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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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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4 users found this review helpful

Honey Mustard Tofu

Reviewed: Mar. 12, 2003
This is a wonderful recipe, one I'm adding to my permanent repertoire. I used a little less butter, but it still came out with a nice, rich flavor
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2 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 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

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

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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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

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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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

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

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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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

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

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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2 users 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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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 Chicken Breasts with Zesty Peanut Sauce

Reviewed: Jan. 26, 2005
Wow! This is everything I hoped it would be. The sauce has perfectly balanced flavors, and the quantity allows generous servings. I flattened my chicken between two layers of plastic wrap, which really makes cleanup easy. Also marinated it overnight, and that allowed the marinade flavor to get all the way through the meat. I had difficulty getting the pieces into the bag so they would get marinated all over evenly, although there was plenty of marinade. Also, the cooking process was lengthy for the meat because I had only a 12" grill pan. Don't be afraid to be generous with the garlic in the marinade. When making the sauce I put the heat up higher to start, to get the peanut butter into cooperative shape sooner. I also substituted unsweetened soy milk for the heavy cream, which worked very well. This recipe is one of the best I've ever made, & I will definitely do it many times in the future.
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Lime Garlic Chicken

Reviewed: Mar. 3, 2005
I really like this recipe. The flavor combination is heavenly. I tried it with cubed tofu (2 packages, 28 oz. total), using 1 stick butter, & about 6 cloves of garlic, and it worked perfectly. I wasn't watching the garlic while cooking and almost burned it. Half a cup of flour is plenty. I didn't have lemon pepper, so I used a light sprinkling of Mrs. Dash table blend. I will definitely make this again, with both chicken and tofu.
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2 users found this review helpful

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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Stephan's Broiled Salmon Pesto

Reviewed: Mar. 13, 2005
Yum, yum!! What a wonderful combination of flavors! I only wish I had more pesto, to balance the flavors a little, because the wild salmon I used had a strong flavor. I served this with Garlic Red Potatoes (also from this site) and a green salad. Very satifying meal. This recipe is one I'll definitely make again. Thanks, Stephan.
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