StephanieM Recipe Reviews (Pg. 1) - Allrecipes.com (1995437)

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StephanieM

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Pashka

Reviewed: Mar. 19, 2007
I don't think this recipe is quite authentic enough to be called pashka, but is pretty tasty nonetheless. Traditional pashka is a molded cheese and uses farmer's cheese and boiled egg yolks. I like to use blueberries in place of currants (traditionally raisins), and I highly recommend opting for ricotta cheese over sour cream. Throw in some freshly-grated lemon rind and a dash of rosewater and chill in miniature bundt molds overnight. Garnish the finished cheese mold with a sprig of mint and a lemon curl and serve with a dense and crusty sweetbread. Your brunch guests will sing your praises.
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31 users found this review helpful

Deep Dish Brownies

Reviewed: Mar. 10, 2007
I love how none of the rave reviewers actually followed the recipe. Really people, if you have to change a recipe that much, it hardly warrants a stellar rating. As is, these are not brownies, they're cake.
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121 users found this review helpful

Chinese Steamed Buns with Meat Filling

Reviewed: Dec. 26, 2006
This filling was just ok. The dough recipe however, I highly recommend. I omitted the shrimp, due to personal taste, and I substituted the rice wine for sherry. I grated my ginger root instead of mincing and doubled the amount called for, but the ginger strength was still wimpy. I think these would be better wrapped in wonton wrappers and fried, then dipped in hoisin or peanut sauce. The flavor in a steam bun just left too much to be desired.
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6 users found this review helpful

Chinese Steamed Buns

Reviewed: Dec. 26, 2006
This was a great recipe for dumplings. Lightly sweet, soft and chewy - just the right texture. Unfortunately the filling recipe I used failed to do these justice, so I'm off in search of another filling. I did have to add a couple extra tablespoons of flour to get it kneadable at first, but otherwise, I followed the recipe to a T. Great stuff!
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9 users found this review helpful

Marinated Red Peppers

Reviewed: Dec. 26, 2006
This made a nice compliment to my 'non-relish' relish tray this Christmas.
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4 users found this review helpful

Titaina

Reviewed: Dec. 26, 2006
I was looking for something unique and totally devourable for a party last weekend...This recipe was a hit. I've never prepared a dish that disappeared so quickly. (And I doubled the recipe!) I took the advice of another reviewer and served these on slices of my favorite baguette, drizzled lightly with olive oil, topped with the Titaina and then toasted briefly under the broiler. The only adjustment I made to the topping was to add a couple splashes of balsamic vinegar, which I think really brought out the complex flavors of such a simple dish. I used a large can of albacore tuna and fire roasted tomatoes from my local organic grocer. Still, no one could believe that anything came from a can...not to mention that I put cinnamon on tuna :)Thank you, thank you, thank you!
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29 users found this review helpful

Chicken Andouille Gumbo

Reviewed: Dec. 20, 2006
This was just ok. The flavor, even after several adjustments, was just too bland. I roasted the peppers for a little more flavor, and threw a jalapeño and a red bell pepper into the mix. I also added a few whole cumin seeds and a tablespoon of dark cocoa powder. The cocoa helped the flavor quite a bit - I don't think I would have liked the stew otherwise. Now the roux, I disagreed with the recipe on. If you’re inexperienced with making roux, I suppose I could see the point in the double boiler, but it’s such a pain in the neck and it takes FOREVER. A whisk and a well pre-heated cast iron skillet over medium-low heat is the trick. It took me about 6 or 7 minutes, whisking constantly, to get the nice, deep golden roux. If you feel it’s getting too hot, just slide the pan off the burner for a moment or two to cool a bit and knock down your heat a notch. Next time I’m going to let it darken a little more. It was also requested that I add shrimp to the next batch.
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4 users found this review helpful

Old-Fashioned Potato Soup

Reviewed: Dec. 14, 2006
This soup was just ok. I used fresh parsley instead of dried, and real butter in place of margarine. After adding additional bouillon and sprinkling some sharp cheddar on top there still wasn't as much flavor as I was hoping for. It still made a very pleasant supper. Maybe I should have let the roux get a little toastier?
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3 users found this review helpful

Sweet Corn Cake

Reviewed: Dec. 12, 2006
Great recipe. I cut back the sugar to 1 tablespoon and added a couple of diced roasted jalapenos for a little bite. Delicious. New standard side dish for Mexican night in my house. Thanks!
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2 users found this review helpful

Favorite Peanut Butter Cookies

Reviewed: Dec. 2, 2006
These were pretty good. I prefer a less sweet, more peanutty cookie myself, but my boyfriend was wanting something a little more classic. These worked out well. I did use real butter instead of margarine. I also doubled the size of the dough balls, and coated them in sugar before pressing the crosshatch on top. I kept the baking time at 12 minutes, but reduced the temp to about 365. They came out very evenly done and stored well.
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6 users found this review helpful

Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 24, 2006
I didn't actually make the cheesecake part of this recipe, but I had to give it a good rating for the CRUST. I used it with another, more traditional cheesecake recipe from this site and the combination was magic. Thanks for a new spin on an old classic!
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2 users found this review helpful

