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

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Spiced Parsnip Soup

Reviewed: Nov. 1, 2008
Excellent! We eat soup every night with dinner and I love having this one in our rotation! I did not use the heavy cream and the curry really complimented the parsnip's flavor! I tripled the recipe and froze the other portions. I defrost it with some extra water - as the soup thickens once it cools.
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No Fuss Fruit Pie

Reviewed: Feb. 8, 2009
You couldn't get easier than this! This recipe is so simple, quick to prepare and is always a success! I have also used blueberry pie filling. I sprinkled the top with cinnamon and sugar.
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12 users found this review helpful
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Stuffed Strawberries

Reviewed: Feb. 1, 2009
Very Cute and very easy to make. My kids loved this! I filled it with Strawberry Mousse from this site.
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Lemon Blueberry Dessert

Reviewed: Jan. 23, 2009
Really easy and sooo good! I topped it with "Stovetop Granola" from this website!
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3 users found this review helpful
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Mushroom Barley Bake

Reviewed: Jan. 18, 2009
Fantastic! I make the whole thing on the stove top. I use olive oil instead of butter and add both parsley and basil at the end - FANTASTIC!
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6 users found this review helpful
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Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Jan. 18, 2009
Soooo moist and delicious... It was better 2 days later!
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Marinated Barbequed Vegetables

Reviewed: Jan. 8, 2009
Fantastic! I make this all the time!!!! Sometimes I switch up the vegetables but keep the same basic marinade - real keeper!
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3 users found this review helpful
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Roasted New Potatoes

Reviewed: Jan. 5, 2009
Fantastic - really good and flavorful! I took the advise of others and sprayed the pan with PAM and gave the potatoes a shake every 10 minutes.
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Lemon Grilled Chicken

Reviewed: Jan. 5, 2009
I love this recipe! This is my "go-to" grilled chicken recipe.... Sometimes I use fresh chopped basil for the thyme. Sometimes I use lime instead of lemon. Always delicious!
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One Bowl Chocolate Cake III

Reviewed: Feb. 10, 2009
Delicious and super moist cake. Great cake!
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Challah I

Reviewed: Dec. 29, 2008
FANTASTIC!!!! Sooo good! I doubled the recipe - and use a 6 lb bag of high glutten flour. I also sometimes use 1/1/2 cups of honey and sometimes use 1 1/2 cups of sugar instead of the honey...depending on what I have available. We like our challah sweet. I make the double batch the night before I want to bake the challah, I spray a garbage bag with PAM and put the dough in the bag. I pour about 2 tbsp. of oil into the bag and then place the bag into the fridge to rise overnight. In the morning - I don't have to wait for the dough to rise! It rises and is ready to be breaded and is a wonderful consistency to work with!!! I love this recipe and make it all the time! I braid the challah and let it rise for about 20 minutes, and bake it in a 350 degree oven for about 30-40 minutes, depending ton the size of the challah. i have also used some of this dough to make "Cinnamon Rolls I" from this website! Amazing recipe as well!!!!
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Bessy's Zesty Grilled Garlic-Herb Chicken

Reviewed: Nov. 30, 2008
This turned out great! I used 3 tbsp. of olive oil - 1 cup is way to much! I also did not use the sugar - but i did increase the amount of honey to about 2 tbsp. I used fresh basil and fresh parsley. It was raining outside - so i didn't grill it. I placed the chicken on skewers (my kids will basically eat anything on skewers...)and put it into the oven - on broil. It turned out fabulous! Update - I made this with salmon - I marinated it for about 24 hours and baked it covered! Served it over a bed of spinach. Super moist and very delicious and flavorful!
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Sweet Potato Minestrone

Reviewed: Nov. 30, 2008
Fantastic soup! It is soooo delicious! I tripled the recipe and froze some in containers. I added 2 cans of chickpeas and i can of drained black beans, a pinch of cumin and cayenne pepper. I also added 2 small cans of tomato paste to get a stronger tomato taste. This was great!
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Strawberry Ice

