Susan Stone Recipe Reviews (Pg. 2) - Allrecipes.com (1911129)

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Susan Stone

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Moroccan Tagine

Reviewed: Nov. 18, 2010
This is a really nice dish - my husband and I both enjoyed it very much. I doubled the recipe because I had a 2-lb. container of pre-cut squash (I don't recommend using pre-cut squash unless you buy it very fresh and use it immediately). This was quite a change from the lamb tagine (from this site) that I made recently, that was very spicy. This one qualifies as a nice comfort food. The only negative about the recipe is that even with pre-cut squash, it took me far more than 15 minutes to put the dish together. We will be making this again. Thanks for a really nice recipe.
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Chili I

Reviewed: Oct. 31, 2010
This chili is really good. The one caveat is that I tasted it when it was done & the flavor seemed to be a bit flat. However, we let it mellow for 24 hours before eating it, and the chili has a rich flavor, combining sweet and hot, and it is wonderfully thick. Do be patient and let the chili sit overnight. It is not significantly hot, even using four jalapeños. The combination of ground and cubed beef makes for nice texture. I may still try other chili recipes, but my husband and I agree that this one is a keeper. The ingredient list was intriguing, and the finished product was worth the time & effort I put into it. Thanks for a great recipe
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Photo by Susan Stone

Mexican Oatmeal Cookies

Reviewed: Oct. 31, 2010
Wow! These are really nice. As the first to review the recipe I'm glad I could give it a high rating. The flavor ends up being more cinnamon than chocolate, because the Mexican chocolate is spiced with cinnamon. The dough was really easy to mix, and in the baking process the cookies don't spread much, which means they can be baked in bigger batches. The baking time is right on - since I live at a higher altitude, 12 minutes was perfect. For those who are not familiar with Mexican chocolate, it comes in a hexagonal box with four round, scored blocks of chocolate. I've found it in my local supermarket in the Mexican food section, and also at Amazon.com. My husband and I are both really pleased with these cookies. They are filling the house with a wonderful aroma as I write. Thanks for a great recipe. This is a keeper.
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48 users found this review helpful

Sweet and Nutty Moroccan Couscous

Reviewed: Oct. 28, 2010
This is a definite 5-star recipe. I made it as written except for accidentally measuring out too much of the fruits. The cinnamon level was just perfect. One suggestion I would make is to make sure you use Korintje cinnamon (I've found it in health food stores as well as online), because it has a much better flavor than cassia cinnamon, which is what most easily available, commercial brand cinnamon is. We served it with the Lamb Tagine from this site, which was a perfect combination. My husband and I both enjoyed this very much. We will be making it again. Thanks, Christina, for a great recipe.
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Lamb Tagine

Reviewed: Oct. 28, 2010
This dish deserves 10 stars! The scent of the spices is very strong while cooking, but the flavors mellow nicely during cooking. I made the recipe exactly as written, and did not need to thicken the gravy. I did have to grind the cardamom and cloves, which is something I don't recommend doing if you don't have to, because the oils seem to have become embedded in my grinder. This recipe is worth every ounce of effort I put into it, and my husband agrees. I served it with the Sweet & Nutty Moroccan Couscous (a perfect accompaniment) and green beans. We will definitely be making this one gain. Thanks for a great Moroccan recipe!
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Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Oct. 26, 2010
I finally got around to trying this recipe last night (it's been in my recipe box for almost 8 years), and we were very pleased with it. The only thing I did differently was to use about 1t dried thyme stirred in near the end of cooking, rather than fresh. I did notice that I needed only 5 cups of broth, but would still have the amount called for ready for use. Using a really good balsamic vinegar is important - the best I've found is Kirkland Signature from Costco. This recipe is a definite keeper. Thanks, Michele!
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Slow Cooker Beef Stew I

Reviewed: Sep. 22, 2010
This is a very nice recipe - the flavor grew on us the more we ate of it. The only change I made was to double the Worcestershire sauce. When I make it again I will probably add some pearl onions & peas, per my husband's request. This is an excellent recipe as written, a definite keeper. I wanted something simple and this was perfect.
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Key West Chicken

Reviewed: Sep. 12, 2010
This is a great recipe. The only things I changed were a) to marinate for a couple of hours and b) I increased the lime juice to 1T - a teaspoon didn't seem like enough, and as it was I barely caught any lime flavor. I will be making this one again for sure, and will try it with Lime Cilantro Rice from this site. Thanks for sharing, Tina.
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Lime Cilantro Rice

Reviewed: Sep. 12, 2010
I love the flavors! I had previously tried making cilantro rice using dried cilantro (no lime), and it didn't work. I would give this 5 stars except that my husband felt that the flavors were too strong. He's willing to try again if I cut the lime juice to 1 T. This recipe is a keeper, a pleasant change from most rice dishes. I served with Key West Chicken from this site and green beans. Excellent combination.
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Italian Seasoning I

Reviewed: Sep. 9, 2010
My husband makes great spaghetti sauce using store-bought Italian seasoning. He was feeling adventurous, so I tried making the seasoning using this recipe. The flavor was nice, but I'm sure it would have been better had the herbs been fresher (and therefore more flavorful). We liked the heat from the chile flakes. Unfortunately I live in an area where not all the spices I'm used to using can be found, so the only savory I could find was ground. I have given my rating based on how the recipe would have turned out had I had better ingredients. This one is definitely worth keeping!
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Hungarian Noodle Side Dish

