Stephanie Lawrence Recipe Reviews (Pg. 1) - Allrecipes.com (10139507)

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Stephanie Lawrence

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Very Berry Muffins

Reviewed: Jun. 21, 2010
Good breakfast muffin. Not light and fluffy like I usually strive for in a muffin, these are a thick and hearty change of pace with the addition of oats. They rise nicely and are nicely complemented with the addition of raspberries. I soaked my oats in the milk and egg before blending the wet ingredients with sugar as another recipe directs, and baked 11 muffins at 350 for close to 20 min. I was glad that they weren't too sweet.
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Grilled Marinated Shrimp

Reviewed: Apr. 14, 2010
Good marinade, but dominated by the hot sauce, in our case Franks red hot buffalo (med heat); since we are fans of that stuff it was just fine. I thought that 1 t each of black pepper and salt was overkill, too, but marinades are supposed to be more intense than sauces after all. I used half of the oil and added a bit of water to cover mushrooms and tomatoes as well; served this with rice and a green salad-very nice. After simmering awhile it did indeed make an excellent dipping sauce for crusty Italian bread fresh out of the oven..mmm. I might tweak it a little for that application in the future.
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Venison Stew I

Reviewed: Mar. 29, 2010
Very good stew-no hint of gaminess, and I was looking. I was also leery of adding Worcestershire sauce for fear that it would overpower the dish, but that was not the case. Cooked this on high for 4 hrs in a crockpot with a splash of red wine (imparted a full-bodied flavor) and a third of the salt (1t total); it would have been too salty except for the bed of noodles accompanying. I will certainly make it again, maybe with the addition of mushrooms.
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Salsa Corn Chowder

Reviewed: Oct. 7, 2009
I think this idea has potential, but as is it was just okay-not much kick considering the zestiness inferred by the name. I added a partial jalapebno to the onion at the beginning and followed the blender recommendations of others before adding the corn and salsa. I actually liked the flavor of the soup better previous to adding the last four ingredients. It seemed a peculiar method of thickening both with flour roux and a hefty amount of cream cheese; I'm not sure that the extra calories from that addition were worth it. Perhaps more hot pepper and whole tomatoes at the end would make this a little more substantive and satisfying, as it seemed rather scant amount of vegetables also (I doubled the corn). Do make a fresh bread to accompany, as it is the saving grace, and quite tasty when dipped.
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Zucchini-Chocolate Chip Muffins

Reviewed: Mar. 23, 2009
For those of you who shred and freeze zucchini like myself, this recipe can successfully accommodate without much fuss. As others did, I subbed applesauce for half of the oil and 1/2c wheat flour for that much all-purpose. Additionally I measured out 1c thawed UNSQUEEZED UNDRAINED frozen shredded zucchini, omitting the milk in the recipe to compensate for the extra liquid. My main criteria for good muffins (aside from taste) are 1) light, moist texture and 2) substantial rise. These satisfied both, and with a little less cinnamon and sugar were still tasty, too. For whatever reason they did stick rather obstinately to my silicon pan. Hmmm...
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Apple Butter Spice Cake

Reviewed: Feb. 27, 2009
A scrumptious little coffee cake, if a bit on the sweet side. I made a small cake subbing pumpkin puree for half the butter and using equal parts all-purpose and whole wheat flour, as well as exchanging the sour cream for plain nonfat yogurt. Very nice moist texture and mild spice flavor warm from the oven as well as the morning after (there was a hint of "wheaty" taste I thought at first that was absent after sitting overnight). The next time I make this I will reduce the sugars both in the batter (half?) and in the topping (even less), which I thought was unnecessary/undesirable as an intermediate layer. I did omit the nuts.
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German Apple Cake I

Reviewed: Jan. 15, 2009
A very nice cake. I halved the sugar in this recipe and it still seemed a little sweet, so I'll reduce it by a tad next time. Used applesauce in place of half the oil and upped the apples by 1c. I was worried that there were more apples than batter when I put half the recipe in an 8x8 square pan, but after 35 min in the oven I had a lovely brown dimply cake that was a lighter texture than I expected (still very good) and had just the right amount of apples. We ate it for breakfast the next morning. I would make this again, perhaps as muffins.
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Bread Pudding II

Reviewed: Dec. 17, 2008
This was very nice as I made it: Halved the recipe but used probably about double the bread product (in this case yeast-risen baked donuts that didn't go over very well), and a mere 2T of white sugar. I used powdered milk to get the 1c whole required and baked in a 1 1/2qt dish. Thick, plenty sweet, not too eggy, satisfying.
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Onion Mustard Buns

Reviewed: Dec. 2, 2008
I made one third of this recipe into 8 buns and had them fresh and warm as marvelous cheese steak sandwiches. That way I didn't really notice the onion or mustard, though they definitely had a tangy sort of odor straight from the oven. The milk and egg make for a very soft and pillowy texture, and subbing in seasoned salt for the regular results in a more golden bun. Mine didn't rise as quickly as I would have liked but they were beautiful with a quick slit across the top and egg wash before the oven did it's magic..I should have taken a picture!
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Applesauce Bread

Reviewed: Nov. 1, 2008
Too sweet! I doubled this recipe using lovely pink crabapple sauce and a dollop of homemade apple butter just to make the specified amount..maybe that didn't help matters? I also reduced the butter as suggested by others. I was very pleased with the taste and texture (nice and fluffy), but the sweetness was overpowering. Even if I don't have to use apple butter next time I will halve the sugar. Otherwise a delightful bread, (or muffins as I tried) and oh so pretty pink! I baked mine at 325F.
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Purple Plum Pie

