CHAMMI Recipe Reviews (Pg. 1) - Allrecipes.com (1167932)

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Basic Crepes

Reviewed: May 1, 2007
I don't know why, but I think this recipe comes together even more easily than "blender crêpes"...maybe because you only have to clean a whisk and a bowl, rather than a blender. I'd never considered starting with just the eggs and flour. Now, I won't do it any other way. I add the liquid when the eggs and flour are starting to get thick, just before they clog up in my whisk. I was well into my meal at the 30 minute mark. Hurrah! As with pancakes and eggs, the secret is really your pan: getting a good cooking surface (not too much fat on it) and the right temperature. Practice makes perfect; as as you do them, you'll get the hang of these things. The French chef who taught me how to make crêpes insisted that you don't need a spatula-you can use your fingers if you're nimble enough. I tend to agree. A splash of liqueur (think Grand Marnier, though I enjoy using lychee myself) or rum in your batter adds flair to dessert crêpes. The "icing on the crêpe," so to speak, is that this recipe is so flexible: you can make dessert crêpes, dinner crêpes filled with any number of wonderful things, or even use the recipe as the base for blintzes.
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23 users found this review helpful

Banana Banana Bread

Reviewed: Jan. 30, 2007
This is a wonderful recipe! I was apprehensive about using butter instead of oil like my usual recipe. After all, dumping some oil in is so much less work than softening and creaming butter. But the result was dense and moist, like a bread pudding more than a coffee cake. And I *liked it* that way! I used a round pan and needed to bake an extra 20 minutes (with the top covered to prevent overbrowning). Instead of pureeing the bananas, I left plenty of little 1/4" chunks in the mix. But my favorite aspect of this recipe was that instead of just using two bananas, the way my old recipe recommends, I managed to get 4 in my 2 1/3 cups. Great results! I'd give it 4.5 stars if I could.
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10 users found this review helpful

Quick Biscuits

Reviewed: Nov. 14, 2006
Five stars for easy! I love this recipe. Great results and only two ingredients. Definitely a keeper. Interestingly, I had to add a little flour to my dough to get it stiff enough to use. I guess it depends on your work surface and perhaps the kitchen's humidity. As they say, Your Mileage May Vary.
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14 users found this review helpful

Lemon Syllabub

Reviewed: Mar. 12, 2006
While I think it's dubious to warn parents about giving their kiddos the equivalent of a teaspoon or two of wine, I have to give Sarah-neko props for sharing this recipe. It's essentially glorified whipped cream, but that's not a bad thing! It comes together easily and earned me tons of praise when I hosted dinner a few weeks back. I used half splenda, half sugar, incorporating the sugar first and the splenda after I had stiff peaks. I chose Pacific Rim Dry Riesling because it's relatively inexpensive, not too sweet, not too dry. I plan to add this recipe to my permanent collection. Thanks again!
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73 users found this review helpful

Asian Tuna Patties

Reviewed: Jan. 11, 2006
Hearty & hits the spot. Goes together quickly. Overall, not too shabby. Omitted the green onion, since I didn't have any. Used olive oil instead of sesame, added about a tsp of peanut butter to replace the flavor of the sesame oil and for extra protein. Added a dash of 5-spice powder too. Cooked on a cast iron skillet with only a bit of olive oil. I'd make it again, especially to serve on a bed of lettuce and with steamed veggies on the side.
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24 users found this review helpful

Oatmeal Maple Syrup Muffins

Reviewed: Jan. 6, 2006
I made the following substitutions: blackberry honey for syrup, fat-free sour cream for half-and-half, whole wheat flour for all-purpose, light brown sugar for dark. I cut the salt to about 1/8 tsp and mixed the oats into the liquid ingredients to soak before combining the dry components. Because my oven runs hot, I baked slightly below 375. I used Wilton silicone muffin pans (pre-greased) and baked for about 16 minutes. The resulting muffins were delicious: moist and sweet. The tops were a bit flat, so I'll try more baking powder next time. Once properly cooled, my batch was not unusually crumbly--in fact, they hold together quite well. Soaking the oats must be the secret. I'll bet they'd be great with shredded carrot added.
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25 users found this review helpful

Chocolate Cherry Biscotti

Reviewed: Jan. 1, 2006
These were difficult to work with -- even with a serrated bread knife. They crumble and consequently, they're hard to do at a full 10" size. Nevertheless, they look lovely and people love receiving them as a gift. They are softer than other recipes because of their butter. If you prefer a firmer, crispier biscotti for dunking, look for recipes where egg is the only fat in the ingredients list. As for candied cherries, those are the little syrupy cherries that are sold in small, round tubs. They're usually with the seasonal baking stuff--you would find them wherever you find those tubs of chopped fruit that people use in fruitcakes. The only difference is that the fruitcake mix is multicolored and includes pineapple and candied citrus peel (which I never liked as a kid). But basically, it's the same thing. You could probably get away with using marachino cherries, but the candied cherries are "waxier" and have less moisture. However, they are brighter and moister than dried cherries/cranberries. The chocolate and cherries make this recipes pricey to pull off--but like I said, it looks great.
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20 users found this review helpful

Garlic Cheese Biscuits

Reviewed: Sep. 5, 2005
A bit dry on the outside, but the inside was fine--this is why it calls for the butter, I'm guessing. I used Reduced-Fat Bisquick and cut the butter to 3 TBSP. This was more than enough for the 18 biscuits I ended up with. (I rolled them into approx. 1.25" balls). Overall, very good results. You might try a bit of nutmeg to deepen the cheese and butter flavors.
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3 users found this review helpful

