Susan Recipe Reviews (Pg. 1) - Allrecipes.com (19972891)

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Black Bean and Salsa Soup

Reviewed: Sep. 17, 2012
This recipe is superb. It's perfect as is. I used a bag of dried black beans, soaked overnight then drained and boiled in fresh water the next day until soft. I didn't have fresh salsa so I used canned diced tomatoes. The only other change I made was to substitute vegetable broth for chicken broth since I don't eat meat. This soup is absolutely scrumptious!!! I served it with basmati rice (but any rice will do) to make a perfect protein. It's excellent!! Thank you so much for a great recipe.
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Calico Bean Casserole

Reviewed: Jul. 23, 2012
This is delicious! My modifications: I only used black beans cuz they're all I had on hand. I didn't add onions cuz I was lazy. Otherwise, I followed the recipe exactly, but did add a smidge of Pampered Chef's Maple Honey Mustard Sauce and a shake of PC's Smoky Barbecue Rub. The beans are fantastic! I'll be making this again and again. Thanks for a really easy peasy health recipe. I ate it over jasmine rice for the perfect protein (beans and rice mix).
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Slow Cooker Chai

Reviewed: Apr. 10, 2012
This is the only tea I drink now. This recipe is so good I make it every week or so, depending on when I run out. I drink one cup of this every morning. My modifications are just that when I make it, I add four tea bags of any kind of tea (usually four bags of Tazo brand Chai flavor and four bags of another like Tazo brand orange tea). I then store all of my tea in the refrigerator, and I also do not add any sweetened condensed milk until I warm up a cup. I used to freeze half of the brew, but the ice-formed tea seems to be slightly different in taste and quality to me, so now I just put it in the refrigerator. Each morning, I scoop out enough of the refrigerated tea to warm up in a pan on the stovetop for a cup of tea. Once heated, I take one heaping teaspoonful of sweetened condensed milk and pour the hot tea over that and stir it in. I pretty much followed the recipe as given, but sometimes I add a star anise or two. I really don't notice any difference in flavor for adding it though. It's the best tea I've ever had!
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Coconut Rice

Reviewed: Mar. 27, 2012
I used a 13.5 oz can of Goya coconut milk with 1 cup of jasmine rice, and I threw in a cinnamon stick as well, with a pinch of salt. I cooked it 20 minutes, and it came out perfect. I may add another cinnamon stick the next time I cook this, as the rice closest to the stick was most flavorful. I later added some shredded coconut to it, for extra coconut flavor. I'll probably throw a few cashew pieces on top before serving. Delicious! This won't last long in my house!
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Moong Dal

Reviewed: Mar. 7, 2012
I think the recipe would be better served by listing "moong dal" as the first ingredient instead of dried yellow split peas. As another reviewer noted, moong dal and regular split peas are not the same thing. I suspect that's why so many people are struggling to get them soft in a short time. I used moong dal (Parivar brand) purchased in an Indian grocer as my first ingredient and they softened and thickened as described in the recipe. I pretty much followed the recipe as written, and it turned out quite good. I could use a bit more flavoring, so next time I might add a bit more hot pepper (chipotle maybe) or something. Not sure quite what it's missing, but it seemed somewhat bland to me for Indian food. I liked it, though, and I served it over basmati rice that I purchased at the same Indian grocer. I think it's a good basic recipe and can be tailored to taste quite easily. It's also pretty easy and quick to make, if you start with the proper ingredients, dal that is. Thanks for a good recipe!
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Refried Beans Without the Refry

Reviewed: Feb. 24, 2012
The strength of this recipe is in the process, I think. Using a slow cooker is a great time (and pots/pans/tools) saver. I pre-soaked the beans overnight in the crock pot (turned off), then drained them the next morning. After the pre-soak, I drained the beans, then added the other ingredients as listed. I only used enough water, however, to cover the beans with about 1/2 inch or so of water above them. I turned the crock on high for about four-and-a-half hours - essentially until I could taste that the beans were soft and the onion cooked. Instead of using a potato masher (which I started to use, but it was taking too long), I used my hand blender, which worked perfectly. Overall, I found the beans to be a bit bland, but a little hot sauce on top picked it right up. Before blending, I tasted a sample of the beans atop some jasmine rice prior, and they were fine (with hot sauce). Then I blended the remaining beans in the crock pot and they worked up perfectly. This will be my favorite process for refried beans in the future. Easy peasy. But I do think that they're a tad bland for my taste. I'm going to experiment with seasoning in the future - maybe by adding a package of taco seasoning or something. Not sure yet, but it needs a bit of kick for my taste. Otherwise, it would be real good served with something else, like in a tortilla or burrito with cheese. I'm going to serve it to my husband tonight atop rice and with some chicken cubed on top.
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Hot Corn Dip

Reviewed: Dec. 9, 2011
This is so good I can't stop eating it! I did add some leftover rice pilaf after baking, just to add some bulk (and justify eating more of it myself :-). It's DELICIOUS! I'm eating it with Spicy Sweet-flavored corn chips. Must. Stop. Eating. This. Now. (or it will be all gone).
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Baked French Fries I

Reviewed: Dec. 8, 2011
This was both easy and excellent. I did cut the potatoes slightly smaller than large wedges and found the cooking time to be a bit long (mine burned), so I reduced time to 30 minutes. Also found them a bit greasy, so I cut down on the oil, but otherwise - it's a perfect recipe! (Other changes were that I didn't have garlic or onion powders, but used the rest of the ing's, and they were fine.) My 8yr-old daughter and I gobbled them up and made more! One big potato makes a LOT of fries for two people! Super dupe!
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The Best Rolled Sugar Cookies

Reviewed: Sep. 19, 2011
This is hands down THE best sugar cookie I have EVER eaten in my life. And I don't even LIKE sugar cookies. But we made them as a gift for my daughter's occupational therapist for his birthday, and WOW! I strongly suspect the secret is the three, count 'em three, sticks of butter. Also, the recommended icing mixing milk with confectioners sugar was PERFECT! I used half-and-half instead of milk, and man, these are truly awesome! We made them as a birthday gift so they're good all year round! We cut cat and dog shapes and decorated them, and I think we'll be making them again this Christmas!!!!
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