M. Stoffel Recipe Reviews (Pg. 10) - Allrecipes.com (18637247)

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M. Stoffel

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Feta and Bacon Pasta Sauce

Reviewed: Aug. 17, 2010
The flavors in this were very good. Feta is so deliciously sharp and salty, but the bacon gives it a rich smokiness. I disagree with the recipe as written about using all butter and none of the bacon drippings for the sauce part: use as much as you can and add butter if needed, the flavor punch is amazing. I also subbed onion for the veggie as I didn't want to run to the store. A great combo of flavors for a unique pasta sauce, thanks very much for sharing.
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1 user found this review helpful

Maryland Crab Cakes II

Reviewed: Aug. 10, 2010
This was my first time making crab cakes and this recipe made them wonderful. I too went with larger chunks of crab in the cake (preference): the filler amount for this recipe assumes shredded crab, so my chunky mix needed some time in the fridge to firm up and not crumble. In the future I might shred ~1/3 of the crab and leave the rest in chunks, just to make a nice cohesive cake. I also have an irrational fear of broiling so I just baked at 450 for about 15 minutes: I found this to dry the cakes out. I know broiling would make a nice crispy top with moist insides; I'll just suck it up and make as directed in the future. As with any recipe I seasoned these to our liking, using the written instructions as a guide. This includes Old Bay, but I agree with a previous review that it's not a requirement for a perfect crab cake. This is now my crab cake recipe, thanks so much for sharing.
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5 users found this review helpful

Chocolate-Peanut Butter Mallow Bars

Reviewed: Aug. 10, 2010
Super delicious and rich, perfect with coffee. I have some people coming for dinner and had decided to skip making dessert... until I saw Lisa D's tempting picture of these on the homepage and read I had all the ingredients on hand. Spooning(wrestling) the mallow cream on I figured mini-mallows would be a good substitute, but the cream cooks up so sweet and gooey I think losing it would be a mistake. I will make these again without a single change, cook time/temp was perfect for me, thank you so much for sharing.
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Four Cheese Sauce

Reviewed: Aug. 9, 2010
I was intrigued by the base for this cheese sauce, so I made as directed but with mostly cheddar and a handful of Parmesan to go with nachos. I halved the cream/butter but still felt it needed the full 2 cups cheese. The cheddar went stringy on me, but following a tip off an article on this site I added a sprinkle (~tsp) of lemon juice and it magically became smooth again. The sauce was nice and creamy, much easier than making a butter and flour roux. I will definitely make again, especially when I just need a quick sauce for vegetables or nachos. Thanks so much for sharing.
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8 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Jul. 20, 2010
This may sound weird to some, but I'm not very familiar with cobblers at all. I tried one years back and thought it was OK... this one is great. It came together so quickly and EASILY too, I made with peaches and the fresh slices were done to perfection. The top was nice and crisp-chewy on the outside and edges, with the inside being warm and soft and fruity and delicious. I did need the full hour in my oven. A perfect dessert for last-minute company, thanks so much for sharing.
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1 user found this review helpful

Seared Sea Scallops

Reviewed: Jul. 12, 2010
The seasonings in the flour were great, the directions were clear and everything had great flavor. This may be common knowledge to you all but if you're thinking of trying this with a shoddy pan, one which doesn't heat evenly, you will be super disappointed. I knew I shouldn't have attempted it but I ADORE scallops and wanted to make them this way at home as I think the natural flavor comes through more than baking/stir frying. The problem is you don't move these around like your stir frying and the scallops are more delicate/floured unlike the meats you may brown/sear in the pan, so you NEED a heavy bottom which heats evenly. My pan is super-thin and not stainless, nor completely flat anymore. I ended up with about half my scallops in various stages of browning/burning, I threw them all in a baking dish with some melted butter and white wine poured over and managed to cook/overcook them by baking. I will try this again when I set enough aside for an All-clad or my Le Creuset.
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4 users found this review helpful

Quick Chicken Peanut Mole with Cilantro Rice

Reviewed: Jul. 12, 2010
WOW this was the best Mole I have ever had! It has great flavor without being really greasy, which I find when I order it at a restaurant. I used all breasts because that's what I had on hand, and not being a huge fan of onion I kept out the 1c chopped and added a generous helping of the dehydrated kind, maybe 2-3 tbsp. I also don't like chili powder and don't even keep it in the house, so I just added dried red pepper to the spiciness we would enjoy. All my changes were preference, this would be a fantastic dish with no changes. I didn't make the cilantro rice either, just heated up some brown rice and served with some roasted veggies in tortillas; it was a healthy, filling, and fresh meal. Thanks so much for submitting, this will be a regular!
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2 users found this review helpful

Fajita Marinade I

Reviewed: Jul. 9, 2010
The oil:water:lime juice ratio is spot-on, and the liquid smoke is a really key ingredient for the restaurant fajitas I am trying to replicate. There arn't any spicy/pepper/herb/seasoning notes though, which we did miss even with the garlic and smoke flavor: it seemed to be lacking something. Whether you go for spicy or not I think an addition or two of flavor is needed to really make the meal memorable. Thanks very much for sharing.
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2 users found this review helpful

