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    Steve1

    Helena, Montana, United States

    Chef #29750

    Helena, Montana, United States

    Joined: Jan 25, 2002

    16 reviews by Steve1

    1 - 10 of 16 sorted by Date | Rating | Helpful

    Reviewed Good Eats Roast Turkey

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      |  By Steve1

    "Super moist and tender. I followed Alton's directions to the letter with a couple of exception. I didn't insert the temperature probe into the breast meat, but into the inner thigh and set it to 170 degrees. When the thigh reached 170, the breast meat was at 165 degrees--perfect! IMPORTANT: I did use a foil triangle to cover the breast af ..."

    Nov 24, 2012 on FoodNetwork.com

    Reviewed Very Low-Carb Hamburger Bun!
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      |  By Jainene

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    "I have to say that this quirky little recipe is quite good! I've been low carbing it for almost five months now, and this bun is quite satisfying and easy to make. I'm not sure how it would taste by itself, toasted with butter on it, but I'll give it a try. Then next time I make it, I'll try putting in some herbs, maybe garlic powder and/or onion..."

    Apr 19, 2012 on Food.com

    Recipe #229625

    Reviewed The Ultimate Beef Wellington

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      |  (1 person found this helpful) |  By Steve1

    "This was my first attempted at Beef Wellington and it turned out beautifully! The recipes are spot-on. There were 7 in my dinner party and all raved about the dinner. I wasn't able to find pomegranates or pomegranate seeds, so I used sliced fresh strawberries as a substitute. I added roasted asparagus to the menu as well as Orange Flower Chees ..."

    Mar 18, 2012 on FoodNetwork.com

    Reviewed Baked Beans With an Asian Flair
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      |  By WI Cheesehead

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    "I made this dish as just a baked bean side dish. Omitted the meat & biscuit topping. I used 1/2 the tomato sauce called for. I added 1/2 cup of small diced fresh ginger. It sounds like a lot but I made the beans!! Small dice added texture and lots of fresh ginger flavor. You must try it with fresh ginger! Next time I may drain some of the liquid t..."

    Sep 5, 2011 on Food.com

    Recipe #299306

    Reviewed Oriental Pasta Salad
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      |  By diner524

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    "This was an excellent Asian style pasta salad! If you like a saucier macaroni salad, I would double the dressing. Instead of using the ground ginger, I used 1/2 to 1 cup of small diced fresh ginger which made the salad! Next time I'll also use a garlic clove, finely minced."

    Sep 5, 2011 on Food.com

    Recipe #245581

    Reviewed Thai Peanut Dressing from Cpk's Thai Crunch Salad
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      |  By CFRP

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    "Very nice dressing, If you are looking for a Thai peanut dressing or sauce, this is it!"

    Sep 5, 2011 on Food.com

    Recipe #383202

    Reviewed Indonesian Ginger Chicken

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      |  (4 people found this helpful) |  By Steve1

    "Whenever I find a recipe that I'm going to try, I like to scan the reviews, and just for fun, check out the one star reviews. 99% of the time the one stars are so off base that it's funny! Some one star reviewers that said "A half a cup of minced ginger? That is insane!" and "The flavors WAY over powering" must have a palat ..."

    Mar 14, 2011 on FoodNetwork.com

    Reviewed Mustard-Roasted Fish

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      |  By Steve1

    "This was absolutely fabulous! So easy and great flavor. I used light sour cream instead of creme fraiche. I salted to my taste and used the correct proportion of ingredients for the amount of fish I was cooking. It turned out great!!"

    Oct 27, 2009 on FoodNetwork.com

    Reviewed Parmesan-Roasted Broccoli

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      |  By Steve1

    "This was just fantastic. Great flavors, easy to make. A must try!!"

    Oct 27, 2009 on FoodNetwork.com

    Reviewed Puerco Pibil
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      |  By Luby Luby Luby

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    "This is an excellent pork dish. From what I can gather, annatto seeds are used for color, so I substituted safflower or "Mexican saffron." I used 2 habanaros peppers, but will use only 1 next time. I only marinated for 4 hours and it seemed fine. Delicious bright flavor from the lemon juice and vinegar. I served this with Mexican Rice (Recipe #117..."

    Sep 6, 2009 on Food.com

    Recipe #100689

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