Steph Recipe Reviews (Pg. 1) - Allrecipes.com (18617005)

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Slow Cooker Turkey Breast

Reviewed: Mar. 13, 2014
So disappointed. My turkey was so dry and and didn't taste that great. It was over 7 lbs. I put in a little chicken broth with it and cooked on low for 7 hours. The thing fell apart and was dry as sand. I made the liquid into a gravy which helped marginally. I'll use the leftovers for a pot pie I guess. Not worth it.
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Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Reviewed: Feb. 26, 2014
This is easy and tasted pretty good. The "sauce" was pretty much oily grease though. I think maybe next time I'll leave most of it in the pan and just take out the veggies and chicken with a slotted spoon or something. Also, I cooked my chicken for much longer and ended up broiling it on both sides for a bit. Next time I think I will remove the veggies once they're done and then crank up the heat significantly because I'd rather have the skin on the chicken legs crispy. I added some lemon juice when I added the zest, I'd recommend doing that. If I make this again I will add other veggies besides the carrots. The carrots were good, but broccoli or green beans or something would have been a nice addition.
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Slow Cooker Thai Peanut Pork

Reviewed: Jan. 29, 2014
I am so glad I read other reviews and cut back the cooking time significantly. I cooked this for 2 hours on high and then about 1 hour on low (plus the time after putting the meat back in after you add the peanut butter). That was probably a little too long as the pork was rather dry. I also didn't put the peppers in until the last 30 minutes which was great because they were still intact and tasted like peppers not mush. Next time I will whisk some cornstarch into the sauce because I prefer it thicker. Oh, and it is very salty. Unfortunately I couldn't find a low sodium teriyaki sauce, but if you can, it would be a good idea.
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World's Best Lasagna

Reviewed: Nov. 10, 2013
This was good. I made it as directed except for cutting the salt from 1 Tbsp. to 1 tsp. and omitting the fennel seeds (didn't have any). I also added a 10 oz. package of chopped spinach to the ricotta just to get a healthy veggie in there. I simmered the sauce all day and it was very tasty. There is some leftover and it will make a great meat sauce for pasta. Some of the amounts in this recipe seem very off though (starting with the 1 Tbsp. of salt!). There was lots of leftover meat sauce, and I even layered a bit more than the 1 1/2 c. for each layer since that wasn't quite enough to cover the area. At the same time though, the ricotta mixture seems way too little. I could barely get two layers and they were spread super thin! I would definitely increase the ricotta, double it, or add in an equal amount of cottage cheese if you are worried about too much fat. Also, the 1 lb. of mozzarella seemed to be too much. I used a lb. but it was very mozzarella-y. 10-12 oz. would have been fine. So, my warning to you is that you will have leftover sauce (no biggie since it freezes so well), but you should adjust the cheeses, more ricotta, less mozzarella in my opinion. I used the 12 lasagna noodles, overlapping them a bit as shown in the video, but you could easily do the usual 9 (3 layers of 3) for a 13 x 9 in. pan.
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Chocolate Butter-Creme Frosting

Reviewed: Jun. 15, 2013
I doubled the recipe (to frost 24 cupcakes) and threw in an extra square of Baker's chocolate per the advice of other reviews. The frosting tastes delicious, very chocolatey. My only reservation is the consistency. It seemed a little dry. Perhaps I needed a few more drops of milk, but I don't think that was exactly it. It also seemed slightly grainy. I'm not sure what it was but when I frosted the cupcakes, you could see a few grains of something... sugar? butter?... I don't know what. Could have been my fault for not beating the butter and sugar long enough or for not sifting the sugar. Maybe a little shortening would have made a smoother, glossier frosting? Next time I might substitute a little shortening for some of the butter, 1 part shortening to 3 parts butter, perhaps. Thanks for the recipe.
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Dark Chocolate Bacon Cupcakes

Reviewed: Jun. 15, 2013
These are very good cupcakes. As lover of both chocolate and bacon, however, I thought they would be more amazing. The cake itself is delicious! Very moist and wonderful. I will use this recipe for chocolate cakes and cupcakes in the future for sure. I DO NOT like coffee, but have had chocolate cakes with coffee in them before and couldn't taste any coffee. You don't taste the coffee in this recipe either, just chocolate deliciousness. Also, I was surprised at how liquidy the batter was, but it turned out fine. I did beat the batter though instead of just "stirring until blended," stirring just doesn't seem enough when you are making a cake. People have raised the issue of texture. It is odd to me to have chewy bacon bits in a fluffy chocolate cake. I think that is the biggest drawback to this recipe for me. I always cook my bacon in the microwave (on several layers of paper towels on a plate). This makes the bacon very dry and crisp, not fatty or chewy like you get in a pan on the stove or in the oven. I think this helped the texture issue a little, but it was still odd to me. I used the Chocolate Butter-Creme Frosting recipe from Allrecipes. If I make chocolate bacon cupcakes in the future, I think I will make the cake recipe above without the bacon, but I'll mix the bacon bits into the frosting instead. I made these for my husband for Father's Day and while I think he'll like them a lot, they are not mind-blowing.
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Chef John's Twice-Baked Potatoes

