SUZINOHIO Recipe Reviews (Pg. 1) - Allrecipes.com (18713507)

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Cheese Steak Packets

Reviewed: Jul. 13, 2012
This is SO much better, faster & easier by using a good deli sliced roast beef instead of beef sirloin; Following the remainder of the recipe, only cutting the cooking time in half. Yum.
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6 users found this review helpful

Restaurant-Style Taco Meat Seasoning

Reviewed: May 17, 2011
Made this tonight for tacos on the fly, and it was good. Also, no MSG like package mixes only IF you leave out the beef bouillon like I did. I don't think it would've added much anyway. Using cornstarch instead of masa (corn flour) also works well. Im thinking I'll mixup a decent size batch of this seasoning, while I already have everything out, just to have ready to go. Thanks for posting :-)
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4 users found this review helpful
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Panko Crusted Chicken Breast

Reviewed: May 16, 2011
Entire family friendly! Pounding the chicken to even thickness is very important. Plus, it looks so much nicer when serving. Make sure you use REAL Mayonnaise, NOT Miracle Whip salad dressing for gosh sakes! Duke's is best, but just my opinion. If your being carb conscious, omit Panko and mix seasoning into mayo before coating the chicken, marinade in the fridge for a couple hrs covered, place on a very hot grill 3mins per side. Don't forget to rotate slightly @ 1 1/2min for 'Master of the Grill' perfect grill marks:) Thanks Sheri for this recipe! It's absolutely delish.
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5 users found this review helpful

The Best Garlic Bread

Reviewed: May 15, 2011
Absolutely YUM! Only thing i added was a little bit of Italian seasoning to the mix before spreading it. The second time I made this I added shredded cheese on top before baking it, even better!
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5 users found this review helpful

Best Brownies

Reviewed: May 15, 2011
Four stars because I didn't make the frosting, but this is my new stand-by Brownie recipe. Very rich.
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3 users found this review helpful

The Meatball that Fell Off the Table

Reviewed: May 15, 2011
Made it as written, but I added 2 cups of beef gravy to the final stir. Serving it over mashed potatoes I thought it needed a bit more sauce.
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5 users found this review helpful

Best Cream Of Broccoli Soup

Reviewed: May 15, 2011
Very good! I had a bag of fresh broccoli and cauliflower florets I needed to use, using both it ended up to be about the 8 cups. Another reviewer mentioned mashing it in the pot, which worked well, but I also used the immersion blender just slightly to bring it together more. Next time I think I'll use low sodium chicken broth, just my personal preference.
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3 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: May 15, 2011
This is a great all around cobbler base. Dole frozen fruit, thawed, worked like a charm. I did double the recipe for a 9x13 pan, seemed to be no problems with the ingredient conversion. Adding a tsp of good vanilla last to the batter made a nice hint of lil'somethin extra. One tip I will also recommend is tasting your fruit for it's sweetness first, then sprinkle sugar/cinnamon & sugar on top before baking.
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3 users found this review helpful

Southern Cornbread Dressing

Reviewed: Feb. 21, 2011
I scaled this back to 9 servings, and made a few changes without compromising the original recipe as written. S a last minute addition, I used one small 6oz can of cooked chicken, an additional egg than the scaled version required-i used 1/2 loaf of white wheat bread & leftover frozen cornbread, so I thought it may have dried out a bit. I ended up using 3cups of ready to serve broth and 1cup of whole milk. I also dotted some butter on top of the 9x13" pan before cooking it @375 for 25mins.
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6 users found this review helpful

Maple Pancakes

Reviewed: Jan. 2, 2010
Yum! I scaled this to 4 servings, worked perfect. If it gets too thick, just slightly thin with water.
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4 users found this review helpful

Chicken Wing Dip

Reviewed: Jan. 1, 2008
Very good! I used a packet of dry Ranch dressing mix, instead of the bottled stuff. Turned out great! I thought using more liquid would make it runny, and the dry power really held this dip together great!
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111 users found this review helpful

