M. Stoffel Recipe Reviews (Pg. 3) - Allrecipes.com (18637247)

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M. Stoffel

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Kahlua & Club Soda

Reviewed: Jan. 28, 2013
Yummy! I have loved Kahlua for years but never had it with club soda, this was really nice. Kahlua is so sweet, the club soda cuts through that a little so it's very pleasant to sip on. Thanks for sharing :)
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Chicken and Corn Chili

Reviewed: Jan. 28, 2013
Yummy chili, I'll be making it again. For my tastes I added water to thin the chili, about a salsa jar and a half. Many people prefer their chili thick like the recipe, if that bothers you just add water rather than complain about it in a review. I also add everything to the pot in the beginning and it turns out fine. Thanks very much for sharing.
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Mema's Corn Fritters

Reviewed: Jan. 27, 2013
This was just the recipe I was looking for, nothing deep fried or too doughy. I made as directed but used leftover grilled corn cut off the cob. The oil/butter mix for frying was awesome, lots of butter flavor but the oil (I used olive) kept it from getting too dark batch after batch. I will absolutely make again, thanks for sharing!
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Zippy Summer Shrimp

Reviewed: Jan. 12, 2013
Perfect, I was looking for a quick simple shrimp dish that wasn't scampi and this recipe hit the spot. I didn't find it bland at all, the spice was the main flavor and the rest complemented it really well. This had a great sauce, though I thought the shrimp were flavored enough if you didn't want to serve a saucy dish. I will be making this often, thanks so much for sharing.
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Potatoes and Peppers

Reviewed: Dec. 13, 2012
Delicious. My mom used to cook sliced potatoes on the stovetop for us, and I wanted a similar recipe with less oil, more nutrition. The directions worked perfectly. Thanks so much for sharing, this will be a definite repeat recipe :)
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Easy Baked Apples

Reviewed: Nov. 22, 2012
A coworker told me about baked fruit with diet soda so when I suddenly needed a sugar-free fat-free dessert for someone this Thanksgiving, I gave this recipe a try. It went over very well, I used ginger ale. I did add some spices (apple pie spice and extra cinnamon and ginger). I also think two cups is a little too much liquid, I will try again with a cup and a quarter in the future. Thanks for sharing.
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Rosemary Roasted Turkey

Reviewed: Nov. 22, 2012
Due to presurgical diet restrictions I needed to serve a skinless turkey breast for Thanksgiving. Slow cooking (one hour on high, six on low in the crockpot for a 7lb bone-in breast) along with this recipe allowed us to still enjoy flavorful rich-tasting turkey. The herbs and garlic smelled wonderful while cooking and still looked pretty even after so long in the pot. Thanks for sharing this recipe, everyone enjoyed it whether they needed "diet" turkey or not!
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Premier Cheesecake Cranberry Bars

Reviewed: Nov. 22, 2012
Made for Thanksgiving this year and it was devoured. I followed the recipe as directed, except I forgot to add the white morsels before I pressed the bottom crust so I sprinkled them on top before adding the cheese layer. No changes needed, for my preference I will add two cans cranberry sauce next time. I really appreciated how easily this came together and that I could make a day ahead. Thanks for sharing!
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Slow Cooker Sausage with Sauce

Reviewed: Oct. 18, 2012
Delicious. I was a little skeptical these few ingredients with no extra seasoning would make such a flavorful meal but the sauce and sausage must have made it. I did use chicken sausage so I had no issues with grease. I added three peppers which was a good amount over noodles, but if I were making this for sandwhiches I think the written amount would make just enough for topping. I know I'll be making this again, thanks so much for sharing!
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Best Beef and Broccoli

Reviewed: Oct. 12, 2012
This is a quick yummy recipe. The canned soup makes the sauce more like a beef gravy instead of restaurant-style beef with broccoli. One day I'd like to find an authentic recipe too but I'll keep making this one, we really enjoyed it. Thanks for sharing!
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Slow-Cooker Pepper Steak

