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

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Jo's Rosemary Bread

Reviewed: Aug. 19, 2012
What an amazing bread, it will definitely become a staple in our home! I made mine old school-style without the breadmaker, turned out just fine. I followed the advice of some reviewers and only used 2 tsp of rosemary, next time I will probably go full strength as it was not as overpowering as I would have thought. I sprayed the bread with EVOO and sprinkled a bit of kosher salt on top before baking, but the bread ended up being a touch too salty (lesson learned).
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Extra Easy Hummus

Reviewed: Aug. 19, 2012
This is a great basic recipe that can be modified to your heart's content. I added an oven roasted red peppers and two roasted jalapenos for some kick. Best hummus I have ever made. A definite keeper.
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Fried Rice Restaurant Style

Reviewed: Aug. 19, 2012
A keeper recipe! Fried rice is so easy and versatile, you can add or delete ingredients as needed to suit your taste. I added a bit of oyster sauce one time and hoisin the other, both really richen the flavor and provide variety. It is very important, though, to use day or two old rice when making fried rice.
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Best Steak Marinade in Existence

Reviewed: Aug. 19, 2012
I have used this recipe a couple of times now and the family absolutely loves it. Don't be afraid to use it on chicken or pork, it is just as delicious. It is now in my top 5 list for marinades that I will use for years to come. Thanks for sharing, Kookie!
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Naan

Reviewed: Aug. 19, 2012
I've use this naan recipe many times and the bread always disappears quickly. Even our Indian friend gave it compliments. I may have to start doing double batches just to keep up with demand. This bread is great with meats such as kafta and kabobs or dips like hummus and tzatziki.
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Dry Buttermilk Ranch Mix

Reviewed: Aug. 19, 2012
I like the idea of controlling the ingredients of what I eat and this recipe liberates me from the "what's that ingredient" surprise on commercially-made foods. When I made my first batch, I had to sub out the celery flakes with 1/2 tsp of celery seed and used fresh chives, but otherwise stuck to Scotdog's recipe. I used 1/2 cup each of 2% milk, nonfat Greek yogurt, and light mayo to 2 Tbsp of dry mix which turned out too thick. For the second batch, I upped the milk by 1/4 cup or so (eyeballed) and it turned out creamy with just the right mix of herbs and spices.
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Taco Seasoning I

Reviewed: Aug. 19, 2012
Make a huge batch of this stuff and keep it handy! It is liberating to be able to control the sodium level in foods, so I make this recipe without the salt (haven't missed it yet). To make the seasoning mix finer, I grind the red pepper flakes, which helps release the flavor. We use about 1/4 cup per pound of ground beef and it tastes even better than the premixed packs at the store. If you really want to control your ingredients, make your own chili powder since most commercial blends use salt at a primary ingredient, I recommend the recipe at food.com.
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Chicken Pot Pie IX

Reviewed: Oct. 8, 2012
Amazingly good! I made this for my son who fell in love with the frozen versions behind my wife's and my back. "How hard can it be to make our own", I asked. With this recipe it was not hard at all, just about 45 mins of prep time. We did modify to suit our taste: boiled the veggies and chicken in chicken stock, added 2 tsp of minced garlic with the onion, added two small cubed potatoes, and to ensure the proper liquid/solid ratio, upped the milk to almost a full cup and used 2 cups of reserved broth. We put them into 8" disposable cake pans...worked perfect and no clean up! My son and I ate one whole pie in record time, burning our tongues in the process. Small price to pay for such goodness. We will definitely have the 2nd pie (frozen for our protection) next weekend.
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Best-Ever Texas Caviar

Reviewed: Dec. 2, 2012
CASSGIRL89, this stuff is amazing! I made it with black eye peas instead of the pinto beans out of personal preference, but kept the rest of the recipe intact. I could not keep folks out of the bowl when I put it out for the tailgate potluck. It was gone before I knew it (so glad I saved some in the freezer for me!). A definite keeper!
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Spicy Three Pepper Hummus

Reviewed: Dec. 2, 2012
This recipe highlights the versatility of hummus. I followed the recipe as written, except I added one more slice of jalapeno and ground white and black pepper by 'guesstimate'. I also had to add about 2 tsp more oil as it came out a bit thick the next morning. Regardless, this recipe is excellent and worth a try.
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Kalamata Caviar

Reviewed: Dec. 2, 2012
I really like this stuff, it is unique and very robust with flavor. I can understand others' comments about the saltiness but you must expect that when using Kalamata olives. While primarily a dip, I can see it being used as a sandwich spread--kind of like Schlotsky's deli, used in bread recipes (perhaps a Tbsp or two in "Jo's rosemary bread"?), or mixed with pesto for a unique pasta sauce.
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Buttery Soft Pretzels

Reviewed: Dec. 2, 2012
We live in Germany and have come to love pretzels that are still made by boiling in lye solution instead of baking soda...but there is only so many you can eat. These are so easy to make but I can't seem to make them fast enough, they disappear before i know it! The recipe is very close to German pretzels and can be topped any way you like. My daughter and wife prefer them brushed with melted butter then sprinkled with cinnamon and sugar while my son and I like them naked or with a touch of salt. We also have made sandwich rolls out of them, a nice change of pace over regular bread.
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Steak Tips with Mushroom Sauce

Reviewed: Jan. 19, 2013
This sauce is fantastic! We used it tonight with some plain-ol' grilled sirloins. I really was apprehensive about using so much wine but the reduction with beef broth was not what I expected--very tasty, indeed. I cut the recipe to 2 servings which was a bad idea since I was really wanting more to use on my baked potato and veggies. My picky-eater wife loved it, she said that it reminded her of the sauce at a local steak restaurant...makes me look good and scores points for future cooking endeavors. We will definitely be making this again!
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Quick Yeast Rolls

Reviewed: Jan. 21, 2013
I made these rolls tonight and found them to be great as-is but also a great starting point for some creativity. I followed the recipe exactly except I didn't have the time to allow to rise (only about 30 minutes total) and baked them in a cake pan after cutting into the 8 portions. They took about 16 minutes to bake them this way but they were still light and soft despite the short rise time. Very easy and a definite keeper recipe!
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Slow Cooker Beef Pot Roast

Reviewed: Jan. 21, 2013
This is a really nice way to make pot roast. I used a 2.8 lb chuck roast and added some potatoes to the top of the pile. Rosemary and her friend Thyme missed the party, I'm afraid. They were victims of laziness to go to the store to get them. However, the roast was pull-apart tender in 5 hours and was still very tasty. While time-consuming in the preparation, the results were worth the time spent in the kitchen. Another great recipe, Chef John!
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Slow Cooker Baby Back Ribs

Reviewed: Apr. 5, 2013
Slow cooking makes the difference here. Instead of finishing in the oven, I basted with sauce and placed them on a medium-heat grill for 15-20 minutes. Turn every 5 minutes and baste the meaty side 1-2 more times until desired level of caramelization (is that a word?). Great recipe! We will use it every time we make ribs.
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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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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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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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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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