Steff Recipe Reviews (Pg. 1) - Allrecipes.com (10004445)

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Easy Indian Butter Chicken

Reviewed: Jan. 22, 2013
This was a very easy recipe and it tasted pretty authentic. My friend and I cooked it together and tripled the recipe so we would be able to freeze leftovers. However, to get the spices to meld more and develop more depth, I marinated my chicken pieces in yogurt, tandoori masala, lime juice, salt, pepper, grated ginger and chopped onion for about 6 hours. We found that this also made the chicken more tender. It was a huge hit with kids and adults alike.
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1 user found this review helpful

Baked Halibut Steaks

Reviewed: Oct. 1, 2012
This was a great recipe, and I would give it 5 stars with these changes: first, use flavored olive oil (e.g., basil, chili or garlic flavored). To solve the problem of it being dry and a bit bland that others commented on, use 1/2 cup of fire-roasted salsa and add to the saucepan with the zukes, and also add in a small handful of sun-dried tomatoes. I used cherry tomatoes and added them whole to the saucepan for a few minutes with the zuke for a few minutes til they were a bit blistered. I used a mix of yellow and red tomatoes and the presentation was spectacular. Cover it in the oven for half the time like another reviewer mentioned.
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1 user found this review helpful

Veracruz-Style Red Snapper

Reviewed: Sep. 22, 2012
This is a very good rendition of a classic. I made a few changes: like another reviewer, I added sliced blanched potatoes on top of the fish before baking. As the tomato sauce cooked, I added a few pinches of cinnamon, 1/3 cup of raisins and used ground chipotle pepper instead of cayenne.
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2 users found this review helpful

Restaurant-Style Potato Salad

Reviewed: Aug. 11, 2012
This is a keeper, with a few modifications. I doubled the recipe, used cider vinegar instead of white vinegar, and used Dijon mustard. I used white pepper instead of black pepper (looks nicer and is a bit milder), and added half a chopped red onion instead of white onion. (I dont think white onion would compliment this recipe, but green onion or sweet vidalia would be good). I also added hard boiled eggs and mixed the dressing separately, smashing the hard boiled yolks into it as another reviewer had done. I omitted the carrot, celery and pimento too, and added celery seed. This recipe tastes even better the next day, so is a good one to double so that it can serve as a side on a dinner for a hot summer day, and a picnic the next day.
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4 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Mar. 28, 2012
This was a great cheater recipe. But why waste money on chicken breasts? I used the leftover carcass from the Allrecipes "Roast Sticky Chicken-Rotisserie Style" which I had marinated overnight in the spices for that recipe. I cooked the carcass alone for an hour so that all the meat fell off, and then proceeded with the recipe for the tortilla soup. Like others, I used a bag of tortilla chips, a can of black beans, and a can of corn. I also added a can of garbanzo beans since I had a lot of soup. I served with lime wedges, chopped cilantro, avocado and sour cream and everyone had fun dressing their bowls.
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4 users found this review helpful

Thai Steamed Mussels

Reviewed: Mar. 3, 2012
great recipe! A few changes we made were to double the sauce and to use one can light coconut milk and one regular (since it is very high in fat). We couldn't find red curry paste and used green. We served with crusty bread and a green salad. The extra mussels and sauce are great over fresh linguine or rice the next day!
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1 user found this review helpful

Manhattan Style Clam Chowder

Reviewed: Feb. 2, 2012
This is a great recipe but it needed some modification. We used a 5 lb bag of fresh clams from Costco, and added 2 bottles of clam juice and 2 small cans of clams with their juices. We omitted the green and red peppers since they are too strong. We used 1 large chopped onion and 6 pieces of chopped smoked bacon. We did not have celery on hand so we used 1/2 tsp celery salt. (A second time we made this, we doubled the chopped celery as others have done). We sauteed the bacon, then added the onions, carrots and celery and sauteed these together before adding the canned tomatoes and spices. Then we added the clams. We added one cup of white wine, and used white pepper instead of black, which tends to be better with seafood chowders. We removed some of the shells and then added the potatoes to cook for an extra 20 minutes til they were tender. This avoided them from getting mushy. This is a keeper!
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2 users found this review helpful

Seafood Risotto

Reviewed: Nov. 14, 2011
This was a good recipe with the twists my hubby and I made. The trick is to use really good stock. We used chicken stock instead of water, and used this to cook 15 fresh clams in their shell, along with the shells from about 10 prawns. We then removed and discarded the shells and added the cooked clams to the canned clams and poured the liquid from the canned clams into the stock. We substituted the saffron and basil for 1 tsp of Old Bay seasoning. We added 2 c. chopped spinach and substituted salmon for 10 prawns and 10 scallops. We added these along with 1 cup grated fresh parmesan cheese with the clams when the risotto was almost ready. Belissimo!
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5 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Nov. 6, 2011
I have made this several times and followed some tips from other chefs, and added my own twists. Here is my favorite version: Use half white and half whole wheat flour; use ALL unsweetened applesauce instead of the oil; use 3 c zucchini instead of 2 c. Cut sugar down to 1 3/4 cups and use half white and half brown sugar; add 1 cup of unsweetened shredded coconut to the dry ingredients; and substitute 1 tsp of the vanilla for 1 tsp of coconut extract. Since I prefer muffins to loaves, I also used 5 tsp of baking powder to give it extra rise (you need more baking powder than the original recipe calls for when you use whole wheat flour).
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38 users found this review helpful

