Sue, aka Ethel's daughter Recipe Reviews (Pg. 1) - Allrecipes.com (16848146)

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Sue, aka Ethel's daughter

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Really, Really Good Dinners

Reviewed: Mar. 4, 2011
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11 users found this review helpful

Cabbage-Carrot Casserole

Reviewed: Jan. 22, 2012
We BOTH really liked this casserole! My husband does not usually comment, but he did this time. I used freshly grated Colby-jack cheese for the cheese sauce (good) because that is all I had, but would also like to try cheddar as Paula suggested. Nice to find a new recipe that is a keeper. I did NOT use chicken broth. For the cheese sauce, I used half reserved broth from draining the cooked cabbage/carrots (in water) and half non-fat milk (did use real butter though). Creamy and delish. I forgot to sprinkle on the paprika. SO SIMPLE BUT GOOD. WE THANK YOU PAULA, AND YOUR GRANDMA!
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8 users found this review helpful

Dine In with Take Out

Reviewed: Dec. 24, 2011
=^]
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10 users found this review helpful

Andy's Favorite Beef Lentil Soup

Reviewed: Oct. 13, 2010
To keep it low salt, I used a carton of low-salt, no MSG beef broth (instead of beef boullion/water). Thanks for the recipe Mominator!
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14 users found this review helpful

Pumpkin Casserole

Reviewed: Oct. 6, 2010
Have made this several times. To fit my rectangular casserole dish, I make one and a half times the recipe (easy)... When I do that, I use One Large Can LIBBY'S Pumpkin Pie MIX (has the sugar and spices already in it!), a 'scant' 3/4 cup Bisquick, 3 eggs, 2 capfuls vanilla, 2 small [5 oz.] cans evaporated milk (non-fat, when I can find it; or one large can)... 1-1/2 sticks melted butter... We like 'the taste' of a pumpkin pie with this casserole, so I do not add additional cinnamon [my Pumpkin Pie Mix already has the spices in it] ...However, I do add a cup of Splenda, [because the first time I made it, I forgot the pumpkin pie 'mix' already had sugar, but it was so delish with the additional Splenda, I just keep doing it the same way (optional)]. --> I USE A WHISK, so it is all MIXED WELL (I whisk the eggs first) - I bake mine in a convection oven, so I just 'test' for doneness as I would a custard pie... Try not to overbake, because it will 'set up' nicely after it is removed from the oven, but make sure it has baked 'enough'... Also, reheats well in the microwave. We like this with our meal, but it is also good cold! Yummy.
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11 users found this review helpful

Potato Garlic Soup

Reviewed: Aug. 30, 2010
Wonderful. Reminds me of a soup we would find in a little French bistro; all you need to accompany is a fresh baguette/cheese or ham sandwich with a light schmear of Dijon mustard on a croissant. I made this lovely soup for our ‘lighter meal’ of the day. Next time, I may use some crumbled crisp bacon as a garnish. Delish as is, but on a future day, will keep the recipe exactly the same except to add a few cut up tender, fresh asparagus to the pot with the potatoes, etc. After the puree, I think the flavor and color added from the asparagus would be délicieux. Thank you Ken from California for this wonderful recipe. I already have the ingredients to make this again, soon. My DH loved it and had two bowls.
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18 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Aug. 18, 2010
We love this soup. I use sliced red potatoes, probably more Italian sausage, and finish with nonfat milk, not cream. I keep a carton of NO MSG, organic nonfat chicken broth in my pantry for this soup, but if I do not have quite enough, I use a chicken bouillon cube and water. Also, reheats well.
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14 users found this review helpful

Scalloped Corn

Reviewed: Aug. 18, 2010
We like this. Reheats well in the microwave (even when I have frozen this, it reheats very well in the micro.) The Jiffy Corn Muffin Mix has enough sugar, so I do not add extra sugar.
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15 users found this review helpful

