepper. The abscence of the bread crumbs concentrates the stuffing spices. Also, I added 3 more sausage links and it was filling and wonderful. I was only able to purchase the mushroom caps without the stems, so I just chopped up a medium-sized cap in place of the stems; it worked beautifully.

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11 users found this review helpful