Sy Chandell Recipe Reviews (Pg. 1) - (1018769)

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Sy Chandell



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Pumpkin Loaf

Reviewed: Oct. 27, 2002
I followed all directions, except I added a little extra cinnamon and overbaked it by just a couple of minutes. I find this bread to be VERY BLAND. The nuts are nearly the only taste you'll find in this loaf. I had such high hopes for this one, too.. I was going to enter it into my work's bake-off.. but I don't think I'm going to, now...
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31 users found this review helpful

Old-Fashioned Sea Foam Candy

Reviewed: Nov. 4, 2002
I also had a terrible failure. I did overcook it just slightly, but the texture was really really wrong.. instead of light and crisp and chalky like it's supposed to be, it was very heavy and and the bubbles were larger and fewer than they should have been, and the texture reminded me a little of stale cereal. Eww. I'm going to try a recipie with egg whites this time.....
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25 users found this review helpful

Mom's Best Peanut Brittle

Reviewed: Nov. 11, 2002
Great Brittle. A few tips: Be sure to have butter and baking soda measured out beforehand and waiting, (and butter softened) stir them in well to mix, but dont stir it to death. when it is foamy and pale, stir a few times more, and then stop. I doubled the recipe (a single recipie for a single household, double it to share with anyone) and used a half-sheet size (read: about 17"x13" with a lip on it about an inch tall. I covered the pan with extra-wide aluminum foil and buttered the foil, and the sides of the foil. As soon as you are done stirring the stuff in, pour it onto the foil, and spread it out. I did this by picking the pan up and kind a shaking it around. If you try to spread it around like frosting, you'll end up breaking all those beautiful little bubbles that make it crunchy but light. Have fun!
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1160 users found this review helpful

Scottish Shortbread IV

Reviewed: Jun. 2, 2003
Don't even think about making a shortbread recipe with white sugar! You'll be missing out on too much! This recipe is so easy, and so amazingly flavorful, I highly doubt you'll bother ever making another recipe again. This recipe is very flexible. Here is how I make it, and the kind of variations it can handle. I will use regular flour, whole wheat flour, organic flours, etc. They all work great. The butter needs to be SOFTENED, not MELTED. keep this in mind, please! If you need to soften butter in a hurry, cut the cubes into 5 pats apiece. Arrange them in a ring on a dinner plate, (none in the middle!) and place them in the microwave. If you have power percentage control, put it on 10% and give it 30 seconds or so. Repeat, testing until it is perfect. Dont leave the microwave. Yes, it'll take a few minutes, but it's better than finding a time machine so you can leave the butter out to soften this morning. If you don't have percentage control, cook the pats on high power for 4 or 5 seconds at a time, waiting about 20 seconds inbetween heatings. This is very important, so you don't end up with melted butter. Cream with the brown sugar, then add the cups of flour (I just use 4, I find it makes the cookies nice and tender!) and mix well. I don't knead the dough, I don't roll it out. I grab golf-ball size balls, place them on the sheet, and put a thumb-print in the middle. that's it! Cook them for the suggested time, no more, and you'll have fantastic melt-in-your-mouth shortbrea
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679 users found this review helpful

Vanilla Ice Cream VII

Reviewed: Jun. 24, 2003
This is WORTH the 'trouble'!!! I am on a low sugar diet by choice (which we all should be) and I made this ice cream with Splenda* brand alternative sweetener. It goes thru your system, and does not get absorbed into the blood stream, because your body mistakes it for something unabsorbable, like dietary fiber. It's fabulous. And, like the jingles claim, it does taste just like sugar. Anyhow, you've got to be really careful not to let the custard boil. If you use medium heat all through the recipie, it'll boil at some point. After seeing the first few 'boils' in the cream mix, take it off the heat and immediately turn the stove down to medium-low. Half way to medium. Then, watch it carefully, and stir OFTEN. I found that it is thick enough to 'coat the back of a spoon' in it's plain cream mix form, but when the final custard has been cooking for 3 or 5 minutes, and it does seem nice and thick to you, it's done. If you have a newer 'ice-less' ice cream mixer, and you are going to be using online recipes, you should definately find out what the capacity of your freezer bowl is. I have the Cuisinart ICE-20, and any recipe with a total of roughly 2 1/2 to 3 cups of dairy products in it is definately going to fill it up. Don't forget how ice cream seems to double in volume when it is freezing up. If the recipe seems too big, take advantage of allrecipe's fabulous scaling option at the bottom of the main recipe page. Just tweak it until the cuppage is correct for your mixer. Also
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98 users found this review helpful