Reviewed: Aug. 28, 2010
I am of Hungarian descent, and the dish my grandmother used to make is just the noodles, cottage cheese and sour cream. It's very plain, but has always been one of my favorites. It takes very little time to make and is much less caloric. It also makes a good lunch dish. Adding a little garlic powder would probably make it more flavorful for those who don't care for it plain. To me the recipe is overkill in both calories and effort.
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Chile Verde II

Reviewed: Aug. 7, 2010
Wow! My husband and I both loved this at first bite. I tried to follow the recipe exactly (I forgot to add the cilantro, but will do it with the leftovers) except for cutting the broth in half, using a green bell pepper, and scaling the recipe down to 4 servings. The tomatillos thickened the stew up beautifully. I had previously tried Bianca's Green Chile Pork from this site, in an effort to replace a recipe I'd gotten from Sunset Magazine many years ago, but this recipe will replace it in my recipe book. It amazes me how a few simple ingredients can combine to such a perfect flavor. This is exactly the recipe I was looking for and it will become a regular in our meal line-up. Thanks, Clare, for a great recipe.
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Cinnamon Rice with Apples

Reviewed: Jun. 7, 2010
We tried this recipe with the Grilled Brown Sugar Pork Chops, as suggested by other reviewers. It is a keeper, just as written! I used jasmine rice, and let it sit for 10 minutes after cooking, as per cooking instructions for that variety of rice. We thought this would make a nice dessert with a little cream poured over it. Thanks for a great recipe! We'll definitely be making it again.
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Grilled Brown Sugar Pork Chops

Reviewed: Jun. 7, 2010
My husband and I really liked this, and I wish I could give it a 5 rating. However, the amount of cornstarch is definitely too little for the sauce, and we found that just brushing the sauce on the chops at the end of the cooking period wasn't enough to add any flavor to the chops. We have put the remaining chops into the sauce to marinate until we eat them. Next time I would marinate the chops before cooking (and before adding the cornstarch mix), and I would increase the cornstarch to one tablespoon and decrease the water to 1/4 cup. I'm also thinking about doubling the soy sauce. That should solve what we found to be problems. We will definitely make this one again. Made the recipe again, this time marinating the chops for a couple of hours, using the sauce for marinade. Made a separate batch of sauce for serving, and doubled the soy sauce, which perfected the taste for us. Also changed the cornstarch, as I suggested before and the sauce came out perfect. The only other thing I would recommend is to leave the oil out of the sauce. What I found was that the sauce thickened, while the oil floated on top. With the changes I've made this recipe is a definite keeper and worth 5 stars.
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Beer Brisket

Reviewed: Dec. 27, 2009
I accidentally forgot to salt the meat, and it came out tasting bland. I'm hoping that adding salt would fix the recipe. If salt doesn't fix it, I won't be making this again. I did this in the crock pot as suggested, so it came out tender; also used Guinness, as suggested by others, because we don't care for standard American beers. The basic idea for this is very nice, so it's worth trying.
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Mandarin Pork Roast

Reviewed: Jun. 19, 2009
I used only the rub, on a 2 lb tenderloin roast, because we just wanted a seasoned roast. My husband and I both loved the flavor and are looking forward to trying the complete recipe. In the meantime, whenever we want a simply seasoned roast, this will be our recipe. Rosemary is my favorite way to season pork, and with this recipe the flavor is so good no salt was needed, and the roast was very moist. Thanks for a great recipe.
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Baked Garlic Parmesan Chicken

Reviewed: Jun. 2, 2009
This is a great recipe. My husband and I both really enjoyed it. I used shredded Parmesan, since that's what I keep on hand. I used 4 large chicken breasts, & it seemed like I had way too many breadcrumbs and not enough olive oil, using the recipe proportions. There was only enough oil to dip one side of each piece of chicken, but that was enough to provide great flavor. I used a garlic press instead of mincing the garlic, & that worked very nicely. Next time I would reduce the breadcrumbs to equal the cheese, when using 4 chicken breasts. The chicken turned out moist and flavorful. I appreciate the simplicity of the recipe. It's a definite keeper. Thanks! I will be making this again.
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Portuguese Beef - Cacoila

Reviewed: May 22, 2009
My husband & I both enjoyed this very much. I followed the recipe except for using commercial orange juice, and made only half the recipe. The meat ended up marinating for an extra 24 hours, as we unexpectedly went out for dinner when I should have been cooking this dish. We found the meat to be very flavorful; we can't understand why anyone would have called it bland. I served it with tortillas, but would like to know what the Portuguese usually serve with it. I would caution anyone who makes this recipe to keep a close eye on the liquid levels. I gave the recipe only 4 stars because my stew beef, while edible after an hour or so of cooking, could have used another hour to get to the point of shredding. This recipe is a keeper. Thanks, John, for a recipe that we will keep making.
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Bianca's Green Chile Pork

Reviewed: May 11, 2009
I was so excited to find this recipe - I had a similar one from Sunset Magazine from back in the 70's, and really wanted to be able to duplicate it. I used a cup of rice vinegar instead of the sherry, and used only three bell peppers, as the ones I had were very large. The original recipe I had was made with some kind of vinegar, probably cider, and in a lesser amount. I am pleased to report that this recipe, as I made it, is exactly what I was looking for, and my husband likes it also. It is fabulous served with sour cream and flour tortillas. Some time, if we have sherry around I will try it that way. In the meantime, I will continue to make this on a regular basis. Thank you for a great recipe. This was like coming home.
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