Sassa Recipe Reviews (Pg. 1) - Allrecipes.com (19894226)

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Parmesan Brussels Sprouts

Reviewed: Feb. 11, 2014
Just yesterday I found some beautiful fresh sprouts at my local market --- for 99c a pound (crazy inexpensive!) I brought them home and immediately cleaned them and froze them in packets of 10 each. This morning I found this recipe and I immediately steam-microwaved one of the packages of frozen veggies with about 3T. water for about 3 minutes, allowed them to cool a bit, halved them and continued with the recipe using my covered stir-fry pan. I also added about 1T. red pepper flakes as many suggested. HEAVENLY!! Thank you so much for your contribution to a great and healthy vegetable dish.
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Slow Cooker Turkey Breast

Reviewed: Nov. 24, 2013
I am giving this recipe and the cooking method 5 stars because of the ease of preparation. But I'm afraid GREAT taste was lacking. Until I added my usual herbs and seasonings, the recipe rated only 3 stars. I am one of those people who don't make a dozen changes to a recipe and then rate the original. That's not fair to the other cooks or the person who submitted it originally. But I DO love the method of preparation! Thank you, Ms. Sally!!
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9 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Sep. 9, 2013
Even though I increased the amount of garlic, the dish was still pretty tasteless for me. The best part was the addition of the juice of a whole fresh lemon. That gave the broccoli a fresh, welcomed zing!
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Chef John's Perfect Prime Rib

Reviewed: Mar. 9, 2013
This 78-year old (79 in eleven more days!) cook has made many rib roasts in her day. This is the third time I have used Chef John's fail-proof method for preparing a rib roast and every one (from 3-6 lbs.) has been PERFECT. I have been a bit more adventurous with my seasonings than the recipe calls for and the taste has been miraculous! My almost 75-year husband thinks he has died and gone to heaven each time I've made this meal! But it is the 5-minute per pound rule that is priceless! There is absolutely NO guess work, you don't need a meat thermometer and the results are great each time. I will never again make a prime rib with any other method!!!! Thank you so much, Chef John, for this recipe and the many other recipes that I've "borrowed" from you. You make me look good in the cooking department!! (People seem to think I can cook!) ;-)
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3 users found this review helpful

Basic Microwave Risotto

Reviewed: Oct. 27, 2012
Made this for first time today (10-27-12). Sauteed onion, garlic (2 large cloves) and 8oz thinly sliced mushroom caps in butter. Heated the broth (I used chicken because I had an open container), added the vegetables and rice to the broth and followed the directions from that point on, adding the wine and cheese. It was easy (without all the incessant stirring) and my husband and I thought it was delicious. It was a side to broiled teriyaki salmon and Brussel sprouts. EXCELLENT!
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Roasted Garlic Cauliflower

Reviewed: Jun. 1, 2012
Very, very good! I added some extra garlic because I am a garlic freak, mixed the parsley with the oil mixture and, before broiling, added about 1/4 cup of buttered Italian bread crumbs to the top. I did bake the cauliflower in a covered casserole but I cooked it for about 40 minutes because I like the cauliflower soft and juicy. It WAS that and my husband and I alone polished off a very large cauliflower --- which I served with baked sweet potato and pan-grilled chicken breasts. A relatively low calorie, healthy and delicious meal. I will be preparing cauliflower in this manner again and again. Thank you for sharing!
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10 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: May 30, 2012
The best pulled "pork" recipe ever! I used Bull's Eye B-B-Q Sauce (Texas style), added a medium chopped onion and 6 large chopped garlic cloves and didn't alter the recipe in any other way, except my THREE very large breasts were fresh and not frozen. I shredded the chicken after two hours on high heat and, in less than an additional hour, this dish was finished. I served it open-style on potato rolls along with cole slaw and a mixed-leaf green salad. Delicious and healthy! My husband LOVED this spicy treat but I had a hard time convincing him that the meat was chicken and not pork! Thank you for sharing this wonderful recipe!
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1 user found this review helpful

Boardwalk Quality Maple Walnut Fudge

Reviewed: May 30, 2012
We have the BEST fudge here at the Jersey Shore and this recipe equals or TOPS it. The ONLY thing I added was an extra 1/2 cup of walnuts --- and that's only because the bag I bought contained 2 cups of nuts! It was great! My friend and neighbor (who is an excellent cook and baker), was so impressed with this fudge that she, for the first time ever, asked me for the recipe!! Also, I am a very straightforward cook --- a protein, a carb and a vegetable --- no baking or "fancy" cooking at all --- and she was astounded that I cooked a candy treat! I'm so glad I did! It's going to be a staple around here. Thanks for sharing this easy and delicious recipe with the rest of the world!
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6 users found this review helpful

Simple Beef Short Ribs

Reviewed: Apr. 9, 2012
These are, by far, the BEST short ribs I have ever eaten! I was skeptical that a recipe that was so simple could possibly produce such a wonderful dish --- but I was wrong. The meat was so tender and flavorful and the gravy was unbeatable. My husband and I can't stop raving over this dish! The only changes I made were due to my own preferences. I cooked 3+ pounds of ribs (they are among my husband's best-loved beef meals), I used low-salt broth and, of course, I added much more garlic than the recipe called for. Although the gravy was a good consistency, I did add about a 1/3 cup of roue as suggested. The gravy was still not at all too thick or gummy. I served the short ribs with a horseradish sauce also found at the website, baked red potatoes and steamed frozen peas. A winner all around! I can still taste its goodness hours after we've eaten and I can't thank "CooperCook" enough for this great recipe. It will certainly be a regular favorite in this house!
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10 users found this review helpful

