Steve S12 Recipe Reviews (Pg. 1) - Allrecipes.com (15575766)

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Cilantro-Lime Coleslaw

Reviewed: Oct. 12, 2014
This recipe is quite flexible and forgiving. Using cilantro and lime is such a refreshing change from normal American cole slaw and lends itself to a lot of tweaking to adapt to various type of flavors. I've made this twice with some tweaks to accommodate ingredients I prefer and those on hand. Both batches were made with apple cider vinegar instead of rice vinegar, reduced fat mayo, turbinado (Sugar in the Raw) and sriracha instead of sweet chili sauce. The first batch was very good except I did not care for the lime zest, I felt it was overpowering and detracted from the slaw. The second time, I omitted the lime zest and used the juice of one whole lime (probably 1 Tbsp) and added more sriracha (2 tsp), which I liked better but felt it was a bit too hot because of the extra sriracha. However, I did miss the lime zest flavor a bit. Next time I will add a bit of finely chopped lime zest (maybe half of the zest) and 1 tsp sriracha, which should be just right. I used this slaw with smoked brisket and smoked chicken to balance the sweet, smokiness with some acidity and herbiness (is that a word?). Works great!
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Potato and Chorizo Mini Quiches

Reviewed: Oct. 4, 2014
I wish I could give it 4.5 stars. The only substitution I made was for mild cheddar since I lived in Germany at the time and Manchego was non-existent in that market. These are really easy to make and last on the serving tray for several hours since they are best at room temperature. Serve them with some hot sauce, sriracha, sambal, or my favorite, tomatillo salsa (green salsa). They are great leftover chopped up in breakfast tacos or burritos.
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Best Burger Sauce

Reviewed: Oct. 4, 2014
This recipe is very close to In-n-Out's legendary animal style sauce, just omit the hot sauce and black pepper then add 1 or 2 tsps of sweet relish. I have also used dill relish for a little tangy zip. Definitely make it in advance, the flavors need to meld a day or more for the best experience. I have found that the sauce will keep in a fridge for a few weeks, depending on the lifespan of each individual ingredient. Any fresh ingredients (like fresh garlic or onion) will reduce the shelf life.
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Fluffy Pancakes

Reviewed: May 11, 2014
These pancakes were perfectly fluffy and made a great starting point for our Mother's Day breakfast. Our family loves brown sugar and cinnamon pancakes, so I did sub out 1/2 of the sugar for dark brown sugar and 1/2 raw (turbinado) sugar, then added 1/2 tsp of cinnamon and 1 tsp vanilla extract. Awesome flavor and texture. I may try using half whole wheat flour next time to get an earthier and mildly more healthy recipe.
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Chef John's Ham and Potato Soup

Reviewed: Apr. 27, 2014
Another Chef John home run! This soup was easy to put together and was a great way to use up some ham leftovers. I made the recipe exactly as written except I didn't have 3 cloves of garlic, so I used powder. I also used low sodium broth and skipped the cream at the end to save some fat grams, not sure it would have made things much better. Next time, I may add a cup or two of shredded cheddar cheese.
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Tuscan Cream Cheese Spread

Reviewed: Mar. 28, 2014
This recipe is a keeper. As a traditionalist, I chopped everything by hand and it took me about 25 minutes start to finish. I found that salt is not necessary if you use fresh garlic and do not rinse the olives or artichoke hearts, the little bit of brine that is one the veggies leaves the dip well-salted. I may try using basil, green or Kalamata olives, and roasted red peppers like others have suggested, all sound like great options. Diced bacon or prosciutto may also be winners in this one. Leftovers are indeed great in mushrooms or as fried wonton stuffing.
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Southwestern Egg Rolls

Reviewed: Feb. 9, 2014
Another great knock-off recipe that uses whatever ingredients you have on hand. I have used pulled pork, rotisserie chicken, all sorts of veggies, and various cheeses. Texas caviar would work very well in these (without the dressing, of course). To cut fat content, I spray the tortillas with olive oil and bake them at 400 for 10-15 minutes, turning once to brown all around. A crowd favorite that always goes fast!
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Lance's French Onion Soup

