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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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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Asparagus with Sliced Almonds and Parmesan Cheese

Reviewed: Mar. 23, 2009
Followed Caroline C's advice to boil in salted water for 2 minutes then put in ice water before cooking on stove. Omitted the parmesan. Turned out PERFECT. My fiance still hasn't stopped talking about it!
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Satiny Chocolate Glaze

Reviewed: Sep. 30, 2009
9/30/09--made as topping for "too much chocolate cake" and it turned out FABULOUS. will definitely double next time!
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Too Much Chocolate Cake

Reviewed: Sep. 30, 2009
this was absolutely the best! didn't make any changes but I did use "satiny chocolate glaze" from this site which made it even more delicious. don't consume without a glass of milk to wash it down!!
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Scrambled Eggs Done Right

Reviewed: Oct. 23, 2009
Awesome! snuck the mayo in without my fiance knowing and he loved it too!
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Carrot Cake III

Reviewed: May 6, 2010
This was absolutely fantastic! I poured into two 8" rounds and baked them one at a time. Next time I'll probably use 9" because the first one had a hard time getting done in the middle. Make sure you towel off the carrots after you grate them! It took me a little less than a pound of fresh carrots. The icing was delicious..I did only use about 3-3 1/2 cups of powdered sugar. I followed gneebeanie's review.
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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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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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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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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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Taco Seasoning I

Reviewed: May 6, 2010
Used to make mexican rice on this site
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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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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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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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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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Chocolate Trifle

Reviewed: Jan. 24, 2009
Absolutely FANTASTIC. Made my own whipped cream and topped each whipped cream layer with heath bar chunks--I loved the extra crunch. Made again and topped the brownie layer with half a jar of caramel sauce BEFORE baking, per another user's review. I think next time I would add the caramel sauce AFTER baking, but other than that it was absolutely delicious--mom and fiance are still begging for another one!
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Orange Glorious I

Reviewed: Dec. 22, 2008
OH MY GOSH--this is like heaven in a glass! So delicious I always request it when my fiance is making us breakfast. Make it as written and it's perfect!
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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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Traditional Mashed Potatoes

Reviewed: Sep. 19, 2008
Very good--mine turned out a little lumpy but it was all operator error. Definitely add a little extra milk and butter! Yum!!
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Displaying results 1-20 (of 54) reviews
 
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