M. Stoffel Recipe Reviews (Pg. 9) - Allrecipes.com (18637247)

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M. Stoffel

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Chicken and Broccoli Alfredo

Reviewed: Nov. 19, 2010
This was fantastic for being so quick. I altered all sorts of stuff (whole bag of frozen broccoli, whole 12oz box rotini noodles, the mushroom soup can-full of cheese and half and half, precooked chicken I had on hand). I made these changes to have dinner on the table without shopping and dirtying as few dishes as possible in under 20 minutes and it STILL tasted good. If you were to use the amounts and ingredients called for I wouldn't even blink to serve this to unexpected company. Thanks Campbells for submitting!
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5 users found this review helpful

Maple Apple Crisp

Reviewed: Nov. 18, 2010
This was such a perfect fall dessert, it has the taste of the season but none of the cookie-cutter "pie spice" flavorings most fall desserts have. I am docking a star because I feel 3/4c syrup and the 1/2c butter as written do make a very soggy (but still delicious!) product. I will start with 1/4c maple on the apples and toss until they are coated adding more if needed. As for the butter, I kept the amount but added 1c of walnuts to the topping, which we LOVED. Thanks so much for sharing!
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3 users found this review helpful

Irish Car Bomb II

Reviewed: Nov. 2, 2010
This is one of my all-time favorite shots, I've been drinking these for years. The ingredients are true and this ratio is pretty good - cheers!
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6 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Oct. 8, 2010
My MIL has been making this recipe for decades and we all love it. She does use a chocolate glaze for the top, but even with the frosting this would still be a solid five-stars. It's one of those recipes that shouldn't taste so good with such simple ingredients. Thanks for sharing.
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1 user found this review helpful

Spiced Applesauce Bread

Reviewed: Oct. 8, 2010
Very delicious. Slices are great spread with peanut butter, as suggested in the description. I made as directed and thought it was perfectly sweet, and spiced enough for my tastes. Apples, more spices, toppings etc. probably are very delicious but this recipe as-written is really all you need. Thank you for sharing.
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1 user found this review helpful

Strawberry Coffee Cake

Reviewed: Oct. 8, 2010
This was a great fresh coffee cake, I even prefer it over strawberry shortcake. The texture of the cake is wonderful, but I did think it was missing something. A bit of vanilla or almond extract, any little pop of flavoring will do the trick. Add those pecans, we thought they were so delicious toasted. I will use brown sugar or decrease the white sugar in the topping next time, the crunch with the pecans was great but the sweetness got in the way of the cake flavor.
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3 users found this review helpful

Caramel Brownies III

Reviewed: Oct. 8, 2010
Mmm, these were super good. I thought the recipe as written gave a great amount of caramel sauce. I did end up putting the chocolate chips on and am really glad I did, the little pop of semisweet chocolate amid the chewy caramel brownie-ness is nice. I reduced the butter to 1/2c and liked the recipe fine, as I tend to like lighter desserts. I would think the written amount is still good, but I can tell you it's amazing with just 1 stick. There is enough for the full 13x9 pan, this batter just takes some manipulating and won't pour into the corners of the pan like most other brownies. I will for sure make these again, thank you very much for sharing.
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4 users found this review helpful

Cheese Corn Spoon Bread

Reviewed: Oct. 8, 2010
I really really loved this, it exceeded my expectations. Very moist and hearty. Of the corn bread mixes they had in the store the one without chemical additives was only 7oz. I didn't think this hurt the bread at all, though it was a little softer than it could have been. It's already been requested again, thanks very much for sharing.
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4 users found this review helpful

Simple Caramel Apple Pork Chops

Reviewed: Oct. 8, 2010
These were soooooo good. I did quadruple the sauce with the same amount of apples. Even with that there was enough, not too much for our tastes: as written will probably just kind of glaze the meat. I used Gala apples which I had on hand, we liked it just fine. I will definitely make these again, thanks so much for sharing :)
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1 user found this review helpful