Wild Mushroom Sauce

Reviewed: Mar. 27, 2012
I got a great deal on Portabello mushrooms (which we love) so I searched the site for a recipe for sauteing them. Came across this! Used scallion (no shallots on hand) and added garlic (of course!) and proceeded to make the sauce exactly as written. (I DID use the brown gravy mix and water for the beef demi-glaze). I had already planned on broiling my teriyaki salmon fillet so, although not beef, I used the sauce over medium cooked noodles and added plain steamed Brussel sprouts to finish out the meal. It was spectacular! Both my husband and I LOVED it! And I particularly liked how fast and easy the whole meal was --- from start to finish in less than an hour. Delicious AND easy/ Who could ask for anything more??!!!
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1 user found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Mar. 3, 2012
I made this for my husband and my good neighbor for lunch yesterday and we all agreed that it was THE BEST pot roast we had ever tasted! The meat was so juicy and tender (as opposed to dry and stringy, as my pot roasts usually are!) and the flavor was unbelievably delicious. The only changes I made were to add beef broth instead of the water, some browned garlic and 1/2 cup of burgundy. I also LIGHTLY floured the meat along with the salt, pepper and a smidgeon of paprika. I cooked the dish on high for 2 hours, THEN added the carrots, potatoes and the onion and let it cook for an additional 2-1/4 hours (for a total of 4-1/4 hours). Unfortunately, I used a 2-1/2 lb. roast figuring that would be enough for three diners --- and it was. But I am now sorry I didn't use the larger roast so that we could enjoy the delicious meal a second time!
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2 users found this review helpful

Creamy Chicken Marsala Fettuccine

Reviewed: Feb. 15, 2012
Even though I rarely make recipes with so many ingredients, so many cooking instructions --- and so many calories (!), I decided to throw caution to the winds and prepare this dish for my husband for Valentine's Day. It was s-o-o-o delicious and he enjoyed it completely. It's two days later and he is still raving about it --- and he can't wait until we eat the remaining two cutlets! The only changes I made to the recipe (and I don't think they affected the final dish at all) was I used a whole grain cappellini (Barilla Plus) instead of the fettucine. It's a lot lighter and less filling. And I used 1-10oz. box each of thickly sliced baby bella mushrooms and regular mushrooms. Incidentally, I found the preparation time was a LOT longer than 30 minutes but that just may be because I am not accustomed to preparing gourmet dishes! But this dish (even though I may never make it again) was worth all the time and effort that went into cooking it! Absolutely delicious!
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3 users found this review helpful

Pork Roast with Sweet Potatoes, Pears and Rosemary

Reviewed: Jan. 16, 2012
This recipe produced a delightfully moist, tender and flavorful roast but I found the pears and potatoes needed more cooking. I placed them in a Corning covered cassarole and microwaved them for about three minutes while I was preparing the sauce and that did the trick. They were tender but not mushy. Although this dinner took about two hours to prepare, most of the time it did not need this cook's attention. Easy and delicious!
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1 user found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Jan. 2, 2012
A wonderful recipe with just enough "bite"! I did make some "minor" changes based on our own preferences. Since I dislike ginger, I eliminated it and made up for some flavor by adding sesame oil to the oil when I browned the chicken. (I removed the chicken while I prepared the sauce.) The sesame oil's smoky flavor was a plus. Because I like "crunch" in my Asian dishes, I added a drained can of diced water chestnuts to the sauce once it was reduced, added the chicken again and heated the mixture for another few minutes. I served it over scallion flavored rice with steamed broccoli on the side. It was a delicious change. My only negative is that there wasn't enough sauce. Next time I make it, I will double the amount of the sticky goodness!
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4 users found this review helpful

Czech Roast Pork

Reviewed: Dec. 7, 2011
My husband is a true meat-and-potatoes man who HATES to try anything new. So when I want to serve something different, I never tell him what it is or what ingredients are in it. Last night I prepared the Czech roast pork along with fried cabbage (a vegetable he NEVER eats unless it comes with corned beef!) and added two cans of unsalted baby potatoes to the roast during the last hour of baking. (I first coated them with olive oil, dill weed, garlic powder and a little paprika to add some color.) He LOVED IT!! (even when he learned about the caraway seeds, the beer and the other unusual ingredients!) I think this dish has finally convinced him that "maybe" he should be less inflexible where new foods are concerned. Thank you for a great receipe that I WILL be making again over the holidays.
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4 users found this review helpful

Mushroom Chicken Piccata

Reviewed: Oct. 28, 2011
I made this for the first time today and I can tell you I WILL be making it again! Because I didn't have chicken breasts, I decided to use some thighs I had bought for a chicken stew. I skinned and boned six thighs and proceeded with the recipe. (I'm sorry I didn't make ALL of them with double the amount of sauce!) My husband said it was THE BEST meal I've ever made for him --- and he likes everything I cook! But I have to admit that he was right. It was magnifique and the sauce was beyond description. Just a marvelous treat!
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1 user found this review helpful

Maria's Cucumber Salad

Reviewed: Jul. 22, 2011
I did not care for this recipe.
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4 users found this review helpful

 
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