Sue Terry's

10out of10

Reviews

Peppered Prawns

(1 person found this helpful) Posted by Bergy  

Great recipe. Loved the pepper flavour. If anything, I might reduce the lemon, but that probably depends a bit on how strong your lemon is. Husband enjoyed it - but did comment on the lemon which I took as implying the lemon flavour was a bit... — Sue Terry Jun 24, 2006

Recipe #10513

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Tagine of Chicken, Preserved Lemon, & Olives

Posted by ~Rita~  

Tasty recipe - I pretty well followed it exactly except - horror - I used some white wine and water instead of stock. I also used black kalamata olives, instead of green olives, because that's what I had in the fridge. I cooked this because I had... — Sue Terry Jun 17, 2006

Recipe #77530

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Balsamic Pork Tenderloin

Posted by Marie  

We love baking pork fillets (tenderloins to Americans) and do it regularly - this recipe has a lovely flavour. I would change nothing. — Sue Terry Sep 9, 2005

Recipe #105941

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Rhubarb Crunch

(10 people found this helpful) Posted by Ed Paulhus  

Great recipe, though I'm intrigued about people doubling the sugar in the sauce. It was plenty sweet enough for me, given the sugar in the crumble mixture. I was thinking of reducing the sugar! — Sue Terry Sep 1, 2005

Recipe #2072

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Pan Grilled Chicken

(1 person found this helpful) Posted by Girl from India  

I made the marinade and then barbecued the chicken - didn't do the mushroom bit. I served it with roast potatoes and green salad. It was great - a really tasty marinade that I will do again. I should say though that I didn't have any spring onions... — Sue Terry Aug 28, 2005

Recipe #89323

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Worlds Best Chicken Stir-Fry for Two

(1 person found this helpful) Posted by David Magazu  

Great recipe. I've made it a few times with different vegetables - whatever is in the fridge. I love the combination of soy and marsala. Sometimes, though, I add a little chilli. Yum. — Sue Terry Jul 29, 2005

Recipe #58799

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Roasted Carrots and Parsnips

(1 person found this helpful) Posted by Derf  

I didn't change this recipe at all except to do slightly smaller quantities, and it was loved by the three generations I served it to. I'll do it again and again. — Sue Terry Apr 24, 2005

Recipe #18456

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Sesame-Ginger Pasta With Shrimp and Scallops

(4 people found this helpful) Posted by Hungry Chefs  

I've rated it 4 stars based on my modification. It's an easy recipe to cook but the recipe as it stands was a little bit sweet for our tastebuds. The second time I cooked it I halved the honey and increased the chilli, and it was then much more to... — Sue Terry Feb 25, 2005

Recipe #109053

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Chicken Breasts Dijon

(4 people found this helpful) Posted by PaulaG  

Based on the review by FlemishMinx, and on my own experience with cooking chicken breasts, I cooked the breasts, average size, for 20 mins and they were perfect - cooked through but still moist. Cooking breasts is a bit tricky - they can dry out... — Sue Terry Nov 20, 2004

Recipe #92717

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Honey-Lemon Chicken Thighs

Posted by ChrisMc  

While the chicken itself wasn't strongly flavoured, the rice was fantastic. I think the key is to use the zest (sometimes I ignore this part of recipes), freshly ground pepper (not pre-ground), and salt-reduced soy. I used less oil as other... — Sue Terry Aug 27, 2004

Recipe #38631

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