Susan Stone Recipe Reviews (Pg. 1) - Allrecipes.com (1911129)

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Susan Stone

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Roasted Brussels Sprouts

Reviewed: Jan. 2, 2013
I've been making brussels sprouts this way for quite a few years - it's the only way I like them now, really. This is simple and very tasty.
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Couscous with Dried Cherries

Reviewed: Oct. 7, 2012
I love this recipe. It is very simple and very tasty made exactly according to the recipe. I served it with the turkey & quinoa meatloaf from this site and steamed broccoli. This recipe is a keeper!!! So glad I found it.
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Slow Cooker Chicken Marrakesh

Reviewed: Sep. 15, 2012
This has a really nice, authentic flavor. I did double the cinnamon, and added extra carrots and an extra pound of chicken to suit our eating plan. If you add the extra chicken & carrots, I would up the spices by another 1/4 tsp. each. Will definitely make this again.
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1 user found this review helpful

Shrimp Summer Rolls with Asian Peanut Sauce

Reviewed: Jul. 7, 2012
I have not tried this recipe, but it sounds excellent. My reason for reviewing is to share the method I learned for working with the rice paper wrappers: fill a wide, shallow bowl with hot water and slide the wrapper in. Let sit until soft, then remove carefully, fill and roll. They do need to be handled with care. It works best if you change the water in the bowl every few wrappers.
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13 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Oct. 16, 2011
This is a great recipe, easily adapted for the food plan I'm on. Actually, the only real changes I made were to cut the salt in half and substitute no-sodium catsup for the tomato paste. The only thing I would do differently next time would be to cut the Tabasco down to 2 tsp. This was so tasty that my husband didn't realize it was turkey until I told him, and even though he's a great salt lover, didn't even notice that any was missing. I would highly recommend this recipe to any meatloaf lover. This is the first time I've tried turkey meatloaf and the recipe is a definite keeper!!!!!
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Indian Curried Barley Pilaf

Reviewed: Oct. 13, 2011
I like the flavor of this, and it is a nice change from the usual fast carbs. I did have to change it for my food plan. I used 1t smart balance and cooking spray instead of 1/4c butter. Cut the almonds amount in half. Also did not have curry powder so I substituted a mix of coriander, cumin and Chinese 5 spice. The combo actually worked quite well. The flavor is probably is much richer with butter, but since I'll never know for sure I will continue to enjoy as I made it. Thanks for a nice recipe.
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3 users found this review helpful

Golden Sweet Cornbread

Reviewed: Sep. 20, 2011
I'm giving this 5 stars because it has wonderful flavor and texture, and although my first attempt did not come out perfectly, it was because of what I did to it. First off, I used agave nectar (¼ c) instead of sugar; also used sifted bread flour instead of regular white flour (both because of dietary restrictions). In addition I cut the baking powder to 2t per some reviews. The only problem I had was that it didn't rise as tall as I would have expected, and that may have been because of the bread flour. Anyway, this recipe is a definite keeper! I will be making this again, using the full amount of baking powder. I have made this again, this time substituting ½ cup honey mesquite flour for ¼ cup of the cornmeal and ¼ cup of the flour. That makes a great recipe even better. The mesquite adds sweetness to the cornbread so ? cup of sugar was plenty. If you want mesquite flour you can find it online - it's a bit expensive, but worth it (I cheat - we have 2 honey mesquite trees and I make my own flour).
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Mexican Whole Wheat Flour Tortillas

Reviewed: Sep. 17, 2011
These are excellent tortillas. I substituted bread flour for the white flour (because we are trying to stay away from white flour) and used butter for the shortening. I don't know if it was using bread flour or the fact that I live in the desert, but I found I needed an extra quarter cup or so of water. I also found that the tortillas were difficult to roll out, using only ½ cup shortening. The taste is great, so I will be making these again. Next time I will use at least ¾ cup of butter. (I got the idea for butter from a tortilla recipe on the Mexconnect.com site, which is really good if you add another cup of flour). We live in El Paso, with a majority Hispanic population, and we have discovered that the best tortillas we've every had are rolled very thin. One nice thing about this recipe is that even when you roll the dough out thin enough to be transparent, it still lifts off the pastry mat easily. Also, I did not need to use any flour during the rolling process. Have made them a second time, this time using ¾ cup of shortening, and they rolled out very easily. This time I substituted mesquite flour for the white flour, and they turned out even better (if that's possible). The mesquite adds a sweetness with a hint of vanilla, which is wonderful. The first time I made these I made balls about 1.75 ounces; this time I tried the recommended 2 ounce size. The smaller ones are much easier to handle, especially when rolled very thin.
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Honey Wheat Bread I

