Suzanne Profile - (18965644)

cook's profile


Home Town: Madison, Wisconsin, USA
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Member Since: Feb. 2006
Cooking Level: Expert
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About this Cook
My favorite things to cook
Italian, Mexican, baking (bread, cookies, scones, etc), potatoes.
Recipe Reviews 9 reviews
Danish Pastry
Don't be intimidated by this recipe if you have some experience with baking. It truly makes excellent danish. Here are my modifications: Use your Kitchenaid stand mixer to mix all the ingredients for the butter-less basic dough, then attach the dough hook and knead, adding flour as necessary (about 6-7 minutes of kneading). I did not use all the flour (I was short by about 1 cup as the dough was getting saturated and I did not want it to dry out or become tough). Secondly, remove dough hook, remove dough from bowl, spray inside of bowl with non-stick cooking spray, place ball of dough back in sprayed bowl, and spray top of dough with non-stick cooking spray. Third, cover entire stand mixer with a large plastic bag and allow to rise for about 45-60 minutes (or until dough basically is filling the whole bowl). Those three steps right there take out all the work of kneading by hand. I followed everything else to the letter except: I made an apple filling by peeling 4 large granny smith apples and chopping into very small pieces, adding 1/2 cups of sugar and 1 teaspoon of ground cinnamon. I then placed the apple mixture on the stove on medium-high heat, added about 1/3 cup of flour, and allowed apple mixture to cook, stirring frequently, until the apples were soft but still held their shape (about 15-20 minutes of simmering). I then took the apples off the stove and allowed them to sit until I was ready for them. When I was ready to form the pastries, I took one of th

197 users found this review helpful
Reviewed On: May 5, 2008
Hash Brown Casserole II
I made this for Easter with the following modifications, and it came out perfectly: First, use two cans of condensed soup (I used one can cream of chicken and one can cream of mushroom). Secondly, defrost the hash browns totally before cooking. Third, sautee the chopped onion in 4 tbl. butter for about 3-4 minutes before adding onion mixture to the hash browns. Fourth, use shredded colby cheese, not cheddar! Cheddar is far too greasy, and that is part of the reason why some people think this is too soupy. Fifth, bake covered at 350 for about 45 minutes then remove the foil and bake uncovered for about 45 more minutes. The casserole will only slightly brown on top, it is unlikely to burn. You may also want to turn the heat up to 375 if you think it is too soupy. It will condense if you give it long enough to cook. If you do all of the above, it will taste almost exactly like the Cracker Barrel's hash brown casserole. Be sure to let it cool for about 10 minutes after it comes out of the oven as well, as that helps it solidify.

72 users found this review helpful
Reviewed On: Mar. 28, 2008
Grandmother's Buttermilk Cornbread
Very good. If you use a cast iron skillet, feel free to simply spray it with cooking spray (save the calories, and there's no taste difference whatsoever). Also, this recipe filled my cast iron skillet (which may be on the small side- the iron is naturally molded into 8 separate "slices" of cornbread) as well as one muffin tin (6 muffins). I baked both side by side for 20 minutes at 375, and all was perfect.

2 users found this review helpful
Reviewed On: Mar. 27, 2008

In Season

Versatile Chicken Salad
Versatile Chicken Salad

Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.

Beautiful Broccoli Salad
Beautiful Broccoli Salad

Broccoli salad makes a great side dish or a light main dish on a warm night.

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