Chef4Six Recipe Reviews (Pg. 1) - Allrecipes.com (10212495)

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Marshmallow Fondant

Reviewed: Jun. 13, 2009
I made this with MARSHMALLOW FLUFF!!!! I definitely recommend to do it this way! Based on the previous reviews of saying to wait till the melted marshmallows cooled, I skipped the melting the marshmallows and water step and I placed a whole container of marshmallow fluff into the refrigerator over night. The next morning, I sprayed my kitchen aid very well with PAM, dumped the whole container of Marshmallow fluff into the KA and food coloring and confectioner/powdered sugar as needed. This really was not that difficult or messy at all. When the fondant was at a good consistency, I placed it into plastic wrap and into the freezer for about a 1/2 hour. I then rolled it out and it rolled really nicely. I used this fondant to cover a barbie doll cake than I made for my daughter's birthday! I spread a very thin layer of regular frosting onto the cakes surface to make sure the fondant would stick to the cake. It came out great!
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Chocolate Covered Marshmallows

Reviewed: Mar. 17, 2009
I love making these! I don't like to use chocolate chips - as the liquid firms up too quickly. Chocolate chips have an added agent in them to keep its shape - I use regular melting chocolate instead which melts to a thinner consistency and remains "wetter" longer than melted chocolate chips. I dip the marshmallows 1/2 way in the chocolate and then sprinkle them with rainbow sprinkles. It is always a big hit! Sometimes I also add some pink marshmallows.
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Stuffed Eggplant Parmesan

Reviewed: Sep. 16, 2008
This is sooooo goood! - and much easier than making eggplant parmesan!!! I did not add the bread crumbs to the mixture. I added a chopped red pepper and a drained can of seasoned chopped tomatoes. I took the advice of others - and microwaved the eggplant shells for about 8 minutes, then stuffed it, poured some marinara sauce on top, baked it for about 1/2 hour, then sprinkled some mozzerella cheese on top, and put it back in the oven for a minute - until the cheese was all melted (and not hard and crusty!). SPECTACULAR!!!!!!!!!
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Strawberry Banana Protein Smoothie

Reviewed: Apr. 1, 2009
This is a great smoothie - It is based on "The Zone Diet" which gives the right balance of protein, carbohydrates, and fats per meal. The idea of the diet is to control insulin and blood sugar levels to keep you full longer. Its a great diet and works well!
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Matzo Balls

Reviewed: Apr. 19, 2009
I changed this recipe a bit - My family likes small light and fluffy matzo balls. I quadrupled the recipe. I used selter instead of water - as the carbonated water helps to fluff up the matzo balls. I used only a tsp. of olive oil instead of the margarine and added some salt, pepper and garlic powder to the mixture. I refrigerated the mixture for about 1/2 hour and rolled them into small balls with wet hands to help keep their shape. I let them boil in slated water with the pot cover on for about 25 minutes - no peaking - or the matzo balls will flip and fall to the bottom of the pot. I did not cook the matzo balls in the chicken soup - as I did not want the soup to become murky from the matzo balls as they cooked. I also froze them in a single layer on cookie sheet and then placed them in a zip lock bag - this way I can take out as many matzo balls as I wanted and they wouldn't be stuck together.
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Low Sugar Strawberry Rhubarb Crunch

Reviewed: Jul. 30, 2008
Excellent recipe! I have made it with strawberries and rhubarb, and also as strawberries and apples. I did not add honey to the fruit mixture - but I did microwave the fruit for about 8-10 minutes - to soften it a bit - otherwise I have found that the rhubarb or the apples have stayed too firm but I couldn't leave it in the oven any longer for fear it might burn. I use canola oil instead of the margering in the crunch topping. Usually I use 1/2 oil and 1/2 applesauce to reduce the fat in the crunch and it does not come out soggy. I also make 4x the topping and spread 1/2 on the bottom of my ceramic dish, fill the middle with the fruit and then sprinkle the top with the rest of the topping. This dish is great served warm or even at room temprature! It freezes well.
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Split Pea Soup without Pork

Reviewed: Aug. 11, 2008
Delicious, thisck and very filling soup! I doubled the recipe and freeze some. I sauted an onion and the carrots and celery in the pot before adding the stock. I also added a bay leaf and garlic powder and some thyme. I let it simmer for 2 1/2 - 3 hours to make sure the split peas got all mushy and made the soup thick.
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100 users found this review helpful
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Roasted Vegetable Medley

Reviewed: Oct. 2, 2008
Fantastic! I used the vegetables that I had on hand and I marinated them for a couple of hours and placed them on the grill instead of roasting them - wonderful! so good!
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92 users found this review helpful
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Sweet and Spicy Sweet Potatoes

Reviewed: Nov. 4, 2008
This was FANTASTIC!!!! It was sooo delicious! I will definitely make this again. I used 2 tbsp. of brown sugar instead of the suggested 2 tsp. I did not have poultry powder, so I used McCormick's Montreal Steak Seasoning. I used fresh garlic instead of powdered. I used the suggestion of a previous reviewer -"Adrienne" and added some cinnamon. Thanks for the great delicious recipe!
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Oatmeal Blueberry Muffins