Sky-High Strawberry Pie

Reviewed: Jul. 9, 2010
I don't have a lot of experience making fruit pies, and following this recipe yielded a good pie. I made as written and while I know berries and tastes can vary, there is an awful lot of sugar in the filling, to the point it takes away from the delicious flavor of the berries. I will try 1 cup the next time, if they are sweet overripe berries I might cut down to 3/4 cup. The cooked filling was a great consistency though, I look forward to trying the method with peaches. Thanks for sharing.
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3 users found this review helpful

Baileys® Iced Coffee

Reviewed: Jul. 8, 2010
This is a good proportion of cream to coffee. Baileys is my favorite sweet shot to add to coffee, good hot or cold.
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5 users found this review helpful

Cream Cheese Squares

Reviewed: Jul. 6, 2010
Very very good. I used the full amount of sugar in the cheese and thought it was perfect. I also made with the two bricks as specified and I think it's a good thick layer of filling: preferences do differ but I'd rather have a generous layer than a skimpy one. The only change I made was just 1/4 c margarine on top, which was fine. I think a full half cup would make it richer than I prefer, though it wouldn't throw the recipe. I nibbled on it while warm and it was ooey-gooey good: chilled in the fridge overnight and was able to cut it cleanly into bars. It was good cold too but I like it best at room temperature. Simple, delicious, satisfying: thanks very much for sharing.
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Microwave Corn on the Cob

Reviewed: Jul. 4, 2010
I'll always be partial to my corn grilled, but this is a close second. My microwave (under 1000 watts, unsure of the exact) had two ears perfectly cooked in 5 minutes on high. My boyfriend claims he cooks his in the microwave but without a moist towel and it turns out, but this was so easy and delicious I won't chance it without. Thanks for sharing :)
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2 users found this review helpful

Chocolate Peanut Butter Cup Cookies

Reviewed: Jun. 28, 2010
The two chips and candy pieces were delicious. I actually accidentally used self-rising flour, which has baking powder, soda, and salt in it. I left out the soda and made the recipe anyways: they did not spread at all, but still taste great. So while I can't accurately rate the recipe, don't worry if you use the wrong flour. I probably won't make quite as written again just because all the PB cups are kind of expensive for cookies, but I enjoyed making these - thanks for sharing.
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Easy Alfredo Sauce I

Reviewed: Jun. 28, 2010
This was good, really good sauce for only having three ingredients. I usually make an alfredo sauce with cream cheese as a shortcut, and this one tasted a little more gritty than the other method. This one is more authentic so it's probably my technique. I will make this again if I don't have any cream cheese in the house, thanks for sharing.
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5 Minute Microwave Cornbread

Reviewed: Jun. 28, 2010
For microwave anything, this was awesome. It does not have the texture of regular cornbread (well, my kinds) - very light and almost cake-like, not too much cornmeal, touch of sweetness. There is no browning or crust to speak of. It's very delicate and doesn't hold up well to being buttered. However, I thought it tasted great. It was warm and fresh and done in 4 minutes on high (800 watt oven). I made it because I forgot about the bread until I was serving, and because I'm cool like that I know I'll gratefully be making this again. Thanks!
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14 users found this review helpful

Chocolate Chow Mein Clusters

Reviewed: Jun. 26, 2010
My fiancees' mother makes these every year for Christmas and I start craving them by Halloween, they are delicious. Light and addicting; I can never have just one. She passed along the recipe telling me to just use a 1:1 ratio of chocolate to butterscotch and add noodles to taste, she keeps out the peanuts to appeal to all the kids. Thanks for posting.
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3 users found this review helpful

Honey Butter

Reviewed: Jun. 23, 2010
Yep, this ratio is the way to go. All I had was salted butter and while I love salt, for company I will use the unsalted, maybe with a tiny pinch of salt if I'm missing it. However it was still good with salted, I'd still make even if that was all I had. Bravo!
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6 users found this review helpful

Mushroom Saute

Reviewed: Jun. 23, 2010
My boyfriend (the mushroom lover) raved about these, he told me a couple times between bites how amazing they were. The ratio of butter:mushrooms was perfect and he really liked the addition of the onions. Knowing what herbs/flavors we like I seasoned it to taste, using a pepper blend, thyme, and Italian seasoning. I had never cooked with fresh mushrooms before and the 10 mins over medium worked perfectly. Thanks for sharing.
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2 users found this review helpful

Oreo™ Cookie Bark

Reviewed: Jun. 18, 2010
Good porportion of chocolate to cookies, and yes with just these two ingredients you really do get a 5-star candy masterpiece. For my preference I chop the cookies coarsely, about 6-8 pieces per oreo cookie. My favorite version of this is to add peppermint extract (to taste, ~1 tsp total) and green food coloring to the chocolate before mixing: I renamed it "Blizzard Bark" because it looks and tastes like my favorite Mint Oreo Blizzard from Dairy Queen. Thanks so much for submitting :)
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Adam's Dirt Cookies

Reviewed: Jun. 14, 2010
A nice cookie to make, we are enjoying them. I will decrease the butter next time, and be sure to chop up coarsely the crumbs instead of crushing them to get that cookies and cream flavor I was looking for. Thanks for submitting.
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8 users found this review helpful

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