KLEVEAR Profile - Allrecipes.com (18816527)

cook's profile

KLEVEAR


KLEVEAR
 
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 25 reviews
Soft Dinner Rolls
I've made two batches of rolls and another time used it to make two loaves of bread. I only used 3 cups of bread flour and the dough was perfect each time. All were fantastic and got rave reviews. When I made rolls I made 20 rolls from each batch. Snipping the tops of the rolls with either stripes or an "X" with kitchen shears (as suggested by another reviewer) gave the rolls a professional look. I brushed the tops of the rolls with a light egg wash instead of butter but used butter on the tops of the loaves of bread. Both ways turned out great. This is my new standard bread recipe. Thanks for sharing, Beth.

0 users found this review helpful
Reviewed On: Nov. 29, 2014
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. The reviewers that talk about the rub being great and then using their own cooking instructions are probably right on but if you're new to prime rib, give this a try. The husband of a friend of mine likes this rub so much that he uses it in his restaurant and says its the most popular item on his menu. So please, cook it how you want (the turn the oven off method works very well but I think a low temp is good too) but the spice rub is probably the best feature of this recipe.

11 users found this review helpful
Reviewed On: Dec. 26, 2012
 
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