Stephanie K Recipe Reviews (Pg. 1) - Allrecipes.com (10619116)

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Stephanie K

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Best Chocolate Chip Cookies

Reviewed: Jan. 21, 2012
These cookies had a terrible texture. They were very doughy/cake-like and not the chewy, crunchy texture of a good chocolate chip cookie. I am shocked at the good reviews.
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4 users found this review helpful

Brown Rice and Black Bean Casserole

Reviewed: Jul. 28, 2010
Delicious! I took other reviewers suggestions and used a cup of rice. I put 1/2 a teaspoon of cumin into the broth to give the rice more flavor. Word to the wise follow the directions on the rice rather than the recipe. I put my rice in with the broth before boiling the broth and got mushy rice. I re-cooked following the directions on the rice bag which said to boil the water/broth before adding the rice and got perfectly cooked rice. I also added cilantro since rice, black beans and cumin are just begging for fresh cilantro! I used fat free cheddar but honestly, it was totally unneccesary. It was better without it. I ommitted the chicken to save calories. Next time I will skip the cheese and the extra baking and just add the chicken back in. 4 points on Weight Watcher per serving for anyone interested.
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1 user found this review helpful

Toscana Soup

Reviewed: Jun. 18, 2010
Pretty good. I exchanged fat free half and half for the heavy cream and used low calorie nitrate free healthy chicken sausage instead of pork. I also only used 6 sausage links and still had tons of sausage. Made in this manner, it is only 3 points on Weight Watchers' for 1 1/2 cups. Very filling and satisfying.
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2 users found this review helpful

Red Velvet Cupcakes

Reviewed: Apr. 15, 2010
Delicious! The cupcakes came out so moist and amazingly (given all the sugar that goes into them) they were not overwhelmingly sweet as many cupcakes can be. The color was spot on and the cream cheese frosting goes perfectly with the cake. The only thing I noticed is that the cream cheese frosting recipe did not provide quite enough for the 30 cupcakes. I will be more sparing with it when I make this recipe again.
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1 user found this review helpful

Toffee Caramel Squares

Reviewed: Mar. 24, 2010
Soooo good! I made them for my daughter's pre-school class and they were a big hit. They were so easy to make and very rich and delicious. I used 1 1/2 cups of chocolate chips and the ratio of chocolate to caramel was perfect. I used a 9 3/4 X 9 3/4 inch square pan since that is all I could find in foil (I didn't want to use my own pan since I was giving them away to the class).
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Miso Soup

Reviewed: Jan. 5, 2010
Perfect!! It tastes just like it does in the restaurant. I used silken tofu as recommended by another user. I also added sea weed since it is always in the restaurant versions here in the NYC area. I also added shrimp to up the protein and poured it over pho noodles to make it more filling and served it as a main dish. My miso loving kids ate it all up and asked me to make it again and again.
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7 users found this review helpful

Gramma's Date Squares

Reviewed: Nov. 14, 2009
This was sooooo good. I happened to find some aluminum pans at the grocery that were slightly smaller than 9 X 13 but larger than 9X9 and the thickness was perfect. Based on how mine came out, I would think that the 9X9 would be too thick. I followed other reviewers advice and baked the bottom layer for 10 minutes before putting on the dates and top layer. I also used the packaged pre-chopped dates to save time. They already had sugar added to them so I didn't bother adding the brown sugar to the filling. The recipe was so easy and delicious. They held together nicely and were moist and sweet and flakey.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Oct. 27, 2009
So easy, delicious and healthy too. I used Stubb's bbq sauce which is only 30 calories per 2 tbs serving. I used the entire 18 ounce bottle. I also used light italian dressing. I omitted the brown sugar but it is so sweet from the bbq sauce that it really doesn't need it. I only used 2 1/2 pounds of chicken since that is all I had on hand. I also added a diced sweet onion. I cooked it for 4 hours on low. Then I shredded the chicken and cooked it for another 45 minutes on low. It is juicy and saucey and perfect for sandwhiches. I will put it over Arnold's thins and over hamburger buns for the kids.
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Peanut Butter Vegetable Chicken Soup

Reviewed: Oct. 21, 2009
This was just o.k, nothing special. I will not make it again. I am not sure why it got such great reviews.
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Shrimp Couscous Salad

Reviewed: Sep. 28, 2009
It was a nice fresh tasting salad. I only used 1/2 of a cup of oil and may reduce it to 1/3 of a cup next time. I also used fresh cilantro and basil in the place of parsley which really gave it more flavor. I also added green onions and lemon juice. It was still a mild tasting salad that could have used a bit more flavor but overall it was enjoyable and refreshing.
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3 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Apr. 29, 2009
It was just o.k. It tasted mostly like rice in creamy chicken stock to me. I did halve the mushrooms as other reviewers suggested. I couldn't taste the parmesan in there at all. It also took more like 2 1/2 hours-3 hours to incorporate all the liquid into the rice. I did use brown rice instead of Arborio since I am on a diet that restricts white grains. That could account for the time difference. The consistency was just right for brown rice when it was done with the creaminess of a risotto. So, consistency-wise it turned out perfectly. I just found the flavor not that interesting.
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Quinoa Tabbouleh

