Susan Parran Recipe Reviews (Pg. 3) - Allrecipes.com (18981907)

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Susan Parran

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Vegetarian Link Gravy

Reviewed: Jul. 10, 2009
Rated based on changes: Used 2 cups milk, not veg broth. Added margoram, sage, nutritional yeast and butter to the sausage as it was cooking. 4 heaping teaspoon-size spoons of flour. Served over buttermilk biscuit with a side of grits and a fried egg.
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2 users found this review helpful

Mexican Wedding Cookies

Reviewed: Jul. 1, 2009
Yummy. Substitute a little rice flour for the wheat flour. It has almost no gluten, and gives the cookies a nice, fine crumb with a snappy bite! The cookies also last longer in the freezer.
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0 users found this review helpful

Chicken Hariyali Tikka

Reviewed: Jun. 30, 2009
Made this using seitan instead of chicken. I had to double the Tikka (probably because seitan is a little more absorbent than chicken), but it turned out very nicely. I felt good after eating - like I'd really eaten something very healthy and good for me!
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Addictive Sweet Potato Burritos

Reviewed: Jun. 28, 2009
I didn't use the soy sauce, but added a 1/2 tsp. sea salt. I also didn't use the called for prepared mustard. I used a pre-mix seasoning pack (all natural) that I already had on-hand, instead of combining the spices myself. I added extra onion (sauteed), and used longhorn cheddar and jalapeno Jack cheddar combined. Topped with picante sauce, chopped tomatoes, and shredded lettuce. Put out bowls of chopped chives, jalapeno's and sour cream on the table for serving. Very yummy! (Also followed the advice of other reviewers and used black beans, not kidney beans).
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Crustless Zucchini Pie

Reviewed: Jun. 24, 2009
I made this a while back and only just commenting. It was missing something; perhaps more zucchini - because the other ingredients only covered up the taste. Good, but not a memorable dish. Probably won't make again.
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2 users found this review helpful

Zucchini Casserole I

Reviewed: Jun. 24, 2009
I love zucchini, but I don't like turning my oven on in summer so I saute on the stove, add sauteed shredded cabbage, onion, and mushrooms. 2 Tbsps. of oil is enough. I butter and cook the breadcrumbs on the stove before topping the vegetables. This dish, served with fried tomatoes (dredged in flour and cornmeal and skillet fried), and marinated and barbequed tempeh steaks makes a really nice, light meal.
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3 users found this review helpful

Barbadian Plain Cake

Reviewed: Jun. 23, 2009
Good. But I had to diddle, as usual. Replaced the milk with coconut milk and water; the "essences" (of which I think there is no true Barbados equivalent) coconut extract (made my own; look for Alton Brown's recipe on Food Network site; it's a little involved, but very worth it over store-purchased brands). This turned out so yummy. Cook it at a lower temp. Start at 400 for 10-12 minutes, then 350 the rest of the baking time. Everyone asked for the recipe and it was worth all the effort!
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5 users found this review helpful

Coconut Bread Pudding

Reviewed: Jun. 19, 2009
I make something similar to this; but it's actually a rice pudding with coconut, cream, and condensed sweetened milk. It comes out tasting a little like flan custard, coconut butterscotch, and bread pudding. Next time I'll just make that.
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1 user found this review helpful

Strawberry Jam Bars

Reviewed: Jun. 19, 2009
As fruit bars go, these were awesome!
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1 user found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Jun. 18, 2009
These were good, however, rather than using wheat flour as the binder, I suggest using masa (corn flour). It has a mildly sweeter taste that is more in keeping with the sweet meat of the Maryland Blues used in making the authentic Maryland crab cake.
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Zucchini Parmesan

Reviewed: Jun. 18, 2009
Good and tasty, this dish combines all my favorite foods, but baking results in a thin sauce. I skillet sauted everything before the sauce and cheese steps and then baked it over a thin slice of grilled red polenta (red from the sweet red pepper paste I added to the mix) and served with a slice of Texas garlic toast. Yummy!
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Eggplant Parmesan II

Reviewed: Jun. 15, 2009
I don't sweat the eggplant like some do, as I find it turns chewy. I use only Market Basket (neighborhood grocery store) brand marinara. It's inexpensive, all natural, and much, much better tasting than more expensive name brands! One thing I do a little differently is to soak the eggplant slices in Sherry wine before the dip/dredge step. This helps do away with the bitter taste from the seeds. Tip: Don't keep eggplant for longer than two days in the fridge. It doesn't stay firm/fresh very long after purchasing. Also, sprinkle the breadcrumb-dredged slices with about 1/2 cup parmesan cheese before topping with sauce and buffalo mozzerella cheese. This all-natural cheese doesn't contain silicon powder like the pre-shredded packaged cheeses do as an "anti-caking agent."
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1 user found this review helpful

