M. Stoffel Recipe Reviews (Pg. 14) - Allrecipes.com (18637247)

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M. Stoffel

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Cheeseburger Meatloaf

Reviewed: Jul. 11, 2009
Of the two meatloaf recipes I regularily make, this is my favorite because it reminds me of being a little girl and eating my moms'. I season exactly as specified: using only the onions, salt, and pepper keep this traditional and delicious. My other recipe has a fancy sauce and lots more seasonings for when I'm feeling adventerous. The cheese part isn't traditional but my love for cheese got the best of me and I think the pairing is perfect. I do take the time to pat it out and roll, I make it just wide enough to fit in a loaf pan which keeps the cheese (mostly) in check. I find I need 95% lean beef in meatloaf recipes to not get a greasy mess, this one is no exception. Thanks very much for sharing :)
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Big Soft Ginger Cookies

Reviewed: Jul. 9, 2009
I've had ginger cookies that were this good before, but never with this amazing texture. They are soft, and stay soft, and are so simply delicious that while they arn't as requested as other cookie recipes they always get devoured the quickest, hands down. Definitely chill the dough - even then, work quickly to keep your hands out of the dough as much as possible. Less is more when it comes to sugar for me so I don't roll them in the 2tbsp at the end, and no one has ever missed it. Other than that I follow the recipe exactly - never tried the OJ, I don't really see the need. When I've planned poorly and just don't have time to chill the dough I keep my hands slick with margarine and roll them into balls, then use a palm or spoon coated in margarine to flatten. Thanks very much for submitting AMY1028 :)
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Easy Beer Bread Mix

Reviewed: Jul. 7, 2009
This turned out a delicious beer bread. I followed TAMMYDACHEF's review and cut out the seasonings, upped the brown sugar and it was very, very similar to the Tastefully Simple mix I love. Not quite the same (will play with the brown sugar amt and baking powder/self-rising flour amounts on future attempts) but close enough so I'll never blow my money on the mix again and have no problems serving this to company. No changes needed to get an amazing, freshly baked, no yeast/kneading required loaf of bread - thanks for sharing!
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5 users found this review helpful

Meatloaf with a Ranch Twist

Reviewed: Jul. 4, 2009
Very good, simple meatloaf. Moist and juicy even using 95% sirloin, so I can tell myself it's healthy. The ranch pack does add a delicious complexity and twist to the flavor, but the whole thing doesn't scream "Ranch!" so if you're looking for that just be aware. I might try adding 1/2 of another pack in the future, but something tells me to just leave it and enjoy. And yes, the sauce is as amazing as everyone else is saying - I doubled it and it didn't even last through half the slices, my boyfriend became that in love with it. I was going to give this 5 stars simply because no disgusting reprehensible icky ketchup is called for but this recipe earned them itself - thanks for sharing :)
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10 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 4, 2009
The "Award Winning Soft Chocolate Chip Cookies" was the first cc cookie recipe I had ever found and made for myself back in 2006 (mom's are delicous but thin and crisp), and with chocolate pudding and pb chips substituted I stand by my claim it makes the best cookie ever. Unfortunately, I've never been as impressed using it as-written for traditional cc cookies (though they're very good!), and thus I tried this one. This... is... it. Everything I've ever wanted or craved in a cc cookie. It uses melted butter, no softening time required, so I can get the idea in my head and 5 minutes later be scooping them onto the sheet. They remain fat and chewy even using only butter, which not being a baker I don't understand but absolutely love. The "other" recipe's cookie part is very soft and more complex in flavor and almost seems to compete with the chocolate chips in the mouth, whereas I feel this chewy simple buttery dough really allows the chocolate to sing. I added two heaping cups of chips as I most always like more but I think the two cups specified is perfect. Will actually post in my kitchen and always make exactly as written, will never search for another cc cookie recipe again (and this time I mean it), thank you SO MUCH for sharing!
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Strawberries in Spiced Syrup

Reviewed: Jul. 2, 2009
Really yummy, the nutmeg and cinnamon were wonderful with the fresh berries. The two pints sliced strawberries yield a product with plenty of delicious strawberry-spiced syrup, in the future I'll probably use three pints with that amount of syrup for a thicker topping as is my preference. Thanks very much for sharing.
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Cream Cheese Pie

Reviewed: Jul. 2, 2009
I made this pie to top with some leftover strawberry syrup I made and it fit the bill perfectly. It's rich and delicious enough to stand on its own as well. I used a packaged graham pie crust and my crust was EXTREMELY full, will use a deep dish or make my own next time. No changes, thanks very much for sharing.
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Deb's Scallops Florentine

