Susan Stone Recipe Reviews (Pg. 1) - Allrecipes.com (1911129)

Turkey and Quinoa Meatloaf

Reviewed: Oct. 16, 2011

This is a great recipe, easily adapted for the food plan I'm on. Actually, the only real changes I made were to cut the salt in half and substitute no-sodium catsup for the tomato paste. The only thing I would do differently next time would be to cut the Tabasco down to 2 tsp. This was so tasty that my husband didn't realize it was turkey until I told him, and even though he's a great salt lover, didn't even notice that any was missing. I would highly recommend this recipe to any meatloaf lover. This is the first time I've tried turkey meatloaf and the recipe is a definite keeper!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Indian Curried Barley Pilaf

Reviewed: Oct. 13, 2011

I like the flavor of this, and it is a nice change from the usual fast carbs. I did have to change it for my food plan. I used 1t smart balance and cooking spray instead of 1/4c butter. Cut the almonds amount in half. Also did not have curry powder so I substituted a mix of coriander, cumin and Chinese 5 spice. The combo actually worked quite well. The flavor is probably is much richer with butter, but since I'll never know for sure I will continue to enjoy as I made it. Thanks for a nice recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Golden Sweet Cornbread

Reviewed: Sep. 20, 2011

I'm giving this 5 stars because it has wonderful flavor and texture, and although my first attempt did not come out perfectly, it was because of what I did to it. First off, I used agave nectar (¼ c) instead of sugar; also used sifted bread flour instead of regular white flour (both because of dietary restrictions). In addition I cut the baking powder to 2t per some reviews. The only problem I had was that it didn't rise as tall as I would have expected, and that may have been because of the bread flour. Anyway, this recipe is a definite keeper! I will be making this again, using the full amount of baking powder. I have made this again, this time substituting ½ cup honey mesquite flour for ¼ cup of the cornmeal and ¼ cup of the flour. That makes a great recipe even better. The mesquite adds sweetness to the cornbread so ? cup of sugar was plenty. If you want mesquite flour you can find it online - it's a bit expensive, but worth it (I cheat - we have 2 honey mesquite trees and I make my own flour).

Was this review helpful? [ YES ]
0 users found this review helpful

Mexican Whole Wheat Flour Tortillas

Reviewed: Sep. 17, 2011

These are excellent tortillas. I substituted bread flour for the white flour (because we are trying to stay away from white flour) and used butter for the shortening. I don't know if it was using bread flour or the fact that I live in the desert, but I found I needed an extra quarter cup or so of water. I also found that the tortillas were difficult to roll out, using only ½ cup shortening. The taste is great, so I will be making these again. Next time I will use at least ¾ cup of butter. (I got the idea for butter from a tortilla recipe on the Mexconnect.com site, which is really good if you add another cup of flour). We live in El Paso, with a majority Hispanic population, and we have discovered that the best tortillas we've every had are rolled very thin. One nice thing about this recipe is that even when you roll the dough out thin enough to be transparent, it still lifts off the pastry mat easily. Also, I did not need to use any flour during the rolling process. Have made them a second time, this time using ¾ cup of shortening, and they rolled out very easily. This time I substituted mesquite flour for the white flour, and they turned out even better (if that's possible). The mesquite adds a sweetness with a hint of vanilla, which is wonderful. The first time I made these I made balls about 1.75 ounces; this time I tried the recommended 2 ounce size. The smaller ones are much easier to handle, especially when rolled very thin.

Was this review helpful? [ YES ]
2 users found this review helpful

Honey Wheat Bread I

Reviewed: Jun. 6, 2011

Wow! I see why everyone has rated this so highly. The dough goes together easily (I did it manually, using my Danish dough whisk). The only things I did different were to use regular yeast because that's what I always use, and I forgot to put the water bath in. The flavor is wonderful. My husband was also very impressed. This bread will be in my regular line-up of bread recipes. Thanks, Kristin!

