M. Stoffel Recipe Reviews (Pg. 1) - Allrecipes.com (18637247)

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M. Stoffel

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Artichoke Chicken

Reviewed: Jul. 17, 2006
I hate to change my prior five-star rating to a four-star, but the first time I made this I subbed half the mayo with sour cream. I just made this as-writte, with the full amount mayo, and it's really really oily, and leaves an aftertaste. I still love this recipe and will make it again, but you really need to swap out some of the mayo for sour cream. With that change, it's fabulous. Once again, thanks for sharing :)
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516 users found this review helpful

Slow Cooker Chile Verde

Reviewed: May 14, 2007
The flavor of the meat is outstanding, and it's incredibly tender. Chili Verde is meant to be more than seasoned meat, so expect a *liquidy* product - the sauce is flavorful and has great heat, perfect on rice. The one thing I altered was the slow cooker setting - I just went for 6 hours on low, and the meat was perfectly cooked and tender, I'll be making this again and again - thanks so much for sharing :)
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175 users found this review helpful

Cod au Gratin

Reviewed: Nov. 11, 2006
This was a really nice, homey dish for a cold night. I'm not sure it would still be traditional au Gratin, but I think next time I'll layer some cheese between the fish and sauce, for more melty goodness and less of a bubbly skin on top (which is still delicious, lol). While this recipe doesn't have the complexity and layers of flavor that other, more gourmet-types do with scores of herbs, peppers, etc., I feel it's really unfair for people to mark down this recipe and claim it's tasteless because of that. If you want to go ahead and doll the recipe up that's fine, but it's unfair to the submitter to dock stars or whatnot because of that. Thank you for sharing :)
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120 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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118 users found this review helpful

Early Morning Oven Roasted New Potatoes

Reviewed: Aug. 16, 2006
A really great recipe. I love how the potatoes are begun and finished in about half an hour, with no pre-boiling required. I used red potatoes and they turned out great. I also heated the pan in the oven while I was preparing the potatoes, and then dumped them into the hot pan - it makes them crisp all over and prevents sticking. Thank you for sharing.
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115 users found this review helpful

Chocolate Cookie Buttercream Frosting

Reviewed: Oct. 10, 2006
I loved how the icing required no cooking, and it had a wondeful fluffy texture. I didn't feel it had the strongest chocolate flavor, however, and tasted too "sugary". I melted two squares of unsweetened chocolate and whipped it in - the flavor improved greatly and the texture was not compromised. I think next time I'll leave the cocoa powder completely out and just use unsweetened squares. Thanks for sharing.
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113 users found this review helpful

Strawberry Muffins

Reviewed: Mar. 12, 2006
These turned out wonderful. I used fresh chopped strawberries, a little over a cup, and did increase the sugar by about one quarter cup - I wanted a more dessert-type muffin. I had never had strawberry muffins before, and was pleased at how much the fresh fruit taste came through. A definate keeper. Thanks!
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49 users found this review helpful

Honey Garlic Ribs

Reviewed: May 7, 2006
These ribs were very good, and I am glad I tried them. That said, some of the reviews on here made me think twice before doing so! As far as the cleanup goes... I would NOT recommend using a cookie sheet, your oven will most likely get spattered. I used two Pyrex 13x9 roasting pans, and had no trouble with dripping on my oven floor. I lined my pans with a single layer of cheap foil (all I had), and one pan leaked pretty badly. I soaked it for quite awhile in hot water and then attacked it with a pot scrubber - problem solved. You definately had to put some effort into getting the sauce off, but nothing sensational. Non-stick is a no-no for this recipe. As far as the sauce consistancy, it was more liquid than traditional barbecue, but that didn't compromise the flavor. These would be great for a cook-out, because your fingers stay a whole lot cleaner. Summary: give these delicious ribs a try! Thanks for sharing.
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48 users found this review helpful

Coffee Butter Frosting

Reviewed: Oct. 10, 2006
I-N-C-R-E-D-I-B-L-E. Delicious. I loved how light and fluffy the frosting was, easy to spread with just a light chocolate flavoring, and plenty of heavenly coffee. I did add a bit extra espresso, and instead of mixing the ingredients all together I whipped up the butter, added the cocoa and coffee, and lastly added the sugar until it was perfect for me. Almost too good to be true, it's so simple. Thank you very much for sharing.
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38 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

Dee's Roast Pork for Tacos

Reviewed: Feb. 21, 2006
This was a really great recipe, very flavorful. I will be making this again, but couldn't quite give this five starts. The cooking time was far too little for me, as some others have noted. Because we were on a schedule I ended up just carving the roast like normal after five hours, and cut into strips and chunks for bowls, tacos, etc. I also did not find this to be as spicy as it was described. The meat is wonderfully seasoned, but some cayenne pepper or maybe even some more authentic mexican chilis/powdered spices would be needed for this to be spicy. Once again this was a great meal - thanks for sharing!
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35 users found this review helpful

