SUE1956 Recipe Reviews (Pg. 2) - Allrecipes.com (18743123)

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Strawberry Angel Food Dessert

Reviewed: Aug. 31, 2008
This was absolutely delicious. I usually LOVE anything with the combination of strawberries and cream cheese, and I was not disappointed. We had relatives coming in from out of town for Labor Day weekend, and I already had made the luscious Zucchini Brownie recipe from this site, but I always like to make a 2nd dessert that isn't chocolate, just because I don't want to assume everyone is a chocoloholic like me, and this was just the answer! Thanks for a great (and simple) recipe!
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Cheesy Potato and Corn Chowder

Reviewed: Jun. 9, 2008
This was delicious, however, I did have to make it twice. I make a batch of soup once a month for my husband's 94 yr old uncle, and after making it according to the recipe, I decided it was too spicy for him. But, WE loved it! So, on the 2nd batch, I omitted the diced chiles, used regular Velveeta instead of Mexican style, and added 1/8 tsp. black pepper. It was perfect! Also, I did not drain the corn, since I think the liquid added a little flavor, and after sitting overnight, it was just the right consistancy. (Every time I make soup, I let it sit overnight. I just think it lets all the flavors blend together better.) Great recipe---thanks!
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Sweet Tooth Treats

Reviewed: May 10, 2008
These were delicious, however I decided to leave out the coconut, just because there was already so much sugary stuff in the ingredients. I'm not sure why it would be needed anyway; the pure splendor of the chocolate/peanut butter combination doesn't need to be muddled up with the flavor of coconut. Definitely refrigerate these for awhile before serving, so they're not mushy. Great recipe that I'll be making again!
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7 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Apr. 29, 2008
OK, I'll be the first to admit, I've always considered vegetable soup to be sort of like the anemic,plain-jane cousin of more "dinner-worthy" soups such as a full-bodied minestrone, corn chowder or cream of potato. However, this soup is phenominal! I made it yesterday evening for tonight's dinner, and when I went to taste-test it, I couldn't stop eating it! It has a very deep, rich taste to it, maybe helped along by that teensy bit of Worcestershire in it. Don't change a thing in this recipe---you don't need to; other than, as others suggest, possibly cut down on the amount of barley (I used only 3/4 cup). The flavoring is PERFECT! I will definitely be making this often.
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2 users found this review helpful

Italian Love Cake

Reviewed: Feb. 4, 2008
Sorry, but I will not be making this again. I did as others had suggested and waited 24 hours to frost it. The frosting itself was not very chocolatey...I think it would've worked better with a smaller container of whipped topping. The cake came very close to running over the side when baking, even though I used a 9x13" pan as suggested. I think 75 minutes was too long; the crust has a rather bitter, burned taste to it (even though it doesn't look burned) and it's not as moist as I thought it was going to be, considering it has all that ricotta cheese in it. It just didn't have the chocolate flavor that I expected. I have way too many FANTASTIC chocolate cake recipes to choose from in my collection to ever make this again.
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1 user found this review helpful

Authentic Louisiana Red Beans and Rice

Reviewed: Nov. 1, 2007
I've never had Red Beans & Rice before, nor have I ever made it,so....I don't know if my husband and I just don't LIKE Red Beans & Rice, or if we just don't like this recipe. We both thought the only "flavor" was that of heat; other than that, we both thought it tasted bland and that it needed more meat to it. I added extra salt and more Cajun seasoning, which helped somewhat, but not enough to the point that it saved the recipe. I would not make this again...especially considering the time involved. I'll take a good bowl of chili over this anytime, and I'm not even a huge chili fanatic.
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Butternut Squash Soup

Reviewed: Oct. 27, 2007
This is a fantastic recipe! Just to make it a little easier, I used one 32 oz. carton of Wolfgang Puck's chicken stock and upped the squash to 7 cups. I increased the spices just a smidge to compensate for changing up the other ingredients. It had a wonderfully sweet flavor that I don't ever remember coming from squash I had eaten previously. I will definitely make this one of my favorite fall recipes. Thanks for sharing!
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Garlic Chicken Stir Fry

Reviewed: Jul. 20, 2007
This was absolutely delicious! I did increase the chicken to a pound and a half (just because my husband would rather see more meat than vegetables on his plate) and cut the onions to 1 instead of 2. The sauce was delicious and the fresh ginger really came through, but not overly so. I didn't double the sauce as others had suggested, but I think I might next time, since we prefer more sauce in our dishes rather than less. I'm not sure why this recipe doesn't have 5 stars...I'd give it more if I could!
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1 user found this review helpful

Guacamole

Reviewed: Mar. 12, 2007
Excellent, fresh flavors! If you mess with this recipe, you're messing with perfection!
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3 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Feb. 17, 2007
I don't think these pork chops were anything to get excited about. They were tough and lacking in flavor. I simmered them in apple juice, as recommended by other reviewers, and the sugar in the juice just ended up scorching my pan. I will not be making these again.
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Chunks of Glass