Pumpkin Cheesecake II

Reviewed: Nov. 24, 2006
Best pumpkin cheesecake recipe I've made yet. This cheesepie is light and fluffy, but still has that rich density that you just have to love about cheesecake. Even those around my Thanksgiving table that said they didn't like pumpkin desserts, or even cheesecake for that matter, really enjoyed this. It's a great alternative to pumpkin pie, and is just bursting with seasonal goodness. I substituted the graham crackers in the crust for gingersnaps (an idea I got from another recipe on this site), and added the sour cream topping from the old Libby's recipe, like a couple other reviewers. I used a ten inch pan, so the pie came out a littler thinner. Make sure to use a water bath to keep the top from cracking. After I had baked it for 50 minutes, I removed the pie, turned off the oven and then spread on the sour cream glaze. I returned it to the warm oven and let it cool inside for about an hour. I then let it sit on the counter till the edges had completely separated from the side of the pan, then refrigerated overnight. Garnished with a few curls of orange zest and a coffee bean star, this was the most presentable dessert of the day. I can't wait to treat myself to the one leftover piece and a cup of coffee tonight after work!
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5 users found this review helpful

Ginger Crab Cakes

Reviewed: Nov. 24, 2006
These were delicious. I did double the fresh ginger, and I used 18 oz. crabmeat instead of 14. I also added about half a minced jalapeno for a little extra kick. I made these into baby crab cakes and served them with a mustard and poblano aioli as a Thanksgiving appetizer. They disappeared in less than 5 minutes with "mmm"s and "oohhh"s coming from stuffed mouths. This is a good base recipe that can be easily altered to your tastes. Thanks!
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Nov. 19, 2006
If I could have rated these 10 stars, I would have. These cookies were autumn/winter perfection! Moist and chewy all the way through. I made mine smaller, rolling the dough into about 3/4 inch balls. They came out the size of a ginger snap. I made the first batch to give as a gift, but they disappeared before I could give them away. Now I have to make another batch tonight. Thank you for a recipe I'll use for years to come. *edit* On the second batch I took the advice of another reviewer and used orange juice instead of water. I didn't think it would make that much of a difference, but the subtle change MADE these cookies. My boyfriend considers himself a cookie connoisseur (and a picky one to boot) and he says these are the best cookies he's ever eaten - bar none.
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682 users found this review helpful

Old-Fashioned Chocolate Fudge

Reviewed: Nov. 8, 2006
Best fudge ever…hands down. Every time I make this, people say it's better than in the specialty fudge shops. I use Ghirardelli cocoa and I add a couple dashes of salt to cut the sweetness a bit. I never use a candy thermometer. Depending on the quality, they can be unreliable. I keep a shallow dish of ice water near the pan and test it periodically. I think a lot of people have failed results, because they aren't sure what exactly "soft ball" stage is. When you dribble the chocolate mixture in the water, it should not cloud, and will immediately form a semi-solid mass. Think of it as the consistency of a tootsie roll you've been keeping in your pocket all day. When you squeeze it, it should be soft, but you don't want it to run. Once it's reached this stage, beat the hell out of it with a wooden spoon and Voila! Gourmet fudge. It's worth the sore elbow.
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571 users found this review helpful

Great-Aunt Nina's Noodles and Chicken

Reviewed: Nov. 1, 2006
This is the closest recipe I've seen to my mother's standard chicken and noodles ever. The only difference when I prepare it myself is to add a little more basil, some thyme and a bay leaf to the slow cooking chicken. This is the ultimate comfort food, and much heartier than your plain ol' chicken noodle soup. In my family, we serve it up nice and thick, over buttery mashed potatoes. Mmmm...I'm hungry for it just thinking about it.
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96 users found this review helpful

Carol's Chicken Salad

Reviewed: Oct. 30, 2006
This is the best chicken salad I’ve ever eaten with a couple adjustments. I made it a couple of years ago for a birthday brunch for my mother, and people still ask me for the recipe! It’s wonderful as is, but since I like to throw it together fairly often, sometimes I don’t always have all the ingredients. I omit the Swiss and the chestnuts sometimes, and I do vary the fruit a bit. I like to use red and green grapes, just for a little color variation. I’ve also added diced green apple with scrumptious results. If you don’t like mayo (like me) a nice light variation is to use half Miracle Whip and half sour cream or plain yogurt. There is so much flavor with the fruit and veggies, the dressing doesn’t need to be so mayo-y. This is amazing just plain, or on a toasted bagel or croissant. Once you try this one, no other chicken salad will suffice!
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249 users found this review helpful

Maple Dill Carrots

Reviewed: Oct. 30, 2006
Simple, elegant and delicious! People ate seconds of these, and my boyfriend (who swears he doesn't like carrots) polished off the rest. I'll make this one again and again.
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2 users found this review helpful

Marinated Pork Roast with Currant Sauce

Reviewed: Oct. 30, 2006
I should give this recipe 5 stars for the marinade alone. Marinated over night, it made the most delicious pork loin I’ve ever eaten. I made it last night for “Halloween” dinner and paired it with seasonal veggies and cranberry stuffing. It was a perfect combination. The sauce was divine, but be prepared for the sweetness. I added about a tablespoon of Thai chili sauce for a spicy kick and couldn’t have been happier with the results. I also followed another reviewers advice and let the sauce cool a little to thicken. Because the sauce was so sweet I ended up making gravy on the side in case people didn’t like it…the gravy wasn’t touched once. Gravy…not touched. Now that’s a triumph.
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24 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Oct. 27, 2006
What a perfectly clever and scrumptious combination. This is one of the only recipes from this site that needed absolutely NO adjustments. It's perfect as is. Though, don't let that deter you from experimenting with many different kinds of fruit. The possibilities are endless. This is one of those recipes that people will go on and on about...and it's sooo simple!
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9 users found this review helpful

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