Susan Stone Recipe Reviews (Pg. 4) - Allrecipes.com (1911129)

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Susan Stone

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Wicked Garlic Tofu Saute

Reviewed: Jan. 21, 2005
This is a nice recipe, but I found myself wondering where the "wicked" was, unless that comes from biting into a whole clove of garlic (which I intentionally avoid). I had difficulty finding the garlic flavor, so I think if I make it again I will mince the garlic, and use less, since the flavor will come through better. I felt there was too much liquid after cooking the vegetables, so I would use less. I do appreciate how quick & easy it was to make, especially on a day when I had very little energy for cooking.
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1 user found this review helpful

Butternut Bisque

Reviewed: Jan. 20, 2005
Easy to make, very nice flavor. Peel squash before cutting it up! Next time I make this I think I'll try a different spice, like cardamom. If you use allspice, I recommend starting with half what the recipe states, & adding more to taste. Allspice is not my favorite, & even though it was only a half teaspoon, it was more than I wanted to taste. I will start iwth 1/4 teaspoon of any spice I choose. I will definitely make this again.
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1 user found this review helpful

Cranberry Orange Loaf

Reviewed: Jan. 4, 2005
This is an awesome recipe. I cut my cranberries in half, did a double batch, & baked it in 3 loaf pans, as suggested by one of the reviewers, since my oven seems to be a little slow. My 3 loaves were done in 55 minutes. The flavor while still warm is amazing & it is still great after it cools. It is a rich, well-balanced flavor. It slices well after it cools completely. This recipe is a keeper, & when I do it again I will try using 3 8"x4" loaf pans. I found the texture to be nice & my bread turned out nicely moist. Thank you to Carol & to the reviewers who had such good suggestions. P.S. I tried the smaller loaf pans & the loaves came out taller, which I wanted. They baked in 50 minutes. The smaller size is easier to wrap in standard width plastic wrap, too.
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125 users found this review helpful

Broccoli with Mandarin Oranges

Reviewed: Dec. 21, 2004
Nice recipe, easy to make, interesting concept. Maybe because of the way I measured it, I found the molasses flavor a little strong. If I do this again I would reduce the molasses to one tablespoon (overflowing). I would also reduce the sesame seeds to one tablespoon.
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23 users found this review helpful

Apricot and White Chip Cookies with Almonds

Reviewed: Dec. 21, 2004
These are nice cookies, but I am rather disappointed with them. Figuring out how long to bake them was a problem because they needed another 5 minutes or so in my oven (electric)to get to a point where they didn't fall apart when taking them off the cookie sheet. I followed the recommendation of several reviewers to use only one cup of white chocolate chips, which was good. These are sweet cookies anyway & with 2 cups they would have been way too sweet for my taste. I also found that I do not get as much of the apricot flavor as I would have liked. If I make them again, I would increase the dried apricots to at least one cup, consider leaving out the white chocolate chips altogether.
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3 users found this review helpful

Triple the Ginger Cookies

Reviewed: Dec. 11, 2004
I just had to try this one after reading all the rave reviews. These cookies have a wonderful, rich flavor & are easy to make. With a good knife, like a santoku, chopping both the fresh & crystalized ginger is easy. I chilled dough for 2 hours & felt it necessary to return it to the refrigerator while each batch baked. I will probably add extra fresh ginger next time I make these. This is the first cookie recipe I've ever made where I liked the finished cookie better than the raw dough. Thanks, Laria, for a truly great recipe. P.S. I think these cookies turn out well as long as you put lots of ginger in. For my latest batch I didn't have enough crystalized ginger, so I used extra fresh & powdered and they tasted the same. They are still the best cookie I've ever made. My friends also gave them rave reviews.
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4 users found this review helpful

