Stefanie W Recipe Reviews (Pg. 1) - Allrecipes.com (18322220)

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Stefanie W

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Chicken Marsala Florentine

Reviewed: Dec. 22, 2005
Ok - here is the deal. I just made this tonight. I thought it was good - Although the marsala (I used a dry marsala) was a little too overpowering -next time I would use 1/2 C to 3/4 C - not a whole cup. I would use a little more mushrooms and sundried tomatoes. I would use less butter (my god, 3/4 of a cup??) and I would use more spinach. Actually, I did use more spinach - the recipe calls for 1/2 cup and I used about 2 cups. This will probably taste even better tomorrow, so the flavors have a chance to "marry" overnight - I probably would make it again, but next time I would: use more portabello mushrooms, more sundried tomatoes, more spinach, less butter and less marsala. This recipe has all the ingredients for an excellent dish - the amounts of the ingredients just need to be tweeked a little bit.
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141 users found this review helpful

Delicious Easy Chicken Francese

Reviewed: Mar. 3, 2005
This was absolutely the best Chicken Francese I have ever had! My Father in-law who is the world's biggest crittic and has a "you could have added this" comment to every meal.....raved about this recipe and said after dinner...."ABSOLUTELY DELICIOUS!!" This recipe is a keeper for always and will be used time and time again......thanks!!!!!!
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6 users found this review helpful

Chicken Piccata II

Reviewed: Jan. 1, 2008
This is added to my "favorites" from this site. This recipe was soooooooo good!!!!!!! I thought it was restaurant quality. Here's what I did a little different - I browned the chicken in the butter and then removed the chicken-since I doubled the recipe I had to cook it in 2 batches because my pan wasn't big enough for all of it. When all the chicken was finished browning - I scraped all of the bits from the bottom of the pan - those bits make the sauce sooooooo tasty!!! I then added the chicken back into the pan - some pieces overlapped - but all of it fit - I then poured the lemon/broth mixture over the chicken and put the cover on and simmered for 10 minutes......I then rotated the chicken pieces - (the pieces on top I put on the bottom and the bottom pieces I put on the top) and I simmered for another 10 minutes. The sauce thickens as it cooks. When It was finished, I took all the chicken pieces out and put them in a deep platter and then again, with a wooden spoon scraped up all the brown bits on the bottom of the pan, stirred and then poured it over the chicken. I absolutely loved this recipe and would give it 10 stars if I could......I HIGHLY recommend this.....This goes AWESOME with Rice Pilaf - and have some crusty bread handy for the dipping.......oh so good! Thank you for this recipe!!!!!!!!
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5 users found this review helpful

Mussels Mariniere

Reviewed: Aug. 10, 2005
This recipe was EXCELLENT! I have to say - I was a very big skeptic at first. I'm not one to cook with the spices "tyme" or "bayleaf" - and I truly wasn't sure just how this would come out being that I'm not big fans of those 2 spices - BUT A VERY BIG HIT! All the ingredients together made for a restaurant style dish. I was searching a long time for recipe like this......just make sure that you have a large loaf of crusty italian bread on hand when you make this........the dipping of the juice is the best part. This I will definitly make again, and again!!!! Thanks for such an awesome recipe!
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4 users found this review helpful

Salmon with Lemon and Dill

Reviewed: Mar. 18, 2008
I was a little disappointed with this recipe. I'm not sure if its because I am not a huge salmon fan - but I was really hoping as per the reviews that the "sauce" would be really great. I wasn't really impressed. The piece of salmon was good - very flaky and cooked perfect - and as for the lemon and butter together.......that was very good - I think if you put lemon and butter on anything it would taste really good! But I truly think the dill was very overpowering in this dish. I put the true amount - 1 tablespoon and it seemed a lot at the time.......and when I was eating the fish - truly all I tasted was the dill...dried dill is more powerful in flavor than the fresh dill and takes on a different taste - maybe fresh dill would have been better in my opinion. I'm thinking if you maybe cut the dill to a teaspoon - it will balance out the flavors and you would be able to taste the garlic, lemon, butter AND the dill......not just the dill......overall - I will not be making this again.
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3 users found this review helpful

