Chickadee Recipe Reviews (Pg. 1) - Allrecipes.com (10196864)

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Hot Apple Cider

Reviewed: Apr. 12, 2014
We really enjoy hot holiday beverages. This is great for the kids and also adults when feel like something other than mulled wine. (When is that again?). LOL. Good for your Designated Drivers at holiday parties, too! Here are some tips: If leaving it to sit, remove spices so it doesn't get too strong. I put allspice berries and cloves in a tea ball! Don't leave orange/lemon peels in too long or it will become bitter. Add a splash of lemon juice if no lemons available. Would be pretty served with orange & lemon peels and cranberries floating in it. For a very special treat, we use caramel syrup (like sundae topping) drizzled in a clear ("fancy") glass mug and topped with whipped cream. This will make the kids (and honestly, most adults too) go crazy. Better than a Caramel Apple Cider drink you'll pay $5 for at a coffee shop!
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Spiced Pumpkin Seeds

Reviewed: Apr. 12, 2014
We really enjoyed this healthy & different snack. And no added preservatives/chemicals etc that you'd get if you bought them at the store! I used about 1.5 cups seeds, 1 tsp worcestershire sauce, glob of butter and 1/4 tsp each seasoning and regular salt. 1/8 tsp garlic POWDER (not salt). I used the fresh seeds out of the pumpkin and pulled the strings off but did not rinse them. Roasted them for 45mins or so then had to leave but left them in the (turned off but still warm) oven. If not cooked long enough they will be too chewy.
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Foolproof Rib Roast

Reviewed: Apr. 12, 2014
This rub is amazing and garnered highest praise from my family and in-laws. Here are my notes/some tips: Our thermometer got JUST to 145 and it was medium or medium-well. At 20 mins after the oven shut off the temp was 104. It climbed to 144 by about 2 hours of shut-off time then dropped a tad bit. After turning the oven back on, the roast was in for 45 mins (30 mins at temp) - this was probably about 10 mins too long. The rub was AMAZING.
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Butternut Squash Soup

Reviewed: Apr. 12, 2014
I have made this many times now. My husband calls it restaurant quality and always asks me to make it when we have company he wants to impress, LOL. More importantly, even my mother-in-law was impressed! I do only use 1/4 of the cream cheese called for though, otherwise it is WAY to cream-cheesy. Here's what I do: Cut squash in half and bake for 1 hour at 350 (cut side down on tin foil). Let cool while sauteeing onions and some garlic. Add one peeled/cored apple. Scoop out squash into pot. Depending on how ripe/soft the squash is, it's sometimes easier to cut the squash into strips and slice the skin off. I actually do this more often than not. Add broth. Add seasoning (marjoram, nutmeg, cinnamon, dash of cloves, S&P, garlic powder). Simmer at least 20 mins. Can let cool before pureeing then puree with cream cheese and reheat before serving.
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Peach-a-Berry Pie

Reviewed: Apr. 12, 2014
So delicious! I used 6 cups peaches, NOT 4 cups. Also, mix peaches/berries with 1/2 cup sugar, let drain 30 mins. Reserve fluid for ice cream sauce. Mix remaining 1/4c sugar with cinnamon and 1.5Tbsp cornstarch (?more with increased peaches) and stir into peaches just prior to adding to pie crust. Don't forget to do egg wash on bottom of crust and dot top of pie with butter! I'm not one of those "I take pictures of my food" people, but I *did* take a picture of this pie. It was so pretty, and SO tasty. I was very proud of myself with this one! :)
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Italian Bread Bowls

Reviewed: Apr. 12, 2014
Made these to serve with chicken stew. They were pretty good but quite a lot of work - I'm not sure I'd make them again for this purpose. I made 6 bowls but probably should have made 8 - I found them very large and filling. I added 1.5 tsp garlic powder and 1.5 tsp thyme, and used 3 c ww flour and 4 c flour. I cooked for 30 mins at 400 - maybe should have cooked longer? Tips: Use egg wash over as much of bread as possible (not just tops) to firm up crust. Take off baking pan ASAP onto cooling rack. Internal temp should be at least 200F. Overcooking is probably better than undercooking for this purpose.
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Morning Glory Muffins I

