Steph Recipe Reviews (Pg. 1) - Allrecipes.com (15963351)

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Slow Cooker Chicken Stroganoff

Reviewed: May 7, 2014
This was great and so easy! It is great as is but I leave out the butter and usually add a veg like broccoli. It also works great with rice instead of the noodles. Thank you!
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Smokin' Jack BBQ Sauce

Reviewed: Apr. 29, 2014
This is a great BBQ sauce! I don't think I will ever buy it again, just make it at home with organic ingredients :) I don't even boil it and it tastes amazing as soon as it is mixed together! I did boil it the first time but it was too long ago for me to compare the taste. So if you don't have time, just mix the ingredients together and you will be happy! Thanks for the great recipe ;)
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 2, 2014
I'm not exactly a buffalo wing connoisseur but this is a great recipe! They are very tasty and not too hot. You can adjust the heat by adding less or more hot sauce. I use Franks! I like them mild so I use a little less and substitute with BBQ sauce...just adds a little extra flavor.
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A Very Popular BBQ Sauce

Reviewed: Nov. 10, 2013
Great recipe! I don't like heat so I leave out the hot sauce. My only suggestion is wait until last to add the water, you may not want it at all. I like a thicker sauce so I never add any water. Also, if you are heating it up or BBQing with it, I don't think there is any need for blending. I just throw all the ingredients in a bowl and mix. So easy and delish. Try smoked paprika instead of reg ;)
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Greek Pasta Salad I

Reviewed: Jul. 29, 2013
I LOVE this salad! I have made it several times for family and parties and everyone loves it. I often make a big batch and we eat it throughout the week. The 'dressing' mixture has the perfect flavor and I don't change a thing! And as others have said, it tastes even better the next day since the herbs have a chance to release their flavor. That's why I gave this recipe 5 stars. When I make it, I mix together all the herbs and liquid and add the feta and very finely diced (I use the slap chop :) olives(usually green pimiento) and red onion(instead of the green). Then I add bell peppers, cucumber, cherry tomatoes and cooked rotini. That's it! Try it and play with what you add :)
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Maple Salmon

Reviewed: Mar. 21, 2013
I just made this and it was delish! Flavorful but not overpowering.
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Milky Way® Cupcake Icing

Reviewed: Mar. 10, 2013
Made this icing yesterday to go on top of brownie vanilla cupcakes found here on AR and they were a big hit among all ages from 30 to 60. It is really thick sticky, more of a 'topping' than an 'icing', but the taste is great! I used reg Milky Way and Caramel Milky Way together. I suggest when you are adding the icing sugar is that you sift it to ensure it is smooth and lump free! After it was made, I put it in a piping bag and put it in the fridge to cool so it would be a little thicker and easier to pipe onto the cupcakes.
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Cornbread Pancakes

Reviewed: Feb. 18, 2013
I just made these and I didn't know what to rate them...4 stars for flavor but two for texture so I went with the average. As other reviewers said, they are very dense and flat. I kind of expected that though since cornmeal muffins and bread are not exactly light and fluffy. However, these were very tasty! I agree with another person who said they were too sweet though, especially if you are going to put something sweet on top like syrup. I will make these again but leave out the sugar and add 1/2 cup more flour. I added 1/4 after making 4 pancakes to see if it would make them a little thicker and/or fluffier and it did make a little difference. I also think I will use a little less butter, maybe 2 TBS since I noticed that as they were frying, you could see the butter oozing out. So I suggest if you love cornmeal...make these, you'll probably like them like we did. However, if you want a light fluffy pancake, these aren't for you.
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Photo by Steph

Outrageous Chocolate Chip Cookies

Reviewed: Jan. 25, 2013
WOW!!! I just took these out of the oven and I am impressed! These are the prettiest peanut butter OR chocolate chip OR oatmeal cookies I have ever made or maybe even seen :) They are perfectly mounded (I used a cookie scoop) and not flat at all! They are nice and 'fluffy' and taste wonderful. I will never make a regular peanut butter cookie again! I made them exactly as the recipe but used crunchy peanut butter and mini chocolate chips. The only question I have is...why is peanut butter not in the name?? They should be called Outrageous Peanut Butter Chocolate Chip Cookies!
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Blueberry Pumpkin Muffins

Reviewed: Jan. 18, 2013
Great muffin, very moist and tasty! I make them for my 17 month old and he loves them! The only changes I make to make them a little more healthy is I only use olny 1/4 cup sugar, I use whole wheat flour, I use oil instead of butter, and I add 2Tbl ground flax seed.
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Luscious Slush Punch

