Sushiqueen Recipe Reviews (Pg. 1) - Allrecipes.com (1887268)

Hash Brown Casserole II

Reviewed: Dec. 26, 2011

Used 2 one pound packages of hash browns that were already seasoned with seasoned salt so didn't add additional salt. I am not sure what happened with those who say the recipe is "bland" unless they are diluting the soup before adding. Good flavor - way too much fat so we won't be making too often but we really liked it.

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1 user found this review helpful

Classic Waffles

Reviewed: Nov. 13, 2010

Good, fast basic recipe. I left out the vanilla because I just wanted it very plain.

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1 user found this review helpful

Holiday Cranberry Sauce

Reviewed: Nov. 27, 2009

Excellent as is. I halved the recipe for 9 of us and it was plenty with a little left over. I didn't have cheesecloth or a spice bag so I used a tea ball for the cloves and allspice and just threw in the cinnamon sticks, fishing them out when it was done. I would only change the cranberries to 24oz since they usually come in 12oz bags- I don't think any of the other quantities wuold need adjusting with the slight increase in berries.

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1 user found this review helpful

Pina Colada Cake III

Reviewed: Aug. 29, 2009

This did turn out moist and was pretty good. I used Malibu rum and was disappointed that I couldn't taste much rum flavor. I would use a cheaper rum next time.

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2 users found this review helpful

Caramel Shortbread Squares

Reviewed: Dec. 27, 2008

These were good and I did get requests for the recipe. Will probably make again in the future. I didn't watch the caramel closely enough and ended up scorching it (wasn't clear on whether or not I should be stirring it while boiling). So... they were "Burnt Caramel" Shortbread Squares. Still tasted good though!

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1 user found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 27, 2008

Very good and easy recipe. Ours was cooked a little too much but I'm pretty sure that was my fault. I took the roast out of the oven after the 3 hours (might have been more like 4) and preheated it again before putting the roast back in. I think if I had left the roast in the oven and just turned the oven back on and started timing it then, it would have been medium rare. As it was, it turned out juicy and flavorful - just a little past where I'd like it cooked.

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4 users found this review helpful

Cheese Fondue

Reviewed: Dec. 18, 2008

Good basic fondue recipe. I skipped the Kirsch and the nutmeg just because I was going for a quick lunch and didn't want to bother taking the time. Used Comte cheese (French Gruyere) and it was very nice.

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4 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Dec. 17, 2008

Excellent. The "gravy" is a little thinner than I would like but I think that could be fixed with a little reduction in the water. Great the next day too!

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2 users found this review helpful

Waldorf Salad II

Reviewed: Dec. 28, 2007

This was very good. I substituted dried cranberries for the raisins.

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2 users found this review helpful

Chocolate Toffee Crunchies

Reviewed: Dec. 28, 2007

These were just too sweet for my taste. I made them instead of the Saltine Toffee Cookies that I normally do. I'm going back to the Saltine ones next year.

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1 user found this review helpful

Roquefort Pear Salad

Reviewed: Dec. 28, 2007

Great recipe. I used walnuts instead of pecans and subbed walnut oil for the olive oil - just because I had it on hand. I doubled the dressing (but not the oil) as others had suggested and also added pomegranate seeds for color. Served it with Christmas dinner and everyone loved it.

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1 user found this review helpful

Turkey Wild Rice Soup

Reviewed: Nov. 26, 2007

In the interest of reducing the fat in this recipe, I took other reviewers' advice and reduced the butter/flour by half. I also omitted the salt and used unsalted butter instead of margarine. Next time I'll reduce the butter/flour further since the soup still came out extremely thick - like gravy consistency. The flavor is very good but this recipe does need some tweaking.

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24 users found this review helpful

Brine for Smoked Salmon

Reviewed: Jul. 7, 2007

Very good - mad half like the others did and it was plenty for a 10 pound salmon. Marinated for about 22 hours. The crab and shrimp seasoning (I used Old Bay) was an interesting twist and gives it a great unique flavor. Thanks!!

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15 users found this review helpful

Get a Husband Brunswick Stew

Reviewed: Nov. 12, 2006

I was surprised at how good this is! I made the recipe exactly as printed except I bought some pulled pork from a local BBQ guy and used that instead of ground. I also used a broiled chicken from the grocery store to speed prep. Since some of the reviews said it was dry, I covered the pot for most of the cooking time and it wasn't dry at all. I also think using a BBQ sauce that isn't too sweet helps a lot.

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4 users found this review helpful

Oatmeal Peanut Butter Cookies III

Reviewed: Dec. 21, 2005

These are the BEST!!! I used a melon baller to scoop the dough- helped make them more uniform in size. And for cryin' out loud MAKE THE FILLING!! The cookies are good without it but they're to die for with it!!

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50 users found this review helpful

Saltine Toffee Cookies

Reviewed: Dec. 21, 2005

VERY easy and fun to make. Not to mention how good they taste! Made several batches of this one.

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1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 21, 2005

Very good. Definitely easier to roll in sugar after refrigerating for 15 minutes or so. I only smushed them slightly and cooked a bit longer to get a thicker cookie.

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3 users found this review helpful

Japanese-Style Deep Fried Chicken

Reviewed: Nov. 12, 2003

Very good- I was surprised at how much flavor it had after just 30 minutes of marinating. I'll be making this often! Thanks for submitting it!

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6 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Mar. 11, 2003

Excellent. The suggestion to serve with mashed potatoes was a great one- the gravy is very good with it. I seared the tenderloin before adding the vegetables and wine- it didn't really end up with a "purple" color that way. Since I seared it, I also cut down the oven time to 35 minutes. We will be making this often!

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7 users found this review helpful

Enchiladas Suizas

Reviewed: Nov. 24, 2002

I am throwing away my old chicken enchilada recipe. This was sooooo good! I prepared it about 2 hours ahead of time up to where you would add the cream. I added it along with the extra cheese and green onions just before I put it in the oven and it turned out great. I'll be fighting my husband for the leftovers tomorrow.

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3 users found this review helpful