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

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Spinach Enchiladas Verde

Reviewed: Nov. 29, 2007
Ok, actually I'd give this 3 1/2 stars. I followed the recipe as written but since I couldn't find a mild green salsa, I increased the sour cream a bit to cut the heat. The corn tortillas taste great but are a pain to work with. They unroll and tear. I tried putting them seam side down and that didn't work either. Whoever suggested making this as layered enchiladas was smart! I like spinach, but I did find these a bit too spinachy. If I make this again, I'd probably add chicken and/or beans and maybe some corn or mushrooms or something. The sour cream/salsa mix is tasty. The monterrey jack cheese is also excellent. Bottom line: I suggest adding more things to the filling and layering rather than rolling the tortillas.
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189 users found this review helpful

Abby's Chicken Rollatini

Reviewed: Jan. 24, 2007
Love this! I've made it twice and the second time perfected it, I think. After pounding the breasts, I cut them in half to make eight smaller rollatinis. Like another poster recommended, I covered them with foil for the first 30 min, then removed foil and baked another 8-10. The Penne Russo a la Vodka recipe on allrecipes is excellent with this. I served the vodka sauce over the chicken and over a side of pasta. It's a fantastic pairing! Definitely estaurant quality.
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101 users found this review helpful

Quick Chicken with Asparagus and Provolone

Reviewed: Feb. 4, 2007
Fantastic! I went out on a limb and made this for company without ever trying it first. It was easy, delicious and looks impressive on the plate. I needed only one egg to dredge the breasts in. And, like the other reviewers, I used much less broth, probably only 1/2 cup. I also used fresh asparagus. No need to saute or steam beforehand, it steamed perfectly in the 15 min. stated in the recipe. Also I waited till the very end and then laid the cheese on top. It melted quickly in a minute or two. I can't wait to make this again! It is so good and super fast!
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59 users found this review helpful

Lemon Cheesecake

Reviewed: Apr. 18, 2007
Unbelievable! This cheesecake is SO good. It reminds me of the lemon cheesecake I used to always get at The Cheesecake Factory until the discontinued it. I made only minor changes to the recipe: I added the zest of one lemon, used crushed Nilla Wafers for the crust instead of graham crackers because I prefer the flavor, and I used two eggs instead of the egg substitute. I baked it using the water bath technique described in one of the allrecipes.com articles. This is phenomenal cheesecake. I can't wait to make it again. You really can't go wrong with this. Thank you!
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51 users found this review helpful

Unbelievably Easy and Delicious Vegetarian Chili

Reviewed: Sep. 4, 2007
I admit I was skeptical of this recipe. It looked too simple and I just couldn't imagine that taco seasoning and ranch dressing mix would come together to make a tasty chili. It does! I followed the recipe exactly but substituted ground beef for the vegetarian crumbles. I served this with cornbread muffins. Delicious! I can't think of a thing to change with the exception that maybe next time I will add some chopped green pepper. I can't wait to have leftovers for lunch!
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41 users found this review helpful

Easy, Cheesy Tortellini Bake

Reviewed: Apr. 18, 2007
I really enjoyed this recipe. I followed the recipe exactly except I increased the amount of tortellini (based on the fact that others said it was too saucy). There was still plenty of sauce for dipping bread in. I also didn't broil the top, just stuck it in a hot oven until the cheese melted. To cut some of the fat, I think next time I'll just skip the melted cheese on top. It would be delicious with out. I know some people mentioned they thought it was too spinachy. I didn't find that to be true. Served this with a green salad and foccacia. A lovely meal!
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21 users found this review helpful

Barbecued Meatballs

Reviewed: Sep. 24, 2006
Just didn't love these. I found them a bit bland and a little on the dry side. Maybe adding a little more liquid to the bbq sauce would have helped.
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10 users found this review helpful

Brown Rice and Black Bean Casserole

Reviewed: Sep. 18, 2011
I was really skeptical about this recipe. Sometimes casseroles end up tasting and looking like a big blob of mush, but this was wonderful! I omitted the zucchini and mushrooms (I'm the only one in the house who likes zukes and none of us like mushrooms), and I subbed diced green peppers. I increased the amount of shredded carrot like others suggested and I used chicken broth since that's what was in the cupboard. Oh, and I used cheddar and monterrey jack since we don't like swiss. I served this with sour cream and salsa and tortilla chips. I can't wait to have leftovers for lunch tomorrow. I'll probably wrap them in a tortilla. An easy dish that has lots of protein and good carbs that really tastes good! Plus you can easily cater it to your personal taste. Thank you! This will become part of my regular meal rotation.
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9 users found this review helpful