Basic Cheese Polenta

Reviewed: Aug. 28, 2005
Wonderful! I made "green polenta" by adding minced garlic, cilantro, and one half of a finely chopped anaheim chile.
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15 users found this review helpful

Mini Meringues

Reviewed: Aug. 27, 2005
Perhaps it was my oven, but these were already evenly browned 20 minutes in, so I turned the heat off and let them finish as they cooled. Even if the meringues didn't turn out as planned, the brown was a lovely color, so I was pleased. Another problem I had was that they were not baked through and through. so they were crispy on the outside and chewy on the inside. I think this is because I was making meringue cups and ended up making them twice as large as they should be. This leads me to my next comment: If you've never made meringues before, you should expect them to expand quite a bit in the oven. You wouldn't think something with so much extra volume beaten into it could fluff up even more, but it can. So be careful when spacing them. All in all, a satisfying result. Despite the 2-in-1 texture and early browning, this recipe was a success: the flavor was 10 times better than any store-bought meringues that I've tried.
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44 users found this review helpful

Sweet Potato Bisque

Reviewed: Jul. 8, 2005
I switched the numbers for the potatoes and sweet potatoes so that there are more sweet potatoes. I also used 1 10 oz. can of broth and cut the water to compensate. Cut the thyme and add 1/4 to 1/2 cup chopped cilantro, 2 tsp paprika, 1/4 tsp. curry powder and 1/4 tsp. cinnamon. Increase the buttermilk to 1 1/2 cups. Garnish with cilantro and sour cream instead of chives. Brilliant. This had a great color and consistency. I expected a more earthy, filling quality, but it's even better the next morning. You could make it entirely vegetarian by using vegetable broth. Oh, I forgot to mention that I do this in the slow cooker: Peel and chop your root veggies and let them cook in the broth on high for 4-6 hours. Reduce the heat to LOW, add the spices and buttermilk and cook for another hour. Use an immersion blender to purée it all. It's easier than transferring it to a traditional blender
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22 users found this review helpful

Lemon Ice I

Reviewed: Aug. 6, 2004
One of my favourite aspects of this recipe is how it can be successfully still-frozen. Remember that ALL ice creams and sorbets are going to be sweeter before they are frozen-- the ice crystals will compensate for this--so be careful when making adjustments. The best way to do it is to of course halve the recipe and finish it and then make any adjustments to a full-sized recipe. For those of you concerned about sugar, it would be worth trying this recipe with sucralose (Splenda) to see if the texture and taste are comparable.
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3 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jul. 2, 2004
I'VE FALLEN BACK IN LOVE WITH THICK CRUST! I just finished a VERY satisfying veggie pizza. The crust was a bit doughey and underdone in the middle, but I suspect it was my fault for layering so much sauce and fresh spinach on top. I'm sure it would only turn out better on a pizza stone, but it's really worth trying with whatever materials you have. I used a cheap Kroger cookie sheet and white sugar instead of brown. Despite eyeballing the smaller measurements (having misplaced my measuring spoons-0y!) and using a glass milk bottle to roll the dough, it still turned out fantastically the first time! (I'll admit, though, that I have some prior experience working with yeast, which is a key factor in making this dough). The crust turned out nice and crispy and smooth-- like a non-greasy foccacia bread. I rolled it thick and the edges were a delight to munch on. I also ended up adding a bit more flour, but this largely depends on the absorbancy of your work surface (mine was pretty non-porous). If you have bread making experience, you'll have an easier time knowing when the dough is the right consistency. Another note is that it took me about 2.5 - 3 hours to finish this recipe--though I'm a slow cook and I wasn't able to take any shortcuts, like baking it immediately after rolling on a pizza stone. Once again, thanks to the author! For the rest of you, this is a good "first" pizza dough recipe.
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4 users found this review helpful

1-2-3 Vegetable Chili

Reviewed: Jun. 25, 2003
Always a favorite with my housemates-- and only one of them is a vegetarian! It takes no time to make and tastes great with shredded cheddar on top.
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18 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Aug. 11, 2002
This was delicious. I couldn't keep from sampling the sauce. Although browning the meat and making the broth is a hassle, I would still be willing to make this again. I used very lean pre-tenderized stew meat, which is about a dollar more at the supermarket than non-tenderized stew meat, but less expensive than sirloin tips. This meat could have been more tender, but was not bad at all-- similar to the pepper steak in most Chinese restaurants. I added liberal amounts of garlic powder, black pepper, and cayenne pepper (as I like spicy dishes). I also added some diced white onion that I had on hand, as well as cooking sherry and green onion, cut into 1-2 inch pieces. I agree with the cook who suggested doubling the sauce ingredients. The sauce didn't seem thick enough with the cornstarch, although this is a problem I usually have. I ended up using 3 Tbsp., which works out to 1+1/2 Tbsp. if you do not double the sauce. At that point it worked out well. Finally, I used powdered Au Jus mix rather than bouillion cubes. Next time, I would cut the stewed tomatoes so that the pieces wouldn't be so large. As a note to those on a low-sodium diet: this dish is quite salty (although fine for my tastes). Perhaps one could use low sodium soy sauce and beef bouillion and half the amount of salt added?
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21 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Jun. 11, 2002
I used one can of chicken broth and one can of condensed cream of chicken (with 1 can of water). It gave the soup a nice thick consistency. You may want to blend the broth and cream of chicken before adding the other ingredients. The soup's flavor was great, especially the next day. The undrained black beans contributed an unattractive greyish color but I personally love black beans and appreciated them here, as well as the corn (which I don't usually like in recipes). They both added a nice texture. Would have added cumin, etc. but my can of tomatoes + chiles happened to have plenty of seasoning already in it.
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171 users found this review helpful

 
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