stephanierj83 Recipe Reviews (Pg. 1) - Allrecipes.com (10758610)

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stephanierj83

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New York Cheesecake III

Reviewed: Feb. 14, 2010
I was a little upset with how my first attempt turned out. I decided to follow the instructions to a "T", however, the cooking time just isnt right. I kept it in my over for an extra 40 min, then turned off. The center seemed jiggly as the instructions stated they would be, so i went against my gut and took it out to cool. Guess I shouldve trusted my instinct, because it was very runny in the center of the cake. This cake couldve cooked for a good 2 hrs or more, or with an increased temp. Mine was far from browning, so im sure it couldve gone in at a higher temp and been ok. Not sure if ill attempt again.
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0 users found this review helpful

Molasses Cookies

Reviewed: Nov. 23, 2009
The perfect recipe for SOFT molasses cookies WITH these following revisions: Use butter and dont melt it like stated, just make it room temp for mixing w/ the sugar. Use brown sugar in place of the white in the mix. Last, dont cook for full time stated. Mine were perfect at 7 min - not any longer! Just until the cracks form around the edges and the center still looks a little "gooey". They will firm up when cooled. Store in air-tight container with a piece of bread and they will stay soft for a good week or more (IF they last that long). I also added some white chocolate chips for a twist on the usual. Made this recipe twice - 1st following the recipe to a "T", 2nd with my changes. 1st time they came out hard and 2nd they came out VERY soft. Glad I gave it a second shot. A keeper now!
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19 users found this review helpful

Italian Style Meatloaf II

Reviewed: Aug. 27, 2009
I used this recipe as a starting point for my meatloaf. I love the meatloaf they serve at BJ's Brewery so I altered this to resemble it. I use half angus hamburger meat, and half plain ground pork. I saute the onion and garlic, but add finely chopped red and green bell pepper, celery and carrot to it as well. I also substitute the breadcrumbs with panko breading (italian seasoned if you can find it). I also throw in a heaping handful of finely grated parmesian cheese to the mix. I add a little garlic powder, salt, pepper, and oregeno to the mix too. All of these make an amazing flavored meatloaf.
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10 users found this review helpful

Chinese Sizzling Rice Soup

Reviewed: Aug. 27, 2009
This recipe is great with a few tweaks ( i know, i know, i hate when people alter the recipe's to the point where they are different, but this one needs the changes). First - too much oil! I cube the chicken and cook on the stove with a touch of sesame oil, soy sauce, and ginger. Also, cook the rice beforehand (just use the 5 min rice), and then spread on a cookie sheet and bake until golden brown). I personally prefer snow peas over green beans, and I added some shredded bok choy the last few minutes of simmering (can also use cabbage). With the reduction in oil, this recipe has a fresher more veggie taste to it and the broth just tastes so much better. I also ended up needing more liquid for all the veggies i added, so i used water and added chicken bullion.
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17 users found this review helpful

World's Best Lasagna

Reviewed: Aug. 27, 2009
The only lasagna recipe I use now. Its so much fresher than most thanks to the fresh herbs. Definitely worth the extra time. A tip though if you are crunched for time - use Prego garlic and basil sauce from a jar (has the freshest taste for a jar brand) and follow the rest of the recipe for completing the lasagna. I've also included spinach in the ricotta mixture (defrost and chop up)and it tastes wonderful as well. The sauce is also perfect for spaghetti as well.
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0 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Aug. 27, 2009
Great chili recipe. The only change I made was to cook real strips of bacon in a pan, then saute the veggies in the bacon drippings. Placed the cooked meat and sauteed veggies in a crock pot with all other ingredients and cooked on low for most of the day. My husband raved about it and said I couldnt throw the recipe away...ever! Gave it only 4 stars because it's not the style of chili I prefer. I grew up in southern NM and prefer a hotter, all meat chili like Texas chili. My husbands from Michigan and prefers this style full of "extras".
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2 users found this review helpful

Cream Cheese Jalapeno Hamburgers

Reviewed: Aug. 27, 2009
I read a lot of the reviews before making, and opted to stuff the cream cheese/jalapeno in the center of the burger as the recipe calls for instead of mixing it into the meat. After making them, they were wonderful - much better than I expected. I added a little garlic and onion powder to the cream cheese mix, and we topped ours with bacon. After making them, I simply cannot see how mixing the cream cheese INTO the hamburger would yield the same results. Follow the recipe's way for a more fun, unique and delicious burger.
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3 users found this review helpful

Country Fried Squash

Reviewed: Jul. 14, 2009
A country classic. My grandmother made this for years and it was always a treat to receive because it tends to take a while to make - esp. when you are feeding a hungry crowd! My dad grows fresh yellow squash each summer and that is what I use - just slice into rounds. I usually add a little garlic powder or garlic salt to the mix, and omit the milk and just use an egg wash. Once hot out of the oil, we top with a generous sprinkling of salt (to suit our family's taste).
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1 user found this review helpful

 
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