Reviewed: Oct. 5, 2012
Wow, this was really delicious. I followed all of the ingredients closely but added an extra red bell pepper I had on hand and used a 28oz can stewed tomatoes just because I love them. I didn't think the extra liquid would make all that much difference but we had too much (flavorful) juice, so in the future I'll not add more total liquid than stated. I made sure to mix the water/bullion/tomatoes etc. in the skillet I browned the meat in, to get all the great browned bits and save a dish. Thanks so much for sharing!
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Quick Black Beans and Rice

Reviewed: Oct. 4, 2012
I thought this was perfect! The canned beans and tomatoes make the nicest thick flavorful sauce. I did find I needed to add about a half cup extra water to cook my rice, but there is an awful lot of variation between the brands of canned tomatoes/beans so that might not be your case. As written this is seasoned mildly which worked perfect with my spicy main and side, of course extra peppers and herbs can be added depending on preference, I would hope no one docks stars or calls this "bland" for that silly reason :) Thanks so much for sharing, this is going to be made often in our house!
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Across the Border Tequila Shrimp

Reviewed: Oct. 4, 2012
Please, DON'T SIMMER UNTIL LIQUID EVAPORATES! With that much butter and almost half a cup of liquid from the tequila and lime juice, plus the shrimp's liquid, your medium shrimp will be very overcooked. Aside from cooking just until the shrimp were done, I followed this recipe almost exactly and we really enjoyed the dish. I did use chipotle powder instead of chili powder and added the chopped cilantro with the pepper to cook down a little. Thanks for sharing.
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French Ham Cheese and Egg Fondue Casserole

Reviewed: Sep. 18, 2012
This was fantastic. I made exactly as directed for my husband and I. He did say he wished the bread was toasted so the dish wasn't so "mushy", but I disagree with him and really liked the texture. The leftovers heated well too. Thanks so much for sharing.
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Toasted Garlic Bread

Reviewed: Aug. 27, 2012
The perfect garlic bread, I think the mix of oil and butter is key. I added grated parmesean to the spread to make a paste, then put it onto the bread and topped with mozzarella. So if cheese is your thing that's the way to go, but the spread of this recipe is the only garlic bread base you'll ever need. Thanks for sharing.
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Creamy Zucchini

Reviewed: Aug. 27, 2012
This was a delicious lunch with some leftover pasta mixed in. I made as directed, adding some red pepper flakes for bite. The half cup of heavy cream is spot on, it made the perfect sauce with the written ingredients. I would not have liked this as much if I subbed half and half or milk. Thanks very much for sharing.
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Cheesy Zucchini Casserole I

Reviewed: Aug. 27, 2012
This dish was awesome. I made it for a barbecue alongside a reliably good pasta/veggie mix and this dish was the one they demolished. I did make two changes I feel are necessary to the recipe, one being to toast the bread cubes. The egg/butter/cheese still coated the cubes and their crisp texture was perfect with the tender zucchini. I also melted the butter in a skillet, then cooked the chopped onion until soft but not brown. I can tell you from experience an hour at 350 won't take the raw bite out of the onions. The proportions of this dish were spot on and I have already been asked to make it again, thanks so much for sharing.
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Strawberry-Gin Cocktail

Reviewed: Aug. 26, 2012
This drink has a wonderful combination of flavors, I felt like I was sipping on a signature drink in a high-end restaurant. I followed the recipe exactly as directed and my husband and I really loved it. Thanks for sharing!
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Italian Sausage, Peppers, and Onions

Reviewed: Aug. 15, 2012
Fantastic. I've never made sausage and peppers before and have only seen them around cooked in a tomato sauce. I was a little leery but made the recipe as directed and we loved it, as much if not more than the sauced version. We made sure to use a wine we like to drink and the cooking liquid was divine, I may have sipped some off the plate when I was done. This will be a repeat recipe for us, thanks so much for sharing!
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Parmesan Fried Zucchini

Reviewed: Aug. 8, 2012
This was delicious. I had no problems with the coating sticking to the zucchini, the whole batch turned out perfectly. The Italian flavor was nice, I will probably experiment with other seasonings to switch things up this zucchini season, but this base recipe needs no changes. Thanks!
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