Severson1 Recipe Reviews (Pg. 1) - (13501083)

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Chef John's Chicken and Mushrooms

Reviewed: Apr. 13, 2014
Boring, bland and tasteless when I followed the recipe.
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Red Skinned Potato Salad

Reviewed: Apr. 23, 2013
It is a fine basic recipe to start with for potato salad, but definitely lacks depth, flavor, and appeal. The only way to make this flavorful is to spice it up and make changes/additions (according to most of the reviewers...and is my opinion as well).
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1 user found this review helpful

Slow Cooker Au Jus Pot Roast

Reviewed: Dec. 7, 2012
Interesting twist if you are out of other "staples" for making crockpot roast. I also like the fact you can control the amount of sodium (unlike the recipes that use dry seasoning packets such as onion soup mix,etc). It's pretty hard to mess up a slow cooker roast, and this recipe resulted in a tasty, tender dinner. I always add onions at the beginning, and add carrots and potatos midway through cook time. I would like to give the one star reviewer zero stars for mis-using this forum as a grammar/spelling review. If you haven't tried the recipe, you have no bizznus writing reviews...of anything! The last time I checked, most grade schools are looking for volunteers, so perhaps that is a better use of your skills and talent :)
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14 users found this review helpful

Butternut Squash Soup II

Reviewed: Dec. 10, 2011
Excellent recipe! You can mix this up in a variety of ways to get different flavors. I cut the squash in half (you can microwave to soften first...or simply microwave to cook, but I like the flavor that roasting adds to the squash)...oil,salt and pepper the squash & place cut side down on a foil-lined pan. I also roasted 2 sweet potatos, 3 onions, and one head of garlic while the squash was roasting. Wash the potatos, rub with olive oil, and wrap loosely in foil. Cut the ends off and peel the outer layer of the onions; place in foil and drizzle with Olive oil, pepper; I sealed the foil and placed on baking tray...Cut off the top of the garlic, drizzle with oil, and wrap in foil. Place veggies in the oven and roast with the squash. Garlic takes about 45 min; onions and sweet potatos will take 45-1 hr depending on temp and oven.. Bake the squash until tender (60-90 min depending on size and oven)... The squash "meat" should be soft and juicy.... While squash is cooling, saute fresh carrots, celery, onion in olive oil about 10 minutes...add veggie or chix stock; continue to simmer until very tender. I then pureed all of the roasted veggies (squeeze garlic cloves out...should be like butter). Add some additional stock, and pour into soup pot...continue to puree sauteed veggie and squash; add stock to reach desired consistency. Add pepper and nutmeg to taste. I then added dashes of PENZEY's cumin, cayenne pepper, and sweet curry and Maharajah curry... very TASTY!
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7 users found this review helpful

Classic Bran Muffins

Reviewed: Dec. 10, 2011
Excellent as written, and very flexible to suit your tastes! Second time around I soaked 1 c raisins in boiling water and fresh OJ. Since I added extra liquid, I increased flour to 1 1/2 c and increased soda and BP to 1 1/2 tsp. For the flour, I added oat, wheat, and ground flax to total 1 1/2 c. I added 1/4 c yogurt and 1/4 c canola oil, 1 1/2 tsp vanilla. Taste and texture was great (baked mini muffins for 15 minutes)...bottom line...this is a great recipe and you can do anything with it to use up what you have on hand!
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4 users found this review helpful

Turkey in a Smoker

Reviewed: Nov. 23, 2011
Great recipe! I bought the smallest Traeger smoker 2 months ago so I experimented tonite with this recipe. I had a horrible experience 3 yrs ago w/ a $30 fresh turkey, brine and roast recipe, so I wanted to give my Traeger a try w/ a $5 Safeway turkey (13 lbs). HOMERUN, awesome turkey...for $5. The $2.50 foil pan I bought fit perfectly. I followed 95% of recipe; thawed the tukey in the fridge, rinsed, & patted dry...rubbed w/ olive oil, minced garlic & poultry seasoning on the outside. I placed the turkey in the pan & added 2 T of butter, the onion, apple, minced garlic, and about 4 c of diet coke in the cavity. I loosely sealed the edges of pan w/ heavy foil. I turned on smoke for 5 minutes with the lid open to get it started, & then closed the lid & heated on high for 10 minutes. The temp at that time was about 300 degrees. I placed the pan on the grill & closed the lid...and kept the smoker on high for 15 minutes. I then turned to medium and continued to go outside to admire the great aroma.. The temp remained around 225 when on medium. Short on time, I alternated between high and medium heat (the temp alternated between 225-300 degrees). At 2 hrs, I basted the turkey w/ was browning beautifully. I recovered & continued cooking for a total of 4 hrs; unbelieveably moist, fall off the bone, turkey. Can't wait to try again...I will cook on low next time for duration, and skip the basting... Truly the most moist(est) turkey I have every prepared!
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