Reviewed: Jun. 25, 2009
This dish was yummy. I made the sauce with half and half - I personally thought the substitution was delicious but I often sub for calories' sake so for company I'll use at least half cream. I did think the recipe could easily use twice as much seafood, to the point I thought the excess cheese/sauce took away from the dish. I plan to make this with either bay or sea scallops cut into fourths, and then add an extra pound of seafood. The recipe came together quickly for being so impressive, thanks very much for sharing :)
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Incredibly Easy Chicken and Noodles

Reviewed: Jun. 21, 2009
We really loved this dish. I did not have a large can of the cream of chicken soup: used two 10.75 and one of the cream of celery (not a mushroom fan), and for our tastes it was perfectly creamy. I used raw cubed chicken breast instead of precooked, and the small chunks in boiling liquid were cooked through just fine after the 20 minutes. I also used a 16oz bag of dried egg noodles and thus added an extra can of broth. I don't think the recipe needed the extra liquid just for the dry noodles (especially if I had used all the cream soup in there), but as I also tossed in a 16oz frozen bag of mixed veggies it turned out OK. We loved the veggies (my boyfriend requested extra the next time in fact) but as written without them the recipe is good too, especially if you plan to serve roasted or grilled vegetables along with it (which is in the cards for us). Given how simple and quick this is I think the taste is amazing - five stars well deserved! Thanks for sharing :)
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Raspberry Almond Coffeecake

Reviewed: Jun. 12, 2009
I loved how this recipe showcased fresh raspberries instead of using preserves - I was looking for a delicious recipe to use the fresh berries we've got up here now and this cake definitely fit the bill. I made as written and used a pie pan - the batter was EXTREMELY thick and kind of hard to manipulate into the pan, very similar to those little biscuit mix pouches you buy and add water to. I got it spread "mostly" to the edges, added the berries, and then dropped tablespoons of the reserved batter on top almost like dumplings. However while cooking it filled in to the edges of the pan and spread out on top, and the raspberries looked very pretty and tempting peeking out under the batter and almonds. I did skip the sugar glaze this time and while it didn't *need* the glaze I think it would really set the berries off in the future - you could also add a layer of flavor by using orange or lemon or almond extract and really change up the cake to suit your mood. Versatile, simple, delicious and fresh - thanks very much for sharing :)
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Colleen's Slow Cooker Jambalaya

Reviewed: Jun. 12, 2009
This is remarkably fresh and flavorful coming out of the slow cooker with such little prep. I was really impressed with it, and look forward to it becoming a staple in my house. I followed the given seasoning amounts closely and thought it had a great mild-moderate, "middle of the road" kind of heat - depending on my mood and guests I may up the cajun seasonings and/or cayenne. I also found the meat/sausage/seafood amounts to be good, a little in each bite - often I increase protein in a recipe but it won't be needed in here. Thanks very much for sharing.
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Russian Black Bread

Reviewed: Jun. 11, 2009
Wonderful. I made as written except substituting molassas for dark corn syrup, and won't change anything in the many more times I'm sure to make this. I'm not a huge fan of vinegar but I LOVED the little bit of bite it gave the bread. Thanks so much for sharing.
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Sarah's Salsa

Reviewed: Jun. 10, 2009
Even with all the praise this recipe has earned I was not expecting to get a product this PERFECT from home - and using canned tomatoes at that! I love love LOVE salsa in mexican restaurants and while not the best I've ever tasted, this is so close to it I have no need nor desire to try and find another recipe. I feel the key to the this is using FRESH onions, jalepenos, and cilantro. It just transforms the tomatoes, I've tasted the salsa blend at just tomatoes and after adding the produce and the difference is stark. I personally leave out the hot pepper sauce and garlic. EXODUSMOM, you have transformed my kitchen and cost Pace hundreds of dollars in revenue: thanks so very much for sharing!
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Sweet Blackberry and Brandy Sauce

Reviewed: Jun. 9, 2009
Ohhhh this was really amazing. The one true whiskey for me is Jack Daniels so I used that. I was looking at different berry recipes and only brought one container home as I thought this only needed one cup - consequently I used just over 1 cup of blackberries with a slighly rounded quarter cup of sugar in the whiskey, no cornstarch/water slurry to thicken. I did use closer to two tablespoons of Jack even with the quartering, only because I wanted distinct flavor even after cooking - that worked really well for us, I ended up going about 13 mins on the simmer and we both thought the sauce had a delicious hint of boozy flavor, nothing overwhelming. We do like our booze though, so that may be too much if you're not as familiar with it. As previously stated over vanilla ice cream this is phenomenal - thanks so much for sharing!
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Seafood Nachos