Reviewed: Feb. 9, 2014
This is a simple, basic soup recipe that leaves itself open to all kinds of tweaking. The sugar was unnecessary but a clove or two of garlic is a must-have. My tweaks also included a bit of ground red pepper, celery seed, and white pepper. A dash of Worcestershire or Maggi will be added next time I make this. When I served it, I simply grated some fresh Parmesan on top (no bread, trying to cut carbs) and it was a pleasant, earthy taste to the sweet onions.
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Mushroom Orzo

Reviewed: Nov. 9, 2013
WOW! This was even better than expected, even though I forgot the Parmesan (grated it and then left it in the fridge--out of sight, out of mind). The dish is so simple to make, yet it turned out elegant and very flavorful. I didn't have white wine, so I used 1 cup of beef broth and 1/2 cup water. I also used yellow onion and only 2 Tbsp of butter to reduce the fat content. This dish is a definite keeper. Now, I have to make it again to try it with the cheese.
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Cream of Mushroom Soup - Steve's remix

Reviewed: Sep. 15, 2013
Thanks, Karena, for a great soup recipe. I liked it enough to rate 5 stars but ended up making tweaks. To avoid being admonished, I made the recipe as close as possible to as written as I could except I made the roux in a separate pan and added it just before the 21% fat cream (half and half is not very common in Germany). The result was nice, and WAY better than any canned stuff you get off the shelf. This recipe was easy, not too time consuming and was genuine, not processed. BTW: Cooking the onions and mushrooms in the broth makes it easier to multitask in the kitchen, helpful when cooking a full meal or preparing for guests. Sauteing may be a good option but requires more oversight. However good the baseline soup was, I had to tweak from there to put my personality into it. I doubled the salt, pepper, sherry, and thyme, then added a pinch of cayenne and one tsp of garlic powder, but that wasn't quite enough for my palate. I then added one tsp of Maggi seasoning (European soy sauce, available at most large supermarkets) and that took the soup over the top. If I would have thought about the Maggi sooner, I would not have added the second tsp of salt, though, as it made it a bit salty.
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Cream of Mushroom Soup I

Reviewed: Sep. 15, 2013
Thanks, Karena, for a great soup recipe. I liked it enough to rate 5 stars but ended up making tweaks. To avoid being admonished, I made the recipe as close as possible to as written as I could except I made the roux in a separate pan and added it just before the 21% fat cream (half and half is not very common in Germany). The result was nice, and WAY better than any canned stuff you get off the shelf. This recipe was easy, not too time consuming and was genuine, not processed. BTW: Cooking the onions and mushrooms in the broth makes it easier to multitask in the kitchen, helpful when cooking a full meal or preparing for guests. Sauteing may be a good option but requires more oversight. However good the baseline soup was, I had to tweak from there to put my personality into it. I doubled the salt, pepper, sherry, and thyme, then added a pinch of cayenne and one tsp of garlic powder, but that wasn't quite enough for my palate. I then added one tsp of Maggi seasoning (European soy sauce, available at most large supermarkets) and that took the soup over the top. If I would have thought about the Maggi sooner, I would not have added the second tsp of salt, though, as it made it a bit salty.
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Rueben Loaf

Reviewed: Sep. 14, 2013
I wish there was an option for 4-1/2 stars because I liked this recipe a lot and can see lots of variations on the theme. This Reuben loaf was a bit dry for my taste, but I bet adding 1/2 cup of Thousand Island dressing to the kraut would do the trick. The mustard in the dough is borderline genius and really adds to the flavor profile, I may double it the next time I make it. I did sub 1 cup of white for rye flour and added caraway seeds for that bit of earthiness, which is highly recommended. I am eager to try this as a Buffalo chicken version with provolone or roast beef with sauteed onions and cheddar.
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Blue Bacon Stuffed Mushrooms