Terrific Turkey Chili

Reviewed: Oct. 25, 2011
Great recipe, especially good for using up extra zukes from the garden. A few additions really upped the ante and added complexity to the flavor: I added 3 cloves of crushed garlic, 1 tsp of cumin, 1 tsp of chipotle spice, 1 bottle of beer, 1 Tbsp each of worchestershire and tamari sauce, 1 can each of whote and red kidney beans, 1 can chickpeas, 1 can black beans, 1 small can of tomato paste, some chopped tomatoes I had hanging around the kitchen, 1 cup of leftover coffee and 1 small can of tomato sauce to thicken. I also browned the turkey with some chopped hickory bacon. After browning the meat, I added everything else in no particular order, except for the tomato sauce and paste which I added at the end (just add what you need).
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3 users found this review helpful

Arugula Salad with Citrus Vinaigrette

Reviewed: Mar. 23, 2011
My hubby and I loved this salad! I substituted grapefruit juice for the blood orange juice, added crumbled goat cheese and a handful of both sunflower seeds and dried cranberries. Arugula is very easy to grow straight from seed in the garden and as a cold weather loving veggie, it can grow almost anywhere anytime. Fresh from the garden can't be beat; just use scissors to cut a handful at the base of the plants and they grow right back!
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6 users found this review helpful

Cioppino

Reviewed: Dec. 23, 2010
this was great! a few changes we made: 1) instead of chicken stock, make your own seafood stock from the shells of the shrimp, lobster legs, etc. 2) soak live clams in water and cornmeal. The clams will eat the cornmeal and spit out any sand. This serves the dual purpose of cleaning your clams and the cornmeal thickens the sauce when you cook them. 3) Keep a can of tomato paste on hand in case your sauce needs thickening. 4) leftovers are great over fettucine the next day. 5) use fresh basil, thyme and oregano if you can, and add red pepper flakes to taste; 6) for a variation on the herbs, replace the oregano, basil and thyme with crushed fennel seeds and saffron.
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13 users found this review helpful

Turkey Soup with Dressing Dumplings

Reviewed: Dec. 19, 2010
This was a unique and easy way to use turkey leftovers and the rest of the dinner too! I made a few substitutions: we replaced the cranberry jelly with leftover candied yams (pecans and all!), and rolled the dumplings in cornmeal after the egg for a bit of a crunch (it also helped them stick better). When serving, we put the dumpling at the bottom of the bowl and poured the soup on top. I love the versatility of this dish!
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22 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Nov. 21, 2010
this was a great recipe. A few tweaks that knocked it out of the park for us: use dark beer, bock style. Like several reviewers, i added more chopped bacon, but used smoked/cured bacon which gave the chili a complex, smoky taste. We used a mix of sweet red peppers, anaheim peppers and fresh jalapenos, which added both hot and sweet flavors. Finally, i added some epizote, a natural herb that cuts down on gas from bean dishes.
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6 users found this review helpful

Gorgonzola and Wild Mushroom Risotto

Reviewed: Oct. 16, 2010
this was great! we made a few changes: fresh chanterelles (1 cup), no cream, and double the gorgonzola. We used black truffle oil instead of white. Served with cabernet sauvignon, crusty bread and a salad, this was a gourmet meal. For the lazy cooks out there like me, 12 oz. of arborio rice is 1.5 cups, and one quart of stock is 4 cups. Next time I will add a bit more garlic.
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29 users found this review helpful

Skillet Zucchini

Reviewed: Oct. 15, 2010
Great recipe! A few changes we made were: adding a clove of crushed garlic like others. I also added a handful of chopped sundried tomatoes. I didn't have breadcrumbs, so i used crushed italian style croutons. To give it color, we used red onions instead of usual yellow onions. This recipe invites flourishes and is a quick weekday meal.
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1 user found this review helpful

Dill Pickles

Reviewed: Sep. 10, 2009
great recipe, and the top reviews really make it shine. To have crisper pickles, use LOTS of ice and keep replenishing, but ALSO weigh the pickles down in the sink with something heavy. this will ensure that they don't float, which is a big cause of soft pickles since they don't benefit from the cold bath as much.
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12 users found this review helpful

Green Tomato Relish

Reviewed: Aug. 16, 2009
Like others, i had lost this recipe and was so happy to find it here. mine differs slightly, in that i use a bit of flour to thicken the sauce, and i use brown mustard seeds (great colour), and light brown sugar instead of white. I also use a bit less sugar as others suggested. a real keeper.
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5 users found this review helpful

Garden Basket Pasta with Clam Sauce

Reviewed: Aug. 3, 2009
this is a great recipe, and even better with real clams. Use ~ 1 lb. per person, and soak the clams in cold water sprinkled with cornmeal. The clams will 'eat' the cornmeal and spit out any sand, so you are cleaning the clams and also adding a built-in thickener to your sauce.
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10 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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