Chele Smith Recipe Reviews (Pg. 1) - Allrecipes.com (10843442)

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Pumpkin Waffles with Apple Cider Syrup

Reviewed: Nov. 6, 2012
These were fairly good. They are dense, but do have a good flavor and a great way to celebrate the Fall season. For me, though, this was a lot of work just for a waffle. I don't think I'd make them very often and if I do make them again, I will make a huge batch so I can freeze some for later. My baking powder had expired so the only change I made was I used Bisquick for the flour and baking powder. The syrup was good also, but for me personally the cinammon was very strong. In my book, a little cinammon goes a long way so next time I'll try reducing the cinammon down to 1/2 tsp. Even if I don't make the waffles again, would definitely make the syrup again for everyday pancakes and waffles.
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2 users found this review helpful

Excellent Shrimp Creole

Reviewed: Oct. 14, 2012
I have made this recipe several times and everytime it comes out, well, excellent! The first time I made it I followed the recipe exactly. The last few times I've made it the only changes I've made are I use beef broth instead of water, creole seasoning instead of just chili powder and hot sauce (this way I get the flavor without the heat), and I add the seasonings while it cooks instead of at the end. I've never had a problem with it being too thick or floury/pasty tasting. If it's too thick simply add more water or whatever liquid you're using. If you're getting a pasty taste, it could be either your roux is not smooth or it may not be cooked long enough - I do cook the roux slightly longer than stated to ensure the flour taste is cooked out. At the end where it says to slow cook I turn the heat down to low to medium low with the lid on and stir occasionally. Never had a bad batch. It's great over white or brown rice or pasta. And it does make a ton of servings - way more than 6. I usually freeze the extra portions for later as it does freeze very well and the flavors develop even more.
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2 users found this review helpful

Carrot Cake III

Reviewed: Feb. 11, 2012
I only made the frosting from this recipe and it was fabulous. I don't use all the sugar called for, but add and taste as I go until I get the sweetness level I want. I've used this frosting on all different flavors of cakes. So easy and delicious.
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1 user found this review helpful

Cream-Filled Cupcakes

Reviewed: Feb. 11, 2012
I only made the cream part of the recipe, so that is all I am actually rating. I used all butter as that is my personal preference and added slightly more vanilla. It was very good and what I was looking for. I used all the sugar called for in the recipe, but it is sweet so next time I may use less or add and taste as I go.
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2 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Feb. 11, 2012
I wasn't impressed with this at all. I did the microwave method as many others suggested. I ended up throwing the first batch out as all I got was a mess of chocolate and butter that wouldn't mix together. When I attempted it a second time the ingredients mixed, but it was thick like a frosting, not thin like a glaze and definitely not pourable. I had to add 1 to 2 tablespoons milk to it to make it work. It tasted OK, but I've had better and for what I got, it was way too much trouble.
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2 users found this review helpful

Vanilla Glaze

Reviewed: Feb. 11, 2012
Very good and easy to work with, although you do need to change the teaspoons to tablespoons for the milk. I also slightly increased the vanilla for my own personal taste preference.
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2 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Jan. 1, 2012
I had the bone left over from our Christmas ham and wanted to make a ham and bean soup so decided to try this recipe. I thought it was very good and I only made a couple of modifications. I prefer to soak my beans overnight so I skipped the first step; although the instructions on the bag of beans matched the first step of this recipe, so I'm sure either way is fine. Secondly, I used 4 cups beef broth and 4 cups water. I had enough meat that came off the bone that I didn't need.to add any more. Finally, I prefer a thicker soup so I took out 1 to 2 cups of the soup mixture and pureed it, then added it back to the soup. This one is now part of my recipe box.
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7 users found this review helpful

Cinnamon, Spice and Everything Nice Cookies

Reviewed: Dec. 23, 2011
Fantastic cookie! I did sub butter for the shortening, only because of personal preference. I didn't expect the dough to be stiff because of the butter substitution, so I just dropped them onto cookie sheets. None of my local stores carried cinnamon chips, so I just added the cinnamon into the cookie batter, used butterscotch chips, and then sprinkled the cookies with cinammon sugar before baking. I did cut the reicpe in half and am glad I did because it makes a LOT of cookies. These cookies will now be part of my holiday cookie tradition.
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5 users found this review helpful

Heavenly Potatoes and Ham

Reviewed: Dec. 18, 2011
Good comfort food recipe and great if you have a lot of leftover ham and need something to do with it. Might add more cheese to it next time.
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3 users found this review helpful

Honeyed Ham Glaze

Reviewed: Dec. 18, 2011
The flavor is great, but it didn't really "glaze" on the ham as I expected it to. It melted off the ham and ended up in the bottom of the roasting pan with the pan juices, so I just drizzled the pan juice/glaze mixture over the ham before serving.
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4 users found this review helpful

Hot Cocoa Mix in a Jar

Reviewed: Dec. 18, 2011
Awesome! This recipe makes a huge batch too. I've made this as gifts in a jar and also just for us. The only change I made was I used chocolate flavored powdered non-dairy creamer to bump up the chocolate flavor even more.
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5 users found this review helpful