Easy Indian Butter Chicken

Reviewed: Feb. 8, 2011
So good!!!!! This smells and tastes delicious. I make the lightened version with evaporated milk and less butter. Since I can't find tandoori masala I substitute curry. I serve this over rice with garlic naan. Tastes like it came from a restaurant but this is soooo easy. Thanks for sharing this great recipe! I wanted to add that I make this all the time now (1xweek usually) and I have streamlined prep to save time and cut down on the number of pots/pans. After I carmelize the onions/garlic, I add the chicken chunks which I've tossed in oil and curry (subbed for the tandoori masala). Once the chicken is cooked, I add the liquid ingredients to the pot and simmer them.
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9 users found this review helpful

Asian Beef with Snow Peas

Reviewed: Nov. 12, 2006
I really enjoyed this dish. I used sirloin, which I salted and peppered. Next time I might season it a bit more beforehand. I also tripled the sauce ingredients as another reviewer recommended. If you like sauce for your rice or noodles, definitely triple the recipe. Also, you can easily add any of your favorite stir fry vegetables to this. I added red peppers, but would also like to try it with broccoli, baby corns, or even green beans or asparagus. You can reallly cater this to your tastes. Very easy (I followed the directions exactly), very delicious, very impressive. Thanks!
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9 users found this review helpful

Marshmallow Fondant

Reviewed: Feb. 1, 2011
Great recipe! I've never made fondant before but this couldn't have been easier. I followed the suggestion to use Fluff instead of melting the marshmallows and it was perfect. My hand mixer has dough-kneading attachments and I used those to mix the sugar into the Fluff. The regular egg-beater attachments couldn't handle it, but the dough hooks worked perfectly. It rolled easily. Seriously, I have never made or used fondant before but I had no problem with this recipe. It covered my 9" layer cake beautifully and I was able to color (with Wilton gel color) the fondant and cut out shapes to decorate my cake. This is a keeper!
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8 users found this review helpful

Spinach Triangles

Reviewed: Dec. 15, 2007
I made these for a party. They were delicious and very popular with my guests. I had doubled the recipe but ended up with tons of filling left over. One box of frozen spinach would have been plenty for the doubled batch. Also I added some minced garlic. They are a bit messy to make, but the end product is very tasty!
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8 users found this review helpful

Egg and Cheese Puffs

Reviewed: Sep. 17, 2011
These got such rave reviews... I'm really surprised, but I just didn't like them. I used muffin liners as some people suggested, but they were really hard to peel off the puffs. The chile peppers give this a weird taste. If I were ever to make these again, I would substitute onions and peppers or even spinach. Also the amount of cheese is ridiculous, and I don't know what the point of the melted butter is. I halved the amount of monterey jack and halved the amount of butter and these were still horribly greasy. When I took them out of the muffin pan there were little pools of oil left behind. Ugh. I can't imagine what it would have been like had I used the amounts stated in the recipe. I was hoping these would make a great breakfast-on-the-go option, but they just weren't for me. I'll keep looking.
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7 users found this review helpful

Great-Aunt Nina's Noodles and Chicken

Reviewed: Jan. 17, 2011
I was a little disappointed in this recipe considering all the glowing reviews. I found it to be a very bland, hearty chicken soup. After I had cooked the noodles (I used packaged egg noodles as opposed to making my own), and added the veggies and chicken, I tasted it and found it very lacking. I added more salt and pepper, garlic powder and thyme. These additions helped, but not enough. I think the recipe needs more veggies too. If I made it again, I'd double the carrots. I added about 1 c. of peas when I added the chicken to the broth. We have plenty of leftover which I'm sure we'll eat, but I'm not sure I'd need to make this dish again.
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6 users found this review helpful

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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5 users found this review helpful

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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5 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

Garlic Chicken Fried Brown Rice

Reviewed: May 20, 2011
Yum! I didn't have red pepper so used some carrots instead, otherwise I followed the recipe exactly. I didn't have leftover brown rice though, so I made some in my rice cooker. When it was done I spread it out on a baking sheet lined with foil (for easy cleanup) and let it cool off and dry a little while I prepared the chicken. Worked perfectly. Oh, I also added some egg (scrambled) because we like that in our fried rice.
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4 users found this review helpful

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