The Real Mojito

Reviewed: Jul. 27, 2011
This is very good, but I think the perfect mojito needs a mint syrup (1:1 ratio of sugar or splenda to water, boil together for ~3mins, add fresh mint leaves to taste and allow to cool together before straining). I played all weekend and the mint flavor just translated better when I used the syrup. I muddled a few mint leaves with 1 lime wedge in the glass for effect, then added to taste the syrup, rum, and lime juice; ice cubes; and topped with club soda. This also cut down on the "dirty fish tank" effect of the drink, which never bothered me much but my husband complained about. Fun to make and very refreshing, thanks so much for sharing.
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29 users found this review helpful

Fruitcake Cookies

Reviewed: Dec. 19, 2009
These are delicious, and the only cookie I made this year that will NEED to reappear on my cookie tray each holiday season. I do like fruitcake, so maybe I'm biased, but the sweet nutty candied-cherry-and-pineapple dessert makes the holidays and this cookie is even better than the cake. The nuts have that amazing toasted flavor after baking on the sheet, and the cookie size (I did go to about 1.5/2 TBSP dough) is just great for individual portion control. It is also great for people wary of fruitcake: they think, "Oh I'll take one it's just a couple bites" and before they know it someone new is hooked. I made the dough exactly as written (well no golden all standard raisins) and see no need to change it. A cup of whiskey seemed like a lot and the raw dough smelled strongly of it: no problems after baking however, just a deeper flavor to the cookie that we find indistinguishable as whiskey. I was also tempted to skip the step of chilling the dough overnight in the fridge, but it can only help the flavors and the chill is important to help the chunky dough stay together. Making the recipe as written I did NOT have issues with crumbling, I did however make sure each drop cookie was nice and compact in the scoop, using my fingers as neccessary to pack the dough. Pretty on the plate and oh-so-easy: don't be afraid of this one! Thanks for sharing :)
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25 users found this review helpful

Spinach Shrimp Fettuccine

Reviewed: Nov. 3, 2006
I was surprised at how much great flavor there was in here, as it came together so quickly. There isn't a whole lot of sauce, so if you really want to coat your pasta I'd suggest adding white wine or chicken stock, whatever you prefer to make it more liquid. I used canned tomatoes since fresh are out of season up here, with green chilis, and we really liked the spice. This dish is like a blank palate - adding fresh herbs or seasonings can really make this your own, but the flavor is fresh and fine as-is. Thanks so much for sharing!
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24 users found this review helpful

Easy Pineapple Cake

Reviewed: Apr. 22, 2006
This cake is fabulous!!! I can't comment on the cream cheese frosting, as I made my own, but the cake turned out wonderful. All I had was a can of sliced pineapple rings, so I crushed them by hand and drained enough juice so it was the consistancy of a can of crushed. The cake doesn't rise as much as other cakes but it looks and tastes fine, and as for those who said it was hard you must have overcooked it - this recipe yielded a very nice, moist cake that would be fine even without frosting. Thanks!
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23 users found this review helpful

Coffee Jelly

Reviewed: Jan. 20, 2011
This was a really refreshing coffee jello I ate right out of the cups, no toppings required. I do love my coffee though. I used three single-serve packets of Splenda instead of sugar, which worked great. I'm always looking for a shortcut so instead of dissolving the gelatin separately I just mixed it into the warm coffee/splenda before it came to boiling on the stove. This seemed to work very well but I'm not familiar enough with gelatin to know if that's recommended or not. Thanks very much for sharing.
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22 users found this review helpful

King Ranch Chicken Casserole III

Reviewed: Sep. 3, 2006
This is an incredibly flavorful and very easy-to-personalize recipe. I subbed a can of cheese soup for the mushroom, and sauteed the peppers and onions with some spices to soften them, and those worked great for us. I used the full amount of broth and while it was soupy when hot, the extra liquid was thick and delicious, not watery at all. If you prefer drier tortillas/casseroles decrease the broth, but I think I'll stick to making it this way. Serving with tortillas and rice would work well. Thanks for sharing :)
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22 users found this review helpful

Aunt Carol's Spinach and Fish Bake

Reviewed: Nov. 5, 2006
The temperature and cook time is way low for this recipe - I gave it 30 mins at 350 degrees, and it was certainly not overcooked. That said, this is a really great combination of flavors, and is quite unique. I didn't add anything to the recipe and made just as stated - it was just fine, what some might consider "bland" but I thought it enhanced the cod and cheddar flavors nicely. The spinach mix was quite good, but if you're trying to disguise the flavor for spinach-haters, more customization would be needed (extra cheese, extra egg, etc.). All in all this was a really nice and quick fish dinner - thanks for sharing :)
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21 users found this review helpful

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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20 users found this review helpful

Black Bottom Cupcakes II

Reviewed: Oct. 18, 2006
A very decadent, chocolately cupcake. It has a taste that reminds me of chocolate chip cheesecake but is a lot faster, easier, and cheaper. I made as-written but might even experiment with the amount of cocoa in the batter, to make it a little less chocolately for my own tastes. But as-is these are fantastic, and I would reach for this recipe to wow people with. Thanks for sharing :)
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20 users found this review helpful

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