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

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StephanieM

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Sweet Dinner Rolls

Reviewed: Apr. 13, 2004
Fabulous! I made these with Easter dinner this year and they were the perfect compliment to the meal. Soft, doughy, and lightly sweet. These rolls don't even need butter, they can stand on their own. Thank you!
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0 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Apr. 13, 2004
Excellent turkey! I followed the recipe almost exactly. I had to use a little less water because all the broth wouldn't fit in my roaster. I also added a little rosemary. The drippings with a little white wine made the best gravy ever! For the first time though, I didn't HAVE to pour gravy over the turkey, it was delicious enough on it's own. Thank you!
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2 users found this review helpful

Great Pumpkin Dessert

Reviewed: Oct. 25, 2006
This is exactly the dessert that my grandmother has made for holidays since I was a little girl! She omitted the nuts, probably as a family preference. I have since tried this recipe with both my homemade buttermilk and spice cake mix recipes and both were delicious variations. This gets devoured every time I make it. Try it with praline pecans if you've got a big sweet tooth.
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2 users found this review helpful

Italian Grilled Cheese Sandwiches

Reviewed: Dec. 16, 2003
You could make a meal out of thses things alone, they are fantastic! Served them with an Italian meatball soup and they were a perfect match.
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2 users found this review helpful

Bacon Water Chestnut Rolls

Reviewed: Dec. 16, 2003
These are always a hit! I bake them alot longer than specified to get the desired bacon crispiness. Also, using Thai chili sauce instead of the plain ol' Heinz type has a much more flavorful result, and packs a little zing. I've actually used just the chili sauce with a little brown sugar and omitted the mayo altogether.
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6 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 nelly...best coffee cake ever.
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43 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

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

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

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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1927 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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213 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

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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655 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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516 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

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

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

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

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

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

Displaying results 1-20 (of 38) reviews
 
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