Reviewed: Jan. 6, 2013
I loved this punch and so did my guests! As others have mentioned I used a lot less sugar, I actually only used 1/2 cup and next time I may leave it out all together. I can't imagine how sweet it would be if I used 2 1/2 cups since this was plenty sweet and I like sweet stuff :) I served it with white wine for those who wanted some alcohol I filled their glass 1/4 full with wine and then filled it with punch. Great recipe thanks!
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Kid Muffins

Reviewed: Jan. 1, 2013
Great muffins...really moist and tasty! I made them as mini muffins for my 16 month old and he ate 3 of them as soon as they came out of the oven and it wasn't even meal time :) I only made a few small changes: I used healthy oil instead of butter, I chopped up apricots(without soaking) instead of using raisins, I used 2 tablespoons of flax, and finally I only used 1/4 cup of brown sugar and they were plenty sweet! Thank you for such a great recipe. Next time I think i'll add some pecans and blueberries.
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Dark Chocolate Cake I

Reviewed: Dec. 30, 2012
This cake is wonderful!!! It is very velvety yet still light. It has a nice rich chocolatey fudge flavor to it. I took the advice of another reviewer and used strong brewed coffee instead of water and seperated the eggs and beat the egg whites seperately with about 1/4 cup of the sugar. I will make this cake again...probably next week for a party :) Thank you! UPDATE: I made this again with the three layers and made a double batch of Chocolate Butter-Creme Frosting found on this site between the layers and One Minute Chocolate Icing, also found on this site, on the outside (gives it a wonderful chocolate glossy coating that helps seal in the moisture). To me it was the perfect combo of sweetness and rich fudgy chocolate!
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One Minute Chocolate Icing

Reviewed: Dec. 27, 2012
This is a great tasting icing, very fudgy and not too sweet! I used it on a cake right after I beat it for the 3 min so it was still really warm. It is runny so it's great if you don't want the icing to be thick. It sets up as it cools and has a wonderful sheen!
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Cinnamon Rolls III

Reviewed: Dec. 24, 2012
I had a hard time deciding if I should give it 3 or 4 stars. These are good...the taste of the dough is great and is really light and fluffy. What I didn't like is that there wasn't enough sugar and cinnamon filling! And that is one of the best parts of the Cinnabon rolls. Also, I didn't like the cream cheese icing, I like cinnamon rolls better with a regular icing without the cream cheese. Next time I make these I will double and maybe even triple the filling and make a different type of icing. Other than those two preferences, it is a good recipe.
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Sugar Coated Pecans

Reviewed: Dec. 5, 2012
These were great! Perfect amuont of cinnamon and sugar with a hint of salt. I used sliced almonds as well and they tasted wonderful as well! Thanks
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Pineapple Coconut Chess Pie

Reviewed: Nov. 21, 2012
This was just OK. It wasn't anything special...just pineapple and coconut together in flavor and texture. I think it would taste better with a sweeter crust like grahm or as a cookie with some type of crumble topping.
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Photo by Steph

Earthquake Cookies

Reviewed: Oct. 31, 2012
These were great! I made mine with butter pecan cake mix ( my favorite!) and they were delicious...a great way to make/serve 'cake'. I topped mine with a dollop of buttercream icing and a sugared pecan to dress them up and make them more of a dessert. I do suggest that you watch them very closely while baking! For me, 9min was the magic time. At 8min they were a little under done and flattened out as they cooled and at 10min the bottoms burnt, so I scraped of the bottom and they still tasted fine. Also, the recipe didn't say to grease the pan and my first batch stuck to the bottom, so I suggest you lightly spray your sheet with baking spray.
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Maple Pecan Shortbread Squares

Reviewed: Oct. 27, 2012
These are great! I made them exactly to the recipe using real organic maple syrup and light brown sugar. They were very tasty with a wonderful maple flavor. Wouldn't change a thing! Thank you :)
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Citrus Shortbread Cookies

Reviewed: Oct. 26, 2012
These are wonderful! They were zesty, fuity with a wonderful texture. I only made two small changes: As another reviewer, I only used 1 cup of chopped cranberries which we found to be plenty! Also, I never had any almond extract so I decided to add 1/4 cup of toasted crushed almond slices. I am not a hugh fan of almond extact but using the real toasted almonds was amazing and really made a difference. Since it said to divide the dough into two logs I decided to add the almonds (1/8 cup for half the recipe) to one log and omit them in the other to test the difference. The cookies without the almonds tasted more fruity...you could really taste the orange and cranberry. The almonds added a more comlex and interesting flavor where all the flavors came through and none were overpowering. We liked both but the cookies with the almonds were our favorite! To toast the almonds: spread sliced almonds on a baking sheet and bake in a 375 deg oven for 3-5min until they look lightly browned. Let cool and crush.
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