Stephanie Tunney Recipe Reviews (Pg. 1) - Allrecipes.com (18735660)

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Stephanie Tunney

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Bacon-Wrapped Leg of Lamb with Red Wine Reduction

Reviewed: Feb. 10, 2014
My husband and I prepared this last night for dinner with his parents. It was a HUGE hit. We are Irish, so instead of making the red wine reduction, we used mint jelly. But the meat came out tender, moist, and very flavorful so it really didn't need anything. For the last hour, we threw in small golden potatoes cut in quarters, after soaking them for a bit in water. They came out yummy, crisp on the outside and soft on the inside. Next time I may soak them in beef broth to see if that enhances the flavor. But this is definitely a recipe we will serve again!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 13, 2014
This recipe was very disappointing. I would not make it again. The only plus was being able to fix the pork roast in the crock pot. I followed the directions, only cooked for 4 hours. I did set the slow cooker on high because of some reviews I read. I guess that was a mistake. The roast came out like shredded pork, not a good piece of loin roast. I shredded the leftovers and put my homemade BBQ sauce on it so the boys can have sandwiches later in the week.
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Apple Delight

Reviewed: Oct. 28, 2013
After reading several negative reviews, I tried a twist. I sprinkled only 1/2 a box of cake onto the fruit. Also, instead of just apple pie filling, I mixed 1 apple and 1 strawberry pie filling together, put into bottom of the pan first. After drizzling the butter on top, I gently mixed the cake mix with the butter. I baked it for 40-45 minutes, and it came out wonderful! The top was crispy and yummy. My boys all loved it (got 3), so we will definitely make this again.
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BBQ Peanut Butter Chicken

Reviewed: Oct. 23, 2013
We marinated the chicken in this peanut sauce, but then baked it instead of grilling because of reviews that suggested baking gives it more flavor. It did have a lot of flavor, but my family found it mediocre tasting. The texture from the peanut butter bothered all of us. I'm going to have to move on to find another recipe close to a satay.
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Company Couscous

Reviewed: Aug. 17, 2011
This was very good. Everyone liked it, but had to add salt and pepper because it was a bit bland. I will probably add more garlic and maybe celery salt next time. Just have to tweak it a bit, and it'll be perfect.
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No Bake Cookies III

Reviewed: Jul. 24, 2011
Boiling time debate. I agree with Lorna: One minute at a ROLLING boil is just right. This is the first time I've made them. They came out yummy, shiny, and set perfectly. It's been hot, hot, hot here and I didn't want to turn on the oven. My 13 year old son helped me, and we are eating them 30 minutes after we started.
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Catherine's Spicy Chicken Soup

Reviewed: Jul. 18, 2011
I've made this several times, and my family LOVES it! My husband likes to make it, and add some of his own spices, such celery for a little crunch and that flavor that only celery can add, beef broth instead of water, and green onion as well as Vidalia onions. But when I'm exhausted after work, this recipe just straight up is still wonderful, and a great way to get vegetables into my boys!
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Spiced Pecans

Reviewed: Dec. 27, 2010
Just made these as a snack, and yummy! I used brown sugar instead of white becuase I like the mollassis flavor, and added 1/4 tsp cayenne for alittle kick. I would probalby cut back on the cloves or leave them out alltogether. I like cloves, but not so sure I care for them in this recipe. I also dropped my oven temp to 300 and stirred every 5 minutes or so. Were in oven a little over 20 minutes total. AND I used a Pampered Chef stone so I didn't have to deal with foil or parchment paper. Made stirring easy. Overall though, very good.
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Spiced Pecans

Reviewed: Sep. 13, 2008
Just made these as a snack, and yummy! I used brown sugar instead of white becuase I like the mollassis flavor, and added 1/4 tsp cayenne for alittle kick. I would probalby cut back on the cloves or leave them out alltogether. I like cloves, but not so sure I care for them in this recipe. I also dropped my oven temp to 300 and stirred every 5 minutes or so. Were in oven a little over 20 minutes total. AND I used a Pampered Chef stone so I didn't have to deal with foil or parchment paper. Made stirring easy. Overall though, very good.
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107 users found this review helpful

Cocktail Meatballs I

Reviewed: Sep. 13, 2008
Super easy recipe. I cheated and used frozen meatballs from Sam's and no one knew the difference! Served them at a family party with the best chef in the family there, and she raved about my meatballs. I did NOT tell them they weren't from scratch! Cooked in cast iron dutch oven first, then transferred to slow cooker on warm to serve. Perfect!
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Sep. 8, 2008
We loved this soup. It'll be great on a rainy autumn evening! I didn't change a thing.
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Spicy Lime-Cilantro Marinated Flank Steak

Reviewed: Sep. 8, 2008
Both my boys and my husband loved this steak. I would have liked it to have a bit more of a lime taste, so maybe I'll marinate it overnight next time. If that doesn't work, I'll add more lime!
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Chicken Tortellini Soup

Reviewed: Sep. 8, 2008
The soup was very bland, and I ended up adding 1 chopped vidalia onion, 2 minced garlic cloves, and tomato paste. The paste added a nice tomato flavor to the broth. I wouldn't recommend this. By altering it as much as I have, I don't consider it the same recipe.
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Alfredo Sauce

Reviewed: Aug. 5, 2008
This was quick and easy. I took some cues from other reviews and used fresh shredded cheeses instead of grated. I also served it with grilled, chopped chicken over pasta. My kids gobbled it up!!
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Beef Stroganoff III

Reviewed: Jul. 26, 2008
I followed this recipe to the letter, and it was a HUGE hit with not only my husband, but with his parents AND our sons. My youngest didn't like the meat, but he's 7, and still doesn't like steak or roasts very much. And that my older son ate two helpings is saying A LOT. I do think, though, that next time I will use regular onion instead of green. And that's only because I like chunks or slices in my recipes. OH, almost forgot, I used low fat sour cream, also, just to lower the fat count for my hubby. This is definitely a keeper.
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Seven Minute Frosting I

Reviewed: Feb. 26, 2006
I use this recipe, but I add 8 small marshmallows when I pull it off the head, and beat until they melt and it's ready to spread. I've also used orange juice in place of water and orange extract in place of vanilla. It's great with my oraqnge cream cake. It's a wonderful marshmallow frosting!
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32 users found this review helpful

 
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