Reviewed: May 15, 2013
Unbelievably fantastic! Followed the recipe exactly but for a minor substitution of 1/4 c. of sour cream + 1/4 c. of milk for the heavy cream. It's time consuming to make these, but so worth it when you have the time. They look gorgeous and would be great for a dinner party.
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Chocolate Ganache

Reviewed: Feb. 3, 2013
This was my first ganache and it was super easy. I used Ghiradelli bittersweet chips. It made a very dark chocolatey ganache which my husband loved. Personally I prefer milk chocolate so I might try this with milk chocolate chips next time, or at least half milk chocolate. It poured nicely over my cake and looked beautiful. I reserved about a half cup of it to whip into "frosting." After taking it out of the fridge it was very stiff. I had to nuke it in the microwave for 30 sec. on 50% power to make it soft enough to whip. Then I tried to pipe it onto my ganache covered cake, little blobs to press fresh strawberries onto. Unfortunately the whipped ganache was a little too stiff to pipe. This was likely my fault somehow. It still worked, but it wasn't quite the right consistency. Fortunately the strawberries covered it up well enough.
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Fudge

Reviewed: Jan. 28, 2013
Easy and delicious! This is the first fudge I've made that actually has that "fudgey texture" you would get from a chocolate or candy store. It is so easy to make too! I used an even mix of milk chocolate chips and semi sweet chocolate chips, otherwise I think it would taste too semi-sweet. If you like dark chocolate though, then stick with semi-sweet. I'd like to try using just milk chocolate next time.
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Oven Roasted Teriyaki Chicken

Reviewed: Jan. 28, 2013
I used a mix of white and dark brown sugar instead of the Splenda and fresh ginger. Otherwise, followed this exactly. The sauce/glaze is excellent. I didn't find it too salty at all, but that might be because my soy sauce is low sodium. I do think that next time though, I will cut the chicken into small pieces and stirfry it instead of baking the thighs. This just seemed to me more like a teriyaki-chicken-and-vegetables-over-rice type of dish.
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Joe's Fusion Chicken Pad Thai

Reviewed: Jan. 19, 2013
Really, I'd give this 4.5 stars... almost perfect! I've been searching and searching for a pad thai recipe that tastes like restaurant pad thai. This is the closest I've ever come. I followed the directions exactly just cut the cayenne in half since I have young kids and used rice wine vinegar. I liked the consistency and the flavor was good. I sprinkled lime juice and crushed peanuts on top which I highly recommend. Next time I think I'll put lime juice into the sauce as well. That might be the one flavor missing for me. Oh, and this makes a large amount. I couldn't fit it all in my skillet so when adding everything together at the end, I had to switch to a larger pot. Next time I'll know, and there will definitely be a next time that I make this!
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Chef John's Quick Cassoulet

Reviewed: Jan. 15, 2013
Wow. I love Chef John's recipes. I highly recommend watching his cooking videos as well. This is perfect comfort food and very easy to make. I don't have an oven safe skillet so made this in a dutch oven. I used chicken breast (thought I had thighs in the freezer, but no) which was fine but I think thighs would be best. I also used breakfast sausage instead of smoked because I prefer the flavor. I also used dried rosemary and thyme (1/2 tsp. each which was plenty). I was worried that I had added to much chicken broth, but if you follow all the steps, by the end it thickens up so nicely (you'll see if you watch the video). I served this with a green salad with apples and dried cranberries. Thanks, Chef John! Another winner!
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Mama's Asian Chicken and Rice

Reviewed: Nov. 3, 2012
I've made this recipe twice. The first time I followed it to a T and it was good. I give it a solid 4 stars as written. The second time I made it, I used leftover boneless chicken thighs that I had marinated in a sesame ginger dressing and grilled the night before. I used rice vinegar instead of white, omitted the orange peel (didn't have any), and added a tablespoon of sweet red chili sauce (maybe Thai Kitchen is the brand?). Wow! It was 5 stars the second time around! It was actually a tad too spicy for my kids, I probably should have omitted the red pepper flakes since the chili sauce had a little heat to it. I had meant to stir fry some veggies before I added sauce to the pan but forgot, so we had snow peas on the side. My husband rates this as a perfect 10.
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Favorite Old Fashioned Gingerbread

