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

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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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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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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!
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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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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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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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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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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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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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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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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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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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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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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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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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