Stefani Buhajla Recipe Reviews (Pg. 1) - Allrecipes.com (10608145)

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Stefani Buhajla

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BLT Macaroni Salad

Reviewed: Nov. 21, 2007
WOW this stuff is AWESOME! My family requests it for every gathering. We like ours a little more robust. I up it to 1/4 cup rice vinegar; 1 1/2 cups mayo and add a dash of season salt. I swear I could eat this stuff for breakfast lunch and dinner. Oh, wait, I HAVE!!
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37 users found this review helpful

Old-Fashioned Chocolate Fudge

Reviewed: Dec. 16, 2007
Followed recipe to a T... Fudge was just not good. It didn't taste like fudge it tasted like chocolate. Very disappointed. Might be better with about 1/4 cup of cocoa rather than 1/2 cup.
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3 users found this review helpful

Fruitcake

Reviewed: Dec. 17, 2007
I have to say the initial flavor of the batter was good. However, after sitting and curing the taste of cloves was so strong that we couldn't eat it. I was so upset. I think it would be good if there were actually no cloves in there at all.
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9 users found this review helpful

White Chocolate-Cranberry Biscotti

Reviewed: Dec. 17, 2007
My family LOVES this stuff. I make it for our Christmas Eve get together and there is always enough left to dunk in the coffee when the kids wake up at 4am Christmas morning. I have tried it with cranberries and candied cherries, delish both ways! It isn't hard and dry like most biscottis. You will love this one if you are a biscotti fan.
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3 users found this review helpful

Farm Macaroons

Reviewed: Dec. 21, 2007
I give this 4 stars because I didn't like them at all but everyone at my husband's office LOVED them! lol They were easy to make and I reduced the sugar as suggested but I don't think I should have. I also used sweetened coconut. (Yes I have a big sweet tooth) As an added touch I drizzled melted semi-sweet cocolate on top then sprinkled crumbled Andes creme de menthe candies on top!
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2 users found this review helpful

Mandarin Mixed Green Salad

Reviewed: Jan. 10, 2008
This is VERY good. I gave it 4 stars because I think the dressing should be changed a little. Use SESAME OIL instead of olive oil and use 2 TBSP. of balsamic instead of 2 teaspoons. Your Dressing will be much more flavorful and authentic. I also took the suggestion for the dried cranberries, very nice touch! It also helps if you use a high quality dijon.
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29 users found this review helpful

Tangy Almond Chicken Kabobs

Reviewed: Jan. 10, 2008
This is good stuff! Very easy to make. Make sure you marinate your chicken for at least 4 hours. I also recommend a full cup of finely chopped almonds. I don't like the idea of basting with something the chicken marinated in so I made a separate batch for the basting for safety reasons.
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12 users found this review helpful

Quick Yeast Rolls

Reviewed: Jul. 4, 2008
The flavor was OK. I think next time I will use butter instead of shortening. Also, add 1/2 tsp. salt. The texture is also not as light as I would have liked. But, they are easy to make and I will probably make them again with minor modifications.
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2 users found this review helpful

Double Chocolate Walnut Brownies

Reviewed: Jul. 4, 2008
I melted all the chocolate and butter together and they turned out beautiful! Everything a brownie should be! Nice crust on top and chewy moist decadence in the middle. I baked them in a silicone mini muffin tray for 25 minutes ans they were perfect! Definitely will use this recipe again.
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14 users found this review helpful

Apple Pecan Cornbread Dressing

Reviewed: Nov. 26, 2008
I made this recipe exactly as it written for a dinner party last week. Everyone loved it! No one thought it was too sweet as others have suggested. Just trust the recipe and go. You will never make standard dressing again!
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2 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 26, 2008
Only 4 stars because I feel it is lacking some spices. I use this recipe and always incease the ginger to 1 teaspoon, add in 1/2 teaspoon of allsprice and 1/4 teaspoon of ground cloves. These changes make a world of difference. I throw all the ingredients into a stock pot and heat it over medium for about 5-10 minutes before pouring into the shells. This cuts baking time by about 15 minutes and saves your pie crust edges from getting burned!
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20 users found this review helpful

Children's Gingerbread House

Reviewed: Dec. 16, 2008
Only giving it four stars because the recipe for the royal icing doesn't work as is and had to add flour to the gingerbread. **Use 3 egg whites (not 2) to 5 cups of powdered sugar and also add 1/2 teaspoon cream of tartar. It will come out perfect for piping out of a bag and will dry hard as a rock. **I used honey in place of the molasses simply because I do not like molasses. **On advice of other reviews I also added a full 1 1/2 cups of flour. Gingerbread was exactly the perfect consistency for building. **For anyone who wants to use this for other projects, roll your dough to about the same height as a graham cracker. **Roll dough and score your shapes BEFORE you refridgerate. It is easier to work with while it is still room temp and you will only have to chill it for about 15-20 minutes.
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13 users found this review helpful

Cream of Mushroom Soup I

Reviewed: Nov. 25, 2009
I made this because I didn't want to use canned soup for my greenbean cassorole. It is FABULOUS! I did make a couple of changes just based on my experiences cooking: I used heavy cream instead of half & half Omitted the flour Omitted the sherry Pureed the mushroom mixture right in the pot with a stick mixer Added the butter, cream, and spices directly to that pot and simmered for 5 minutes. My greenbean cassorole will never be the same! THANK YOU!!!!!
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2 users found this review helpful

Flatlander Chili

Reviewed: Jul. 22, 2010
This is the only chili recipe I use. Fantastic every time and stands up to tweaks if you like it more spicy or garlicky etc. I've started using crushed tomatoes lately instead of sauce and juice. No matter what you do this recipe it is fantastic. Keep it and never show your friends. They will think you are a chili champ.
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0 users found this review helpful

Boston Baked Beans

Reviewed: Nov. 23, 2010
4 stars because I felt like it needed a little something. Turned out the something was about 1/4 tsp of liquid smoke. Excellent recipe though and will use again!
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4 users found this review helpful

Amazingly Good Eggnog

Reviewed: Dec. 24, 2011
I've made this twice now. Both times I used all half and half instead of milk and half and half. Absolutely fabulous. The only reason I use the cream instead of milk is our family likes our nog very thick. This is hands down the best nog we've ever had. You will never buy store bought again.
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3 users found this review helpful

 
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