Chef Cee Recipe Reviews (Pg. 1) - Allrecipes.com (11744266)

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Ultimate Cranberry Pudding Cake

Reviewed: Jan. 13, 2013
This reminds me of a cake my mom used to make growing up every Christmas. It's weird that it doesn't have eggs in it. It makes for a dense cake if you like that. I didn't use evaporated milk, I used 1/2 milk and 1/2 orange juice. It's fine without the butter sauce, but the sauce does take it to another level. If you're going to bake in a bundt pan, I would recommend not baking it at 325. Bake it at 350. That lower heat will never get you a nice browned top of your cake.
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2 users found this review helpful

Blueberry Crumb Bars

Reviewed: Jun. 18, 2012
Pretty good! These are pretty sweet. For the crust, I used half white and half brown sugar, 1 tsp of vanilla, 1/4 tsp salt, 1/2 tsp cinnamon, and butter instead of shortening. Then I doubled the amount of cornstarch and that was the perfect amount to get the blueberries to set. I'm sure I will make this again and try a different kind of berry.
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6 users found this review helpful

Jewish Coffee Cake

Reviewed: Jun. 15, 2012
This is pretty good. It is not overly sweet, it's relatively moist. By baking in a 9x9 pan it doesn't look very pretty in terms of in the pan or serving a slice, and the top and edges get pretty browned by the time the center is done. I used vegetable oil instead of butter. I used 1/2 sour cream and 1/2 mayonnaise as that's what I had. I added 1 tsp salt. I used brown sugar instead of confectioners sugar in the crumble. And I used pecans. It was done at about 50-52 mins. Will make again but will use a bundt pan or some other decorative muffin-type tin, just worried the brown sugar filling will make it stick when you try to remove from pan.
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1 user found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: May 31, 2012
Wow, this recipe did not work for me at all. I was very excited after reading the wonderful reviews, not sure what I could have done wrong. The reviews said this was sweet and many people reduced the amount of sugar, so I used 1 1/2 cups and this cake was so bland, not sweet enough. Then it fell in the center of the bundt pan. Then the brown sugar filling sank to the bottom so when inverted it made a wet, gooey mess on the top of the cake. This just didn't work at all for me and I feel bad I wasted expensive blueberries in this.
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Oatmeal Chocolate Coconut Chewy

Reviewed: May 24, 2012
First off, these are delicious cookies. I used Crisco butter flavor shortening instead of butter, I added the salt, I doubled the coconut and omitted the chocolate chips. However, I had issues with these. I put the dough in the fridge for an hour before baking. I baked my first batch at 350 degrees for 10 mins, and that did not work, they were flat and fell apart. So I recommend 375 degrees. Then, these stuck to the cookie sheet even with cooking spray which I never use to bake cookies. Then, I always leave my cookies on the hot sheet for 5 mins out of the oven, but that only left these very flat. So I then only left them on for 1 min, and although that solved the flat problem, they were too soft to get them nicely off of the pan and to the cooling rack. Again, a really delicious cookie, I just need to figure out how to make this recipe work for me. Not sure if it needs the milk, and maybe adding baking powder would help with the shape. Again with the taste, would love to get this to work.
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1 user found this review helpful

Homesteader Cornbread

Reviewed: May 3, 2012
This recipe isn't bad, but it would take a few tweaks to get it to be my go-to cornbrean recipe. I added 1 tsp vanilla, diced pickled jalapenos, corn kernals and shredded cheese, and it still was pretty bland. I think if I ever made this again I would add more salt. Again, not bad, just not much flavor, you need to add your flavor to this basic recipe.
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2 users found this review helpful

Lemon Lover's Pound Cake

Reviewed: Apr. 24, 2012
This cake is very rich, very sweet, very dense, but very moist. I baked at 325 and would not do that again, it took over an hour and the outside did not brown. I did not use lemon zest, the cake had a nice, mild lemon flavor. I don't know that I would make this again.
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Pineapple Coleslaw

Reviewed: Mar. 13, 2012
This is really good! I used a bag of coleslaw. I shredded two carrots. Used 8 oz can of pineapple that I cut up into little pieces. And I added 1/4 cup of coconut. No raisins for me. For the dressing, I had to double the mayo to get the right consistency. I used 1/2 tsp of celery salt instead of the celery seed and salt. This is a keeper for sure.
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3 users found this review helpful

Danish Oatmeal Cookies

Reviewed: Feb. 7, 2012
These are very good, but obviously very rich! I would make the balls small not only because they're so rich, but because they are delicate and crumble easily. I halved the recipe and made it as is. I did not grind the oatmeal and I did not dip in powdered sugar after baking as they were already plenty sweet. A nice cookie!
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2 users found this review helpful