Pan-Seared Chicken Breasts with Shallots

Reviewed: Jan. 4, 2008
This was soooooooooooo good! This was definetly restaurant quality -I did add a few things to it though - first, I added a little more shallots than what the recipe called for - toward the end of the simmering of the shallots, garlic, wine and chicken broth, I added a small can of mushrooms (without the juice) and I added about a tablespoon of cornstarch to the liquid. (I put a little water in a glass and then the tablespoon of cornstarch, and mixed it well until it was all dissolved) After the cornstarch was added, it thickened up considerably. It was absolutely scrumptious and will be made again.......soon! This is a keeper - thanks for the recipe!
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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Nov. 29, 2007
All I can say is "YUMMY!!!!!!" I haven't had a meal this good in a long time - It's a little time consuming - but well worth it in the end....the only thing I did differently was adding a little more flour and paprika than the recipe had called for and I used "light" cream instead of "heavy" - I don't know how many calories I saved -but it was sooooooo good!!!!!!!!!!!This is a keeper -Husband who doesn't like cream sauces, loved it - I will make it again - I highly recommend this recipe!!
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3 users found this review helpful

Chicken Scarpariello

Reviewed: Sep. 23, 2006
Ok - here is the verdict. I took the other members' advice and replaced the water with chicken broth, I added some garlic powder to the flour added a small can of mushrooms, and quadrupuled the amount of sauce for 2 1/2 lbs of chicken. Yes, there is ALOT of sauce! I liked the dish very much and agree with the other member that the rosemary makes the dish. Although I liked the recipe, and it was very good, it didn't "Wow" me. Thats the reason why I didn't give it 5 stars....because it lacked the "wow" factor for me. I would make it again. I have to say that the rosemary makes the dish very unique tasting and doesn't taste like your "every day" meal. It has a very light and delicate flavor. This dish is worth the effort.
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2 users found this review helpful

Clam Dip

Reviewed: Dec. 23, 2005
I made this for my husband's poker game - it got excellent reviews! This dip goes excellent with Nabisco's Triscuits - and is really good with any hard cracker.....I myself thought it was absolutely delicious!! This is a keeper and will be made again, and again and again!! Thanks for a super easy and delicious appetizer!!
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2 users found this review helpful

Chicken Marsala

Reviewed: Dec. 30, 2006
Very good recipe. Very tasty and easy to make. I fried the chicken in the oil and butter - and put them aside and made the sauce - let it simmer for 5 minutes and then added the chicken back into the pan and simmered another 5 mintues.......that was the only thing I did differently than what the original recipe called for. I will make this again.
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1 user found this review helpful

Soft Sugar Cookies V

Reviewed: Sep. 27, 2006
Made these yesterday...the dough is soooooo good! If you undercook them a little, they will be very soft....if you overcook them (I overcooked 1 pan and had to throw them away) they will be crumbly. The cookie itself is good - although I think the nutmeg is a little overpowering - and will use a little less next time. My son and husband love them. They're worth the effort and I will make them again!
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1 user found this review helpful

Spinach Dip with Water Chestnuts

Reviewed: Jan. 17, 2006
This is a very very good spinach dip recipe. Was a hit in my home......especially with Triscuit crackers. This I will definitely make again.
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1 user found this review helpful

Patti's Mussels a la Mariniere

Reviewed: Sep. 6, 2005
3 words for this recipe.....OH.........MY............GOD!!!!!!!!!!!! This totally and completely rocked!!!! The only 2 things I did extra was to add a few more tomatoes and add a dozen cherrystone clams (in the shell)! Seriously, don't even attempt to make this if you don't have crusty italian bread to soak up the juice. This is a definite "keeper" which I will make over and over again. Thanks for such an easy and delicious recipe!!!!
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1 user found this review helpful

Paprika Pork Chops

Reviewed: Dec. 13, 2007
Ok - I was a little dissapointed with this recipe. I just wasn't crazy about the saurkraut, sour cream and onion combo. I really liked the onions plain! And the Pork chops would have been good with just the garlic salt, paprika and pepper on them. This recipe just didn't do it for me - the flavors just didn't "mingle" - and I will not be making this again. I gave it 2 stars because the pork chops would have been great with just the spices and not the mixture......... Sorry!
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Roasted New Potatoes

Reviewed: Dec. 12, 2007
This is really really good - I will definetly make it again - I did add a little more spice than what the recipe calls for - but I like everything with intense flavor - even my picky husband liked it.
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Chicken Cordon Bleu I

Reviewed: Nov. 14, 2006
Made this last night - followed the recipe to the "T". Thought it was very good. I have to say I was a little skeptical - because there was "sauce". But it really came out very good.
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Easy Vodka Sauce

Reviewed: Sep. 27, 2006
Made this one tonight - the sauce was very good....but it lacked the "wow" factor for me. I froze the leftovers and will make it again in a few months....I had the sauce with crab ravioli (one of the other reviewers suggested lobster ravioli) and they were very good. I would probably make it again.
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White Chocolate Macadamia Nut Cookies IV

Reviewed: Dec. 22, 2005
These cookies were very good - I, myself, DID expect a little more flavor though - I made these for desert last Christmas - and they were a hit -
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0 users found this review helpful

 
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