BGChef Recipe Reviews (Pg. 1) - Allrecipes.com (13853478)

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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 22, 2011
I don't write many reviews but these are just AMAZING. I didn't even measure anything, just eyeballed it..still turned out fabulous. They were all gone in minutes. Even people who normally don't like mushrooms were raving about these. I did add some finely chopped onion while sautéing, as someone else suggested. I highly recommend doing that.
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Blueberry Buckle

Reviewed: Jul. 21, 2009
I've now tried both bluberry buckle recipes on this site. They are both excellent. The one that uses shortening does turn out more moist, but I wouldn't call this one dry either. It was a really good texture, but I agree with others that it has more of a muffin texture than cake, so I tried making this as muffins instead. I think it's a great batter for muffins, not only do they turn out delicious, but they are less fattening than your typical muffin recipe. I got 12 jumbo muffins jam-packed with blueberries with a crunchy struesal topping. They were AWESOME.
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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: May 14, 2009
This seems to be the hottest recipe lately so I was really excited to try it. I froze my cookie dough balls until they were rock solid, but they still baked completely inside the cupcake and you could hardly tell that there was cookie dough in there. The idea itself is really good so I didn't feel like giving it a low rating, but it seems like a lot of people are having this problem. I was expecting the cookie dough to be doughy/chewy inside. Anyway, I used devils food cake mix and cream cheese frosting. I thought this was a good combo with the cookie. Any other tips on how to prevent the cookie from baking??
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Blueberry Buckle

Reviewed: Mar. 5, 2009
This is an excellent recipe AS IS. I can understand changing things like brown sugar in place of white sugar for the topping, but the amount of flour, the use of shortening, etc. are essential components of the recipe and if changed, it becomes an entirely different recipe. This cake is just perfectly soft, moist, and delicious. Just the right amount of sweetness and amazing blueberry flavor. A lot of people have stated that the blueberries sink to the bottom, but a lot of those same people thinned out the batter by reducing the amound of flour. This batter is supposed to be very thick, as that's what holds up the blueberries, and trust me the finished cake is not lacking in moisture AT ALL. That's probably due to the shortening, so if you used butter instead, you changed the recipe and ended up with a drier cake and blamed it on the flour :O Stick with the recipe and you'll do fine. The only thing I had to do differently was double the baking time. I did dredge the blueberries in flour just in case, but I doubt they would've sunk either way. Add some flaked coconut or lemon zest to this cake for a yummy variation.
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Hummus III

Reviewed: Feb. 2, 2009
Those of you from the Chicagoland area have probably heard of Pita Inn (the most popular mediterranean restaurant around.) They have the best hummus and this recipe has *almost* the exact same taste. My friend is the wife of the owner of Pita Inn and I asked her how they make their hummus so creamy/smooth instead of grainy/lumpy. She said the trick is to 1. use fresh chickpeas instead of canned -- soak them overnight in tons of warm water and a tsp of baking soda and salt, then boil them the next day until completely mushy. Reserve some liquid for the blending. And 2. use a good, heavy duty machine. The fresh chickpeas really did make a world of a difference. I also thought 2 cloves of garlic was too much, so I only used 1 the 2nd time. Much better. Also, if you're looking for an extra kick, paprika might not do it. Try a pinch of chili powder or roast and grind some fresh cumin seeds.
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Easy Morning Glory Muffins

Reviewed: Jan. 8, 2009
I love recipes like this because they are so fool proof. I am not much of a baker and often ruin things by experimenting with the recipe. I did the same with this recipe and was so sure I had ruined it, but they came out perfect!! Moist, firm, perfect texture. I only made modifications for health purposes. The changes I made were: 1) less carrots -- only about 1 1/4 cup, and an extra apple, 2) brown sugar instead of white, 3) I replaced the coconut and nuts with a cup of oat bran, and 4) used part oil, part yogurt. The batter was really thin, even though I didn't really change the quantities of dry/liquid ingredients -- is it supposed to be this way? They still came out perfect though. Great recipe. These muffins taste even better the next day when the flavors have settled in! Amazing!!
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Real Italian Calzones