Holiday Cranberry Salad

Reviewed: Jun. 24, 2003
Recipe submitter, here, with a few new comments. You can make this recipe with Splenda* brand sweetener. It's great, and doesn't mess with your insulin or blood sugar level. (course, the pinapple juices will, but hey..) Making punch with the drippings isn't optional, just so you know. I'ts fabulous. Mix it with homemade lemonade for a summery treat! You can adjust the marshmallow content to your liking. If you and yours arent crazy about 'those' salads packed with marshmallows, cut back. They're not really good for ya anyhow. And do use real cream, don't desecrate this recipe with miraclewhip* or anything like that. The fat is not really bad for you, read the book: "The protein power lifeplan" for good basic nutrition research. You'll be glad you did. (Look around; does america seem to have 'nutrition' down pat?) Good luck with the salad! It's yummy!
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24 users found this review helpful

Cream Cheese Chocolate Chip Cookies

Reviewed: Dec. 1, 2004
Whereas this recipe would have passed for "healthier" 5 years ago, TransFat has been proven to be the unhealthy pseudo-fat that it is. Want healthy? Stick to the regular recipes, and downsize your intake! Don't use Margarine or regular shortening in your cooking! These cookies were flavorless, and my Mother won't be making them again.
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21 users found this review helpful

Yummy Roll Ups

Reviewed: Sep. 7, 2005
This may sound really weird, but it is SOOO Yummy! Just try it!
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2 users found this review helpful

Loco Moco

Reviewed: Sep. 9, 2005
I also make it with ground beef patties, or with cubed steak, and I always make my own brown gravy... Just use lean ground beef, do not drain, stir in enough beef stock to cover, add a few tablespoons of flour mixed with 1/4 cup of beef stock, (And sweet rice flour for extra thickening, if you have it!) and reduce to make a wonderful homemade gravy! Also, I make it with eggs over easy. Runny Yolky Goodness!
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6 users found this review helpful

Hearty Beef Stew

Reviewed: Oct. 11, 2005
I had just turned on the full crock pot before I read the reviews.. that's not like me! But at least I did read them in time to add a little liquid. I added roughly 2/3 Cup of Beef Stock and 1/3 cup of Worchestershire Sause. I doubled the recipe, by the way. The Texture of the stew was really good. It's thick and just the way I like stew. Except for the Potatoes. I cooked for 5 hours, 3 hours on high and 2 hours on low, and the potatoes were still a little crunchy. I used Baby Yellow Potatoes, cut into less approx. 1/2 inch peices (at their thickest points) So I thought for sure they would cook, but alas, they did not. So cook on high! And the BIGGEST complaint I had about this dish was the paprika. If you do not use large amounts of paprika on a regular basis... DO NOT ADD IT! you can add a tiny bit, like 1/4 of what's called for, but if you are not familiar with the acidic tart earthy flavor, you probably wont like tablespoons of it in your stew. And the liauid you add. You should make it Reduced Beef Stock. Which means Buy Beef stock, put it in a saucepan and boil gently until it is reduced down to the volume of the amount of liquid you want to add. It will be very strong, and that's ok. It has the job of basically flavoring the whole stew.
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74 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Oct. 21, 2008
I forgot to add the baking powder and the salt. I added an extra cup of sugar like some reviewers suggested, I didn't grease my cookie sheets, and I used Royal Icing I on them. Don't do what I did! >_
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3 users found this review helpful

