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

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Oct. 16, 2006
I've been making this recipe for a few years now, and since I started, it's demanded of me at every family get together. Like “Mommy of Four” I keep the dressing outside the turkey, and so compensate with extra broth. Make sure to spray your pan and keep it covered with foil! I’ve found that stirring it after it’s baked for 30 minutes or so, helps it bake more evenly. The only other changes I make are to throw in a little chardonnay for flavor and to add an egg for a little extra hold. I've also found that sage pork sausage is much more flavorful (make sure to drain it after cooking however). I have a habit of not measuring, so more cranberries and herbs always find their way in. And I cannot emphasize the difference FRESH herbs make. Experiment with different kinds of bread as well! Sourdough and potato bread have yielded delicious results. I've had a few flavor variations, but every result was just as tasty as the last. This is my favorite recipe from this site.
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1926 users found this review helpful

Best Peanut Butter Cookies Ever

Reviewed: Oct. 27, 2006
This is a great recipe for peanut butter cookies, but I have to rate it only 4 stars because of the changes I make to get the best results. I cannot emphasize enough...NATURAL peanut butter. And not that new "natural-no-stir" garbage. Also, the sugar is a bit much for my taste, so I do as other reviewers and decrease by half a cup. If you're having trouble getting the consistency you want, don't be afraid to throw in a couple tablespoons of flour. White chocolate chunks will make an unforgettable combo. Again, I cannot emphasize enough, NATURAL peanut butter – the results will literally melt in your mouth.
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705 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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654 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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510 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Oct. 26, 2006
My boyfriend's mother is supposedly famous for this cake, and the first time I tried the infamous dessert, I laughed silently to myself knowing that I could out her secret and it's ease with a mere link. But I didn't. :) I do however serve this cake, and it is one No one can get enough of. I use dark chocolate chunks as opposed to chocolate chips. Try using mini bundt pans, and make sure to dust them with a little cocoa...I prefer Ghirardelli. Serve them drizzled with a liqueur, and don't be afraid to experiment with flavors...this is the kind of dessert you can cater specially to the tastes of your guests. I have used raspberry, hazelnut and creme de menthe liqueurs, all with raving success. Garnish with a couple of mint leaves and you're set. It's so easy it's ridiculous. *edit* I found these little Andes Mint mini chips at the grocer and used them in place of chocolate chips. Oh my goooood. So moist and minty, it was positively sinful!
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459 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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244 users found this review helpful

Chili Seasoning Mix II

Reviewed: Apr. 25, 2004
I will never buy a package mix again. I did make a couple wee changes though. I added a tsp seasoned salt and increased the sugar to a TBS. I also left out the minced onion since I used a whole chopped onion sauteed with the meat. I used this with my beer chili recipe and the results were amazing. My husband couldn't stop raving about it even the next day. Thank you, thank you!
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209 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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114 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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93 users found this review helpful

Addictive Mashed Potatoes

Reviewed: Oct. 27, 2006
This is one of those recipes that use a long list of ingredients in a vain attempt to create a complex flavor. Cream cheese + Sour Cream + Whipping Cream = Redundant Calories. Cut the creams down to one…I recommend sour cream to keep the potatoes creamy and not too dense. Cream cheese works well too…just choose one or the other. If you need to adjust the consistency, try a little milk. The sugar is pointless – there’s not enough to make even a slight flavor difference in so many potatoes. The chicken bouillon does make a nice flavor enhancer for potatoes, but if you use it, cut the soy sauce.
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72 users found this review helpful

Sour Cream Coffee Cake III

Reviewed: Jun. 4, 2003
Soooo moist and rich! Every one I serve this too asks where I bought it ;) Like others I also doubled the topping and used brown sugar instead of white. Next time I think I'll experiment a little, maybe the addition of some chocolate chips? *edit* I made this again recently as a counter to all the chocolate covered abominations during the holiday season in my office. This time I added a bag of Hershey's cinnamon chips to the bottom layer of the batter and whoa coffee cake ever.
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43 users found this review helpful

Florentine Artichoke Dip

Reviewed: Oct. 19, 2006
Funnily enough, I've been making this dip for ages before I even noticed the recipe here. My version uses marinated artichoke hearts however, and I add a little shredded Monterey jack for extra oomph. I serve mine with toasted baguette slices or extra thick tortilla chips and it disappears like magic. It's one of those recipes that everyone will ask for by the end of the evening.
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37 users found this review helpful


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


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

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

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Oct. 15, 2006
I would have rated this recipe with 5 stars, but since the 5 star result took a little recipe tweaking I took it down a notch. I used an additional 1/2 cup of flour, substituted organic Irish style oats for the instant, cut the salt in half and chilled the dough before baking. The results were a chewy, evenly baked and well formed cookie that disappeared post haste. This makes my weekly cookie rotation.
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12 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

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

Rosemary-Lemon Roast Chicken

Reviewed: Oct. 17, 2006
The ultimate keep-it-simple recipe. I made this for dinner last night, paired with a simple sage dressing and white wine gravy. The only tweak I made was to add a little thyme to the rosemary, and I added half of a yellow onion to the inside of the bird. Whenever I roast poultry, I’m sure to keep it covered for the first hour or so of roasting time, this ensures that the meat stays nice and moist. Then I remove the covering for the remaining time to give the skin that nice crispy brownness. Careful about using drippings for gravy if you are generous with the lemon…mine was a little tart, but still yummy. I’ll use this recipe again and again.
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9 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

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