Joanna Tice-Stepanski Recipe Reviews (Pg. 1) - Allrecipes.com (16265709)

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Joanna Tice-Stepanski

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Peppy's Pita Bread

Reviewed: Feb. 9, 2015
I really liked this recipe using the breadmaking machine. It is actually a fun bread to make because it puffs up. I had no problems handling it or rolling it. I under cooked them on purpose so mine aren't as browned as the photo. Made a nice baked falafel recipe from this site to go inside. Nice for Meatless Mondays! And I have leftover bread for other types of sandwiches as a bonus.
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Baked Falafel

Reviewed: Feb. 9, 2015
I followed some of the tips others had mentioned. I didn't fry them in oil but baked them at 400 degrees for 20 mins on one side, flipped over and baked another 10 on the other side, spraying with cooking spray. I didn't have fresh parsley so I substituted dry. I did saute the onions and garlic first before adding and pulsing in food processor with the rest. I also added the 1/4 cup dry bread crumbs. They held together very well and I didn't find them to be runny like others mentioned. Servng them in pita bread is a great tip. And there is a pita dough recipe ("Peppy's") on this website that I found very easy to follow using a breadmaking machine.
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Double Crust Bean Pie

Reviewed: Feb. 4, 2015
I followed the recipe except for using 3 large flour tortillas to layer the filling. Didn't make a pie crust or use pie crust. I sprayed my pie pan with cooking spray first. It only took about 20 minutes to heat through in the oven at 325 degrees. I warmed up the flour tortillas in microwave to soften them, also. One more addition I made to recipe is a small can of tomato sauce because I wanted it more 'saucy' but I suppose more salsa would have worked just as well.
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Penne with Ham and Parmesan

Reviewed: Jan. 27, 2015
Very easy recipe. Creamy and cheesy. Great way to use up ham. I used skim milk so I don't think it was as 'high fat' as a person might think. I used ground bay leaf seasoning rather than the bay leaf but other than that, I followed the recipe exactly. When basil is fresh and on hand, it would be a great addition.
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Cream of Mushroom Soup I

Reviewed: Dec. 5, 2014
Turned out great. I had a shallot to use up so I diced a bit in with the onion and thyme as I sauteed it in butter with mushrooms. Didn't have sherry so I substituted a little dash of Marsala. I liked chunky slices of mushrooms instead of a puree style. Very tasty.
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Sarah's Easy Shredded Chicken Taco Filling

Reviewed: Sep. 19, 2014
Instead of plain water, I had tomato bouillon (Knorr makes a good one) that you can find in the Mexican Food Aisle of the grocery store. It's great for making Mexican Rice too. I followed the rest of the recipe and the filling turned out very tasty. Much better tacos than ground beef, in my opinion! Thanks for the recipe.
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Chef John's Blueberry Muffins

Reviewed: Aug. 11, 2014
Very good. Used lite sour cream. I split the recipe in 1/2 and recipe made 11 regular sized muffins. Also, I sprinkled with cinnamon mixed with sanding sugar toward the last 10 mins of baking for a nice topping.
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Greek Pasta Salad

Reviewed: Jul. 26, 2014
I really like this Greek style pasta salad. I didn't have any cherry tomatoes so I added 1/2 can each of white kidney beans and dark red ones. That's what's great about pasta salads...you can add or omit a few things as long as the main ingredients like the dressing and the feta cheese remain! And olives of course, which I usually don't slice. I just get the small sized ones and toss them in whole.
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Photo by Joanna Tice-Stepanski

Asparagus and Mushroom Quiche

Reviewed: May 13, 2014
Very easy recipe and a great way to use up asparagus. I used swiss cheese for the shredded cheese variety. Using thicker cut bacon meant I didn't have to use as much. I just used 3 slices cut up in chunks. A basic tart recipe for the crust made it even better.
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Vegan Brownies

Reviewed: May 4, 2014
I am not vegan but was looking for a chocolate cake or brownie recipe that didn't call for eggs. I didn't have eggs in the fridge and didn't feel like running to the grocery store. This recipe is a keeper and satisfied my chocolate urge. Like others, I made adjustments to the original recipe. After reading through several comments I decided to cut the oil to 1/2 what it calls for. I used cold strong coffee in place of water. I added the flour and coffee together and let it sit while I gathered the rest of the ingreds. Then I just added it all together (didn't sift...I forgot!) I used less sugar and replaced raw for white. Lastly, since I love the taste of chocolate, I added a bit more cocoa and stirred in about 1/2 cup of chocolate chips. Baked about 35 minutes and it was done. Next time I am adding walnuts!
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Vanilla Glaze

Reviewed: Sep. 2, 2013
Added cinnamon and nutmeg for icing on pumpkin bars since I didn't have cream cheese for frosting. Turned out great! Can easily be thinned or thickened. The additional spices add a nice color to it also.
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Beef Tips

Reviewed: Sep. 24, 2011
I changed a few things since I cook for only two. I used a boneless sirloin tip steak (less than 1 lb) and sliced it. I cooked sliced onions, fresh mushrooms, and minced garlic (from jar) together first in 1/2 the olive oil then set that aside while I sauteed the meat in additional oil which I had coated with some flour first. After it was browned I added a little water at a time (about a cup) and it thickened up nicely. I added the soy sauce and Worcestershire sauce before putting a lid on it and letting it simmer for about 1 hour. I didn't use the dry gravy mix because I thought it was fine without it...just added a bit more water. Served over noodles. I added no salt to the recipe but added a little garlic powder and pepper.
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Cheesy Potato Casserole

Reviewed: Dec. 31, 2010
So glad I found this recipe. I had misplaced this recipe that my aunt had given me 5 years ago! I make a few changes to lower the fat: reduced fat chicken soup, reduced fat sour cream, and reduced fat cheddar cheese. I also cut down on the butter over the cereal mixture (and use Corn Flakes). It's also nice to saute the onions in olive oil first so they're not 'crunchy'. I like this recipe because it's easy to cut in 1/2 for our small family or double for larger celebrations--it's a must for Easter and Christmas in our extended family!
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