Reviewed: Apr. 12, 2014
This is such a great muffin base. I have tweaked it in so many ways and it doesn't disappoint. My favourite change is to add chopped up (dried) apricots. I always use whole wheat flour only (in everything). I substitute 1 cup of applesauce instead of the apple butter and oil - healthier, and you'd never know the difference. Mini muffins take about 12-15 mins (depending on size) and regular muffins took about 17-21 mins (also, depending on how full you fill the muffin tin). I try to make a different batch of muffins each week for healthy snacks for my family, but this is hands-down the favourite recipe!
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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Apr. 12, 2014
I have made this countless times now. It's a staple in our house. We can it eat again and again and not tire of it. I make a ginormous batch and then split it into freezer bags (BEFORE adding the cornstarch). Then, for dinner in a flash, simply reheat the meal in a pot, add the cornstarch, and serve with hearty bread.
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Curried Coconut Chicken

Reviewed: Apr. 12, 2014
Believe the hype. This was phenomenal and I can't wait to make it again! It is a bit of work (we get our chicken from a farm so dicing up the chicken thighs takes a bit). I used red curry paste and cooked it in coconut oil for a few mins, then added the onion & garlic, then the chicken. It smelled so good, I wanted to eat it all then! I added some cashews and meant to top it with a little shredded coconut but forgot. Would definitely add the cashews again. Also, my husband noted that this would be delicious with pineapple chunks, and I agree. I will give that a try next time! (Which probably won't be too long from now!) Also, it did take a good hour+ of simmering (a double recipe). At about 45-50 mins it still looked quite thin and I was a bit disappointed - if you get to that spot, just WAIT! It thickened up SO beautifully into this silky, luxurious sauce. Wait it out, it's worth it. My 2.5yo is usually a good eater but has been quite picky the past few months... but with this dish he kept exclaiming "I LOVE rice! I LOVE rice!", so that's high praise indeed. He cleared his plate.
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Absolutely Ultimate Potato Soup

Reviewed: Apr. 12, 2014
I gave this 5 stars because I had to make some changes (my son can't have milk or soy). It was SO good, but with my changes, probably a 4-4.5 star. I'm sure that, as written, it's so much better. I didn't have bacon, so replaced the bacon & butter with coconut oil, and the cream with coconut milk. Even still it was SO delicious. My husband commented that it would make a fabulous base for chowder. When we re-heated the leftovers the next day we added a bunch of frozen corn and that was a nice addition.
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Fluffy Pancakes

Reviewed: Apr. 12, 2014
We eat a "real food" (whole, nothing processed) diet so I made some changes. Also, my breast-feeding infant can't have dairy (so I can't either). I was sure my changes would "ruin" this recipe - but they didn't! These were phenomenal and my family loved them. "More please!" is the highest form of praise from my 2.5yo! I used 1 cup almond milk instead of the milk & vinegar combo; I used only whole wheat flour and about 2 Tablespoons of honey instead of sugar. I added a bunch of blueberries (so grateful I froze so many last year!) and simply omitted the butter altogether. Cooked on a griddle at 375. These were hearty yet fluffy. The whole wheat and blueberry combo made them oh-so-earthy. Topped with real maple syrup made for a very special Saturday morning breakfast! This made about 8 small-ish pancakes. Next time I will probably triple the recipe and save some for leftovers. :) (Although, really, it's super simple to whip these up! Try it, you'll be glad you did).
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The Best Rolled Sugar Cookies