Was this review helpful? [ YES ]
2 users found this review helpful

Rye Beer Bread

Reviewed: Mar. 18, 2011

This is a great recipe! I used Sierra Nevada Stout for the beer. The bread is easy to put together, and came out perfect. I took it to a St. Patrick's Day party and everybody raved about it. There were no leftovers. I've never been a rye bread fan before, but loved this. Great flavor & texture. The only thing I would do differently is to bake the bread on parchment dusted with cornmeal - I did not like what baked on oil did to my cookie sheet. PS - I tried the recipe again and baked it on parchment dusted with cornmeal; it came out perfect. I highly recommend that way of baking it. I will be making this frequently.

Was this review helpful? [ YES ]
6 users found this review helpful

Alfredo Sauce

Reviewed: Mar. 11, 2011

This is a really nice recipe. The only thing I would do differently is to maybe add a little black pepper to it. It made up easily, although I did have a couple of moments when I was not sure. The first was that my cheese formed a huge lump, which did eventually dissolve, as I kept stirring. The other is that I was leery of putting the egg yolk in whole, so I did beat it lightly and made sure I was stirring as I poured it in, since eggs tend to curdle when put into hot mixtures. I did do one thing different - I decided to double the recipe after I realized it made only two servings, and had to use milk for the other half of the liquid. The sauce still came out very nice, and I may do that next time, too. Actually, for our tastes, doubling the sauce made enough for 6 servings. My husband and I both like this sauce better than the one I used to make which was from my favorite chef! I made the sauce for linguine, to go with the baked garlic-parmesan chicken from this site. A perfect combination. Thanks for a great recipe. We will be making it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Mexican Cornbread II

Reviewed: Mar. 6, 2011

This is not a bad recipe, it is just ordinary. I couldn't even taste the green chiles in it. I did have to figure out how to substitute for self-rising cornmeal, because my local grocery doesn't carry it, even though it is a major chain. For others who can't find it, the 8.5 oz. package works out to about 1-1/2 cups, to which you need to add 3-3/4 teaspoons of baking powder. I will be going back to the other recipe I have been using. Wish this would have worked out better, because I really like green chiles in my corn bread.

Was this review helpful? [ YES ]
1 user found this review helpful

Mexican Rice III

Reviewed: Feb. 22, 2011

This was just okay for me, but my husband really liked it. The things I didn't care for were the green bell pepper, which I don't like cooked, and there was too much cumin for me. I think I would like it better if I reduced the cumin to 1t and left out the bell pepper, and maybe add another jalpeño. Not sure I'll make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Susan's Slaw

Reviewed: Jan. 29, 2011

This is our favorite slaw by far. I've switched from using grains of paradise to coriander & like it best that way, although both ways are good.

Was this review helpful? [ YES ]
0 users found this review helpful

Susan's Salsa Ranchero

Reviewed: Jan. 29, 2011

Nice way to add vegetables to dinner. Served over chiles rellenos. Adds a unique flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Hungarian Gulyás

Reviewed: Jan. 29, 2011

Simple, flavorful, easy to make. Even better when reheated.

Was this review helpful? [ YES ]
0 users found this review helpful

Russian Tea Cakes I

Reviewed: Jan. 28, 2011

I have made these twice now, and they are great. I have some suggestions for making them easier. First, do use all the flour; I just press the dough together in my hand before rolling it into a ball. This will keep the cookies from crumbling. Second, let them cool completely before rolling in powdered sugar. Third, I put the powdered sugar into a flared bowl for rolling the cookies. I set the bottom of the cookie into the sugar and then rolled it around the sides of the bowl. This is a great recipe, and I will keep it in my permanent recipe file.

Was this review helpful? [ YES ]
2 users found this review helpful

Fudge Chunkies

Reviewed: Dec. 22, 2010

The only thing wrong with this recipe is that it makes so few cookies. The batter went together well and baked up well. Even at high altitude 14 minutes was the perfect baking time. The only thing I did different was to use chocolate chunks instead of chips, because I like encountering big chunks of chocolate in my cookies. The first tray I forgot to flatten the balls, but in the end I liked the way that tray came out better than when I flattened them just a little. I'm still debating whether or not to include the raisins next time I make these - they provide an interesting surprise in the cookies, and in the final analysis I think I like that. This is a great recipe, a real keeper. I will be making it again, and definitely doubling it.

