M. Stoffel Recipe Reviews (Pg. 12) - Allrecipes.com (18637247)

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M. Stoffel

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Chewy Coconut Cookies

Reviewed: Apr. 25, 2010
Wow. These taste amazing, they call for lots of coconut and that is what makes these delicious. I had very flat cookies and am almost positive my baking soda is expired (after reading the helpful reviews, thanks guys!) as I rarely use it. But actually, I was prepared to give these five stars regardless. The butter:flour ratio is a little higher than a lot of recipes I've made, and with all the coconut that translates to a rich, satisfying cookie perfect for coffee/tea/entertaining. I agree these cookies should stand by themselves, I was all set to add a chocolate glaze and toasted almonds on top but they really don't need it. Getting back to the flat thing, that was one of the aspects I liked about them: I will try with fresh baking soda but as I love chewy cookies as opposed to cakelike I might cut down/eliminate it all together. I am no expert baker though, so I'd recommend trying the recipe exactly as written before even thinking about listening to me: it is superb. Thanks so much for sharing with us!
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1 user found this review helpful

Quick Biscuits

Reviewed: Apr. 24, 2010
These are awesome. I am not a biscuit expert/snob by any means so I'm pretty easy to please, but for me this will be the only recipe I ever use. I mix and drop mine, no rolling/kneading, and in my environment I always need to add more cream. The user review about wanting the dough to feel like a wet sponge guides me to perfect results everytime. I used to "make" those pouches you just add water to but this is almost as easy and much more wholesome. Thank you so much for submitting this staple recipe :)
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2 users found this review helpful

Fruit Dip II

Reviewed: Apr. 23, 2010
This got inhaled on my fruit platter at Easter, I was very pleased and impressed with the dip. Easy to tweak and customize but as written with just these two ingredients it is AMAZING. I'll sure be making this again, thanks so much for sharing.
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2 users found this review helpful

Creamy Green Beans Parmesan

Reviewed: Apr. 15, 2010
These were very good, and I will make this recipe again. I like to eat my veggies crisp-tender as the recipe states, but there isn't any "cooking" time for the beans more than you do in the water: cook them to the texture you'll enjoy. I made the sauce as-written and though the amount was good: coated but not swimming in the sauce. I was excited to go outside my spice comfort zone and use nutmeg and while my boyfriend loved it I think spicy is more my thing: will substitute for Cajun seasoning or garlic powder as another reviewer mentioned. A flexible side, thanks for sharing.
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9 users found this review helpful

Roasted Broccoli

Reviewed: Apr. 14, 2010
This was a really pleasant mix of veggies to roast. Didn't have steak seasoning in the house so I used a 1:1 blend of Italian and Cajun seasoning mix, and it was pretty good! I personally leave them in the oven long enough to get good and brown, with a crunchy bottom, mmmm. Thanks for sharing :)
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1 user found this review helpful

Easter Egg Dipper Treats™

Reviewed: Apr. 11, 2010
Oh dear. I've successfully followed the recipe off the back of the cereal box for years but followed the posted recipe for this one, using margarine (typically used butter) and marshmallow creme as suggested at the bottom (typically, the bagged kind) and boy, this did not turn out. The mallow coating was too thin and while the mix pressed neatly into the plastic eggs (PHENOMENAL idea, thanks!) nothing would hold its shape: ended up pressing into a pan for bars, really PRESSING, and even those fell apart when cut. So, I would try this again using real butter and marshmallows but being slighly superstitious I'll simply use the recipe I know I can follow and take up the technique from there. They did taste good!
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6 users found this review helpful

Beer Lime Grilled Chicken

Reviewed: Apr. 2, 2010
I marinated my chicken breasts for quite awhile before grilling. While going on the grill they smelled strongly of beer and lime but after cooking there really was no flavor. It did keep the chicken nice and juicy as a marinade should, but so would lots of other options (ex. salad dressing) that would also impart flavor and not waste a perfectly delicious beer. I always love trying new recipes though, thanks for sharing :)
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1 user found this review helpful

Big Kev's Texas Style Long Island Iced Tea

Reviewed: Mar. 20, 2010
To each their own: this recipe has the booze down pat but after lots of trial and error we've found the perfect Long Island needs sweet and sour mix. Add some of that (3-5oz) and just top with the cola: potent perfection. Thanks for sharing :)
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3 users found this review helpful

Mrs. Baxton's Long Island Iced Tea

Reviewed: Mar. 20, 2010
I am not the Long Island lover in the house, but my boyfriend dubbed this one of the best ever. Even I liked it. We tried a recipe on here with no sweet and sour, and now feel that including it is a MUST. I made exactly as written and don't plan on making any changes, thanks so much for sharing.
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6 users found this review helpful