Six-Layer Coconut Cake

Reviewed: Nov. 16, 2008
I made the recipe as-is with the exception of mixing sour cream with milk as a sub for the buttermilk, and using sweet rice flour as a sub for the corn starch, and using pineapple juice for the filling, instead of orange. All subs seemed to work great. The cake had a more "eggy" flavor than I had been expecting. The crumb wasn't super delicate, (I had been expecting a white cake, for some reason, devoid of egg flavor) and the cake was moderately moist, even though I overbaked it by a few minutes. The brown crust on top tasted SO good, though, that I couldn't bear to shave all of it off before frosting. Speaking of the frosting, I over-whipped it, and it separated like bad meringue. Oops. Don't overwhip your frosting! (I overwhipped it in the stage when you take it off the heat, and let the stand mixer take over.)Since the cake was eaten within 2 hours of being frosted, though, I got away with it. When I got home, though, the leftover frosting that was still in the mixing bowl had fully separated and gotten really gross. Hehe. It is NOT a terribly sweet frosting. It was very subtly sweet, and quite fluffy and thick in a meringue type way. The filling was FANTASTIC - - Really really tasty. I scored the layer where the filling was to sit, to help it grab the cake better. If you are looking to make this as a rectangle pan cake, instead of round: This recipe will fill a 9x13 pan AND a 9x9 round pan. (Or is it 8x8? Can't remember. whatever is standard)
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3 users found this review helpful
Photo by Sy Chandell

Butter Frosting

Reviewed: Nov. 22, 2008
I used sour cream instead of milk, with great success. Tasted fantastic! Also used a bit more butter than was asked for, 1/2c. Made this way, it was thick and spreadable, but also pipe-able! Everyone really enjoyed it. Be sure to use it on a cookie or cupcake that is not too sweet. This frosting is plenty sweet. =)
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4 users found this review helpful


Reviewed: Apr. 18, 2009
Very, very good. I made it with Orange Blossom honey, and added half a tablespoon of Orange Blossom Water (Like RoseWater, but Orange Blossoms) to the walnuts, and the same amount to the syrup. It. Is. Fantastic. The Orange Blossomyness really makes the difference. =D
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5 users found this review helpful

Baking Powder Drop Biscuits

Reviewed: Jun. 24, 2009
This recipe does the job! I wanted a drop biscuit with no buttermilk, and this is it! Be careful with the salt, be sure not to add more than the recipe calls for. I like my strawberry shortcake biscuits slightly salty, so I added a bit more than called for, and that turned out to be a mistake. It's already slightly salty, no worries! I make this with butter, and they turn out terrific! For Shortcake usage, I also double the amt of sugar, and add a touch of vanilla with red sanding sugar over the tops. Heaven!
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9 users found this review helpful

Colleen's Potato Crescent Rolls

Reviewed: Nov. 30, 2009
These had a good flavor, but were a bit too dense and heavy for our tastes. I did not let them rise long enough the second time, however, so it may be my own problem. =)
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2 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jan. 3, 2010
Very, very good.5 large potatoes for me made 3 casserole dishes worth. They were large russets. Keep this in mind. Maybe 4" white potatoes or something. Either way, it's very tasty, and I won't be making it again soon, since I have a ton now. *grin*
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4 users found this review helpful

Beef Stew VI

Reviewed: Jan. 20, 2010
I added 1 Tablespoon each of Ketchup, Steak Sauce (A1), and Worcestershire Sauce. Also used Red potatoes instead of Russets, to avoid mushy potatoes. I used "Better than Bullion" brand beef bullion (it's semi-liquid) and did add a good bit of cornstarch (mixed with a bit of COLD water!) at the end to thicken it up. This was the best beef stew I've ever tasted, ANYWHERE! I'm holding onto this one. =)
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14 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Oct. 8, 2011
Excellent flavor, as long as you like the flavor of cream cheese! If you do not like any cream cheese tang at all, this isn't the frosting for you. The cream cheese flavor is not overwhelming, but it is present. Personally, I loved it. It beats up very quickly, especially if your cream cheese/bowl/cream is very cold, and I did end up overbeating it my first time, so that it was slightly grainy in appearance (though not in mouthfeel!) I did successfully pipe it out into shapes and it held, but I suspect that it may not have held so rock-solid if I'd whipped it to the proper consistency. In any case, it was very popular, extremely delicious (Definitely use the most expensive cream you can find!) and will be my go-to recipe from now on!
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2 users found this review helpful

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