Easy Meatloaf

Reviewed: Dec. 18, 2011
Good base recipe for meatloaf. I use 1/2 and 1/2 mixture of ground beef and ground pork; reduce milk to 1/2 cup; add parsley, onion powder, garlic powder, garlic, paprika, seasoned salt and worcestershire sauce and then adjust mustard and brown sugar amounts to taste in ketchup topping. To make things easier and ensure the meatloaf comes out moist I cook it in the crock pot on low for 8 hours.
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3 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 18, 2011
I struggled to get the right consistency with this recipe and never did get it quite right. I also didn't think it had very good flavor, but then again it could have gotten messed up with me adjusting it so much when trying to get the consistency correct. Sorry, but I found this recipe to be too difficult to work with.
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2 users found this review helpful

Dry Rub for Ribs

Reviewed: Dec. 18, 2011
I reduced the salt and added some chili powder and onion powder to the mix. This was good, but I found the black pepper to be too strong for my preference, so next time I'll reduce the black pepper as well. I've used this not only on ribs, but also on pork chops and pork roast and really gives a good flavor while keeping the meat moist and juicy.
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3 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Dec. 18, 2011
The cake was good and moist, but not as much spice flavor as I like to have in my carrot cake. I added ginger and nutmeg and increased the cinnamon, but still wasn't quite where I wanted it and I could've added more. I did omit the coconut, pineapple, and raisins as I don't like those. I increased the carrots to 3 cups and found that buying a 10oz bag of shredded carrots in my grocer's produce section equaled the three cups and saved time. I used the frosting recipe from the Carrot Cake II recipe on this site. I did this as a 2 layer cake and it baked up very nice.
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2 users found this review helpful

Tangy Coleslaw

Reviewed: Jul. 26, 2011
Excellent! I'm trying to lose weight so mayo-based salads and dressings don't fit into my plans and I was really missing coleslaw at cookouts and events. This was delicious and fits in perfectly with my eating plan and I actually like it better than the mayo-based recipes. I did add some minced garlic to it, but that was the only change I made. And it does taste better the longer it sits and the veggies stay crisp and crunchy. Thank you so much for sharing this one.
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3 users found this review helpful

Cookie Press Shortbread

Reviewed: Dec. 29, 2010
Absolutely great recipe. These were perfect for my cookie press as non-refrigerated/chilled dough works best in mine. The only change I made was I upped the amount of vanilla to almost a full teaspoon. Very good cookie and they really do almost melt in your mouth. I made wreaths and trees with these so I added the green coloring right into the dough and popped them out in a jiffy. So easy and so good...this one is definitely a keeper for my collection. Thanks for sharing!
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9 users found this review helpful

Ham and Bean Soup II

Reviewed: Dec. 12, 2010
This recipe was ok, but I did find it to be slightly bland so I ended up adding more seasonings to it as well as using beef broth for some of the liquid. I only had pinto and kidney beans on hand so used those instead. Overall though a fairly good recipe and one I would probably make again.
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5 users found this review helpful

Brownie Mix in a Jar II

Reviewed: Dec. 12, 2010
I decided to give this out as gifts this year to some of my friends, but first wanted to make them to see how they tasted. Both my husband and I thought they were great. I only made 3 minor modifications to the recipe: 1) I used 5 eggs instead of 4 as the batter seemed a little dry to me without the 5th egg 2) I added 1 tsp of vanilla extract and 3) I add about a 1/2 cup of milk chocolate chips into the batter in addition to the nuts. They had good chocolate flavor and were very moist. As far as giving as a gift, I had no problems layering or fitting the ingredients in the jar - you do need to firmly pack each layer before adding the next. Since not everyone likes nuts or may be allergic to them, I packed the nuts separately in a bag and then packed last in the jar. If using the jar method is too much trouble for you, then simply mixing and adding the ingredients into a plastic bag works great too. You can decorate the bag or enclose the bag in some type of other decorative container; just make sure the bag is tightly secured/closed. I've done this method lots of times with "in a jar" type gifts and there are tons of creative opportunities with this method without the hassle.
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18 users found this review helpful

Yellow Squash Casserole

Reviewed: Nov. 1, 2010
I have been looking for a good squash casserole and was very impressed with this one. I completely omitted the step of steaming the veggies first as I really didn't think it was necessary and the veggies came out perfect - they were nice and tender without being mushy and still had great texture and flavor. I also added garlic powder to mine as I am a garlic girl. Since I was making this along side a roasted chicken and the chicken was set to 350 degrees, I baked this at the same temperature, but for about 15 to 30 minutes longer than the recipe called for and it came out just fine. Some of the casserole had a stronger egg flavor to it than I would prefer and I'm not sure if that was because I didn't beat the egg mixture good enough or if that is how it is supposed to be, so next time I make it I'm going to be sure to beat the egg mixture more thoroughly or maybe even reduce it to just one egg. But I still plan on keeping this recipe and will be adding it to my Thanksgiving menu this year for something different than my usual squash dish.
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8 users found this review helpful

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