Was this review helpful? [ YES ]
7 users found this review helpful

Moroccan Tagine

Reviewed: Nov. 18, 2010

This is a really nice dish - my husband and I both enjoyed it very much. I doubled the recipe because I had a 2-lb. container of pre-cut squash (I don't recommend using pre-cut squash unless you buy it very fresh and use it immediately). This was quite a change from the lamb tagine (from this site) that I made recently, that was very spicy. This one qualifies as a nice comfort food. The only negative about the recipe is that even with pre-cut squash, it took me far more than 15 minutes to put the dish together. We will be making this again. Thanks for a really nice recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Chili I

Reviewed: Oct. 31, 2010

This chili is really good. The one caveat is that I tasted it when it was done & the flavor seemed to be a bit flat. However, we let it mellow for 24 hours before eating it, and the chili has a rich flavor, combining sweet and hot, and it is wonderfully thick. Do be patient and let the chili sit overnight. It is not significantly hot, even using four jalapeños. The combination of ground and cubed beef makes for nice texture. I may still try other chili recipes, but my husband and I agree that this one is a keeper. The ingredient list was intriguing, and the finished product was worth the time & effort I put into it. Thanks for a great recipe

Was this review helpful? [ YES ]
4 users found this review helpful

Mexican Oatmeal Cookies

Reviewed: Oct. 31, 2010

Wow! These are really nice. As the first to review the recipe I'm glad I could give it a high rating. The flavor ends up being more cinnamon than chocolate, because the Mexican chocolate is spiced with cinnamon. The dough was really easy to mix, and in the baking process the cookies don't spread much, which means they can be baked in bigger batches. The baking time is right on - since I live at a higher altitude, 12 minutes was perfect. For those who are not familiar with Mexican chocolate, it comes in a hexagonal box with four round, scored blocks of chocolate. I've found it in my local supermarket in the Mexican food section, and also at Amazon.com. My husband and I are both really pleased with these cookies. They are filling the house with a wonderful aroma as I write. Thanks for a great recipe. This is a keeper.

Was this review helpful? [ YES ]
38 users found this review helpful

Sweet and Nutty Moroccan Couscous

Reviewed: Oct. 28, 2010

This is a definite 5-star recipe. I made it as written except for accidentally measuring out too much of the fruits. The cinnamon level was just perfect. One suggestion I would make is to make sure you use Korintje cinnamon (I've found it in health food stores as well as online), because it has a much better flavor than cassia cinnamon, which is what most easily available, commercial brand cinnamon is. We served it with the Lamb Tagine from this site, which was a perfect combination. My husband and I both enjoyed this very much. We will be making it again. Thanks, Christina, for a great recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Lamb Tagine

Reviewed: Oct. 28, 2010

This dish deserves 10 stars! The scent of the spices is very strong while cooking, but the flavors mellow nicely during cooking. I made the recipe exactly as written, and did not need to thicken the gravy. I did have to grind the cardamom and cloves, which is something I don't recommend doing if you don't have to, because the oils seem to have become embedded in my grinder. This recipe is worth every ounce of effort I put into it, and my husband agrees. I served it with the Sweet & Nutty Moroccan Couscous (a perfect accompaniment) and green beans. We will definitely be making this one gain. Thanks for a great Moroccan recipe!

Was this review helpful? [ YES ]
6 users found this review helpful

Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Oct. 26, 2010

I finally got around to trying this recipe last night (it's been in my recipe box for almost 8 years), and we were very pleased with it. The only thing I did differently was to use about 1t dried thyme stirred in near the end of cooking, rather than fresh. I did notice that I needed only 5 cups of broth, but would still have the amount called for ready for use. Using a really good balsamic vinegar is important - the best I've found is Kirkland Signature from Costco. This recipe is a definite keeper. Thanks, Michele!

Was this review helpful? [ YES ]
2 users found this review helpful