Braised Balsamic Chicken

Reviewed: Oct. 3, 2010
This recipe exceeded my expectations, we absolutely loved it. The chicken was so tender, and the onions just melted into the sauce. I am very very timid with balsamic vinegar, so I used just over a quarter cup balsamic and added an extra can of tomatoes. For our tastes it was flavored enough, I'll attempt a full half cup next time with 2 cans to follow the recipe closer. The tomato chunks seem to soak up the vinegar flavor and you get a great burst of tomato-balsamic flavor in each piece. The herbs complemented everything nicely. I will definitely make again, maybe someday with up to the written amount of vinegar: thanks so very much for sharing!
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1 user found this review helpful

Easy Microwave Chocolate Cake

Reviewed: Oct. 3, 2010
Mmm, with the suggested changes of 3/4c sugar and some extra cocoa powder (I roughly measured, 2-3tbsp) this was a good cake, fantastic when you consider it came out of a microwave. The serving size is probably closer to 4. I thought it was especially dense and moist. Thanks very much for sharing, I'll be making this again.
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6 users found this review helpful

Skinny Gingerbread Latte

Reviewed: Oct. 3, 2010
This is a phenomenal recipe. The spices are perfect, I plan to make up a little jar and then just be able to spoon what I need in a mug. I used splenda instead of vanilla syrup because my brewed coffee was caramel flavored and that seemed to work fine. Thanks so much for putting up your recipe :)
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4 users found this review helpful

Enchiladas Suizas

Reviewed: Sep. 23, 2010
I followed the recipe as directed including frying the tortillas in oil before filling: it's fantastic. The corn tortillas held up great. The sauce was a nice change from typical enchilada sauces, though I think next time I'll warm up whatever picante salsa I have lying around and just use that. I spooned the rest of the sauce over the enchiladas and then added the cream as directed, but we had a problem with not all of the cream absorbing. Next time I will try drizzling with half-and-half (very rich with heavy cream) before the leftover sauce goes on top. Thanks very much for sharing, I'll look no further for a great enchilada recipe :)
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3 users found this review helpful

Hash Brown Ham Quiche

Reviewed: Aug. 31, 2010
Great crust, a nice alternative to pastry. I use a large red ceramic pie pan, has to be about 10 inches, and I think the amounts may be to one smaller: I had a thin-ish crust and needed to add another egg to my mix. I am not very familiar with cooking up frozen hashbrowns and the recipe instructions are very clear and worked great for me, I have a new skill now :). I think I still love a pie crust but will absolutely keep this quiche in mind, thanks very much for sharing.
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3 users found this review helpful

Mamma Rita's Eggs and Tomato Sauce

Reviewed: Aug. 31, 2010
This simple recipe is very good, a nice light flavorful alternative to the scrambled eggs/omletes I usually make for breakfast or lunch. I did serve alongside fresh baked bread and together they were amazing. I personally added a few sprinkles of Italian seasoning but I don't think extra spices are required, in the future I'll make as written because the fresh tomatoes, eggs and olive oil are perfect just themselves. Thanks for sharing.
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2 users found this review helpful

Wiener Winks

Reviewed: Aug. 31, 2010
I hadn't thought of these in probably 15 years until I saw them on here! I loved them in school and this recipe duplicated them perfectly. I agree, the messy buttery outside is MANDATORY and helps make them so awesome. I made just as directed and won't make any changes - thanks so much for sharing.
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2 users found this review helpful

Jay's Jerk Chicken

Reviewed: Aug. 26, 2010
Outstanding. This is as good or better than any of the jerk I've eaten in Carribean restaurants. I followed the recipe exactly, marinating for closer to 24 hours. I boiled the extra marinade for ~15 minutes and it reduced into a flavorful, spicy jerk sauce. I did keep the jalepeno seeds and ribs in. I will absolutely keep this in my rotation, thanks so much for sharing.
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3 users found this review helpful

Beer-Boiled Shrimp

Reviewed: Aug. 23, 2010
This recipe was good. The onion/beer/butter give a really good flavor, but I think more seasonings are needed to play up those flavors. We ate thinking that it was good, but we wouldn't even guess so much of the ingredients were used because the flavor was so delicate. It did smell amazing on the stove, and the leftover juice was really good on pasta with a sprinkle of Parmesan cheese. Not a repeat boil for us but we enjoyed trying it, thank you so much for sharing.
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3 users found this review helpful

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