Baby Guinness

Reviewed: Mar. 20, 2010
This is a really great idea, fantastic presentation (I always need to pour my cream over a spoon for separation). It's a sweeter shot than we usually take but the novelty makes up for it and most everyone can handle them at a party. I agree with the tip about shaking the liqueur separately with ice (at least the coffee), it's better cold and you don't notice the super-sweetness as much. Thanks for sharing.
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5 users found this review helpful

Valentino's Pizza Crust

Reviewed: Mar. 20, 2010
This is a perfect recipe, I follow it to the letter. I love how foolproof it is and no kneading/rising time required. The ten minute rest time is usually just long enough for me to make the Alfredo or tomato sauce. I make in a rectangular pan with sides (like a small jellyroll) and don't prebake it. I do usually dust some kind of herb on the crust to complement my toppings. This is the start of every pizza I make, thanks so much for sharing :)
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2 users found this review helpful

Grilled Chicken Wraps

Reviewed: Feb. 10, 2010
This was very good. I ended up baking in a 350 degree oven for 50 mins elevated on a rack, and broiled for 5 mins to crisp up the bacon on top. The bacon was still softer than it would be on the grill, I may make in the oven again but think it's best suited for grilling as written. The two bacon slices to wrap the breast secured it really well. I added cheese inside, but it melted out: if you want cheese with it I'd suggest serving it shredded on top, almost like on a baked potato. The slight issue I have is with the chopped peppers/garlic/onions, I really feel the flavor and texture would improve if you give them a quick saute together and then put on. The bits are so protected by the bacon/chicken/sausage they crunch and taste like they are still raw. Thanks for sharing.
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5 users found this review helpful

Double Tomato Bruschetta

Reviewed: Feb. 10, 2010
Whew, this was stand-out delicious. In effort to use up 5lbs of roma tomatoes I made this recipe alongside another highly rated version off this site. As soon as I tried this, the other "contender" just seemed bland. I made as written and nothing needs tweaking, I may try to add more roma tomatoes to these ingredient amounts (lots of juice in the serving bowl) but am kinda afraid it might diminish the flavor punch. I should say too I can take or leave sundried tomatoes, and balsamic vinegar and I have had some issues in the past. It mixed up strong, just smelling the bowl I was sure it would be too much for me but I was totally wrong and loved every bite. I ended up not using cheese at all and serving cold. An absolute winner, thanks so much for sharing.
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3 users found this review helpful

Balsamic Bruschetta

Reviewed: Feb. 10, 2010
You can't go wrong with this basic bruschetta. Made exactly as written and it turned out great. Thanks for sharing.
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2 users found this review helpful

Easy Baked Tilapia

Reviewed: Feb. 10, 2010
Yum. I had a request for "just baked fish" and found this recipe, it was wonderful. I usually season my fish with seasoned salt, pepper and dill but seasoned as specified (well plus dill, I just think it's MADE for fish): this too was a nice simple combination which I will use again and in other fish recipes. No problems with the cook time. The lemon baked in was nice, seemed to blend into the fish more than just juicing one over the top. Thanks very much for submitting.
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3 users found this review helpful

Vernita's Broccoli Casserole

Reviewed: Feb. 10, 2010
I found this to be absolutely scrumptious, and everything I was looking for in a side dish casserole. Boiling pasta, cooking rice... if I'm going to cook the food in the first place, why bake it for an hour? This took minutes to prep and tasted awesome. I used brown instant rice, cheese soup instead of mushroom as I am a cheesy broccoli fiend, and used the whole 16oz frozen bag I had. I am not a big fan of onion and like lots of recipes, decided to use onion powder instead of fresh chopped: worked great for me. I will most definitely be making this again, it's the perfect veggie/starch side when you're main event is meat. Thanks SO MUCH for sharing!
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2 users found this review helpful

Chocolate Wafer Crust

Reviewed: Feb. 8, 2010
I only had oreos to make my crust, and this was the closest recipe I could find on here. I started with the given proportions for butter:crumbs and needed to add more cookies. I'm not surprised as the cream filling must have some sort of fat in it (never read the label, it's probably better if I don't). I've made lots of graham cracker crusts before so I just added/mixed until it had the slightly wet texture and held together well. Oddly enough, it stuck to the bottom of the pan. I am not sure if it's because the cookies absorbed butter after mixing, or the cream reacted somehow, or because it wasn't baked. I will keep experimenting because it was an amazingly good crust. Thanks for sharing :)
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1 user found this review helpful

Smooth and Creamy Peanut Butter Pie

Reviewed: Feb. 8, 2010
Wow this was good, a wonderful pie from so few ingredients. I made as written and may try adding less sugar just for heath reasons: not for the flavor, I think with sugar, peanut butter and cream cheese it will be a rich pie no matter what. The texture was perfectly silky. I may try doctoring the pie itself up in the future (peanut butter cup pieces, fudge layer, lots of decoration on the top) but this will be the only filling I use, thanks very much for sharing :)
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1 user found this review helpful

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