Scuba Steve Recipe Reviews (Pg. 1) - Allrecipes.com (10550207)

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Beef and Roasted Red Pepper Sandwiches

Reviewed: Jan. 24, 2013
These are always a hit when I make them. Do not change anything.
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Flourless Peanut Butter Cookies

Reviewed: Feb. 26, 2011
These cookies were grainy in texture and frankly weren't very good. They taste like eating a spoonful of butter out of the jar. If you are looking for a great peanut butter cookie, move on. But, if you're looking to get a peanut butter fix, these will do the trick.
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Marinated Tuna Steak

Reviewed: Jun. 25, 2010
Very easy and very good. I followed the recipe exactly and it turned out perfect. My freind commented that it tasted like eating at a restaurant...a good restaurant! Will definitely make again, and will not change a thing!
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Seared Sea Scallops

Reviewed: Jun. 24, 2010
These were great, but the breading was a little much, and got soggy if they sat in the oven too long waiting for others to cook. Great flavor, but not as good as a perfectly cooked unbreaded scallop with a nice crispy sear.
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Photo by Scuba Steve

Citrus Cheesecake

Reviewed: May 2, 2010
This is an excellent cheesecake recipe. I made mine with tangelos substituted for oranges, as I had some fresh picked ones on hand. The crust was not my favorite, but it suited this recipe better than a cookie or a cracker crust. It is hard to rate this cheesecake as it is pretty unique, but based off of the reaction from my fans, I have to give it 5 stars. As always...follow the recipe basics, cook in a water bath, and do the jiggle test...it is done when it jiggles only slightly and uniformly.
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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 27, 2009
Only change I made was to go with a graham cracker crust. Otherwise, this cake was given the best reviews I have ever gotten from my family and friends. I have been making cheesecakes for years, and I can say that this is tied for the best with the turtle cheesecake...just depends what your in the mood for!
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Photo by Scuba Steve

Chocolate Turtle Cheesecake I

Reviewed: Nov. 29, 2009
Wow! This cheesecake was awesome. I have been making cheesecakes for years, and recently stumbled upon this recipe. I made it for Thanksgiving, and it was gone in 10 minutes. The previous reviews are priceless, as I am sure my cake would not have turned out as well without them. OREO crust is a must (1 package Oreos and 5T unsalted butter). I did 1.5x filling and it was the perfect amount. You must use Kraft caramels, and if you melt them down with the evaporated milk correctly, it will not harden up when chilled, and will remain creamy and decadent. Additionally, I sprinkled some ground toasted pecans on top before cooking, and saved a handful for caramels and some of the milk to make a drizzle for the top, and the cake turned out looking very professional. I used a waterbath to cook, and it turned out absolutely perfect. Using a waterbath ensures a perfect cheesecake every time. To make a waterbath, I use 18 inch heavy duty aluminum foil to wrap my 9 inch spring form pan. I only use one layer and it works fine. Then I place it in a 12x17x3 inch baking pan with about an inch of water. Throughout the cooking I throw some ice in to keep the water from boiling, and keep the water level up. Good luck!
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Pecan Pie V

Reviewed: Nov. 29, 2009
This was so easy to make, and everyone raved about it. It is so much better than the corn syrup based pies. I used 1.5x the amount of pecans to thicken it up and the results were great. I had never made pecan pie before, and frankly have never been a fan of it. Now I am a huge fan, and will be making this pie every Thanksgiving and Christmas.
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Pumpkin Cheesecake II

Reviewed: Nov. 29, 2009
This was my first attempt at pumpkin cheesecake, but it was not the first time that I have eaten it. This recipe was good, but not my favorite. I had to use nutmeg instead of mace, but otherwise followed the recipe. I cooked it as directed, however in a water bath, and the results were a perfect cheesecake. Try serving with homemade whipped cream with a touch of bourbon in it.
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Chicken Pot Pie IX

Reviewed: Apr. 17, 2009
I had never had a homemade pot pie before, but this was absolutely fantastic. I added 1 potato cubed, and 1/2 cup frozen corn, and a clove of garlic. Potato is a necessity. I used celery salt instead of celery seed, and it was still great.
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Photo by Scuba Steve

Boilermaker Tailgate Chili

Reviewed: Apr. 5, 2009
My first time making chili for myself, and this was the best chili I have tasted. I get chili at every restaurant I go to, and this is a match for the best of them. I did 1.5lbs chuck and 1.5lbs HOT italian sausage, and used 3 medium beans and one hot. I also used 3 chopped slices REAL bacon. I used serrano peppers. Between the serranos and the hot italian sausage, I got the most perfect heat level. It was hot and made me sweat, but my mouth would stop burning when I stopped eating. It was a great flavorful and meaningful heat, not just a rediculous over the top heat. This chili is fantastic, and if you are thinking about trying it, stop thinking and start doing.
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Baked Ziti III

Reviewed: Apr. 4, 2009
I used 1/2lb Hot Italian Sausage and 1/2lb ground chuck. It was fantastic. I also threw in 2 cloves fresh garlic to the sauce mixture. Otherwise this is restaurant quality.
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Beef Tenderloin in a Port Shiitake Reduction

Reviewed: Jan. 24, 2009
This is easily one of the best dishes I have ever made. It is a costly recipe if you do something wrong or burn something, so novices beware. It is very important that you remove the beef from heat when it is rare/medium-rare as it will continue to cook off the stove. Do not server tenderlion more cooked than medium-rare.
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Kitchen Sink Cookies

Reviewed: Dec. 21, 2008
These cookies were great. I used equal vanilla, chocolate, and butterscotch chips and no nuts. The were fantastic.
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Chantal's New York Cheesecake

Reviewed: Mar. 31, 2008
I had no problems with cracking. The thing with cheesecakes is you have to cool SLOWLY. This was one of the easiest cheesecakes I have ever made, and it tasted phenomenal. My only variation was extra graham cracker crust, because I love the way it tastes.
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