Steve Magruder Recipe Reviews (Pg. 1) - (19361268)

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Steve Magruder




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Triple Dipped Fried Chicken

Reviewed: Nov. 14, 2011
I gave this recipe five stars because it's great for what it is and this may be the first time I've had the crispy part turn out similar to professionally made fried chicken, especially that it mostly sticks to skinless/boneless chicken breasts, and the meat itself was tender and tasty. Bravo! That said, I'm tempted to change up the recipe to give it more spunk: 1) Increase the spices somewhat, maybe substituting McCormicks' Montreal Chicken for the poultry seasoning and adding a bit of cayenne pepper. 2) Substitute corn meal for part of the flour. 3) Substitute milk for the water. 4) In the case of using skinless/boneless chicken, perhaps use the set-aside egg whites mixed with some milk for an initial coating to help with making the crispy coating stick better (yeap, this makes it quadruple-dipped!). For the initial try, I only changed it to fry in shortening (the way my grandma did it), used water in place of beer, and because I thought I didn't have garlic salt, I combined garlic powder and salt.
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Pepper Chicken Piccata

Reviewed: Oct. 30, 2011
There's lots to like about this recipe, and the wine selection is perfect, but nevertheless, as a major recipe tinkerer, I changed it up a lot. In place of vegetable oil, I used extra virgin olive oil -- this is an Italian recipe, no? (I suppose you can use vegetable and olive oil in combination if you wanted to save money, and reduce the chance of scorching.) I used orange bell peppers only because it's what I had in stock -- they're similar enough to red in taste, and color-wise looked better in combination with the other ingredients anyway. I cut them into small strips rather than dicing. (Yellow bell peppers might have been the ultimate choice.) As for the onions, I was afraid they would take too long to cook and end up too bulky in the result, so I quartered the quarters. At the stage of adding lemon juice, I also threw in 3 to 4 tablespoons of the Pinot Grigio and 2 tablespoons capers (drained!) -- we can't call it "piccata" without capers, can we? Since there's more liquid at this stage, and I wanted to tame the capers a bit, I deglazed for 1 to 2 minutes. One thing missing from the recipe was the stove heat setting. I cooked at medium most of the time. It turned out pretty well. Yum! UPDATE: I also forgot to mention that I separately cooked some angel hair pasta and served the piccata over that. It was a scrumptious combination!
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Marinated Cherry Tomato Salad

Reviewed: Sep. 18, 2011
I used half vegetable oil and half extra virgin olive oil. I tried it the original way, and it just tastes better after this change. Also, I had both cherry and roma tomatoes from my garden to use up, so I put roma slices in with the cherry halves. It worked superbly. I can also imagine using this salad as a bruschetta starter.
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5 users found this review helpful

Strawberry Cobbler I

Reviewed: Jul. 17, 2011
Great recipe, although I made a few changes: 1) 1/3 cup water and 2 tablespoons cornstarch, as mentioned by another reviewer; a full cup of water is unnecessary for doing the initial reduction. 2) 2 tablespoons instead of 1 tablespoon sugar for the breading dough. 3) Fully melt the butter that's added to make the dough. Turned out perfect! UPDATE: On a subsequent try, I found that by adding more cream to the batter so that it wasn't like a tough dough made it easier to spread over the fruit, and it turned out flakier and yummier in the result.
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4 users found this review helpful

Best Broccoli Cheddar Soup

Reviewed: Mar. 1, 2012
I went by the updates from the original author. It worked out great, except that the result wasn't as cheesy as expected, based on having similar soups at restaurants. By accident, I discovered that if the cheese were doubled, voila -- it's perfect. Add 2 cups instead of 1 in the final cooking stage.
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3 users found this review helpful

Cucumber Chili Salad

Reviewed: Jul. 15, 2013
This is an easy-to-follow recipe, and the results are interesting. Frankly, though, the result didn't meet with our palate. We were wondering what it would taste like without the mint, and then later, I thought maybe sweet basil might work better. Still a bit sweet, but not minty.
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1 user found this review helpful

Apple Cranberry Cobbler

Reviewed: Feb. 18, 2012
I made this for a Christmas family gathering. This is a family that doesn't normally take to new dishes, but they ranted and raved about this one. The only thing is that while I followed the making of the filling to a tee, I used a different approach to making the breading, something similar to Strawberry Cobbler I.
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Coriander and Cumin Rubbed Pork Chops

Reviewed: Jul. 31, 2012
It tasted pretty good, but I think this was a little too heavy on the cumin, as it overpowered the coriander and garlic.
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Stuffed Green Peppers I

Reviewed: Aug. 30, 2011
This recipe was positively YUMMY and these were the best stuffed peppers I've ever made, and perhaps ever eaten. I made only a minor substitution, using a can of diced tomatoes with chilies, to save on dicing time and give the recipe a little spicy kick. Rarely have I used a recipe as directly (without lots of changes) as this one -- this one is pretty much perfect!
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