Reviewed: Oct. 30, 2012
Delicious! I have always loved gingerbread but never tried to make my own. I LOVE this recipe. It's exactly the right taste and texture --moist but still cakey. The only thing I did was increase the ginger a little since all the other reviews suggested it. This was wonderful warm from the oven, but I loved it even more the next day at room temperature.
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Marshmallow Buttercream Frosting

Reviewed: Oct. 30, 2012
New favorite frosting recipe! It's easy and delicious, much lighter and fluffier than regular butter cream frosting and I love the marshmallow flavor. Followed the recipe exactly but subbed vanilla for almond extract since I hate almond extract. Piped it onto cupcakes.
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Quick and Easy Brownies

Reviewed: Oct. 15, 2012
I love how easy this recipe is! The taste and texture were fine, but not great. They weren't really "fudgey" like box brownies. On the bright side, no chemicals like box brownies. Next time I might try adding a little vegetable oil. Also, perhaps it was the cocoa powder (I used Hershey's), but the flavor was missing something. Maybe more vanilla next time and/or brown sugar instead of white?
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Quick and Easy Pizza Crust

Reviewed: Jul. 8, 2012
This is the greatest thing. Not so much because it tastes good (really it's kind of bland... I can see why other posters have suggested added herbs or spices to it). What I love about it is how quick and easy it is! There's no planning ahead involved! You want pizza? You can have a hot pizza ready in under an hour. I've never had a whole lot of luck with yeast breads but this is so easy, I can't believe you don't have to let it rise and knead it. It's very easy to work with, a little sticky but a small handful of flour makes it very easy to stretch in the pan. I find the recipe makes a very thick crust, but I prefer thin. The recipe as stated easily makes two 12 inch pizzas with thinner crust (though I usually do mine in a very large rectangular pan). So easy and way better than any of the "instant pizza crusts" available at the store! Thanks for the recipe!
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Thai-Style Peanut Sauce

Reviewed: May 6, 2012
Followed the recipe except for omitting the fish sauce and using dried ginger instead of pickled, but something about the amounts seems off. The peanut butter/coconut milk was way too thick. It didn't get melty as it heated, just seemed to get thicker (more so than the peanut butter right out of the jar. I used Skippy Natural). I ended up having to add lots more coconut milk just to get it close to the right consistency. I think the extra coconut milk may have diluted the other flavors too much though because I found this pretty bland for peanut sauce. I like the ingredients and I will tinker with this recipe again, but I wonder if I'd be better off with doubling everything but the peanut butter?
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Homesteader Cornbread

Reviewed: Apr. 23, 2012
I have been searching for a good cornbread recipe (not too dry, not too floury, with just the right amount of sweet) and I think this is it! Because I was short on a few staples, I ended up doing equal parts cornmeal and flour (1 3/4c. each). I also used 1/3c. white sugar and 1/3c. brown sugar. Otherwise I made the recipe exactly as stated. I even beat the batter for 5 min. with a mixer as many posters recommended. Mine baked in a glass 13x9 inch pan at 400 for 30 min. and it was perfect. Absolutely delicious warm with butter. I served it with the Zesty Slow Cooker Chicken Barbecue recipe from this site. Homesteader Cornbread is my new go-to cornbread recipe. Thanks!!!
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Coconut-Lime Cheesecake with Mango Coulis

Reviewed: Mar. 11, 2012
YUM! I made this just as stated except my crust was half gingersnaps and half Nilla wafers. I worried that all gingersnaps would be too spicy. This is going to be my new go-to cheesecake crust! I threw the coconut into the food processor with the cookies so the coconut shreds would be smaller. This is so easy to make and, while I was nervous baking without the water bath, it ended up perfect --a smooth top with no cracks or settling. It is rich and delicious and so simple. I love it! I think I'll skip the coulis next time though. Mangos aren't in season and while this one had a chance to ripen on my counter for several days, it just didn't taste that great. Maybe if I lived in a warmer, more mango-friendly climate? It's fine without however. Just a dollop of whip cream and it was perfect. If I was going for a fancier presentation, I'd definitely do toasted coconut and lime wedges . Thanks for this recipe! It's a keeper!
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