Pistachio Pudding Cake

Reviewed: Mar. 20, 2012
---> Have made this for many years in a bundt pan, but use my homemade buttercream frosting with a splash of almond extract… I called it the “KERMIT THE FROG CAKE” (it’s already green enough, so you do not have to add green food coloring) and let younger nephew/nieces decorate with a variety of candies like chocolate stars, M&Ms, candy corn, etc. They LOVED doing that and STILL remember now that they are adults! Yes, as they decorated, there were many licked fingers that 'somehow' got into the frosting! Very moist & delish; still a favorite of mine. ~ NOTE: Have also done the same with a Cherry Chip cake mix (with a splash of almond extract added to the batter) with homemade buttercream frosting tinted pink frosting [with with a splash of both vanilla and almond extract]. Of course, the pink version we called the "MISS PIGGY CAKE." (Sesame Street was obviously very popular in those days)... ~ Good memories and a wonderful (easy) change from the "expected" chocolate cake!
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8 users found this review helpful

Waikiki Meatballs

Reviewed: Aug. 14, 2010
My whole family loves this recipe. I BAKE my meatballs for 30 minutes at 350 degrees on a foil-lined baking sheet (sprayed with Pam) for easy clean-up [the meatballs don't 'break apart' this way, and baking them makes this low-fat]. While the meatballs are baking, I cook plain jasmine rice and make the sauce. ---> I USE JUST A SCANT 1/4 CUP white vinegar… I add more chopped green bell pepper (personal preference) and add two ‘flat’ cans of unsweetened pineapple chunks (I often cannot find the larger cans of unsweetened pineapple chunks)… When the meatballs are done baking, I use tongs to add them to the sauce, carefully fold them into the sauce, and serve over rice. Delish. Wouldn't change anything else! Reheats very well also.
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13 users found this review helpful

Boiled Water

Reviewed: Apr. 1, 2013
I am not yet advanced enough to fully master this method, but with multiple attempts, I hope to make the perfect boiled water that my whole [very picky] family will enjoy. I cannot wait to make and serve this the next time we entertain, to show off my gastronomic know-how! Thanks Seth for sharing!
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3 users found this review helpful

THE BEST Parmesan Chicken Strips!

Reviewed: Aug. 14, 2010
Delish; my husband loves these, as do I [have already made this recipe a few times!]! I use melted Smart Balance with a little butter. The first time I made these, my pan was too small; they still tasted great but needed to be more spread out. The spices are perfect; ---> I use Bisquick, which is excellent for this recipe! Freshly grated Parmesan tastes wonderful. I often use chicken tenders instead of cutting up boneless chicken breasts. THANK YOU Housewife-in-Training. We will continue to make these again and again!
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16 users found this review helpful

Lemon Sugar Tea Cookies

Reviewed: Aug. 14, 2010
So good. I add the zest and juice of one lemon and double the lemon extract. Bake on parchment paper (essential) and leave enough room inbetween the cookies, as they spread nicely while being baked. - After they are all totally cooled, I store/single-stack them in a tall, round clear container with a lid. ---> They look wonderful stored fresh that way, but do not last long at our house!
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15 users found this review helpful

Herald's Impossibly Easy Cheeseburger Pie

Reviewed: Feb. 18, 2012
Never made an “impossible pie” before. I ALTERED THE BAKING (like my Betty Crocker Cookbook suggested for their Impossible Cheeseburger Pie) … I had about 2 lbs. good ground beef, so I increased the whole recipe to fit a buttered 9 x 13” pan. First, I separately lightly salted and sautéed my small chopped onion in a little butter until nicely golden, added that to the already browned, drained ground beef (I did not ‘mash’ the ground beef very fine; wanted some chunks!), light salt/pepper (NO garlic, nor oregano). Because of my larger pan, I used 1 cup Bisquick, 4 eggs, 2 cups nonfat milk [30 seconds in the blender], baked 25 minutes; THEN, added a thinly sliced large tomato to cover the top, and topped it all off with plenty of my hand-shredded Colby-jack cheese, baked again for about 8-10 minutes more (still at 400 degrees); Then let it set for 10 minutes, cut into large squares and served. DH and I both really liked this and would make it exactly the same next time and the simplicity of the ingredients made it just perfect. The leftovers heated well in the microwave. This will be great for fussy nieces/nephews or any potluck/company, served with a salad. This looks very nice with the fresh tomato and cheese, and served large squares directly from my pretty red 9 x 13” pan. Yum, will make this recipe again. The “cheeseburger” idea really works with this simple casserole. Herald, gotta love ya! ~ Thanks.~
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16 users found this review helpful