Reviewed: Jun. 6, 2011
Wow! I see why everyone has rated this so highly. The dough goes together easily (I did it manually, using my Danish dough whisk). The only things I did different were to use regular yeast because that's what I always use, and I forgot to put the water bath in. The flavor is wonderful. My husband was also very impressed. This bread will be in my regular line-up of bread recipes. Thanks, Kristin!
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3 users found this review helpful

German Dark Rye Bread

Reviewed: May 6, 2011
Wonderful bread!
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Rye Beer Bread

Reviewed: Mar. 18, 2011
This is a great recipe! I used Sierra Nevada Stout for the beer. The bread is easy to put together, and came out perfect. I took it to a St. Patrick's Day party and everybody raved about it. There were no leftovers. I've never been a rye bread fan before, but loved this. Great flavor & texture. The only thing I would do differently is to bake the bread on parchment dusted with cornmeal - I did not like what baked on oil did to my cookie sheet. PS - I tried the recipe again and baked it on parchment dusted with cornmeal; it came out perfect. I highly recommend that way of baking it. I will be making this frequently.
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10 users found this review helpful

Alfredo Sauce

Reviewed: Mar. 11, 2011
This is a really nice recipe. The only thing I would do differently is to maybe add a little black pepper to it. It made up easily, although I did have a couple of moments when I was not sure. The first was that my cheese formed a huge lump, which did eventually dissolve, as I kept stirring. The other is that I was leery of putting the egg yolk in whole, so I did beat it lightly and made sure I was stirring as I poured it in, since eggs tend to curdle when put into hot mixtures. I did do one thing different - I decided to double the recipe after I realized it made only two servings, and had to use milk for the other half of the liquid. The sauce still came out very nice, and I may do that next time, too. Actually, for our tastes, doubling the sauce made enough for 6 servings. My husband and I both like this sauce better than the one I used to make which was from my favorite chef! I made the sauce for linguine, to go with the baked garlic-parmesan chicken from this site. A perfect combination. Thanks for a great recipe. We will be making it again.
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Mexican Cornbread II

Reviewed: Mar. 6, 2011
This is not a bad recipe, it is just ordinary. I couldn't even taste the green chiles in it. I did have to figure out how to substitute for self-rising cornmeal, because my local grocery doesn't carry it, even though it is a major chain. For others who can't find it, the 8.5 oz. package works out to about 1-1/2 cups, to which you need to add 3-3/4 teaspoons of baking powder. I will be going back to the other recipe I have been using. Wish this would have worked out better, because I really like green chiles in my corn bread.
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4 users found this review helpful

Mexican Rice III

Reviewed: Feb. 22, 2011
This was just okay for me, but my husband really liked it. The things I didn't care for were the green bell pepper, which I don't like cooked, and there was too much cumin for me. I think I would like it better if I reduced the cumin to 1t and left out the bell pepper, and maybe add another jalpeño. Not sure I'll make this again.
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Susan's Slaw

Reviewed: Jan. 29, 2011
This is our favorite slaw by far. I've switched from using grains of paradise to coriander & like it best that way, although both ways are good.
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Susan's Salsa Ranchero

Reviewed: Jan. 29, 2011
Nice way to add vegetables to dinner. Served over chiles rellenos. Adds a unique flavor.
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1 user found this review helpful

Hungarian Gulyás

Reviewed: Jan. 29, 2011
Simple, flavorful, easy to make. Even better when reheated.
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Russian Tea Cakes I

Reviewed: Jan. 28, 2011
I have made these twice now, and they are great. I have some suggestions for making them easier. First, do use all the flour; I just press the dough together in my hand before rolling it into a ball. This will keep the cookies from crumbling. Second, let them cool completely before rolling in powdered sugar. Third, I put the powdered sugar into a flared bowl for rolling the cookies. I set the bottom of the cookie into the sugar and then rolled it around the sides of the bowl. This is a great recipe, and I will keep it in my permanent recipe file.
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Fudge Chunkies

Reviewed: Dec. 22, 2010
The only thing wrong with this recipe is that it makes so few cookies. The batter went together well and baked up well. Even at high altitude 14 minutes was the perfect baking time. The only thing I did different was to use chocolate chunks instead of chips, because I like encountering big chunks of chocolate in my cookies. The first tray I forgot to flatten the balls, but in the end I liked the way that tray came out better than when I flattened them just a little. I'm still debating whether or not to include the raisins next time I make these - they provide an interesting surprise in the cookies, and in the final analysis I think I like that. This is a great recipe, a real keeper. I will be making it again, and definitely doubling it.
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9 users found this review helpful

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