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

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Susan Stone

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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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10 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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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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Country Fried Steak and Milk Gravy

Reviewed: Apr. 18, 2009
My husband & I both love country, or chicken, fried steak. I tried this recipe for the first time tonight and we were both very pleased. For me the flavor was heavenly. I was a little too enthusiastic with the pepper, but it was still good. I uses canola oil instead of lard, but otherwise followed the recipe. We will try adding a little nutmeg to the gravy next time, to see what it does, as my husband felt there was something little missing. He did still enjoy it, though. For my money, this recipe is great as is. I am delighted to finally know how to make this, and that I don't have to find a restaurant that does it well. This recipe is a definite keeper, and will be in my regular rotation of recipes. Thanks for a great 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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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

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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4 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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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

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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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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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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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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9 users found this review helpful

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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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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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

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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40 users found this review helpful

Aloha Coleslaw

Reviewed: May 11, 2009
I did not have a carrot, and did not have enough pineapple, but my husband and I both love this recipe. At first I was not sure one cup of mayonnaise would do for the size cabbage I had, but was pleasantly surprised by how well it covered. It took persistent mixing to get it spread evenly. A note to the person who was surprised by the liquid in the bottom: that always happens when you add salt - salt extracts liquid from the veggies. Thanks for a great, simple, easy to make recipe! I've been wanting one like this for a long time. This will be one of our staple recipes.
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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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