Barbeque Tempeh Sandwiches

Reviewed: Jun. 11, 2009
Do yourself a favor and make your own red or yellow barbeque sauce. Add an extra cup of water or vegetable broth (I use homemade pastes) and simmer in a slow cooker until the water evaporates. The vinegar does something to break down the firm and sometimes rubbery texture of the tempeh. This comes out much like a shredded/pulled pork barbeque sandwich.
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18 users found this review helpful

Barbeque Seitan and Black Bean Burritos

Reviewed: Jun. 11, 2009
I made these more like a fajita, but with a dry barbeque spice rub on tempeh that I sliced then braised in a little cumin-infused olive oil and liquid smoke. Didn't use the onion sprouts or barbeque sauce but grilled slices of caso blanco and wrapped in a wheat tortilla with lettuce, tomato and medium salsa. Served with a side of avocado slices spritzed with a fresh lime.
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4 users found this review helpful

Starkey's Mashed Potato Pizza

Reviewed: Jun. 5, 2009
This pizza is a veritable "starch-a-palooza!" I didn't use all the potato called for (about half), and just had to have my tomato sauce (I choose a sweeter variety with red pepper and mushroom). I mixed it into the potatoes and it did look a little funny (like Playdough), but tasted great once I added the toppings. Used Jalapeno Monterey Jack cheese and skipped the bacon, opting for chopped olives, peppers, mushroom and red onion toppings instead. Next time I'll skip the tomato (maybe use it sundried, as a topping, however), and mix some creamed spinach into the potatoes. Our neighborhood Bertucci's pizza place sells their dough but it doesn't come out quite the same. That probably has to do with the heat capabilities of my oven vs. a commercial, wood fired one. I cut a nice, gluteney sourdough bouille in half, trimmed the bottom to make the sides flat, and brushed the top and bottom with olive oil and broiled lightly in the oven; just until slightly browned; then added the toppings as directed and reheated until cheese was melty.
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Spinach Quiche

Reviewed: May 29, 2009
Following advice, I changed quite a bit. Used cream, not milk; about 2 cups to 4 XL eggs was the ratio. Sauteed minced onion in butter, added well drained spinach, fresh mushrooms (not canned) and some chopped, seeded tomato. Seasoned with nutmeg, salt, and white pepper. That makes 2 8" pies that serve 16, or 8 each pie. (I made this as a crustless quiche to reduce calories). Yum! Tip: Start the oven very hot, then reduce to prevent overbrowing of the top. Result was 5 stars, but I'm giving the recipe as written 3, because I had to change so much.
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Spinach Enchiladas

Reviewed: May 27, 2009
I don't understand the use of ricotta in this recipe. That's not a mexican cheese (not even Tex-Mex!). I suppose it might have been good but I didn't want to take the chance. I had a good jalepeno cheese and made creamed spinach with this. Added jalepenos and cilantro and lots of broiled mushrooms and mashed black and pinto beans. Topped with a homemade enchilada sauce from my sister-in-law. Yummy!
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Tofu Masala

Reviewed: May 5, 2009
Not at all what I expected. Here's what I think I'll do next time: Make extra sauce and add whole-fat yogurt, clarified butter (ghee), or cream. Might also substitute all or a portion of the above for ground cashews. I'll increase the amount of onion to two, and also the amount of tomato. I'll up the amount of garam masala spice, and skip the garbonzo beans. If I add anything more, it will be the pul lentils or type used in toor dal -- these are the yellow legumes. I was surprized not to see lemon juice in this, as it was a creamless masala.
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18 users found this review helpful

Banoffee Pavlova

Reviewed: Apr. 20, 2009
Doubled the recipe and made a three-tier torte with whip cream and bananas spread between layers and on top. Topped with more whipped cream, and instead of the chocolate chips and caramel, I crushed up chocolate toffee Heath Bar and sprinkled it over the top of the torte. This was really delicious! This can also be made with strawberries, blueberries, or raspberries and chocolate.
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40 users found this review helpful

My Grandma's Cool Cucumber Salad

Reviewed: Apr. 15, 2009
I make this salad but without the sour cream. I do like one reviewer suggested and soak in vinegar (apple cider), and after an hour or two drain out only a little of the liquid and add a tsp. of sugar, a pinch of dill, and very thin slices of red onion. My grandmother used to make a very lovely, simple salad of tomatoes for her buffet party dinners that reminds me of this. Just beautiful, ripe tomatoes (hers were home grown), sliced in 1/2" slices and staggered on an asparagus serving plate with two dollops of Hellman's (only that brand) mayonnaise on the side. Very simple but delicious and memorable.
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4 users found this review helpful

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