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

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Susan Stone



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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

Zesty Tilapia with Mushrooms

Reviewed: Dec. 29, 2002
Awesome flavor! I substituted about 1 lb. sautéed mushrooms for half the porcini & used olive oil instead of butter. I'll definitely make this one again.
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70 users found this review helpful

Rosy Radishes

Reviewed: Jun. 23, 2005
I'm sorry, but I really don't care for this. I used Ume Plum Vinegar, the only kind I am aware of, & the only thing I taste is salt. I think this would be much better using about 1/2 cup rice vinegar. Maybe my taste buds are not educated enough or appreciative enough of oriental flavors. I would not make this again.
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51 users found this review helpful

Healing Cabbage Soup

Reviewed: Sep. 25, 2006
Even though I'm not big on soup, I enjoyed my first bowl of it tonight. I used half chicken broth & half water, because I don't like strong broth. Also used a whole onion & whole cabbage, & plain stewed tomatoes; added Italian seasoning & omitted salt. If I do it again I would use fresh plum tomatoes in place of canned, because I prefer to stay with whole foods & avoid added sugar, salt, high fructose corn syrup, etc. This is definitely a nice way to use cabbage. Will probably do this one again. I gave it a 4 because of the use of convenience ingredients which are not healthy.
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49 users found this review helpful
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 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

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

Irish Boiled Dinner (Corned Beef)

Reviewed: Mar. 17, 2005
This brings back good memories of childhood. I cooked this the day before I was going to eat it. When I put the meat into a storage container, I ladeled about an inch of cooking liquid into the container, to keep the meat moist, which worked beautifully. I had a smaller piece of corned beef, so I decreased the cooking time some, and only used 1 head of cabbage. Based on the way everything cooked I would put the potatoes under the cabbage. Then they, too, would have that wonderful corned beef flavor. I was feeling sort of homesick for this dinner, so I am grateful to have found the recipe.
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44 users found this review helpful

Beet Salad

Reviewed: Jun. 3, 2005
I think this is a good recipe, but even though I like all the ingredients, I did not care for the salad. I chose to reduce the oil to 1/3 cup, & used rice vinegar in place of white wine vinegar because that is what I had on hand. I would increase the amount of vinegar & lemon juice combined, to equal the amount of oil. I would recommend reducing the amount of thyme by half, especially if marinating overnight/leftovers, unless you really like a strong thyme flavor. When baking the beets I also recommend standing them on the stem end to bake, because I found it difficult to peel them & see where the peel was,when baked on whatever surface landed on the pan. This may be due to using larger beets which had to bake longer. I'm disappointed that I didn't like the finished salad better than I did.
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36 users found this review helpful

Maple-Curry Chicken

Reviewed: Feb. 20, 2005
This is a nice recipe, easy & colorful. But beware of hot curry paste - it is HOT! I used 1-1/2T, but would recommend starting with 1T, because if there is too much heat the maple flavor gets lost. I used plain, unsweetened soy milk mixed with about 1T cornstarch in place of heavy cream, & it thickened up right away. Next time I make it, I may increase the maple syrup a little, like to a generous 1/4 cup. I served it over jasmine rice. I liked the concept when I read the recipe, and the recipe met my expectations well. This one is a definite keeper.
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24 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

Cauliflower Supreme

Reviewed: Apr. 9, 2005
This is nice, but the bouillion makes it way too salty. I cooked my cauliflower in the microwave on high for 6 minutes, but otherwise followed the recipe exactly. If I make it again, I would substitute low sodium canned broth, probably vegetable broth, and use chopped sweet onion in place of the green onions (regular onions leave a bad taste in my mouth). I probably will make this again, because I've been wanting a good way to fix cauliflower.
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18 users found this review helpful

Feta Shrimp Pasta

Reviewed: Mar. 10, 2005
This is exactly the kind of recipe I've been looking for, for years - simple flavors, and interesting at the same time. The flavors are subtle but compelling. I doubled the amount of shrimp and feta (since I like a significant amount of protein), and cut the pasta in half, to make 4 servings. Since I will be the only one eating it, I added about 2 tablespoons of butter to the pasta to keep it from becoming a nasty, congealed lump before my next meal. The ease of preparation is an added bonus. I am grateful for this recipe and will definitely be making it often.
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17 users 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

Paige's Feta Slaw

Reviewed: Jul. 21, 2005
I would first like to thank you, Shirina, for a slaw recipe with no sugar. I've made this twice, differently each time. The first time I seasoned it with "grains of paradise" (an african pepper); the second time I used italian seasoning, & left out the carrots & onions. Both times I used rice vinegar instead of distilled, & followed the suggestion of one reviewer to use 1/4 cup each of vinegar, olive oil, & water; also used way less salt (about 1/2 tsp). I left out the feta cheese both times because I wanted a plain slaw. If I want to do italian again, I would probably choose to use a combination of just basil & marjoram, which would suit my tastes better. Red cabbage also works well. It is a very refreshing salad. This recipe is a definite keeper & I will be using it a lot.
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12 users 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

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

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

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

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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8 users found this review helpful

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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7 users found this review helpful

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