Reviewed: Jun. 14, 2012
First off, make the changes suggested by others: add an extra cup of white sugar (or sub 1 cup powdered), 1 extra tsp vanilla and lemon zest (I used half a lemon). Roll on parchment using powdered sugar. Most importantly: CHILL OVERNIGHT! If you do, these roll great. If you cannot, DON'T USE THIS RECIPE. Don't try and cheat in the freezer, like I did. You will only end up with a sticky ball of frustration. Best tip I read: Put cutouts, on parchment, in the freezer while you roll out the next batch. They'll peel off easily after 5-10 mins, transfer to airtight container. Re-use parchment for batch #3 and put batch #2 in freezer. Repeat. SO AWESOME! Cook from frozen. Tips from me: spritz counter with water to keep parchment from moving while you roll. These cookies puff so roll them THINNER than you think. Separate dough into 4 balls and work with one at a time to keep the others chilled. If you forgot to take butter out of the fridge, microwave on very low (like 20%) in 15 sec, then 10, then 5 sec increments (don't overdo it, you can't go back!). I've gotten perfect "room temp" butter right from the fridge this way. What else... I cooked my cookies in a convection oven at 375 (400 corrected) for 10 mins from frozen and this worked well. Don't let the edges get golden or they'll be too crispy! I use SweetSugarBelle's recipes and tutorials on royal icing. :) Good luck! Have fun!
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Sam's Famous Carrot Cake

Reviewed: Mar. 11, 2012
Another RAVE review. Made exactly as written, except subbed 1/4 cup of the oil for applesauce... only because I ran out of vegetable oil! (Honestly, who runs out of vegetable oil?). I made it with Cream Cheese Frosting II from this site (do NOT make the changes recommended by the 1st reviewer unless you want a glaze rather than a frosting). This was probably the best carrot cake I've ever had. Everyone raved about it. I included the carrots, nuts, raisins, pineapple, coconut & all! Absolutely fabulous. Thank you Sam, you've made me look like a talented baker. :) (I baked in a 9x13 glass pan for about 55 mins)
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Chocolate Mint Candies Cookies

Reviewed: Mar. 6, 2012
Love these! These have become one of my "go-to" cookies for Christmas (and, well, for any time). Just realized I've made them multiple times without reviewing! This past Christmas I made them but couldn't find the Andes (bulk or namebrand) chocolates ANYWHERE... except in the gourmet section where they were handmade in little baggies and SUPER expensive. So I used mint-chocolate-chips and they are NOT the same. Ok, but definitely lacking. Before I moved to Ontario, I used to be able to find the bulk-style (in BC) at many different grocery stores... so not sure if it's a regional thing? Anyway, if you can get the Andes-style chocolates, USE them, it's worth the difference. Next time I might even cave and buy the gourmet ones if it's for something really special. These also make a great chocolate cookie "base" (try other additives - crushed candy cane, peanut butter chips, butterscotch chips or skor/heath bar bits etc). I used them for "ears" on monkey cupcakes and they were a hit. Definitely a recipe I've used over and over and over again!
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Mushroom Chicken in Sour Cream Sauce

Reviewed: Feb. 23, 2012
YUM! Absolutely delicious. My husband emphasized I needed to keep track of this recipe for future use. :) And said it would be great for when we have company. The only thing I did differently was I didn't make it in the slow-cooker. I browned the chicken in a saucepan with some olive oil, butter (just a bit of each) and garlic, as well as the spices mentioned. Then I removed the chicken to a glass pan and put it in the oven at 350. Then I sauteed the mushrooms in the same pan (more garlic and a bit more butter), then added the liquids. I let this simmer on low for about 15-20 minutes while the chicken cooked in the oven. Then, I transferred the sauce onto the chicken and let it cook another 25 minutes or so in the oven. I served it on a bed of rice, with a side of roasted asparagus. YUM YUM YUM! The wine's definitely the key ingredient.
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Cabbage Fat-Burning Soup

Reviewed: Feb. 16, 2012
As-is, 4 stars... but so easy to make it 5 if you just add seasoning! Herbs etc. don't make it less healthy! I've made this twice now and I love that I can get a huge amount of veggies in at lunch. A few things I've learned while making this: 1) 1/2 head of cabbage is still tons. I'm sure my stock pot wouldn't have fit a whole head. 2) Use only enough water to fully cover the veggies. They will reduce as it cooks. 3) I use two packs of onion soup mix, for personal taste. 4) The herbs I use: Italian mix, oregano, parsley and bay leaves. I also add a fair amount of minced garlic. 5) I thought this would be way too "onion-y", but surprisingly, it's not. I don't make this for weight loss... I make this because it's a tasty, healthy soup with lots of veggies!
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Sweet Potato Bread I

