KLEVEAR Profile - Allrecipes.com (18816527)

cook's profile


Home Town: Pdx, Oregon, USA
Living In:
Member Since: Jul. 2004
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Healthy, Quick & Easy, Gourmet
Hobbies: Needlepoint, Walking, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 21 reviews
Sausage Stuffed Mushrooms II
This deserves a five on simplicity alone. The most recent time I made these was for our anniversary dinner which we celebrated with our 20 and 23 year old kids (one of whom doesn't like mushrooms). I used about 3/4 lb of Jimmy Dean sage sausage with about 6 oz softened cream cheese. I filled 12 good sized mushrooms - probably 1 1/2 to 2 inches across. I added a few shakes of green Tabasco (though sometimes I use cayenne). Everyone loved them. My hint to others: slice a slim slice from the bottom so the mushrooms rest flat and spray them with Pam. Turn them over and fill. Top with panko and spray again. Bake for 20 minutes at 400 degrees. Can finish under the broiler if they haven't browned but I've never needed to do that. I hope your family and guests like them as much as mine. Hint #2: use a potato masher to get small, fine crumbles of sausage (essential to easy filling). If pre-cooked sausage crumbles are available, this recipe is even simpler. Thanks, Sam, for the recipe.

0 users found this review helpful
Reviewed On: Aug. 24, 2013
Prime Rib - It's Easier Than You Think
Hello - thanks for looking at my recipe. Not sure why the temp got changed when they edited this but you should cook to 140 for medium. We pull it out at 135.

9 users found this review helpful
Reviewed On: Dec. 26, 2012
Linguine with Clam Sauce
This got a big thumbs up from DH and 19 yr old son. I liked how easy it was to make (I am allergic to seafood so I didn't eat the finished product). I agree with others about adding more garlic (I used a heaping tspn for 4 servings). I also cut back on the oil. For 4 servings, I used 1/4 cup butter and simmered the garlic for a few minutes. Then added 1/4 cup EVOO, 1/4 cup pasta water, 1/4 tspn red pepper flakes, and 1 can of minced clams and their juices. Brought it a boil. Dished it up atop the pasta and topped with the chopped herbs. I was afraid it was too saucy but hubby said if it was thicker his bread wouldn't sop up the juices as well. Next time I might add 1-2 tspn flour to the butter/garlic mixture and let that cook before adding the other ingredients. I'll probably also sub dry white wine for the pasta water so I can prepare the sauce while the pasta is cooking. This is soooo easy to make that it will go into my list of "go to" weeknight recipes. If using dried herbs all the ingredients are typically on hand. Terrific recipe, Dorothy. Thanks for sharing. PS - For other who don't/can't eat seafood, prepare the recipe up to the adding the clams part. Divide the sauce in half and add 1 can of clams to one half. Add 1/2 cup dry white wine and 1 tspn Better than Bullion (chicken flavor) to the other half. Heat both through and serve as described.

0 users found this review helpful
Reviewed On: Sep. 3, 2012
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