Susan Parran Recipe Reviews (Pg. 2) - Allrecipes.com (18981907)

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Susan Parran

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Blueberry Buckle

Reviewed: Dec. 10, 2009
Used butter not shortening, a mix of whole wheat and all-purpose flour, and added strawberries with the blueberries. This is good served warm in a bowl with a little full cream drizzled on top.
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2 users found this review helpful

Scotcharoos

Reviewed: Nov. 4, 2009
For those who'd rather not use straight corn syrup, melt a regular-sized bag of mini marshmallows and mix with peanut butter. You can also use a dark Agave syrup in place of the corn syrup. Sweet-maple-like flavor, or make a sweet syrup of your own by adding 2 parts sugar to 1 part water that's warm enough to melt the sugar completely. You might need to add slightly more peanut butter to get the consistency desired.
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17 users found this review helpful

Tomato Bisque III

Reviewed: Oct. 7, 2009
I made changes based on recipes I've had success with in the past. First, I didn't add butter but used olive oil; next, no sugar; then, I halved, seeded and left unpeeled 16 plum tomatoes, sprinkled olive oil over and slow roasted for 2 hours in the oven to concentrate the flavor. Unroasted, the plums have very little sweet flavor, but roasted brings out the starches, which are more abundant than round tomatoes and really develop in the roasting process. I added a little dry sherry (about 2 Tbsps.), and left out the cream. Before serving, I added a dollop of sweet Devonshire cream to each filled bowl. All the spices were right on and I wouldn't have normally used nutmeg, so thanks! It turned out great!
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3 users found this review helpful

Cameroonian Fried Spinach

Reviewed: Sep. 11, 2009
It's delicious. And yeah, definitely use frozen spinach; it's 1/10th the cost of "fresh" and really, I only consider something fresh if it's been picked the same day I use it. Bagged spinach has been sitting on a truck, then in a store for days if not a week or more, losing all it's nutrients.
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4 users found this review helpful

Vegetable Cornish Pasties

Reviewed: Sep. 8, 2009
Very good recipe. My mother uses an old recipe from England for the pastry. It's called "ruff/rough puff." I used that because I prefer it to standard pie dough.
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8 users found this review helpful

Veggie Goulash

Reviewed: Sep. 8, 2009
Not impressed. I don't use Quorn, so I used ground, seasoned seitan instead. The second day I added braised cactus leaf and was able to salvage the leftovers.
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1 user found this review helpful

Rosie's Bok Choy Salad

Reviewed: Aug. 27, 2009
I rated 3 stars because I knew I'd be swapping out ingredients. The ramen noodles aren't exactly nutritional superstars. I halved the fat and replaced the ramen with some kelp noodles. Next time, I'll try spaghetti squash.
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0 users found this review helpful

Summer Vegetable Ratatouille

Reviewed: Aug. 26, 2009
I added basil as they do in the south of France and baked the dish longer, uncovered, to bring out the natural sugars in the vegetables and create more of a true vegetable stew; which is what ratatouille basically is (as opposed to braised vegetables). Very nice dish.
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13 users found this review helpful

Spam™ and Napa Cabbage

Reviewed: Aug. 25, 2009
Oh yeah, this is the real thing! I LOVED this stuff when I was a kid. Now that I'm all grown up (and a vegetarian), I like this dish made with a polynesian-style marinated tempeh. Also, try it with either pineapple chunks, sliced and peeled sauteed apples, or "rehydrated" dried fruit like raisins, fig, cherries or apricots. Delicious! Serve it usually over a brown or basmati rice, but I'll sometimes make a nice risotto if I have the time.
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11 users found this review helpful

Lemon Square Bars

Reviewed: Aug. 20, 2009
Have to say right off that I would never melt butter when making a shortbread. The butter should be cut-in using a pastry cutter or knife and fork. Melting clarifies--separates the butter oil from the whey. It's much better to treat the butter as you would for any pastry and use it cold. Substituting 1/4 rice flour for the regular flour enhances the crumb texture of the shortbread.
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2 users found this review helpful

Meringue Kisses I

Reviewed: Aug. 20, 2009
I've heard of pie meringues using cream of tartar, but never have used it for just simple meringues. It's unnecessary as long as you have your sugar to egg white ratio correct, add the sugar slowly, and beat the whites to stiff peaks.
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8 users found this review helpful

Peaches and Cream Cake

Reviewed: Aug. 13, 2009
Just a regular cake with what what would have been very runny icing had I not drained the peaches well, reserved the juice, and used that in the cake, and only used half the peaches on the cake (the rest chopped and thrown into the batter). As written, this recipe just doesn't do it. I expect there to be peaches in the cake batter, not just the icing.
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1 user found this review helpful