Reviewed: Feb. 16, 2012
Fantastic! And easy to make even healthier. I used 1/2 cup applesauce instead of oil. I used 1/2 cup brown sugar and 1/2 cup white sugar, but with the other changes (below), next time will probably only use the 1/2 cup brown sugar. I added 1/2 cup pineapple tidbits and used 1/3 cup of the juice instead of water. This makes it naturally sweet and you can cut back on the added sugar! I kept the pecans - yeah, a few more calories, but nuts are good for you in moderate quantities! (I also left out the nutmeg... I like it but felt it might be too overpowering in this recipe). With these changes, I got 17 muffins. It took 23 minutes to cook the first dozen at 350 and 21 minutes to cook the last 5 (also at 350). With the recipe I made, each muffin was only 132 calories (but tasted like more!). With only 1/2 cup of brown sugar, it would eliminate a further 23 calories per muffin. Awesome! Note: You WILL need extra cooking time if you replace the oil with apple sauce, and if you add moist ingredients like pineapple. A tip: to "lightly" grease a pan, spray a small amount of Pam on the tin, then use a paper towel to grease the muffin cups. It goes a long way with way less oil or butter than traditional greasing. Also, if you have an old muffin tray... it may just be time to invest in a new one. They're less than $10 and so worth it! Happy Baking! Edit: These don't rise *that* much... next time I will fill the cups and make a dozen larger muffins (obviously increase baking time!)
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Carrie's Artichoke and Sun-Dried Tomato Pasta

Reviewed: Apr. 11, 2010
Very good! I used olive oil instead of butter and TONS of fresh sliced mushrooms (about 2/3 of one of those Costco containers). Everything else as written, except I added the tomatoes (5 small chopped tomatoes) right at the end of cooking instead of garnishing. I also used 1 1/2 cups of milk in addition to the 1 cup white wine, and a package of Knorr powdered Alfredo sauce to turn it into a cream sauce. Delish! I let it simmer while the pasta cooked (about 15 minutes) and added about 1-1 1/2 Tablespoons of flour near the very end to thicken it. My hubby raved about it!
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Luscious Buttercream Frosting

Reviewed: Mar. 3, 2008
I did everything I could to mess up this recipe. I used old, chunky icing sugar. I "softened" my butter in the microwave and forgot about it and ended up with a butter puddle. I skipped the milk AND vanilla, and added instead some Mango Smoothie juice. Oh, and all I used to mix it with was a fork - no mixers or spatulas at all! Despite my best efforts, this icing was delicious (albeit slightly lumpy due to the age-old icing sugar and the fork-only mixing technique). Definitely give the mango juice a try, I used it to ice a chocolate cake with ganache filling... YUM!
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Health Nut Blueberry Muffins

Reviewed: Oct. 11, 2007
These are my absolute most FAVOURITE muffins! I ate 3 yesterday :) I do make some substitutions though, to *hopefully* make them a little healthier: Only whole wheat flour (therefore 1.5 cups), 1/2 c brown sugar instead of 3/4 c white sugar, wheat bran instead of oat bran (it's all I had), pecans instead of walnuts (personal preference), applesauce instead of oil, and lemon juice/skim milk instead of buttermilk (put 1 Tablespoon lemon juice in a cup measure, fill the cup with skim milk - voila!) I also add: 1 tsp cinnamon and 1/2 tsp nutmeg (YUM!) and 1/2 cup raspberries (in addition to the 1 cup blueberries). The raspberries make it SOOOO delicious! I rip each one in 2 or 3 pieces to spread 'em out and prevent the muffins from falling apart. I use this as my "healthy muffin base" now - and can't wait to try all sorts of additions. Maybe next time it will be strawberries and apples? Or raisins and carrots? Maybe banana and chocolate chips? Blackberries and coconut??? The possibilities are endless! (Although I would probably cut the blackberries into smaller pieces, like the raspberries). For those who found the recipe dry.... try more applesauce? Happy Muffining!
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