Bourbon Chicken

Reviewed: Jan. 1, 2008
I was excited to find a Bourbon Chicken recipe with simple ingredients, as well as good reviews overall. On my second trial of this dish, I did, however, make some changes I believe for the better. First, used boneless skinless thighs (a bag of frozen chicken thighs, like Tyson). I doubled the marinade with the mesurements as writen, but then added about 3 tablespoons of oil (peanut), and topped off the brown sugar to 1 1/2 cup total. I also threw a few dashes of crushed red pepper, just for some contrast. Alot of reviewers said that the liquor taste was very strong, well I have a tip to try next time; you can subsitute Vanilla Extract(the cheap kind works best) for the bourbon. I personaly don't care for he taste of liquor, also this is what they use in the Mall. Tenderize and marinade in the fridge overnight in a gallon ziplock bag. As far as the cooking, I used the same time & temp, but covered the pan with foil until the last 15 or 20 minutes. This gave the chicken a great color and taste. The oil also helped with the browning. Serve the remaining sauce from the bottom of the pan with the chicken over rice or mashed potatoes. I hope these tips will inspire you to make this dish your own too.
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374 users found this review helpful

Spinach Quiche

Reviewed: Apr. 7, 2007
This is FANTASTIC! I made the mistake of buying tradional pie crusts insted of a deep dish, but I made a few changes and it worked out great.I used 1 cup of milk and 7 large eggs and that was enough to fill up both shells. The cooking time I adjusted to a total of 40 minutes @ 325. Also, I used tomato & herb feta-thats all Food Lion had-and it tasted great. Next time I'll still use two tradional pie shells, one for now, and one for later. Thanks for the great recipe!
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7 users found this review helpful

Little Meat Loaves

Reviewed: Jan. 10, 2006
This is an excellent Meat Loaf! I used 1 lb. of ground turkey instead of the pork because it's what I had on hand. Turned out great. Perfect portion size for a family, eveyone enjoyed having their own. And, no guess work on whether or not the middle of the large loaf is cooked through. Thanks for posting this recipe :)
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6 users found this review helpful

Beer Batter Fish Fillets

Reviewed: Jan. 4, 2006
I read the reviews of this, and I have to admit I was worried about the end result. After a few modifications- omited the dill(my family dosen't care for it), used a tablespoon each of onion powder, garlic powder and old bay. Increased this flour by 1/2 cup and baking power to 1 and 1/2 teaspoons, decreased the milk to 1/4 cup, also the beer(budweiser)to 1/2 cup. As one other cook noted; leave to filets in the batter for 30 mins, it worked out great. No problems with the batter sticking, but make sure you dry the fish well before placing it in the batter bowl. I used a mixture of talapia and walleye, everyone loved it! Even me, a very picky fish eater! Served with Vicky's hushpuppies.
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201 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Jan. 4, 2006
Pefect coleslaw! I used grated onion instead of the dried minced(didn't have any), turned out great!
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3 users found this review helpful

Barbecued Beef

Reviewed: Jan. 4, 2006
This is EXCELLENT!! I browned the roast prior to placing in the crock pot. Also, I was pressed for time, so I cooked it on high for about 5 hours. Turned out perfectly moist and tender. I only added a few things that I thought would compliment it- 1 cup of diced sweet onion, 1 cup diced green pepper, 1/2 cup dark molasases, and about 2 tablespoons of beef boulion. One review stated the sauce was too thin, but after you shread the 4lbs of beef and add it back to the pot, turn it to high with the lid off for the final hour. This will help the sauce thicken. I served this on toasted buns, with Resturant style cole slaw II from this site. This was even better the next day!
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17 users found this review helpful

Honey Fried Chicken

Reviewed: Jun. 7, 2005
I thought this recipe was great-with a few changes. I used chicken tenders, and coated them with honey in a dish along with a beaten egg to help the flour stick. Adding about a 1/2 teaspoon of cayenne to the flour, along with the other seasonings, gives this a nice balance of heat to sweet. I deep-fried at 360 degrees for about 4 minutes, and they cooked with out getting too dark.
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41 users found this review helpful

St. Louis Pork Steaks

Reviewed: Aug. 4, 2004
I tried this the frist day I read it. It turned out good, but I did make a few changes. First, I didn't use nearly as much basting liquid as stated, only about a cup. I addition to the salt & pepper, I used a little onion and garlic powder. Also, I added a few drops of liquid smoke to the liquid, perfect! It was very moist from the low heat, and very flavorful. This recipe gave a good start to what can be a very delicious dish.
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40 users found this review helpful

Indiana-Style Fried Cabbage

Reviewed: Mar. 12, 2004
I was very disapointed with the results of this recipe. My family loves cabbage, but this was nothing like I hoped. Very greesey! I gave 2 stars because I like the ingredients, and I'm hoping to play around with it in the future to make better.
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9 users found this review helpful

Displaying results 1-20 (of 22) reviews
 
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