Susan Logsdon Recipe Reviews (Pg. 1) - Allrecipes.com (18960669)

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Susan Logsdon

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Perfect Porterhouse Steak

Reviewed: Dec. 15, 2009
I've been making my steak like this for years - any steak. I sometime use all of the ingredients (OO, tenderizer and steak seasoning) but mostly I just coat my steak with the seasoning (I use McCormicks Montreal Steak seasoning) I often leave out the tenderizer (you really don't need it) and depending on the cut of steak, I often don't use the OO - I prefer a nice rib-eye. I use a Forman Grille - preheated - rub the Montreal seasoning into the steak and then cook it for 6 min (EXACTLY) and you will get a fantastic med rare steak - perfect! As one other reviewer mentioned, letting the meat warm up to room temp - or close to room temp helps with the tenderness and I always let the steak sit for about 5 min before cutting it so the juices can soak back into the meat (ever have a steak where the first 2 or 3 bites were great, then it seemed too dry? That's why!) Thanks for the recipe
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11 users found this review helpful

Italian Style Meatloaf I

Reviewed: Jan. 6, 2009
Wow! Thank you - GREAT meatloaf. I'm not sure why some reviewers said this was too soupy or wet .. I put the tomatoes into a colander, drained them well (even sqeezed them a bit with the back of a spoon) and reserved the liquid because, frankly, this meatloaf seemed really stiff when I put it together. I added back in 1/4 C of the juice instead of the ketchup and used a bit more to baste the meatloaf during the last 1/2 hour. Really good! It did take almost 2 hours to bake as a single loaf - so I'll break it into 2 loaves next time - and there will be a next time. Thanks again! (note - I also had the basil/oregano/garlic tomatoes, so left out the basil and oregano and used the italian seasoning and garlic salt, but will use them next time)
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2 users found this review helpful

Ricotta Cake

Reviewed: Jan. 6, 2009
This was wonderful! It got brown fast but then stopped browning! I followed the recipe as written and tried it warm - SO good! I had some pineapple ice cream topping and on my second piece (!) I put some of that on the plate - yummy, but I think it's best on it's own! Thanks for the great recipe - SO easy!
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4 users found this review helpful

Margaritas

Reviewed: Apr. 18, 2009
Excellent and easy! I used 1/2 Tequila and 1/2 Triple Sec and added the juice and pulp of one lime (reamed). Made these in my slushy maker and WOW! I need look no further. NOTE - do read the review by Cooper4 for some GREAT ideas how to change this up to a blue 'rita, or a fruit 'rita! My freezer is full of limeade and I'm ready to let summer 2009 begin! Thanks for the great recipe!
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3 users found this review helpful

Sausage and Mushroom Tarts

Reviewed: Jun. 11, 2009
I like heat so I used hot italian sausage. Otherwise kept to the recipe. YUM!! And everyone I served them to loved them too! I may switch out the cheeses next time .. mozz, provalone, cheddar, oh the possibilities! Thanks for the GREAT recipe! Good, quick and easy - who wouldn't love THAT? !
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9 users found this review helpful

Panzanella Salad

Reviewed: Jun. 27, 2010
200 serviings? Wow! That's a whole lotta Panzanella! :-) I've never cooked for that many (40 is my max!) but I HAVE made this recipe - scaled down! It's wonderful and makes for a really nice summer meal or side! I love this the next day as well - personal preference! Thanks!
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3 users found this review helpful

Tropical Lime Cake

Reviewed: Feb. 27, 2011
I had my doubts about his one (all that oil and 5 eggs and ?? Jello!??) but I had too many limes and was looking for a recipe to use some of them up. I made this earlier today and just tasted it. It's REALLY good! As many of the other reviewers mentioned, this could easily be changed up using different combos of cake and jello but I really like it the way it is. I will definitely make this one again and again - it will be nice to serve in the summer on the deck. All that lime reminds me a little of Margarittas. The color is quite pretty! The glaze soaked in making the cake super moist - a little tart and a little sweet, all at once. Excellent! Thanks for the recipe!
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4 users found this review helpful

Chili Dog Casserole II

Reviewed: Mar. 7, 2011
Amazingly good - I was 'iffy' on this one and so was my family, but we all liked it! Cheap, easy and quick! It's a keeper! Thanks!
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3 users found this review helpful

No Bake Deluxe Hamburger Cookies

Reviewed: Apr. 2, 2011
I've been making these for almost 30 years (since my kids were little)! They are great for summer picnics, birthday parties and to take to any event with kids! I made these for a nursing home BBQ and they were a big hit! Keebler Grasshopper cookies work very well as the 'burger' and I tint coconut green to use for lettuce and red fruit leather to use for the tomatoes. The sesame seeds on top make it look authentic. I use a tiny bit of honey to make them stick
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8 users found this review helpful

