SUE1956 Recipe Reviews (Pg. 1) - Allrecipes.com (18743123)

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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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Spicy-Sweet Chicken Black Bean Salad

Reviewed: Sep. 8, 2010
This was fantastic! Great summer recipe--will definitely add this to my regulars. The combination of flavors is delicious and addicting!
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2 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Mar. 13, 2010
I served this salad with our uncle's 96th birthday dinner, and everyone loved it! It reminded me more of spring than of winter--the fresh tart/sweet flavors of the lemon juice/sugar mixture on the crisp greens woke my taste buds up and put them in a happy mood for the rest of the dinner! If you don't have a pear, just put in extra apple; and instead of just the dried cranberries, I used a dried berry mix consisting of cranberries, cherries and blueberries, which were great. I will definitely be using this as one of my main salad recipes, and I would imagine this will taste awesome on a hot summer day on our screened porch in August.
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5 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Jan. 3, 2009
I made this just as written, except I upped the garlic to 4 cloves and minced it instead of sliced it, and it was delicious! Next time, I may try to get rid of some fat in this recipe and try 1/2 and 1/2 or some skim milk in place of some of the heavy cream. The crusty parmesan on top really makes this dish!!
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2 users found this review helpful

Louisiana Sweet Potato Pancakes

Reviewed: Nov. 15, 2008
If Fall could have a flavor, this would be it! I added 1/4 c. brown sugar, which was plenty, 1/2 tsp. cinnamon, 1/2 tsp. vanilla, and then 1 T. ground flaxseed (just because flaxseed is supposed to be so healthy for you and you can add it to recipes and not even tell it's in there)Make sure when they're cooking that you flatten out the batter (it's rather thick) so that the middle of the pancake gets cooked. Very, very good-thanks for sharing!
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2 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 31, 2008
This is a wonderfully moist and flavorful brownie recipe. It seems I can never keep my brownies moist past the first 24 hours, but we're at the end of the 2nd day after I made them, and they're just as moist as when they came out of the oven. I like to test people when they're eating them to see if they can guess the "secret ingredient" of zucchini! This is a great recipe that I will be sure to use especially in the summer when our local farmstand is loaded down with zucchini. Thanks!
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2 users found this review helpful

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

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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0 users found this review helpful

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

Onion Cheese Biscuits

Reviewed: Jan. 27, 2012
I always find it a lttle funny when reviewers always feel like they have to change up a recipe before they even know if it's any good as written. Well, this one is PERFECT as written! I'm sure garlic would be a fine addition to these, but if you want garlic biscuits, then make another recipe like the Cheddar Bay biscuit recipe on this site. These have a subtle, just-enough onion flavor that's not overpowering. Great and easy recipe--thank you!
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9 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

Terrific Turkey Chili

Reviewed: Apr. 8, 2006
Excellent recipe--but I don't know that I would've given it 5 stars without the addition of 1 can each of black and garbanzo beans. It needed a little more "body" and the beans were just the thing. Probably a can of corn in place of one of the beans would've worked well also. The spices were perfect--however, I always like a touch of sweetness to tomato based recipes, so I added 1/4 cup of brown sugar....YUM! I would highly recommend this chili recipe---and for anyone that never usually tries ground turkey in place of ground beef, believe me, you'll never miss it.
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539 users 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

Gramma's Old Fashioned Chili Mac

Reviewed: Sep. 28, 2005
The previous reviewer needs to be a bit less negative and read the explanation of the recipe; it is NOT intended to be like regular chili--I take no responsibility for the name "chili mac"---the recipe is over 50 years old, who knows why they called it that?? That's why I explained in the intro that IT'S NOT SPICY! And, by the way, macaroni is the main ingredient in macaroni and cheese, and, I don't know about you, but I would consider that dish to be pretty all-American...not Italian.
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80 users found this review helpful

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

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

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