Reviewed: Jul. 8, 2008
Fantastic! These muffins are hot out of the oven and i have a third batch in right now. The house smells incredible! I like this recipe alot because of the high propotion of heart-healthy/good carb oatmeal and the low amount of oil (as opposed to magerine). I made some modifications - i added some shakes of cinnamon and some vanilla extract. I substituted orange juice for the milk (i wanted to keep them non-dairy and i did not have soy-milk on hand). I increased the sugar to 1/2 cup (i might not do that next time...) and i added a stuesel topping - a mixture of oats, flour, brown sugar, cinnamon and earth's balance light margerine (i was pretty surprised the light margerine held the struesel together and kept it crunchy!) i baked it at 400 for about 20-22 minutes. I like the batter of this muffin recipe - i see myself using it to also make strwberry muffins, apple muffins, or just plain coffee cake muffins (no fruit inside - and alot of brown-sugar struesel topping! Spectacular. UPDATE: I substituted chopped apples for the blueberries - and they came out great!!! I tossed the apples with some lemon juice and a bit of sugar and cinnamon. I topped each muffin with a cinnamon-oatmeal struesal made from a mixture of oats, flour, brown sugar, cinnamon and some low fat margerine. I baked my first batch at 400 -but the struesel started to get too dark quickly, so I baked my second batch at 350 - and increased the baking time by 5 minutes. They came out great and they freeze really
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Chicken and Vegetable Stir-Fry

Reviewed: Sep. 24, 2008
Very good and delicious dinner! I used Mikee's Teriyaki Sauce instead of the soy sauce and the water and corn starch. I poured a little on and heated it through with the chicken and vegetables and seved it with rice.
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Carrot and Fennel

Reviewed: Apr. 5, 2009
I made this into soup - I pureed everything together - and it was fabulous! I left out the cream.
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Byrdhouse Mushroom Barley Pilaf

Reviewed: Oct. 27, 2008
FANTASTIC!!!!! This was soooo delicious! I would give it 10 stars if I could! I sauted the onion, garlic and mushrooms in about 2 tbsp. of olive oil instead of butter and made the whole thing on my stovetop! It was infused with so much flavor and the barley had a really nice chewieness to it. You can substitute rice for the barley - but I like using barely as it is a more complex grain than rice. I will definitely come back to this recipe over and over again! Thanx SunnyByrd! (By the way I love your pics! I'm a big fan of yours! Keep the great recipes - and photo shots coming!!!)
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Roasted Beet and Potato Soup

Reviewed: Jul. 18, 2011
Mmmmm!!!! This beautiful megenta color soup is so tasty and delicious!!!! I modified it a bit - I skipped the roasting part (and skipped peeling the red skinned potatoes) and just sauted all the chopped vegetables in a large soup pot. I omitted the thyme - (i dont like it) and instead, after i pureed the soup i added freshly chopped dill. I used soy milk instead of milk. i was a but skeptical about the milk and lemon juice, so i tried the soup before i added those ingredients, then added them and it really balanced the sweetness of the beets. I am glad i added them.
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Jicama Salad with Cilantro and Lime

Reviewed: Oct. 24, 2008
I like this salad alot! It is super crunchy and uses very little ingredients! The leftovers last and because there is no lettuce - it doesn't wilt. The Jicama does not turn brown after exposed to the air. Very nice and light!
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Fresh Cucumber Salad

Reviewed: Oct. 2, 2008
I made this recipe with some variations. I used 3 large english cucumbers. I did not add water. I used 1/2 white wine vnegar, 1/2 sugar, 4 tsp of salt (this draws out alot of the water from the cucumbers, 1 sliced onion and some freshly chopped dill. My kids love this recipe and it is so good and easy to make!
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Sweet and Sour Chicken Nuggets

Reviewed: Jul. 27, 2008
Delicious! I needed to quadrupel the amount of sauce!!!! I first breaded the chicken and sauted it in a bit of olive oil - then I cut it into strips (the strips come out more uniform when you cut it after it is sauted). Then I used 1 cup of ketchup, 1 cup of brown sugar and 4 tbsp. of vinegar and 1/2 cup of water. I boiled it till it was of a syrup consistency. Then I added 1 cup of sesame seeds, dipped all the chicken strips into the sauce and baked it uncovered for 15 minutes.
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Roasted Root Vegetables

Reviewed: Oct. 25, 2008
I love this dish!!!! I also added sweet potatoes and celery root! I kept the garlic whole and added some shallots! Keep all the veggis about the same size to help with even cooking time and so no vegetables should start to burn.
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30 users found this review helpful
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Apple Crisp

Reviewed: Nov. 15, 2009
This was very good! I increased the serving size to make 8+ servings. It was quick to make and a big hit! I used about 1/4 cup of oil inplace of the butter and the crumble topping remained crisp! I will be making this again!
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Tropical Grilled Chicken Breast

Reviewed: Jun. 21, 2011
This was pretty good, soft and juicy, although i made a few adjustments to the marinade. I added 1 tsp of cumin and about 3 tbsp of olive oil. I find that by adding a it of oil the marinade and flavors stick to the chicken better. I would make this recipe again it was quite easy.
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