Reviewed: Feb. 8, 2007
Very tasty and light dessert. I totally omitted the whole graham cracker part; it didn't even appeal to me. I cut the recipe in 1/2 since it was just for my husband and myself, and put it in an 8x8" pyrex dish. I cut it into 9 squares, and it turned out perfectly!
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5 users found this review helpful

Hot Mexican Spinach Dip

Reviewed: Jan. 23, 2007
We thought this was just "average", and not worth all the hype given it. Compared with the consistency of so many other dips, I found the 1 cup of evaporated milk to make it too soupy for our liking. The leftovers did firm up a bit, which made it more appetizing. Good, but not great.
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1 user found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Jan. 20, 2007
I LOVE garlic, but these were too garlicky even for me. My husband said that if he had received these in a restaurant, he would've sent them back. HOWEVER, that said, everything else about them was great. Consistency was perfect, and the oregano gave a great flavor that I never would've thought to add. I WILL be making these again, but I'll definitely be easing up on the garlic!
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1 user found this review helpful

Mexican Chicken Corn Chowder

Reviewed: Dec. 31, 2006
This was good after changing it up quite a bit. I used 2 lbs. of chicken, 3 BIG garlic cloves, 1 tsp. cumin and added a 15 oz. can of corn. With having to change a recipe that much, I just don't think it warrants 5 stars. I think it still needs a little kick, so next time I will add more hot pepper sauce and salt and pepper, as mentioned by other reviewers. I DO like how easy it is, though.
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Chocolate Peanut Butter Squares

Reviewed: Dec. 23, 2006
I've been making these for the past year and can't believe I never took the time to give my review of them to say how fantastic they are! The only change I made was to add more chocolate; to the 1/2 c. of butter I add 1 c. milk choolate chips and 1 c. semi-sweet chocolate chips. That seems to balnce it out perfectly. I have to say, this is probably the BEST recipe I have ever gotten off of this site!
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30 users found this review helpful

Apricot Marinated Eye of Round Roast

Reviewed: Nov. 4, 2006
This is a very good and flavorful recipe that I plan on using again and again.I used my meat tenderizer to poke lots of little holes in the meat ($24.99 @ Bed, Bath & Beyond...it's a great gadget!) and I marinated it for the full 24 hours. While I still didn't consider it to be as tender as I would've liked, it's ok if you slice it thinly. The combination of flavors is different and wonderful with a pile of mashed potatoes drenched in the gravy on the side. I also had to thicken the gravy up somewhat (I used 1/3 c. flour; cornstarch would be fine too), otherwise it would've been like soup on the plate. I think this actually had a better flavor the second night I served it (we always have leftovers now that our son is off at college!); the cider vinegar had less of a "bite" to it. I cooked it to 170 degrees, which was perfect. Thanks for a great recipe that's different from all of those mushroom or onion soup ones!
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13 users found this review helpful

Fish Tacos

Reviewed: Aug. 15, 2006
We really did not care for these at all. The fish itself was ok...not exceptionally flavorful though. The sauce was terrible in our opinion. All we tasted was the jalapeno and cayene pepper. We enjoy spicy foods, but this had no flavor other than !!!HOT!!! The fresh lime juice in the sauce was totally overpowered, as was the oregano, cumin and dill weed. Our last two vacations have been to San Diego, and we've loved the fish tacos that we sampled there....but these had a completely different flavor.
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3 users found this review helpful

Hot or Cold Vegetable Frittata

Reviewed: Jul. 17, 2006
This is a great recipe! I served this with a Caesar's salad last night for dinner and it was a hit (except with my teenage son, who doesn't like anything that's egg-y or mushroom-y, so that kind of leaves this dish out) I upped the garlic a bit, but that's just a personal preference. This would also definitely work as a brunch dish served with bacon or sausage and fresh fruit.
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Chris' Bay Area Burger

Reviewed: Jul. 7, 2006
Great burger recipe! The burgers are very moist, and as most everyone else has stated, very flavorful. We add double cheese (American & Swiss), onion, ketchup & mayo. I toast our buns (which have been lightly buttered and seasoned with garlic powder) on the grill, and altogether it's a mouth-watering feast!
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2 users found this review helpful

Jay's Jerk Chicken

Reviewed: Jul. 2, 2006
Excellent! I made the recipe exactly as it appeared, except for the fact that I let it marinate for a full 24 hours (as I get older, I think my taste buds are going). The chicken was tender and very flavorful. I served it with Red Beans & Rice (I used Zatarain's. Living in Chicago,we're not exactly experts on Jamaican/Carribean recipes...we thought it tasted just fine) and corn on the cob. Delish!
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