chefX39 Recipe Reviews (Pg. 1) - Allrecipes.com (1332024)

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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Nov. 9, 2005
I once again made these cupcakes this time for a summer Sunday evening BBQ. Made with the frosting from Carrot Cake III. Once again received rave reviews and many comments that they are delicious and moist!
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140 users found this review helpful

Sweet Spicy Wings

Reviewed: Jul. 6, 2008
Very good, but suggest using a little less butter (was fine but didn't seem necessary). Also baked wings instead of grilling. Used this method: marinated wings in half of mixture for at least 1 hour (did mine overnight). Placed wing on baking sheet and baked 40 minutes at 350 degrees. Removed, then added rest of sauce and turned up oven to 375-400 degrees for another 7-10 minutes (for sauce to stick). Delicious.
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63 users found this review helpful

Cajun Appetizer Meatballs

Reviewed: Mar. 28, 2011
I followed the recipe closely, and used Sweet Baby Ray's bbq sauce following suggestion of a reviewer, and used apricot preserves instead of peach preserves, and Frank's Hot sauce. I tasted them out of the oven and they were quite salty. But later were not as salty when they sat in the sauce. I used McCormick's Cajun spice and went back to re-read that salt was the first ingredient. I will try a different brand Cajun next time or use less. The meatballs were delicious as an appetizer meatball, but did not taste Cajun at all with the sweet sauce. I recommend using a BBQ sauce with more kick or mesquite flavor instead, and I will try with peach preserves which may be less sweet. Quantity: I made 6 pounds of ground beef, and got about 160-170 appetizer meatballs (avg 26-30 meatballs for 1lb.)
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15 users found this review helpful

Authentic Chinese Steamed Fish

Reviewed: Apr. 12, 2011
My mother has taught me loosely the same recipe. Other white fishes that are not too rough can definitely be substituted. Be sure not to lift the lid as suggested.
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8 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: May 31, 2012
I have made this recipe a few times now and it is superb! Be sure not to overcook the vermicelli. If very thin my mother taught me to drop in boiling water, immediately after 2-3 minutes (extra minute if thicker) quickly drain and rinse in cold water. This will yield vermicelli that will not be sticky and a little bite. I made one other substitution which is to use Red leaf lettuce. I clean it and remove the ribs from the lettuce. I get rave reviews each time I make these, people asking for my version of the recipe. The fish sauce recipe provided is really good and authentic. You can halve it though, I feel I have a lot left over for a recipe this size. I made these recently for a friend who couldn't have gluten, and used the San-J Thai peanut sauce for dipping instead of hoisin sauce, and it was a very good substitute to make this recipe completely gluten free. Two meat variations: I've made this recipe pan frying chicken breast strips marinated with San-J Asian BBQ sauce (gluten free), and another time with pork strips marinated/sprinkled with Chinese Five Spice powder then pan-fry. These pair well with the fish sauce dipping sauce.
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4 users found this review helpful

Home-Style Scalloped Potatoes

Reviewed: Jul. 6, 2008
Made this for Christmas lunch. Used new potatoes (sliced to 1/8" thickness). Also diluted the flour (+ salt+pepper) with 1c milk before adding, so flour does not clump. Baked for ~65 mins, perfect brown on top and potatoes just the perfect tenderness. Everyone was fighting over the dish!
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3 users found this review helpful

Tiramisu Cheesecake

Reviewed: Jan. 2, 2013
I made this cheesecake for New Year's Eve. I followed the recipe pretty closely, except used 4T of kahlua on the crust and 4T on the cheesecake per other reviewer's suggestions. I did also only use two packages of lady fingers sold by Trader Joe's (4.25 oz ea) and it was quite a lot. Overall the flavor turned out very good and tasted like tiramisu, but was a bit heavy, not creamy and I like cheesecake. I probably will stick to regular tiramisu instead.
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2 users found this review helpful

Extreme Chocolate Cake

Reviewed: Apr. 20, 2011
I followed the recipe exactly. I did not have two 9" pans and instead had one 9" x 3" pan. The finished batter was somewhat soupy as stated by reviewer (Elli Sep. 5, 2006). I went to check my first one to only drop it on to the floor!!! On a brighter note that painful mistake let me get a preview (inside was slightly undone but outside was perfect). Onto cake #2, I put the pan on a baking sheet and wrapped around the edges of pan with foil. I had to bake it longer 1 hour (b/c of 9x3 pan). I had to go out and let it sit in the pan for ~6 hours. Took it out and it was perfect. (I buttered/floured and lined the bottom with a piece of parchment. This greatly helped removal and keeping it whole.) I kept it in a cake keeper, made frosting next day. Served immediately after. My sister who I made it for commented it was truly a great chocolate cake, no dryness, and perfect.
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2 users found this review helpful

Very Best Blueberry Cobbler!

Reviewed: Aug. 18, 2014
I read other reviewers suggestion, and made these changes: increased fruit to 4-5 cups mix between fresh blueberries, strawberries, and raspberries. I lessened the sugar from the first part to 3/4c instead of 1c, and used 1/2 tsp + 4 tsp extra flour per a reviewers suggestion. For the step 2 sugar addition I used 4tbls sugar (instead of 6tbls), used 2% milk. I sprinkled the top with 1-2 tsp sugar, and 1 tsp of cinnamon instead of a pinch. Otherwise, I followed the recipe directions. Got rave reviews from the eaters about fruit and flavor. Very easy, I will make this again with these modifications.
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1 user found this review helpful

Black Forest Cheesecakes

Reviewed: Sep. 18, 2012
Made this recipe just up to adding the oreo crumbs on top, omitting the cherry pie and whipped topping. Made for an early fall bbq (probably just as good for summer). We're a real hit with adults and kids. Best part, very easy. Can make ahead 1-2 days in advance. Also froze one batch made week before, and we're fine.
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0 users found this review helpful

 
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