Roast Pumpkin and Feta Risotto

Reviewed: Dec. 2, 2004
This took me somewhat longer than the specified time, but the finished dish was well worth it. I appreciate the simple flavors, and how easy it was to cook the rice. When I've made risotto before it has always been difficult. A couple of suggestions: 1) mine took an extra quarter cup or so of broth; 2) I let the corners brown on my feta cheese, because it intensifies the flavor. The cheese fit on a toaster oven-size sheet, and I used a 3 qt. sauté pan for the rice, which fit everything perfectly. I will make this recipe again.
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48 users found this review helpful

Pan Seared Red Snapper

Reviewed: Nov. 30, 2004
Wonderful flavor & easy to make! I think you can double the fish for the amount of marinade, though. I will definitely do this one many times.
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1 user found this review helpful

Ginger Salmon

Reviewed: Nov. 18, 2004
This recipe is okay, but not one I would make often. It was somewhat disappointing.
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4 users found this review helpful

Millet Delight

Reviewed: Nov. 18, 2004
This dish tasted nice, but I found it very unsatisfying and was disappointed in it. The recipe sounded better than it came out.
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2 users found this review helpful

Zucchini and Pecan Saute

Reviewed: Nov. 18, 2004
Very nice. I left out the parmesan cheese, because I'm trying to avoid dairy, but I like this because it adds interest to a vegetable I'm usually not very fond of.
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1 user found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Oct. 1, 2004
Wow! This is the very best lamb I've ever eaten! I added balsamic vinegar to the marinade, as suggested by one reviewer, & also put lots of slivers of garlic in it(lamb isn't lamb without garlic). I had a 4.5 lb. boneless leg, which I started at 450° for 20 minutes. My stove has a temperature probe & wanted to cook the roast at 325°, so I tried that. It took another 1.75 hours to get to 160° internal temperature. There were a few places where the marinade was very dark, but not charred. The meat was perfect, very flavorful & I did not experience any of the problems reported by others. I served this with Apricot Ginger Couscous (also on this site), a combo made in heaven. I would rate this higher than 5 if that were available.
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11 users found this review helpful

Apricot Ginger Couscous

Reviewed: Oct. 1, 2004
I did not make this exactly, because I used some couscous already on hand & made up my own idea of what would be in the spice packet (garlic powder, ground coriander, a little cumin). The flavor is wonderful. I will definitely make this again.
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3 users found this review helpful

Coconut Curry Tofu

Reviewed: Sep. 22, 2004
I was disappointed that the coconut flavor was almost lost. Apart from that the recipe is easy to prepare & tastes good
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2 users found this review helpful

Carne Con Chilies

Reviewed: Aug. 30, 2004
This is a great recipe. I served it in tortillas. The only down-side to this recipe is having to handle the sticky tomatillos.
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10 users found this review helpful

Hot and Spicy Tofu

Reviewed: Aug. 18, 2004
This is a very nice recipe. Next time I make it I plan to chop the garlic so I don't have to fish it out later. The soy sauce smelled very strong, but did not have a strong taste in the finished dish. My only problem with this recipe is that I can't seem to brown tofu successfully.
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1 user found this review helpful

Caribbean Sweet Potato Salad

Reviewed: Feb. 8, 2004
This is a wonderful recipe. The flavors of the ingredients go together very well. This is a keeper for me.
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5 users found this review helpful

Braised Tofu

Reviewed: Feb. 8, 2004
I was disappointed with this recipe - to me the flavor was rather flat. Also, I chose to slice the mushrooms.
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1 user found this review helpful

Tropical Chicken I

Reviewed: Feb. 4, 2004
Simple & very nice. I tried putting the rice under the chicken & I think I would cover the pan for the last half of the cooking time, to keep the rice soft.
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5 users found this review helpful

Mongolian Beef II

Reviewed: Feb. 4, 2004
All the Chinese flavor but without the complex cooking techniques. I was very pleased with how the marinade thickened into a sauce. This recipe is easy to prepare & tastes great.
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4 users found this review helpful

Displaying results 61-80 (of 82) reviews
 
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