Reviewed: Sep. 14, 2013
I made these for a late night snack and was not disappointed. It had the perfect amounts of bacony saltiness, bleu cheese bitterness, and mushroom meatiness. The recipe is easy yet suitable for company. Not the most manly food, but an easy appetizer or snack. I will try this recipe again but will try the filling baked onto on crostinis or zucchini boats. Or I'll "man" them up by breading and frying.
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Jeff's Hot Dog Chili - Steve's remix

Reviewed: Sep. 14, 2013
I made this two months back for a baseball-themed pot luck for chili dogs and nachos and I think folks licked the bowl when it was gone. Literally nothing was left in the Crock Pot. I scaled the recipe to 5 lbs of meat and could have used two more! I did add a bit of cumin, some celery seed, and used about 1/2 ketchup with 1/2 tomato sauce just to avoid some of the sweetness, but otherwise as written. Just for a trial, I made another batch this week and added beans for eating out of a bowl. That was pretty tasty, as well. Especially the next day. Thanks, Jeff, for a great recipe we will use many times over.
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Jeff's Hot Dog Chili

Reviewed: Sep. 14, 2013
I made this two months back for a baseball-themed pot luck for chili dogs and nachos and I think folks licked the bowl when it was gone. Literally nothing was left in the Crock Pot. I scaled the recipe to 5 lbs of meat and could have used two more! I did add a bit of cumin, some celery seed, and used about 1/2 ketchup with 1/2 tomato sauce just to avoid some of the sweetness, but otherwise as written. Just for a trial, I made another batch this week and added beans for eating out of a bowl. That was pretty tasty, as well. Especially the next day. Thanks, Jeff, for a great recipe we will use many times over.
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Crispy Orange Beef

Reviewed: Jul. 14, 2013
This recipe ROCKS! My wife was very skeptical about beef and orange in the same dish but this meal made her a believer. We loved the crispiness of the fried cornstarch on the lean sirloin beef...a heavier breading would be not as crisp. The sauce is amazing and is delightfully sweet and sticky without being over done. Definitely reminds me of orange beef I had 20+ years ago that I just cannot seem to replicate. Until now!
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Guacamole

Reviewed: May 19, 2013
This recipe makes the finest guacamole ever! When I served this at a recent potluck, it was gone before the event even started, people just couldn't stop eating it. I did cut back on the salt (personal preference) but the rest of the recipe is spot-on perfect. The kicker of the recipe is the cilantro, I may add a Tbsp more the next time I make it. A definite keeper recipe! Added: I have been making this recipe for two years now and have found that a tsp of cumin and 1/2-1 tsp of smoked coriander seed takes this over the top! And yes, the added cilantro is amazing. Simple a great recipe and very adaptable. This is the recipe I will use for many years to come!
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NY Style Rye Crackers

Reviewed: May 12, 2013
I just made with 10 total ingredients (I added cracked pepper) what the big-brand bakeries make with twice as many. It is great to know what is in my food, without ingredients I do not understand. This recipe is versatile and can be used as the basis for tons of other types of crackers. Definite imagination-starter of a recipe!
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Breaded Toasted Ravioli

Reviewed: Apr. 18, 2013
Just tried these with freshly made ravioli (just use gyoza wrappers, it's easy!). I think I should have cut my baking time (18 mins) or boiled my raviolis before coating them as they were really crispy on the outer edges, like potato chips. As others have mentioned, I used Italian style bread crumbs but no other herbs were added just for simplicity. But I did use fresh grated Parmesan (a must). Nice way to get fried flavor without the fat!
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Taco Seasoning (without the chili powder)

Reviewed: Apr. 6, 2013
This recipe makes a seasoning that tastes better than the prepackaged stuff. The best part is that you can control each spice and herb in the recipe depending on the flavors you and your family enjoy. And the only chili powders I can find are blends, so this recipe eliminates redundancy found in other taco seasoning recipes.
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