Vegetable Quiche Cups To Go

Reviewed: Dec. 2, 2013
I received this recipe years ago from a Weight Watchers leader. It's fantastic! You can adjust and play around with the ingredients as you like (I'm not a fan of spinach) You can also make them not-diet-friendly by adding sausage, bacon, ham, other cheeses - I like jalepeno in mine with onion and mexican blend shredded cheese. Plain old pepper and egg are good too. AND they can be frozen - so I grab a couple and head out the door to work, by the time I'm there a min or less in the microwave warms them up and I'm ready to have a healthy breakfast. LOVE this recipe! Thanks for sharing it!
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8 users found this review helpful

Pepperoni Caesar Pasta Salad

Reviewed: Apr. 10, 2011
This seemed to simple to be 'really' good -but I had the ingredients on hand and needed a 'make the day before' side dish to the Hearty Italian Sandwiches (recipe found on this site). Was not impressed with the flavor right after making it last night, but just pulled it out of the fridge and gave it another taste - it's FABULOUS and couldn't be any easier! Would also be a nice base to toss in whatever you had as well (olives, onions, carrots, you name it!) Thanks for the recipe - this ones a keeper!
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3 users found this review helpful

Sunshine Chicken

Reviewed: Dec. 27, 2011
Just found this recipe and made it tonight. I followed another persons suggestion and doubled the sauce and used 1/2 ketchup and 1/2 bbq sauce - added a little honey and upped the garlic by alot! (all personal preferences). I tossed it under the broiler for a few minutes at the end to attempt to crisp the skin a bit (it didn't work - LOL) and used some Adobe, salt, pepper, and onion powder before basting. It was EXCELLENT - even my very picky son in law loved it and asked me to make it again soon! Thanks so much!
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2 users found this review helpful

Cookie Salad I

Reviewed: Jan. 15, 2012
I just made this for the first time to serve at family dinner tonight. I took a spoonful to taste it before putting in the fridge to set, and before adding the cookies (right before serving). OMG - its' delicious! I don't think it even needs the cookies - although the whole point of my trying this was to use up some of the Christmas cookies that I have around. This one's a new 'keeper'! Thanks!
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1 user found this review helpful

Jalapeno Popper Spread

Reviewed: Feb. 20, 2012
I'd give it 10 if I could. I wasn't so sure about this one but followed as written (no sour cream, no onions, no bacon!) with the exception of using 5-6 fresh jalepenos chopped (because I had them)It gets devoured in a flash. I've tried a reader suggestion and added panko to the top - it was good too, but it doesn't need it. I agree with the submitter, use fresh grated parmesan on top (yes, I thought it was weird too - it's not the same without it and green top jar stuff is a poor substitute) You have given us a new family fav. Thanks so much! (PS - having it tonight for dinner - oh my bulging thighs!) SO worth it!
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3 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Sep. 27, 2012
This was excellent - FINALLY a chicken fried steak recipe I like! I would use MUCH less buttermilk, etc. next time as there was most of it left over after dipping the beef. Thanks Norah - this is a keeper!
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Dot's Ham, Cabbage, and Potatoes

Reviewed: Oct. 3, 2012
Thanks for sharing - this is exactly how I've been making it for years. It's excellent the next day (actually prefer it on day 2)! I slice the potatoes and ham and add fry it until the cabbage gets a little brown color on it. Yummy! NOTE to the reviewer who can't find pork butt in her state - pork butt is actually the port shoulder - so maybe if you ask for that you'll have better luck. It's always sold in my stores here in NJ near the ham slices - but I can still get the one labeled 'butt' in the red cellophane! Good luck!
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5 users found this review helpful

Snowballs II

Reviewed: Dec. 11, 2012
I've been making this for years (it's in the old version of the Betty Crocker cookbook - from the early 70's and probably earlier) My aunt would make these when I was girl and shape into crescents -- I make them like the recipe calls for (balls) and often use Walnuts (cheaper)! Even though these don't spread - DON'T crowd the cookie sheet - if you do they won't bake right - (dry or undercooked) ... follow this exactly and you will have a melt-in-your-mouth morsel of yummy! Love these!
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2 users found this review helpful

Chocolate Pretzels

Reviewed: Dec. 13, 2012
I live in NJ and we have UTZ Pretzels -- they make the round waffle pretzels (found in most any supermarket) They are perfect for this. I use Hershey Hugs (black and white or the Peppermint Hugs (red and white). Yummy and looks pretty on the cookie tray!
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Peppermint Brittle

Reviewed: Dec. 19, 2012
We call it Peppermint Bark and I make it every Christmas. I first spread a layer of dark chocolate in the pan-- chill it till it's firm, then add the white chocolate layer to which I've added crushed peppermint (canes or Starlight mints, crushed in a food processor) While the white chocolate is still damp I sprinkle it with very finely crushed peppermints (peppermint dust) - chill again till very firm and break into pieces. Yummy! Thanks for sharing!
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3 users found this review helpful

Fried Onion Rings

Reviewed: Jul. 12, 2011
I've been using this recipe for over 30 years now. They are the best and we like them if the onion is sliced a bit on the thick side. Put's all other recipes to shame!
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6 users found this review helpful

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