M. Stoffel Recipe Reviews (Pg. 13) - Allrecipes.com (18637247)

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M. Stoffel

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Cheesy Brat Stew for the Slow Cooker

Reviewed: Oct. 10, 2009
This was a great way to use up leftover brats. I didn't think there was enough moisture in the crock to make a stew, but the end result was what I thought was a perfect consistancy. I think the potatoes need longer/hotter cooking time: I gave it three and a half hours on high and thought they still needed some more. I also substituted cream of cheese for the mushroom soup and a can of beer for the water: being a native, it just seemed like the right thing to do and I really loved the extra-cheesy beer goodness. My boyfriend did find the flavors a little bland, though: red pepper flakes next time will probably do the trick. Thanks very much for sharing!
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2 users found this review helpful

Pineapple Pie I

Reviewed: Sep. 29, 2009
Very very good, the pineapple and coconut are wonderful together. I used the full amt of sugar even though part of me wanted to reduce it and while it was a sweet dessert, I didn't think it was too much. I may try cutting back on sugar in the future for nutrition but the consistancy of the pie was perfect, and I don't want to mess that up. One tip, the strings of coconut and pineapple matter in the semi-firm matrix made this difficult to cut into clean pieces: it makes absolutely no difference to the taste/texture but if you're looking for a picture-perfect dessert for company pieces of this one do look more "rustic". A great pie to throw together from your pantry: thanks for sharing :)
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4 users found this review helpful

Baked Parmesan Perch

Reviewed: Sep. 25, 2009
I was surprised at how much I enjoyed this fish, I always prefer a non-breaded fish but this is super good: the best breaded (non-fried) fish I've ever had actually. I think it's the butter on the pieces before breading, I loved that idea. I ended up just melting it in a loaf pan and then coating the fish that way. I made the topping exactly as specified and while I will sub dill for the basil and add cayenne pepper in the future that's just preference. All that paprika gives this great deep rust color to the breading, I don't think I'll play with that amount just for the look. Thanks very much for sharing, I have a breaded go-to fish recipe now :)
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9 users found this review helpful

Frosted Cinnamon Zucchini Bars

Reviewed: Sep. 24, 2009
I found this to be a super moist cake, no problems with the batter. I added coconut and walnuts as specified and really liked the textures. I do think a touch of cinnamon would benefit the batter, maybe even subbing apple pie spice. The frosting is good for those who love it super-sweet, and the cinnamon gives it a very pretty light color. I think a cream cheese frosting on these would be amazing. I used the recipe quantity in a 13x9 pan and it was thick and cake-like, the zuchinni is so moist in the batter I think it would spread really well in the larger pan. If I were having people over I would definitely use the recipe's size, but it works well in the smaller pan too. I almost didn't make it this zuchinni season but am really glad I did: thanks for sharing!
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5 users found this review helpful

Chicken Tortellini Soup With Zucchini and Tomatoes

Reviewed: Sep. 23, 2009
Really really delicious. The tomatoes and zuchinni make it taste so summery (well, as summery as chicken soup can taste) and using the fast chicken soup base allows that great flavor without using the stove for hours and hours. I used the dried tortellini and it might have soaked up too much broth, but we like less broth/more stuff in our soups so it was perfect. I might add spinach in the future but the combo of zuchinni and tomatoes is very satisfying, no changes needed for a remarkable soup, thanks for sharing!
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7 users found this review helpful

Fast Chicken Soup Base

Reviewed: Sep. 23, 2009
I had no desire to try this but really wanted to make the tortellini/tomato version on here and decided to follow that recipe as-written. I am SO GLAD I did because I think this recipe is awesome. I personally do not think it is quite so good as an old-fashioned, cooked-all-day soup recipe but it's very close and economical: I will not hesitate to make this when I have a rotisserie chicken in the house. I cut down on the onion (but then that's a given with me) and used a bay leaf in the beginning instead of thyme at the end. I feel browning the onions, celery and carrots in the beginning add a richness to the overall soup so I did do that. I used a ratio of 1:1 for the broth and water and thought the flavor was great, in the future I may try using even less broth/more water. It was odd to have this big, steaming, fragrant pot of soup base on the stove after half an hour, something I can definitely get used to: thanks for sharing!
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3 users found this review helpful