Reviewed: Sep. 26, 2008
After an abundant harvest I used a juicy 4 c of Victoria (I think?) plums which had been a little too long in the fridge and started to take on that fizzy taste... this made me very nervous about starring them in a pie but I had everything else prepped and so decided to give it a go, hoping that the alcohol would bake out. Well anyway the pie was quite nice though I noticed that the way my fruit cooked it was a little more tart than expected (even though I neglected to add the lemon juice), and somewhat runnier than I prefer. It tasted very much like rhubarb, and I will treat these plums similarly in the future.
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Mocha Chocolate Chip Banana Muffins

Reviewed: Jan. 12, 2008
I guess you can't mess up making these..I used a hodge-podge of ingredients upon the suggestions of others in place of the margarine, including part pumpkin puree from the freezer and part applesauce amounting to almost 1 c in addition to 1/4 c oil. Also used 3 bananas from the freezer (you know how they look awful after awhile, all brown and syrupy)--I was glad for the coffee ingredient (which I tripled) just for the sake of appearance. It really dominated the final product so you'd better like mocha. I'm generally not a fan of coffee (dunno what I was expecting) so I think I might try just plain cocoa powder instead next time. I did NOT taste the banana, which I missed. Otherwise, I was very pleased with the results after 22 min in the oven-17 good-sized, moist, decadent, teddybear-brown muffins. P.S. I've not been thrilled with silicone bakeware in the past, but for muffins you can't beat it: no muffin papers, easy to clean, cools quickly so you can almost remove the muffins with bare hands. Try it!
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Broccoli with Rigatoni

Reviewed: Jan. 7, 2008
Great recipe as I concocted it...Used only oil (quite a bit less) in a non-stick pan to stir-fry chopped frozen broccoli pieces with minced garlic (same time) and-a little bit of-basil. Sprinkled one chicken boullion cube over this and added water before covering to cook. I also added some pasta water from (under)cooking bowties instead of rigatoni and then finished cooking the noodles with the broccoli mixture for a couple of minutes. Served with parm on top for a delicious and fitting side to chicken marsala. Mmmm
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Sugar Cookie Frosting

Reviewed: Nov. 21, 2007
Kathy, thanks so much for submitting this recipe- it was just what I needed to frost my rich cakelike Chocolate Jumbos (a Schoharie County, NY favorite). I wanted to imitate the storebought consistency with a stark-white frosting that was sturdy enough for stacking big cookies but not TOO stiff and brittle, and not too sweet either. This was creamy and easy to spread but hardened just enough on the outside to resist smooshing. One thing: I started out following the directions for -gradually- mixing sugar and shortening, but I was barely half-way through when the stuff was too dense for my Kitchenaid to cream properly! I used some of the milk early and it turned out fine, but I don't know how one could do it otherwise... Overall a good recipe, just in time for my Thanksgiving dessert!
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Banana Muffins I

Reviewed: Nov. 14, 2007
Yum. I used nonfat yogurt instead of the sour cream and added some tart diced apples. I don't know that I would use the apples again, but the muffins were delicious even straight out of the oven. I was a little concerned about the color as I used some yucky brown frozen bananas, but the outside at least was a lovely golden brown. Definitely better when cool. I'll be making these again I think.
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Cantaloupe Cream Pie II

Reviewed: Nov. 1, 2007
Very nice pie. My husband and I aren't real fans of a cream pie, but we had to use up several small bland melons from our garden, on the verge of going bad.. We both enjoyed a small slice, and I brought it to a church function where people finished it none the wiser as to the unusual ingredient. It was commented by one that the topping is a bit heavy, and since there is a generous amount anyway perhaps one could halve the cream cheese? No offensive or overtly "cantaloupe" flavor. To me it's the kind of thing that's quite delicious in a small dose, but not great the second time around. Especially good for gatherings, and it served my purpose well.
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Whole Wheat Apple Muffins

Reviewed: Nov. 1, 2007
I made these with the advice of others using whole milk, one whole egg, double the honey and with the addition of 1/2 c apple juice. The texture was beautifully moist and the apples were very fine but the batter was just BLAND and only slightly sweet-couldn't taste the cinnamon either. I wish I'd added some vanilla at least to liven things up. I can't imagine these being edible if the recipe was followed exactly.
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High Temperature Eye-of-Round Roast

Reviewed: Nov. 1, 2007
I put my 2 lb roast in the 500 F oven for 20 min, 3 hours early. It was cold when I took it out, but cooked to perfection (med/rare)! I have had only mediocre results with roast beef in the past, and always had to cook the meat longer than specified though my oven temp is precise. This recipe is easy, economical, tastes really delicious, and I don't have to WORRY about it! Next time I'll take it out of the oven sooner. Thanks Lyn B-will definitely use this again.
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Hamburger Buns

Reviewed: Nov. 1, 2007
I was looking for the ligt fluffy store-bought texture but didn't find that with these as they didn't rise well. That may be, however, because I didn't heat the liquid enough (~105 F). The result was okay, a little on the doughy side. Decent taste, not yeasty.
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Sour Cream Sugar Cookies V

Reviewed: Sep. 26, 2007
A mildly sweet cookie that is a twist between a biscuit and a pancake for texture and taste. (For this reason beware of overcooking. Best removed from oven when the bottoms are the faintest shade of golden. A little over 11 min worked for me.) I halved this recipe using the specified amount of sour cream, two eggs and the addition of a little nutmeg to avoid the blandness others commented on. Rolled the dough out after standing in the refrigerator with some difficulty and a lot of flour--I found that after freezing it was far easier to work with and cut out nicely. By themselves they're an okay cookie, but a nice coat of icing makes all the difference in the world-delightful!
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