Chef Steph Recipe Reviews (Pg. 1) - Allrecipes.com (10515623)

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Hash Brown Casserole II

Reviewed: Feb. 10, 2013
French's Fried Onion Rings instead of cornflakes
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Creamy Pesto Shrimp

Reviewed: Nov. 19, 2012
We used 2 c half-and-half, 2/3 cup pesto, 1/4 cup butter, and an extra 2 tsp of dried basil and 3 cloves of minced garlic. Next time I would try using all heavy cream or half heavy cream, half (half-and-half). Don't know that I'd add the dried basil again. Think it needs more butter too...more like the original recipe. And definitely more salt. Also, cooked the shrimp separately in a tiny bit of olive oil with 4 cloves of garlic and a splash of white wine. The shrimp had GREAT flavor! wouldn't change a thing there.
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Best Marinara Sauce Yet

Reviewed: Jun. 12, 2012
doubled the garlic and added a pinch of red pepper flakes, otherwise followed the recipe exactly and it was fantastic!
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White Peach Sangria

Reviewed: Jul. 11, 2011
I used one bottle of 2009 barefoot moscato, peach schnapps instead of vodka, and omitted the sugar and grapes. Added two cans of ginger ale and it was AMAZING!! Perfect drink to sip on at the pool.
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Italian Spaghetti Sauce with Meatballs

Reviewed: May 17, 2011
I don't really care for meatballs so I passed on those. Added about 1 lb of ground beef and about 1/3 package of ground italian sausage to brown with the onions/garlic. Used 1 28-oz can crushed tomatoes and 1 28-oz can whole tomatoes. Added a little italian seasoning and used 1 TBSP sugar instead of 1tsp. Added one can of tomato paste the last 20-30 minutes and it thickened up perfectly. Still thought this sauce was just "good" and not "great" though.
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Boilermaker Tailgate Chili

Reviewed: Mar. 1, 2011
These chili was alright but way too much work. It would be worth the extra effort if you could taste it in the flavor but you really couldn't tell. Next time I'll stick to my Chili-o. It tastes just as good and takes 1/4 of the cans that this recipe does.
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Grandmother's Buttermilk Cornbread

Reviewed: Mar. 1, 2011
This was weird. It came out really spongy and not crumbly like what I'm used to. It had good flavor but a really strange consistency. The only change I made was to cut sugar to 1/2 cup.
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Best Brownies

Reviewed: Mar. 1, 2011
Followed the recipe exactly. Really not impressed...these really didn't taste like anything special. I've had box brownies that were better.
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Chicken Cordon Bleu II

Reviewed: Feb. 8, 2011
Best thing I ever tasted from my own kitchen...absolutely amazing. I stuffed my "thin sliced" chicken breasts with kraft's extra thin aged swiss cheese slice and prosciutto from the deli. I used progresso garlic herb bread crumbs, panko, and saltine crackers for the breading. Dipped chicken breasts in the flour/paprika mixture, then in egg, then in the breading. Put in pan with 3 TBS each olive oil and butter. Let brown on all sides (~8 min) then put entire pan into preheated 350F oven for 20 minutes. Meanwhile, using a small pan, I dissolved 1 chicken bouillon cube in 1/2 cup chicken broth and 2 TBS butter and added a splash of white wine (sauvignon blanc). Mixed heavy cream and cornstarch together, then added to broth mixture along with ~2 TBS chopped fresh basil. Brought to a boil and whisked until thickened. Served in rounds over "pioneer woman's risotto", topped off with sauce. Next time I will add a side of fresh asparagus. But oh my...absolutely to-die for!
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Chicken Pot Pie IX

Reviewed: Dec. 6, 2010
Doubled the sauce (didn't quite double the butter). Added one small russet potato, cubd. Used one can swanson chicken broth and 2 cubes chicken bouillon dissolved into 2c. water. Used garlic powder in place of celery seed. Used leftover turkey from thanksgiving. Added to the boiling veggies during last minute of cooking. Next time will boil veggies in chicken broth. Cooked at 375 for 45 minutes.
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Potato Chips

Reviewed: Dec. 5, 2010
Used the mandoline to slice them. Had it on the thinnest setting, next time I will probably increase the thickness slightly. Cooked for ~4min 30 sec. These were great!!
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Photo by Chef Steph

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Aug. 15, 2010
Made as instructed, although I think it could be just as good without the butter added. Would probably also be good with just the soy sauce and no balsamic vinegar. Served with Balsamic Rosemary Marinade (chicken) from Williams-Sonoma's website. Yum!!
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Photo by Chef Steph

Dark Chocolate Cake II

Reviewed: May 6, 2010
Made with German Chocolate Cake Frosting II from this site...used MommyfromSeattle's review/tips for "devil's food cake"
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Key Lime Pie VII

Reviewed: May 6, 2010
Next time I'll leave out the lime zest...this went sour by the next day, not sure why.
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Mexican Rice II

Reviewed: May 6, 2010
Came out a little soupy for my taste...maybe if I had more time to let it keep cooking it would have thickened up.
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Taco Seasoning I

Reviewed: May 6, 2010
Used to make mexican rice on this site
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My Amish Friend's Caramel Corn

Reviewed: May 6, 2010
Delicious, tasted just like crunch 'n' munch...next time I'll save the time and effort and just buy a box!
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1 user found this review helpful
Photo by Chef Steph

Chicken Enchiladas II

Reviewed: May 6, 2010
Cooked frozen chicken in slow cooker for about 4 hours on high, then shredded with a fork. Then followed the rest of the recipe...they were amazing!
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Caramel Popcorn

Reviewed: May 6, 2010
Tasted just like crunch 'n' munch...delicious, but next time I'll save the time and effort and just buy a box!
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Photo by Chef Steph

Banana Pudding IV

Reviewed: May 6, 2010
I don't remember if I followed this recipe or Paula Deen's but I used both when making and it came out DELICIOUS!
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