Chef ESQ Recipe Reviews (Pg. 1) - (10102562)

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Chef ESQ



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Light, Crisp Waffles

Reviewed: Jul. 14, 2007
Very good texture--crispy outside as required. A bit oily/buttery but to be frank my sons' liked it BETTER because of the buttery flavor. I am always looking for good waffles recipes so this is a big hit. A definite must-have for any breakfast chef.
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Vegetarian Stuffing

Reviewed: Nov. 27, 2008
Great recipe. I tweaked it a bit and used slightly more broth and slightly less mushroom soup to get a nice mushy interior with a nice exterior crust. The cranberries, apples and mushrooms were a great combo. I also used a bit less butter. A big hit at thanksgiving dinner for vegetarians and meat-eaters alike! Thx!
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Homemade Mac and Cheese

Reviewed: Dec. 27, 2008
Geeat Mac n Cheese for kids. Mild flavors and creamy sauce! I used italian breadcrumbs to add a little flavor and also used shells rather than macaroni (shells hold the sauce!) Make sure to FULLY melt the cheese in the cause before pouring it over. Finally, I used a tent on the last half of cooking as I thought it might singe the top. Overall, easy to make and tastes great!!
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Sloppy Joes

Reviewed: Mar. 1, 2009
Easy to make and the kids loved it. My picky son had seconds. Recommended for parents!
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Wonderful Waffles

Reviewed: Mar. 11, 2009
Excellent texture and overall a superb waffle. I am pretty picky and these are good. I would probably only use two eggs next time and-like many suggestions--I liked a little extra flavor (strawberries for me and choc chips for my sons) Great recipe.
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Classic Waffles

Reviewed: Dec. 12, 2009
I have been looking for a grat waffle recipe for some time. I own the Kitchenaid proline waffle iron and many of them either turn out too thin and crispy or too soft. These came out just right. Crunchy exterior with a soft middle. Tip: Be sure to use a cooling rack or the waffle will get soggy underneath. Another tip: an easy way to reheat a waffle is just to use the waffle iron again for about 15 seconds. It reheats great if you are making for a large group and need to make ahead. Better than using the oven which will dry them out. Great stuff!
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Photo by Chef ESQ

Slow Cooker, Easy Baked Potato Soup

Reviewed: Nov. 2, 2012
This is awesome! It's been simmering all day (well, 5 hours on high) and just finished about 1/2 hour ago. Here are my modifications: I doubled the recipe, used 3 cups of chicken broth and 3 cups water, added about 6 teaspoons chicken bouillon powder to round out the 'chickeny' flavor, used onion powder instead of onions (onions aren't my favorite), and pan fried the bacon myself (I didn't want to use the store bought bacon bits). About 10 mins after adding the half and half, I also added about 5 oz of the reduced-fat 2% milk Velveeta (per the authors suggestion!) and it turned out AMAZEBALLS! I ladled myself a bowl and garnished it with shredded medium cheddar and sliced green onions. My fiancé was walking out the door and I told him (the guy in the profile pic is my fiancé) to take a taste. His reaction was 'Oh MAN that is delicious. I don't think we'll have any left to share!' Keep in mind I doubled the recipe lol. This dish is a winner, winner, chicken dinner and I will DEFINITELY be making this again!
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