Peanut Butter Mini Candy-Coated Chocolates Cookies

Reviewed: Sep. 23, 2009
Very good cookie, they made nice cookies in small, big, and even a couple hand-span sizes (just make sure to flatten slightly so the middle is done when the edges are). I was envisioning a lighter peanut butter flavor, almost like a hint, but I could definitely taste it in there. I would make these again, the peanut flavor and crunchy-coated candy pieces made it fun.
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1 user found this review helpful

Simple Herb Rice

Reviewed: Sep. 15, 2009
Very, very delicious. My boyfriend especially went crazy over it. I'm someone who doesn't like a lot of onion and often leaves it out or subs onion powder, but I think using the chopped onions in the butter is a must for this recipe. They soften beautifully and give an added texture to the dish, and as the other ingredients arn't fresh the onions keep it from tasting too "processed". For company I may use 2c boiling chicken broth or stock again to cut the processed flavor, but then I also use really cheapo bouillon cubes. No changes are needed for a standout rice dish, and using instant at that: I wish I had come across this sooner. Thanks so much for sharing!
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4 users found this review helpful

Easy Cheesy Chicken I

Reviewed: Sep. 15, 2009
This recipe is great exactly the way it is written, and has so much room for variation I can make it several times a month and we don't get bored. My favorite way to serve this is to add frozen broccoli to the sauce after cooking, let it cook on high for an extra hour without the chicken, and serve the chicken under the broccoli sauce with rice. Subbing an extra cheese soup for the mushroom is another great option, serving with pasta and sometimes even more cheese soup on top. I usually don't use the mushroom opting for cream of celery instead, but often it's whatever canned cream soups I want to use up first and I've enjoyed it every time. The chicken breast is pull-apart tender even if you throw them in frozen. I always add the sour cream because it tempers the salty soup taste of the sauce and makes it much more smooth and creamy. I don't think it's bland, but then I am able to appreciate a dish without adding half my spice cabinet so some of you may need to amp it up. Thanks so much to the submitter for sharing :)
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3 users found this review helpful

Fiesta Fry Pan Dinner

Reviewed: Sep. 13, 2009
Very, very good. I did keep the cheese off and just let the people add their own, I think it's quite good even without it. Left out the corn and added a green pepper I needed to use up, and as I had some fresh tomatoes I put in about 1.25 cup chopped and added a little extra water to make up for the liquid missing from canned. These substitutions worked fine, I think you could do just about whatever you wanted to the veggies and it would be delicious. I was worried there didn't seem to be enough liquid for the rice to cook but it came out perfectly. My new favorite skillet meal: thanks so much for sharing!
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1 user found this review helpful

Crunchy Peanut Butter Balls

Reviewed: Sep. 8, 2009
I made just as directed and I thought they were perfect. Adding more rice cereal may stretch the batch a little further, but plenty of peanut/mallow matrix gives a yummy and pleasing contrast to the crispy cereal. I did refrigerate the candy before dipping as I was finishing other recipes (made for a party) but as written I don't think they would have had trouble holding together. Adding more cereal would probably require some time to set in the fridge. Everyone loved these, thanks very much for submitting this awesome recipe!
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1 user found this review helpful

Beer Dip I

Reviewed: Sep. 8, 2009
Good flavor, I did find I needed to add more than 1/2 cup beer to get a consistency that didn't snap the pretzel twists. I used a reduced fat finely shredded cheese, maybe full fat really blends the dip into something more creamy, but no one complained about the extra beer and the cheese flavor wasn't compromised using the reduced fat cheese. Used High Life with good results, tastes as good if not better after sitting a few days: thanks very much for sharing.
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2 users found this review helpful

Roasted Garlic Zucchini and Tomatoes

Reviewed: Aug. 31, 2009
Mmmm! I love zucchini and tomatoes but roasted in the oven like this is my absolute favorite way to eat them. I've already left out the onions and just use onion powder which works well for me, but I'm not a big fan of onion to begin with. The moisture from the veggies and the olive oil combine with the seasonings to make the most amazing thick juice on the bottom of the pan, which is why I am now a oevn-roasted veggie convert: I love to dip my bread in it. Some have commented they'd prefer using a smaller pan, but I feel the 13x9 allows this amount of veggies optimum room to roast separately in the oven and not just be a baked veggie casserole. Thanks so much for sharing this recipe, while I may change the seasonings or even the veggies themselves I feel the proportions and cook time/temp are perfect!
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107 users found this review helpful

