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

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M. Stoffel

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Broccoli Cheese Soup III

Reviewed: Jul. 9, 2008
I really enjoyed this soup. I appreciated how simple the flavors were - onion and/or other seasonings are a nice touch, but I was looking for a true broccoli cheese soup and I am very happy with this one. I may add a bit more cheese next time, but it's a great soup with no changes. Thanks so much for sharing.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 18, 2009
I have never made my own Christmas cutouts, so I searched cookies and chose this one based on reviews, and followed it to the letter. This turned out perfectly. Followed all the tips for actually rolling out and cutting the cookies from Alton Brown (Good Eats, one of the few cooking shows I watch) which amounted to well-sugared work space, pre-placing all of the cutters on the dough, using rubber bands on the ends of the rolling pin to easily roll the dough to desired thickness (1/2 inch for large cutters, 1/4 for small) and transferring the cookie with cutter around it by spatula to the pan, THEN removing. These cookies are always going to be a lot of work but I think with this recipe I had the best experience possible, they taste wonderful: Thanks for sharing!
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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Nov. 28, 2009
I grew up with my mom making these and came on here for the recipe because she requested them for Thanksgiving and making them at 0130 in the morning I couldn't call her for the recipe. We leave out the nuts for nut-haters and they still taste great. When people want my mom to bring a dessert they request this one, even though she has no problem/is capable at making much more involved and complicated cookies and bars. This has graced my family's table as long as I can remember and it works very, very well for us. Thanks Eagle Brand :)
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Beef Barley Vegetable Soup

Reviewed: Nov. 20, 2009
I've held off on rating this for awhile because I always think I'll make it as written one day, but I just love using this for leftover beef cuts. Steaks and roasts, if I have at least a pound and a half of cooked beef I cube it up and follow the recipe as-written, throwing the bay leaf and barley into the mix and cooking until the barley is done. Like all my soups I do saute the veggies, I really miss the flavor notes that provides when I don't. I typically use broth, adding whatever juice or gravy my leftovers might have. This is probably the best and most impressive leftover-utilizing recipe I use. Thanks very much for sharing.
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Creamy Stove Top Mac And Cheese-ci Recipe

Reviewed: Nov. 20, 2009
OK, I hadn't made a roux in awhile and I completely scalded this one. It didn't burn, but it sure did bubble and thicken and eventually the flour got crumbly, somehow. I went with it though (adding an extra half cup or so of milk to compensate) and it was still delicious! The texture was off, but both my boyfriend and I really enjoyed it. When I remember to mind my temperatures and get the sauce a better consistancy it will be phenomenal. I'm someone who loves to use reduced fat anything, but for the taste to be worth the carbs you really need to use the full-fat cheese. I did cheat with skim milk and still thought it was rich enough. Of the mac and cheese recipes I've made I think this tastes most "pure": thank you so much for sharing!
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Jerk Seasoning

Reviewed: Nov. 7, 2009
Slathered this on a baked chicken recipe and it was absolutely awesome. With that said, I made two huge changes: onion powder instead of minced because it would be uncovered in an oven at 450 and 500 degrees for a combined hour and I was afraid of burning, and parsley for thyme because I had no thyme but really wanted to make this. I discovered while researching subsitutions thyme is one of the hallmarks of jerk blends so don't make that change if you want it authentic, but for us it worked really well. As others have mentioned not the most spicy interpretation, but I liked how the allspice and cinnamon flavors were more prominent instead of just, HOT. Will use again: thanks for sharing!
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Spicy Rapid Roast Chicken

Reviewed: Nov. 7, 2009
I loved this recipe because I've never had meat so tender and juicy come along with a skin so crispy and delicious: I've always had to sacrifice one. I did use a 4 lb chicken and it was not quite done in the thighs with the time specified: either stick with a 3lb like the recipe states or at the end of the written cooking time cover with foil and lower to 350 for half an hour, which is what I did with great results. The seasoning is good with a moderate spicy kick, not too overwhelming. I did quadruple the seasonings and would probably go to 5x in the future, I like it crusted. Thanks so much for sharing :)
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Awesome Slow Cooker Pot Roast

Reviewed: Nov. 3, 2009
I had this in my box since 2005 and just made it this weekend: it's a shame I waited so long, absolutely amazing and I will never look for another roast recipe again. I made it to the letter and as we don't eat roasts all that much, I don't think I'll ever see the need to tweak it. Some have commented the water is too much: I think it's a perfect amount. We eat it with lots of delicious gravy over everything, so people who enjoy it in different ways might feel it's too much. I used chuck roasts very well trimmed: not too much fat and super tender. Be sure to mix a couple times throughout cooking so there are no hunks of roast out of the juice for too long. All I needed was a pot of egg noodles to round out this comforting meal: thanks so much for sharing :)
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Chocolate Scotcheroos

Reviewed: Oct. 27, 2009
No problems with this bar, sweet and satisfying especially with a strong cup of coffee. I'm aware Karo submitted this version but I was all out of corn syrup (surprise!) so I substituted honey. I made these to satisfy a childhood memory my boyfriend had of peanut butter chocolate cereal bars so I also nixed the butterscotch and used all chocolate chips on top. I have a hunch the 'scotch chips would make this more flavorful still but I sure haven't gotten any complaints making it with just chocolate. Followed the recipe and reviews closely and allowed the mixture to come JUST to a boil: the bars were firmer than the marshmallow recipes but I actually prefer them that way to pack so easily for work. I will make these again, thanks so much for submitting and sorry Karo!
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Sugar Cookie Icing

Reviewed: Dec. 18, 2009
I debated between a 4 or a 5 on this because while my end product was great, 2 teaspoons of each liquid was not NEARLY enough, it didn't even incorporate all of the sugar and could not possibly be put even thickly onto a cookie. Humidity varies widely in homes though and the extract made this AMAZING, so a 5 it is. My first time with cutout cookies and icing went perfectly with this recipe, thanks so much for sharing :)
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Chocolate Cherry Cake

Reviewed: Oct. 23, 2009
Oh, you know it.
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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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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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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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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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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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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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