Reviewed: Apr. 10, 2009
I made this for Passover seder last night. I was very excited to discover that quinoa is kosher for passover while other grains like rice and couscous are not. Anyhow, I had 20 people so I tripled the recipe. I had a ton of it. People ate at least half and I still have lots leftover. It says that it serves 4 but as a side dish, I'd say it serves more like 8. It got rave reviews from all of my guests and several people asked for the recipe. I did tweak it a bit as per recommendations from other reviewers. I tripled the quinoa but only doubled the vegetables. I also cooked the quinoa in vegetable broth and added a teaspoon of cumin. I also added two large cloves of garlic. Keeping in mind that I tripled the recipe, two cloves were very strong and prounounced. It tasted good but one large clove would have over-powered a single recipe. If were to make a single recipe, I would be very conservative with the garlic. A little goes a long way. I also did 1 cup parsley, 1 cup cilantro and 1 cup mint which tasted awesome. The only complaint about this recipe is that it involves a TON of chopping and took a long time to make because of it.
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26 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Feb. 4, 2009
This recipe was so good and so easy! I made it pretty much as written. I added the rice along with the shrimp in the last 30 minutes of cooking. I added 3 1/2 cups of rice and it was perfect, still juicy but not too juicy. I will definitely leave out the shrimp next time. It came out rubbery tasting and was even worse when re-heated. I will up the chicken and sausage to 1 1/2 pounds a piece. I will also put 1/2 a teaspoon instead of the full teaspoon of cayenne pepper since my husband found it to be a bit too spicy, which didn't stop him from taking seconds! I was fine with it as it was but it did have a nice kick. I also subbed the andouille sausage for nitrate-free unprocessed sweet italian chicken sausage just so that it would be more weight watcher friendly. I will be making this one again for sure!
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Chile Verde II

Reviewed: Sep. 16, 2008
This recipe could have been so good. I tasted the puree with everything in it minus the chicken broth and it was delicious. There was so much chicken broth that the flavor was lost completely. So, I made it again and halved the recipe. I used only 3/4 of a cup of chicken broth. I also upped the tomatillos to 3 1/2 pounds and added only 2 pounds of chicken just because we prefer it to pork. I shredded the chicken with a fork an hour before turning off the crock pot. With 3 pounds of chicken, it was more like shredded chicken with tomatillo in it but with only 2 pounds, it was like a real chille. I also found the initial trial of the recipe to be watery. The trick is to boil the tomatillos whole before pureeing them. What a HUGE difference that made in the thickness. With those changes, it came out so well. My rating is based on the recipe with these changes made to it.
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5 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 27, 2008
I have made this several times and always get rave reviews. Even my mother in law who always finds something to complain about complimented this dish. The key is to use a good quality spaghetti sauce. I use Rao's brand which is pricey but worth every penny.
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Cabbage Patch Stew

Reviewed: Jun. 3, 2008
I made this today. I used diced tomatoes rather than stewed for dietary reasons and added two cans instead of one. I also added a can of black beans and some roasted canned chiles. I used Salsa instead of Picante Sauce since all I found when I googled Picante sauce was salsa so I am guessing that they are the same thing? Anyhow, I used 3/4 of a cup instead of 1/4. I was also careful to use a high quality brand of salsa and the hot version. I am more of a medium person myself but the hot gave a nice medium kick to the stew when it was mixed with the other ingredients. I also added 1 1/2 tablespoons of fresh cilantro at the end. It came out very flavorful and delicious. I will definitely be making it again.
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2 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Oct. 23, 2007
This did not turn out well. I doubled the sauce as recommended by several other reviewers otherwise, I made it as written. It was very bland. The chicken didn't take on the flavor of the sauce and the chicken was dry. I will not be making this one again.
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3 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Oct. 17, 2007
This one is always a crowd pleaser and so easy. It is easily my best crock pot recipe and I have tried a lot of crock pot recipes. It is flavorful, weight watcher friendly and ridiculously easy to prepare. I always use fat free chicken broth in the place of the beer but otherwise stick with the original recipe. It is great because nothing has to be cooked ahead of time and the only thing that needs chopping is the onion. It takes minutes to put together and my 2 and 5 year old love to help me dump the cans into the slow cooker. Even my very picky mother in law enjoyed it and actually asked for the recipe!
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