Sauteed Zucchini

Reviewed: Aug. 31, 2009
The broth adds a nice depth of flavor to this side. My favorite stovetop recipe for these veggies: thanks for sharing!
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7 users found this review helpful

Peach-a-Berry Pie

Reviewed: Aug. 31, 2009
Super delicious and easy, I have never made a fruit pie without canned filling before and this recipe allowed me to nail it my first go. The first pie (made two in two days, it was that good) was a little runny even with the draining step: the second pie I added 3tsp minute tapioca as some other recipes call for and while the pie was a great texture I thought the addition just slightly diminished the super fresh flavor of the peaches the first one had. Looks or taste: I'll be making this pie both ways in the future depending who/what for, either way it's an amazing pie. Thank you so much for sibmitting.
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2 users found this review helpful

Key West Chicken

Reviewed: Jul. 20, 2009
A delicious, simple, perky marinade. I usually make a chicken marinade with a huge and varied ingredient list and my boyfriend said he liked this one the same or better - awesome! The proportions of the soy, honey, and lime are great: one flavor doesn't overpower any of the others. I thought without any peppers or bold flavors it may be bland, but something about the mix is very satisfying - the chicken was super tender too. This will now be my standard chicken marinade, thank you very much for sharing :)
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4 users found this review helpful

GA Peach Pound Cake

Reviewed: Jul. 20, 2009
Made exactly as written in two loaf pans, and everyone loved it. The cake stays moist and delicious for days. The sugar on the pans really adds a nice touch, I'm sure I'll be applying the technique to other recipes too. The recipe states butter or margarine, I used half a cup of each but would be interested in trying it with all butter and seeing how the flavor changes. A first-rate recipe, thanks very much for sharing!
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5 users found this review helpful

Broccoli Fish Bake

Reviewed: Jul. 15, 2009
Very quick, healthy comfort food. About as delicious as you can get from frozen broccoli and canned soup (and I mean that as a compliment). I love broccoli, so I used a 16oz bag. I thought about combining the broccoli and milk/soup mix, then spooning over the fish to bake as I was afraid it might not combine well layered, but that's not needed: the soup seeps down into the broccoli while keeping the fish nice and moist. I actually forgot to use shredded cheese (heresy!) but that turned out great too: after baking we scooped up our portions and sprinkled the cheddar ourselves, letting it melt on top. A yummy meal I had prepped in minutes on a busy night loaded with protein, cheese, and the most spectacular vegetable of all - a five star meal if I've ever seen one. Thanks for sharing!
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35 users found this review helpful

Peach Preserves

Reviewed: Jul. 15, 2009
I thought this recipe was easy to follow and yielded good results, which says a lot as this is my first time making jam/preserves/spreads of any kind. Not knowing how set the different types of fruit preparations should be it's hard for me to comment on the consistency - for our tastes, we will add some more pectin in the future. My one problem with the recipe is the sweetness, I think 4.5 cups of sugar is way too much. This is probably the sweetest spread I've ever had, either from a store or kitchen. 3 cups sugar, probably 2.25-2.5 oz pectin and the same cooking method in the batches to come - thanks for the recipe Kevin :)
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4 users found this review helpful

Upside-Down Coffee Cake

Reviewed: Jul. 15, 2009
Fantastic. I made the cake portion as directed, and thought it was perfect. In the baking recipes I'm familiar with brown sugar is measured "packed", so I did that for the topping here too - that gave a little too much to the (heavenly) sauce, next time I'll just measure the two cups out - chalk that up to the inexperienced baker. I also didn't bother to measure the peaches, just sliced and arranged them until the pan was full which seemed to work wonderfully. Not having the deep 10" pan I used an 8x11, which JUST BARELY held the cake and still leaked some sauce in the oven: a 9x13 should work great next time. The 8x11 needed just under an hour for bake time. Very rich, satisfying, impressive and simple enough to turn out - thanks very much for sharing!
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9 users found this review helpful

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