Stephanie Recipe Reviews (Pg. 1) - Allrecipes.com (18451365)

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Cream of Tomato Soup

Reviewed: Dec. 8, 2006
This is the same recipe I learned in grade 7 home-ec 30 years ago. I still made it from the original recipe card. Easy to make changes depending on your mood...garlic, fresh tomato, etc.
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22 users found this review helpful

Slow Cooker Fall Harvest Pork Stew

Reviewed: Dec. 10, 2010
I'm giving this a provisional 5 stars. It tasted wonderful made as per the recipe. I did add double the thyme and some salt and pepper. I will agree that the apples melted away into the sauce, but that's what made it taste so delicious. Next time I will peel the apples, though, just for appearance sake. Then it will be a true 5 stars. Try this, you won't be disappointed.
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19 users found this review helpful

Caramel Oatmeal Pudding Cookies

Reviewed: Jan. 6, 2007
This is the recipe for the cookies my friends call "crack" cookies as you can't stop eating them. VERY IMPORTANT-IT IS 3 1/2 C OATMEAL. Let the mixture stand 15 minutes before spooning out. Cool in fridge at least an hour.
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17 users found this review helpful

Ham 'n' Egg Casserole

Reviewed: Mar. 28, 2009
Made this the night before for dinner the next day. Only changes were to cut the butter a bit and stir in grated old cheddar instead of the processed, as that was what I had. Absolutely delicious. Great cold, too.
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8 users found this review helpful

Deep Fried Turkey Rub

Reviewed: Dec. 20, 2010
I have made this a few times now for not only deep fried turkey, but I have halved the recipe for roast chicken, too. Awesome just as written.
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7 users found this review helpful

Penne with Pancetta and Mushrooms

Reviewed: Nov. 30, 2010
Besides using some of the pancetta grease to saute the mushrooms, didn't change a thing. This is awsome.
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6 users found this review helpful

Slow Cooker Sweet and Sour Pork Chops

Reviewed: May 13, 2009
Not what I was expecting. Tasted good but very bland and required doctoring before I served it. Will likely not make again.
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6 users found this review helpful

Blender Hollandaise Sauce

Reviewed: Apr. 3, 2009
Made Hollandaise this way for years, using a food processor. Butter must be nearly boiling to thicken the sauce. Could eat this right out of the processor bowl.
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6 users found this review helpful

Old-Fashioned Potato Soup

Reviewed: Mar. 25, 2009
Made this last night. Needed extra S&P but was wonderful as posted. I will be using this a a base for vegetable soups in the future.
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6 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 22, 2010
I made this for the first time yesterday after eyeing the recipe for years. I added cinnamon and nutmeg to the sauce but changed nothing else about the recipe. Absolutely incredible. I will make this again.
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5 users found this review helpful

Herbed Greek Roasted Potatoes with Feta Cheese

Reviewed: Sep. 2, 2010
Another winner. I follow the recipe (will wonders never cease!) but they don't take anywhere nearly as long as that to cook, maybe 45 minutes or so.
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5 users found this review helpful

Upside-Down Coffee Cake

Reviewed: Aug. 11, 2010
I can't believe I haven't rated this yet. I have made it several times and it was always a hit. I use a non-stick bundt pan and bake it 45-50 minutes and it is perfect. No dripping, either.
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5 users found this review helpful

Finnish Pulla

Reviewed: Aug. 31, 2009
I've tried a few recipes for Pulla, and this is the closest to the heaven my Finnish grandmother used to make. Like her, I glaze my loaves with 1/4 c water and 1/4 c sugar boiled for a couple of minutes, and top with coarse sugar. She used to make pulla doughnuts, deep fried and tossed with sugar in a bag. I haven't tried this because I know I will eat at least 23! As per others, lower the temperature as the sugar in the loaves burns easily. I use a scant tablespoon of ground cardamom or crushed cardamom seeds.
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5 users found this review helpful

Zippy Rice Pilaf

Reviewed: Jul. 23, 2009
Good idea but the cumin completely overwhelmed the dish. Will make again using another seasoning.
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5 users found this review helpful

Nova Scotia Blueberry Cream Cake

Reviewed: Mar. 30, 2009
Followed the recipe,. except mixed the blueberries in with the sour cream mix. This is the perfect dessert, sweet but not too sweet, rich but not too rich. For those concerned about the apparent problem with the jiggly top, I cooked this on the middle rack for 65 minutes. When I removed it from the oven, the edge was set, but not the rest. Once it chilled, it was all firm. Don't be afraid, try this. You will be glad you did.
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5 users found this review helpful

French Beef Stew

Reviewed: Jan. 30, 2012
OMG this is good! I followed the recipe pretty closely but I did season the flour with salt, pepper and garlic powder before I brownded the meat , and added an onion when I added the veggies after letting the meat simmer for an hour first.
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4 users found this review helpful

Fettuccini Carbonara

Reviewed: Jan. 18, 2012
This would have been a five star if I'd read the reviews first and browned and drained the bacon before adding the onions and shallots. The bacon didn't crisp up and the onions caramalized right to the pot. That said, it tasted great.
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4 users found this review helpful

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Mar. 28, 2011
I have wanted to make this for a long time. It was worth waiting for. The only thing I did differently was use 4 8" pans, and baked for 12 minutes. I did line the bottoms of the pans with parchment paper before greasing and flouring after reading that some people had issues with the cakes sticking. My guests and hubby and I all loved it. Will make again. The perfect spring dessert.
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4 users found this review helpful

Finnish Pulla

Reviewed: Nov. 10, 2010
The smell of this baking brough my Finnish Grandma into my kitchen. I did use a heaping Tablespoon of cardomom and it was perfect. When I tasted it, I remembered that she used sugar water instead of egg wash to make the sugar stick. Other than than, it was perfect. I baked it in the middle of the oven for 24 minutes and it was browned but not at all burnt. She used to make doughnuts with the dough too. I will try that sometime. Thanks for the wonderful recipe and the memories of a wonderful Finnish lady.
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4 users found this review helpful

Glazed Meatloaf I

Reviewed: Mar. 1, 2010
This was simple and delicious. I made as directed except forgot to put lemon juice in the meat mixture. OK, I was in a hurry and misread the recipe. I would make this again just the same way as hubby and even my onion-hating son loved it. A hint to make nice firm meatloaf: once you have put the mixture in the loaf pan, pat it down, then drop it hard on the counter a few times. Of course, it has to be metal pan.
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4 users found this review helpful

Displaying results 1-20 (of 136) reviews
 
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