Cabbage-Carrot Casserole

Reviewed: Aug. 4, 2012
I made this casserole for the first time January 2012, when it was still a "personal" recipe that Paula so graciously shared back then. This was my Review, as follows: "CABBAGE-CARROT CASSEROLE” ~ We BOTH really liked this casserole! My husband does not usually comment, but he did this time. I used freshly grated Colby-jack cheese for the cheese sauce (good) because that is all I had, but would also like to try mild cheddar as Paula suggested. Nice to find a new recipe that is a keeper. I did NOT use chicken broth. For the cheese sauce, I used half reserved broth from draining the cooked cabbage/carrots (in water) and half non-fat milk (did use real butter though). Creamy and delish. I forgot to sprinkle on the paprika. SO SIMPLE BUT GOOD. WE THANK YOU PAULA, AND YOUR GRANDMA!
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29 users found this review helpful

Pasta Hot! Hot! Hot!

Reviewed: Mar. 1, 2013
No changes, but always a couple additions to make a complete meal with a vegetable… I add thawed peeled large/jumbo shrimp to this. Also, I add frozen chopped broccoli to the pasta when it is cooking, drain them together, and then toss the sauce to the angel-hair pasta/broccoli, then add/toss the cheese [I only use Kraft SHREDDED Parmesan cheese (never grated)]. Simple, but both DH and I like the heat with this recipe (pepper flakes)... You could add a little more cheese and/or pepper flakes, to your own personal taste. A fast, delish meal we both enjoy.
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2 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 17, 2010
After soooo many reviews on file for this recipe, didn't know if I should leave one also, except to mention that I successfully made a "DIABETIC VERSION": The first time I made these Snickerdoodles, they were okay but too sweet for my husband, who is diabetic. So, the only change I made was for the dough. I substituted PART of the required 1 1/2 cups sugar; using 1 cup Splenda for baking (cup for cup measure), and 1/2 cup regular sugar. I did use real granulated sugar for the sugar/cinnamon to roll the balls before baking. I baked for a full 10 minutes, but the cookies did not "melt/flatten" out while baking (like the first time when I used ONLY granulated sugar in the dough without any Splenda) but we liked the texture (NOTE: They also did not have chewy centers, as when made with all sugar). Both my husband and I like the "diabetic" Mrs. Sigg's Snickerdoodles, and I will make them this way from now on. One reason the cookies stayed “puffy” may also be due to the fact that my kitchen was not warm, like in summer… I will experiment in the future, and may have to refrigerate the cookies a half hour before baking after they are on the cookie sheet(s), if I want to keep making them 'puffy'... could also flatten the cookies slightly before baking... it's all personal preference!
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10 users found this review helpful

Milk Braised Pork Loin

Reviewed: Aug. 14, 2010
Moist, tender, flavorful ...a whole new cooking method for me; We love pork, but I do not like "dry" pork roast. This recipe is very easy and basically foolproof. I followed the recipe exactly; also followed your suggestions given under the Reviews, below. (Yes, we used a pork loin roast, not tenderloin.) The "cooked down nutty brown savory kernels" made its own BEST-tasting gravy "as is" without having to add a single thing! -- Using chopped fresh rosemary was also essential; adds a subtle flavor! Thank you Ken from CA! I am happy to have your recipe!
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33 users found this review helpful

French Beef Stew

Reviewed: Oct. 8, 2010
It was fine until the Dijon mustard was added, just before serving. We LOVE Dijon mustard on sandwiches, etc. However, in this stew, it surprisingly tasted strongly of just the vinegar in the mustard. To salvage 'the stew' with all the veggies and two pounds of tender stew meat, I literally rinsed off the sauce! And, made another totally different but delish meal, without that vinegar taste. Won't make again.
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17 users found this review helpful

Baked Chicken Reuben

Reviewed: Aug. 14, 2010
We did not care for this. Surprising, because we like all the ingredients by themselves and with other things; But for us, they did not taste good together in this casserole recipe; So, I ended up using the left-over chicken in another recipe (the chicken was moist and easy to shred).
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11 users found this review helpful

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