Reviewed: Jun. 9, 2009
I was so excited to make these as I love mexican food and nachos and imitation crab. I began tossing things into the bowl and even before it was fully combined I thought, "this looks/smells/tastes like seafood salad". Flavoring it with only dill and paprika and onion (as written, resisted the urge to overhaul) also worried me and reinforced the salad bit. The verdict: this is a pasta-less seafood salad warmed on a chip with cheese. Which is really not what I wanted, or expected from a recipe descibed as coming from a mexican restaurant. I probably didn't see it coming because I loathe seafood salads and had never made one before. People eating who don't mind those salads called it "interesting" and asked me not to make it again or save the leftovers: they thought the warm sour cream/mayo based filling didn't marry well with the chips and melted cheese.
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Best Brownies

Reviewed: Jun. 9, 2009
These brownies get 5 stars because they are the first recipe I've ever made that I would prefer making over a Betty Crocker boxed mix. I like fudgey brownies and these were fudgy while not being a total slab of chocolatey tar in the pan. They were also so very easy to whip up, one bowl and the butter didn't even have to sit out to soften - two gold stars in my (cook)book. The recipe as written filled the 8x8 pan with a moderately thick brownie, which I liked as some box mixes designed for multiple pan sizes almost overwhelm my little brownie pan. Not being a particularily accomplished baker getting acquainted with a new oven I did undercook these at 28 minutes, but I look forward to working out my perfect baking time with lots of "failures" :) Thanks so much for this go-to recipe.
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Marinated Ranch Broiled Chicken

Reviewed: Jun. 8, 2009
The marinade was nice and thick and really coated the chicken. I didn't take the time to pound the chicken to an even thickness (prepared early while people were sleeping elsewhere in the house) so I didn't broil the whole time - I baked about 20 mins at 350 and broiled for 4 or 5 mins at the end to brown the top of a parmesean cheese/italian breadcrumb coating I had applied. I put the coating on because I have occasionally overcooked chicken when I bake it as opposed to grilling or sauteing - this marinade turned out to not need that precaution, it was very tender and juicy. The flavors stand well enough on their own, I don't think the cheese or seasonings in the crumbs were needed and actually detracted from the delicious marinade. I look forward to getting this recipe onto the grill - thanks for sharing :)
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Korean BBQ Chicken Marinade

Reviewed: Jun. 2, 2009
I knew this was getting 5 stars when my boyfriends' eyes widened and he tore off another hunk of chicken before he swallowed the first, it was THAT good. I cut breasts into strips, marinated, and grilled on skewers. I used just a touch less sugar than the 1 cup called for (maybe 7/8?) but it wasn't too sweet at all, I think the full cup would be just perfect. I was out of corn starch so I just simmered over medium on the stove - make sure you remember there is all that sugar unlike other marinades you're used to and take it off BEFORE you get to the salt-water-taffy consistency I achieved, it will turn quickly and you'll miss dipping the chicken into it. I will barbecue with it again and look forward to using it in stir fry, thanks very much for sharing.
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Easy Cajun Grilled Veggies

Reviewed: Jun. 2, 2009
I used this with zucchini and red/green bell peppers and everything tasted fantastic. That bit of Worcestershire sauce really set off the spiciness. I did omit the salt as the cajun seasoning I used (Tony Chachere's, the best IMO) already has it. Except for the salt I followed as written and really don't think this could be any better. I look forward to using this in a foil pack with veggies and chicken for an upcoming camping trip - thanks very much for sharing :)
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Irish Bananas

Reviewed: Jun. 2, 2009
I wanted something to pick my boyfriend up after a grueling day at work and this did the job beautifully. Halved the recipe using two bananas sliced longwise and then cut in half to fit a medium-sized saucepan and it worked great - I would not have wanted a smaller pan though, next time I'll probably go right for a skillet and most definitely will if I make the full amount. I detected a slight whiskey note adding it in the beginning as written, for stronger flavor I'll try adding at the end as suggested but I think this is a phenomenal dessert just as is. I only needed to cook the bananas for about 3.5 mins total flipping once, mine were a little soft to begin with though. Thanks for sharing such a simple quick and DELICIOUS dessert!
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