Southwestern Egg Rolls

Reviewed: Feb. 6, 2012
These are delicious! I did not use chicken and made them vegetarian, and I did not use parsley. Other than that I followed the recipe exactly and used 1/2 a flour tortilla rolled up like a taquito. I fried them in a pan, I don't have a deep fryer. I made the avocado dip that another reviewer suggested. These were really great, will definitely make again.
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3 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Jan. 30, 2012
Thes are great cookies! I doubled the peanut butter, used 1/2 the amount of chocolate chips, and used Crisco butter flavor instead of butter. They looked really pretty and they were the perfect combination of flavors. This is a keeper for sure.
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Peanut Butter Loaf

Reviewed: Jan. 19, 2012
This is very tasty and easy to make. I doubled the peanut butter. I would recommend using crunchy style PB for some nutty texture. Next time I think I would add some cinnamon or nutmeg or something for a little more spice flavor. I baked in mini muffin pan for 17 mins. These are great! Would think you could add nuts, bananas, mini chocolate chips, butterscotch chips, etc.
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Sam's Famous Carrot Cake

Reviewed: Jan. 3, 2012
This was very good and moist. I added 1/4 tsp of nutmeg and omitted the raisins. I baked in bundt pan for 55 mins. This recipe would definitely benefit from cream cheese frosting as the cake itself is not very sweet. Very good carrot cake and will make again.
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4 users found this review helpful

Vegetarian Sweet and Sour Meatballs

Reviewed: Dec. 21, 2011
These are very good. You would not immediately know they don't have any meat in them. I halved the recipe for the balls and the sauce, and it made 15 appetizer sized balls and plenty of sauce to bake them in a little of it and toss them around in it after they were cooked. I followed the recipe exactly, but I did add some more spices ... black pepper, salt and garlic powder. My advice would be to grind up the nuts as fine as you can and mince the onion. I used Italian bread crumbs and did not find any issues with hardness or dryness. Do not hard pack the balls, just loosely roll them into balls with only enough pressure to hold them together. I will make these again, even meat eaters would like these.
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3 users found this review helpful

Chewy Crispy Coconut Cookies

Reviewed: Dec. 14, 2011
These were pretty tasty. I used butter flavored Crisco instead of butter, and rice krispies instead of corn flakes, and I toasted the coconut on a cookie sheet for 10 mins at 350. These do flatten out a little, but not bad, and they do have a chewy and crispy component. Pretty good!
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3 users found this review helpful

Cranberry Cake

Reviewed: Dec. 12, 2011
This was okay in terms of the cake itself, I have not made the butter sauce yet but I'm sure it will make this much better. I added 1 tsp vanilla, 1 tsp kosher salt, and 1 tsp cinnamon instead of nutmeg to the batter. I baked it in mufffin tins, made 12 nice sized muffins.
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4 users found this review helpful

Pumpkin Bundt Cake

Reviewed: Dec. 1, 2011
This was nice! I used regular cooking pudding mix because I did not have instant, I don't know what the difference is but it seemed to work. I used applesauce instead of oil, probably could have used orange juice instead of water but I didn't. I did not have pumpkin pie spice, so I used 1 tsp of cinnamon, 1 tsp of nutmeg, 1/2 tsp of clove, and 1/2 tsp of ginger. It was not very spicy, so if you like spice you could increase from there. Mine cooked in 47 mins. This would be nice with some kind of frosting as it is not very sweet cake. Delish!
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Tuna Noodle Casserole from Scratch

Reviewed: Nov. 22, 2011
This was really good. I made it basically as the recipe states. You really have to season the sauce before adding everything to it as it is only flour and milk and basically has no taste at all. I used a heavy dose of salt, pepper, garlic powder and a tiny dash of nutmeg. Threw in frozen peas right before baking. Did not use mushrooms as I didn't have any. Doubled up on the cheese on top. Very good, will make again!
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4 users found this review helpful

Pesto Tuna Salad with Sun-Dried Tomatoes

Reviewed: Nov. 16, 2011
This was just okay for me. I used a 12 oz can of tuna with as much dressing as this recipe called for and it was plenty moist for my taste. I had to doctor it up a bit to get some flavor going. I addded some garlic powder, Italian seasoning, salt and black pepper. Served on Italian roll with tomatoes and lettuce. Nice for something different.
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Shanghai Noodle Salad

Reviewed: Nov. 9, 2011
This was really tasty. I used 8 oz of linguine since that's what I had, and it was the perfect amount of noodles to sauce. I julienned 1/2 a zucchini, and a 1/4 each of red and yellow peppers. Then I shredded 1 carrot and added 1/2 a bag of shredded cabbage. I wanted a little bit more of a sweet and spicy sauce vs a strong soy tasting sauce, so I added another teaspoon of brown sugar. I used low sodium soy sauce and key lime juice which was all I had. Very tasty, very healthy, will make again for sure.
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11 users found this review helpful

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