Reviewed: Nov. 27, 2008
This was very good! I used orange juice instead of lemon juice and cut back on the sugar.
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Strawberry-Sauced Crunchy Fruit Salad

Reviewed: Nov. 27, 2008
I love this recipe!!! It make a lot of fruit salad - but I am always left with an empty bowl at parties!!! I make some variations - even though this is the exact same recipe that was given to me from my sister. My version omits the orange in the fruit mixture. I also use canned pineapple tidbits instead of the crushed pineapples - as I find it is more of the same shape as the apples. I keep the strawberry sauce the same. I changes the crunchy topping - as I did not like the nutty taste. I use homemade granola. It lasts longer and doesn't get as soggy as quickly. I have even made 1/2 of this recipe and it still makes a a lot. I like to chop up the apples before my guests come, place it in a container and sprinkle about 1/3 cup of orange juice on top of the apples - so the apples will not turn brown. I also layer mine a little differently. I use a clear trifle bowl and pour 1/2 the mixed apples on the bottom, them 1/2 the can drain pineapple tidbits, 1/2 the strawberry sauce, about 1 1/2 -2 cups granola and then layer everything again - ending with the granola on the top.
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Barbecue Tofu Sandwiches

Reviewed: Nov. 27, 2008
This was really good! I followed a similar recipe on allrecipes - "Crispy Barbequed Tofu Slices." I used it because I thought egg and breading the tofu slices would make it crispier. I thinly sliced the tofu into about 8 or 8 slices and froze it in a single layer. I put it into the oil without even thawing it out...I will not make it on the stove top again though - I had to babysit the tofu slices as I was scared they would burn - but i wanted to keep them in the pan long enough for them to get crispy. - Next time I will put them in the oven and then broil them. I place 2 slices on a hotdog bun - as they were perfect for that shape!
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Crispy Barbequed Tofu Slices

Reviewed: Nov. 27, 2008
This was really good! I will not make it on the stove top again though - I had to babysit the tofu slices as I was scared they would burn - but i wanted to keep them in the pan long enough for them to get crispy. - Next time I will put them in the oven and then broil them.
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Cranberry Almond Biscotti

Reviewed: Nov. 16, 2008
FANTASTIC!! This biscotti was perfect! Everything you think about a biscotti - is what this is! Long and thick and ultra crispy, yet has a nice delicate flavor! I don't know why other recipes are used - when this one is so low in fat and so easy to make! It is really versitile! I used 3 eggs instead of the 2 eggs and 2 egg whites. I also used a little less sugar than what was called for - and it was sweet enough. I have made it as written and I have also made it with other modifications. I made it into Coconut Biscotti by omitting the almonds and dried cranberries, and added 2 cups of flaked sweetened coconuts and 1 tsp. cinnamon. I also made it with chocolate chips and sprinkles some cinnamon sugar on the sliced biscottis when the baked the second time. They were all fantastic! I will be making this again! UPDATE - I made these for PASSOVER! Instead of the 2 1/4 cup flour - i substituted 1/2 of that amount of matzo cake meal and 1/2 the amount of potato starch! I also made another batch and instead of flour used 1/2 the amount of matzo meal and 1/2 the amount potato starch - both came out great - but i liked the one with matzo cake meal as it has a finer crumb than matzo meal. - Both were fantastic! I used chocolate chips instead of the almonds and cranberries.
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Pizza Dough I

Reviewed: Nov. 15, 2008
Very good pizza dough! I rolled it out into individual circles, sprinkled half of them with sauce and cheese. I Folded over half the dough and pinched it closed. I baked it in a 500 degree oven for about 10-15 minutes.
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Amish Slaw

Reviewed: Dec. 24, 2008
Fantastic alternative to a heavy coleslaw! I used a bag of coleslaw (grated cabbage and carrots) and 1/2 a bag of grated purple cabbage to add color. I used 1/2 the dressing and from that - only 1/2 the amount of oil (i used olive oil). The salad needs to marinate for a number of hours for the cabbage to wilt and soften up a bit! Wonderful recipe!
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