Nut Burgers (Vegetarian)

Reviewed: Aug. 13, 2009
Smashed blackbeans with green onions are better in this than the lentils. I also added some Wright's Liquid smoke (Hickory flavor), and 1/4 cup strong black tea to help with forming the patties.
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2 users found this review helpful

Macaroni and Cheese V

Reviewed: Aug. 12, 2009
The recipe I have been looking for, almost. DeMoulas/Market Basket brand has a similar recipe on the back of its elbow macaroni box but they've sinced changed the recipe. I think that recipe calls for 2 Tbsps. flour. I also add cumin, because I like it. Do as reviewer Adeline suggests and use Colby cheddar; that's what I use and it's the best for mac and cheese. Delicious.
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0 users found this review helpful

Scottish Shortbread IV

Reviewed: Aug. 11, 2009
It's funny how many different recipes exist for such a humble cookie. I liked the idea of trying the brown sugar and will try that next time, but since I didn't have any on hand at the time, I used superfine castor sugar and brushed the tops with a little cream before sprinkling belgium waffle sugar on top. I also substitute a little rice flour for the wheat flour; it just gives it a nice, snappy crumb I favor.
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1 user found this review helpful

Cheddar Corn Pancakes

Reviewed: Jul. 30, 2009
Added extra cheese cut in small chunks(used a lite variety). Added more corn, a 1/2 can of creamed corn, some chopped cauliflower (about 3/4 cup), and 2 Tbsps mild jalepeno peppers, chopped. Added little more flour and baking powder and fried this like fritters, and.... oh my - they turned out delicious! Try them spread with a little hot pepper jelly.
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10 users found this review helpful

Easy Apple Coleslaw

Reviewed: Jul. 28, 2009
I added raisins. Just wash them first, then soak in the vinegar before adding in with the other ingredients. Sometimes I use caraway seeds in my cole slaw; maybe I'll try that next time with this recipe.
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0 users found this review helpful

Kelsey's Favorite Stuffed Green Peppers

Reviewed: Jul. 22, 2009
I knew this was not going to work for me, based on others reviewer’s comments and suggestions. Here’s what I did. 1. There’s no need to par-boil the peppers - save yourself the work! Once peppers are stuffed and in the baking pan, but prior to baking, add a cup of boiling water from your tea kettle, just pour it around the peppers (not on them!). The idea is to steam-soften the peppers while they cook. Cover with tin foil and bake for 30-40 minutes. Then, take the foil off, add Asiago (or medium sharp cheddar) cheese, and cook until melted and slightly browned. Use double the tomato sauce called for, and a little sugar to it (just a teaspoon or two), or, before filling peppers, put a ½ tsp apple jelly into the bottom of each, fill with rice mixture, and continue with steps. YUM!
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4 users found this review helpful

Real Welsh Rarebit

Reviewed: Jul. 21, 2009
Yummy with additional heat, mustard, and beer. Served plain with bread fingers and with woodcock over toast. Thought I'd do scotch eggs but too much work!!! Make sure that you use the orangey gloucester ched, a good, stout English cheese.
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3 users found this review helpful

Key Largo Key Lime Pound Cake with Key Lime Glaze

Reviewed: Jul. 13, 2009
This recipe needed obvious (and not so obvious) changes. Don’t use a stand mixer to blend batter; crumb will become too dense—a reaction of the long-chain gluten (protein) strands in the flour being over mixed. Replace all shortening with approximate quantity of butter. Not sure exactly how much I ended up using, but two cups—4 sticks—way too much. Add ‘til consistency is cake-like, and batter tastes good. (A batter that tastes good bakes into a cake that tastes good!). Whip the egg whites firm and fold into batter. Don’t add the glaze until after the cake has cooled completely: Hot cakes are especially porous & glaze will sink in. Also, just mix the sugar and lime juice (no butter) together, then heat without stirring until it begins to bubble around the edges and can glaze the back of a spoon. Prompted by other reviewer comments, I decided to use my simple confectioner’s icing instead of glaze. Just one cup confectioner’s sugar mixed into 1 TBS lime juice. Fork drip it over the cooled cake in a lattice pattern. For the time-constrained among us, there’s an easy solution to this recipe. Simply replace part of the water when preparing a yellow cake mix (I like Duncan Hines) with approx. ¼ cup concentrated frozen limeade, and a few drops of lime extract. Add more or less of both, depending on the amount of lime flavor desired (remember- taste the batter!). Let cool and add your sugar/lime juice glaze to the top. Makes an awesomely good, quick, and inexpensive cake!
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23 users found this review helpful

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