CHEFPEON Recipe Reviews (Pg. 1) - Allrecipes.com (1252077)

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Peach Cobbler II

Reviewed: Aug. 31, 2008
I only gave this recipe four stars because it needed to be tweaked. Like the other reviewers, I reduced the boiling water to one cup, and melted four Tbsp. butter into it. I reduced the sugar you add to the peaches to one cup and used brown sugar instead of granulated sugar (MUCH better!) In addition to the cinnamon, I added a half tsp. of ground ginger and a pinch of salt to the peaches and a little cornstarch for gelling insurance purposes! I cannot imagine what would have happened if I added 2 cups of boiling water. It wouldn't have fit into my 10x10 baking dish, that's for sure. As it was it took about an hour to fully bake to evaporate all the water off and for the center to set. In the end, this recipe was fab! Best cobbler I ever made. I was curious to try it since I had never made a cobbler where you pour boiling water over the top! I don't know quite what it does, but it turns out great.
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14 users found this review helpful

Lemon Square Bars

Reviewed: Dec. 8, 2007
This is a great recipe. The combination of the crunchy buttery crust, the creamy middle and the chewy top is perfect. I did "tweak" the recipe a little...I added a pinch of salt to the crust, used a little lemon zest in the filling, reduced the sugar to 1 3/4 cups, and used 3/4 cup lemon juice since I thought 5/8 cups was a sort of weird measurement. This recipe is a keeper.
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7 users found this review helpful

Stroopwaffels II

Reviewed: Nov. 12, 2005
I have a pizzelle iron and have made pizzelles and waffle cones using other recipes with no problem. When I used this recipe for the stroopwaffels, the batter spread too thinly and stuck to the pizzelle iron. I could not get a whole cookie out of the entire batch. They all came off in pieces so there was no way I could even sandwich any of them together. I would have liked to, because the pieces were really quite tasty and crispy. I'm not sure how to "fix" this recipe, other than to add maybe more butter to help with the sticking issue. I would like to know if others experienced this same problem??
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6 users found this review helpful

Alienated Blueberry Muffins

Reviewed: Feb. 22, 2005
I'm a professional pastry chef and I tried making these twice. The flavor is bland and sweet, so I added lemon extract and zest the second time around...they were marginally improved. Both times, however, I could NOT get the muffins out of the pan, and I sprayed the pan like crazy. This recipe REQUIRES paper liners if you're going to make them at all.....trust me! And like a lot of other people experienced, they did not rise much. I liked the moistness of the muffins, but the flavor was too bland and the rise and difficulty removing them from the pan force me to put this recipe in the ol' "round file."
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18 users found this review helpful

Creme Brulee

Reviewed: Sep. 11, 2003
The ingredients and the amounts given in this recipe are fine, but as a professional pastry chef, I don't feel that the way it is prepared is the very BEST way you can serve Creme Brulee. After pouring a little of the hot cream into the egg yolk mixture and whisking briskly, pour the cream/yolk mixture into the rest of the cream and whisk. There will be a lot of foam on the top. Skim this off with a strainer and throw away. The double boiler step is not necessary. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish. Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake at 375 anywhere from 15 to 30 minutes. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle. The jiggle shouldn't be a liquid jiggle, but more of a gelatin-like jiggle. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Serve immediately. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard. When you burn the top and then re-refrigerate the custards, the top will become soft again, which isn't as pleasing to t
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6404 users found this review helpful

Roasted Vegetables

Reviewed: Sep. 3, 2002
This is definitely a great veggie side dish! I made it for a dinner party and it was a hit! You can't go wrong if you follow all the instructions exactly. Using a shallow roasting pan is a must, along with frequent stirring. I'd also like to add that spraying the roasting pan with a non-stick spray prevents all the sticking that happens in the later stages of cooking.
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231 users found this review helpful

 
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