JOHN STERBENZ Recipe Reviews (Pg. 1) - (1018086)

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Mexican Layered Dip

Reviewed: Nov. 30, 2003
This dip has gotten rave reviews every time I've made it. Quick and easy, it's been served at staff parties, tailgates, barbecues, and picnics. Easily customizable, I usually place the green onion and olives off to the side. Thank you, Rusty!
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22 users found this review helpful

Shrimp with Tomatoes and Feta Cheese

Reviewed: Apr. 4, 2006
I was extremely pleased with the way this turned out. Based on earlier reviews, I used 1/8 c dried Italian seasoning instead of the oregano and parsley, and two 14.5 oz cans of peeled diced tomatoes instead of fresh simply because it's what I had handy, and it was still marvelous. I imagine it would taste even better with fresh ingredients! The feta on top was a great finishing touch. I may try this with other meats, like diced chicken breast, just to see how it turns out because I liked this so much. Perhaps I'll also try it with mozzarella instead of feta. Serving with noodles is recommended and something I'll try next time also, or make pasta, mix the whole thing up, top with a cheese and turn it into a bake. Thank you, Rose Ann!
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74 users found this review helpful

Roasted Red Pepper and Tomato Soup

Reviewed: Feb. 28, 2007
This tasted like a soup you would get at a nice restaurant, with a lovely hue. Based on other reviews, I used 4 red peppers and in place of fresh tomatoes (which are terrible this time of year, at least here) I used 2 (14 oz) cans of diced, peeled tomatoes. I also did not reserve a pepper for use later. People here at work that tasted it loved it as well. Despite the effort (most of which is in the cooking time), this will be a soup I readily will make again. In the future, I may or may not continue to use the roux (this time I did use it), but it looked ready to go without the roux being necessary. Thanks, Carol!
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45 users found this review helpful

Blueberry Crumb Bars

Reviewed: Dec. 21, 2003
I thought these were pretty good; everyone at work raved about them. I followed some previous recommendations and added 1/8 c water and 1 tsp vanilla to the bottom portion of the bars, baking it for 5 minutes before topping with the blueberry mixture and the rest of the dough. I also added an extra tsp of corn starch to the blueberries. They smelled delicious baking and tasted even better with some vanilla ice cream. I look forward to trying this with raspberries. Be warned--they are crumbly! Thank you!
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7 users found this review helpful

Laura's Quick Slow Cooker Turkey Chili

Reviewed: Feb. 13, 2006
This was delicious and simple to make. I doubled the recipe (except for the kidney beans) for use in my 6-quart crockpot, and replaced the black beans with 2 (14.5 oz) cans of diced tomatoes (undrained) to make it a more moist while also adding a jalapeno for more heat. It tasted just as good as leftovers today. I was looking for a simple crockpot turkey chili recipe and came upon this one first via Google. My search has ended! Thank you, Laura!
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4 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Jun. 9, 2006
This recipe came to my attention through the allrecipes RSS feeds. I made it last night for dinner, using no salt added tomato sauce, only a dash of salt, and 2 teaspoons of dried basil in place of the fresh. Both of us really enjoyed this recipe and I will consider using the marinade as a barbecue baste for other meats like chicken just to see how it turns out. I marinated the shrimp for 45 minutes, stirring everything together every 15 minutes to keep things mixed. I will also consider using cilantro in place of the basil and perhaps less olive oil. I will make this again. Outstanding! Thank you, Rachel!
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3 users found this review helpful

Szechwan Shrimp

Reviewed: Feb. 9, 2008
This arrived in my inbox as the "Daily Dish" for 2/7/08. I was so excited to try it I made it that night. I tripled the sauce portion of the recipe (with no variations) and used it with 1.5 lbs. of sliced chicken breast prepared with minced garlic and green onion. Delicious and simple. The sauce doesn't take very long to set up once added to the pan. I will make this again. Thank you, foodgu1!
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2 users found this review helpful

Egg Salad I

Reviewed: Apr. 1, 2004
This egg salad was delicious and I will make it again. I thought I'd miss the mayonnaise, but I didn't at all. I personally thought the onion was a little strong, so will reduce the amount of onion in subsequent preparations. Thank you, Margret!
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4 users found this review helpful

Blueberry and Banana Cream Cheese Pie

Reviewed: Jul. 8, 2003
I made this using a graham cracker crust without the pecans and served it on Independence Day. Very easy and fast to prepare!! It was a hit with everyone, too. I will make this again and will always consider it whenever I need to throw a dessert together quickly. Thanks!
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10 users found this review helpful

Potato Salad I

Reviewed: Nov. 3, 2002
A tasty recipe that had everyone going back for seconds both times I've made it. People were surprised to hear that relish (I used relish instead of cubes) provided most of the flavor. Will make again. Thanks, Ellen!
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16 users found this review helpful

Cincinnati Skyline Chili

Reviewed: Jan. 17, 2001
This recipe was delicious, and I will be using it again. Not living near any "Skyline Chili" restaurants (it is available frozen in some supermarkets near me, however), yet very fond of their chili, I was very glad to stumble on this authentic-tasting recipe. I didn't get the consistency right on this first making, and, should this happen again, might proportionally increase the tomato sauce and spices or cut the amount of meat in subsequent preparations. The thicker consistency I got would be perfect for a "Skyline coney dog", I think. Thank you, Rennie!
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3 users found this review helpful

Baked Parmesan Perch

Reviewed: Mar. 5, 2007
I prepared this with no modifications on perch. Ultrasimple and ultrafast to prepare. It was quite good, but could have used a little more zing for my taste. As others have noted, it did need to be baked slightly longer than the 10 minutes the recipe calls for to get more crispiness out of the baking process. I will make this again and will also try it on other kinds of fish. Thanks, Carol!
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10 users found this review helpful

French Toast I

Reviewed: Feb. 11, 2005
I prepared this recipe doubled, with the cinnamon and vanilla but not nutmeg. It was simple to prepare and delicious; I'll make it again. I used white sandwich bread because it's what I had (I made this on a whim) and endorse the earlier recommendations of maintaining a hot griddle, not oversoaking the bread, and stirring the mixture between slice dippings to try to keep the cinnamon distributed better. Next time, I'll be sure to use thicker bread, but the sandwich bread worked out alright. Thanks, Jan!
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2 users found this review helpful

Oven Roasted Red Potatoes

Reviewed: Mar. 4, 2003
Using the previously recommended variation of a Good Seasons packet in place of the called-for onion soup mix, this recipe was delicious and I will make it again. Next time, I'll use the 350 degree for one hour baking suggestion and will spray a foil-lined cookie sheet with cooking spray to both prevent the occasional burnt potato bottom and make cleanup and stirring during baking a snap. Thank you Donna!
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2 users found this review helpful

Spicy Sausage and Peppers Over Rice

Reviewed: Mar. 8, 2007
I made this as directed with hot turkey sausage, but did make one small substitution: 1 c diced tomatoes instead of the grape tomatoes since I didn't have any on hand. I enjoyed this and will make it again. I used a leaner turkey sausage. Since the recipe doesn't call for any oil or cooking spray when you brown the sausage or the cook the garlic/onions/peppers, I assumed it was because I was supposed to cook the vegetables in the fat that cooked out of the sausage. I had no cooked-out fat, so I added a small amount of olive oil to the skillet instead. This worked out well for me. In the future, I might grill the sausage outdoors, then slice and add to the vegetable mixture at the end. Thanks, tiffschrie!
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31 users found this review helpful

Ranch Dressing II

Reviewed: Mar. 1, 2007
I've made this a number of times now, and everyone always compliments it. Based on earlier reviews, I use 1/2 cup each of mayo, sour cream, and buttermilk, but otherwise leave the recipe unchanged. It is a thicker dressing (even with the buttermilk modification), perfect for dips, but also compliments salads nicely, sticking to the salad and not gathering uselessly in the bottom of the bowl. As others have mentioned, the flavors blend together much better after a day or two. Have I found my Ranch Nirvana? Not yet, but this is as close as anything else I've tried! Thanks, Dawnia!
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91 users found this review helpful

Spicy Orange Beef

Reviewed: Aug. 14, 2004
Based on earlier reviews, I left out the peel but otherwise prepared as directed. This was a quick, delicious dish that I will make again. There was just enough orange for my taste. Next time, I'm considering marinating the meat prior to cooking as other reviews have suggested and may increase the spiciness factor a touch to suit my own tastes (I like things really spicy!) Thank you Christine!!
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2 users found this review helpful

Braised Balsamic Chicken

Reviewed: Sep. 29, 2008
I prepared this exactly as directed and was very pleased with the results. I did brine the chicken beforehand like I usually do when cooking chicken breast. I will make this again. Thanks Moonandback!
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1 user found this review helpful

Simple Arrabbiata Sauce

Reviewed: Dec. 16, 2003
This was a very flavorful sauce that was easy to prepare--perfect for a first-time sauce maker like myself. Using a combination of taste and sight, I only used around 1/2 of the basil called for. As a neophyte sauce maker, I admit I will be trying other arrabbiata recipes in addition to this one, but I know I've got a good sauce to return to here whenever I need to. Thanks, Rick and Jennifer!
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3 users found this review helpful

Green Bean Casserole

Reviewed: Dec. 26, 2002
Easy, fast, and delicious! Everyone wanted more when I served this with Christmas dinner. Cut back on the french-fried onions, though--I doubled the recipe and, even after that, ended up using only around 1/2 of what the recipe called for BEFORE the doubling! Will make again....Thanks, pearl!
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3 users found this review helpful

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