Reviewed: Jan. 2, 2009
I am only rating/reviewing the crust because I made my own filling (spicy sicilian chicken with roasted bell peppers, onions, tomatoes, and a combo of ricotta, mozzarella, and cheddar cheese.. YUM) The crust was pretty good but I realized I misread the recipe. The number of servings says 8 so I assumed the dough would make 8 calzones. I ended up making 6 decent sized calzones and I thought they were too thin and didn't hold the filling well. Now that I read the recipe more carefully, I realize I was only supposed to make 2. So I guess my review can't be considered very accurate, but for what it's worth, even though they were thin, these did taste great and the dough was very easy to work with. I'm sure that if I had made them thicker, I would've given this 5 stars. Also, I opted to put the sauce inside, but I wouldn't advise it. It takes away from the taste of the filling by making it too saucy, so follow the recipe and keep the filling dry!
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Soft Sandwich Buns

Reviewed: Dec. 18, 2008
I must've done something wrong since I'm the first one to give a bad review, but I honestly can't figure out what. I don't have a bread machine but I've made tons of bread machine recipes from this site the traditional way and never had problems. These buns would not bake evenly. The tops wouldn't brown but the bottoms got too dark, even though I rotated them. They were too dry and also became very hard the next day. The texture was more like dinner rolls rather than sandwich buns, so I would not use these for burgers and such. I don't know, maybe this is just one of those recipes that only works well with a bread machine. Anyone else have problems?
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Chocolate Trifle

Reviewed: Dec. 8, 2008
Good concept but definitely needs some tweaking. I followed the exact recipe the first time I made it (except I used Oreo pudding instead of chocolate) and I agree with others that this dessert is WAY too sweet (sickeningly sweet). HOWEVER it is absolutely necessary to let it sit overnight -- this drastically changes the taste and makes it way better. Still, I changed it up a bit the 2nd time: 1. I got rid of the whipped topping altogether. 2. To balance out the sweetness, I used real whipped cream and a moist chocolate cake instead of brownies. I also reduced the condensed milk to half the amount and used regular milk for the other half. I wouldn't advise omitting the condensed milk entirely, because that's what gives the pudding a more firm/silky texture, but definitely leave the whipped topping out. I liked it much better this way.
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Sweet Dinner Rolls

Reviewed: Dec. 1, 2008
I really don't write reviews unless something is really amazing or really terrible. These rolls are the former. For those like me who don't have a bread machine and/or like to bake the traditional way, I suggest you follow 'K PRAPER's instructions (1st review on the recipe page). Just to be safe, I also reduced the temp to 375 like many others suggested and baked for 14-15 mins. I made balls instead of cresents. They came out PERFECT and I didn't even use exact measurements; just eyeballed everything because I was in a hurry. They were just as good the next day -- not hard or stale at ALL. Above all, this recipe is sooo quick and easy. I have the following advice for those who said the rolls are too dense: 1. Be sure to sift the flour, this is an often overlooked crucial step in baking, 2. After you've added the initial 3 cups, add the rest a little at a time and stop when the dough is no longer sticky. You may not end up needing all the flour. I only ended up using about 3 1/4 cups. 3. You MUST let it rise TWICE -- once before rolling out the dough, and then another 45 mins - 1 hour (minimum) after you have formed your rolls. 5. Don't serve immediately. As much as I love em nice and hot out of the oven, they need time to settle so give it a few mins.
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White Chocolate Raspberry Cheesecake

Reviewed: Oct. 10, 2008
I have been using this site for years but this is the first time I've felt so compelled to write a review. I made this as an emergency last-minute dessert and used only the cheesecake part of the recipe (3 pkgs cream cheese, 1/2 c sugar, 3 eggs, and vanilla). I topped it off with the raspberry sauce from this recipe. I didn't expect it to be anything spectacular as the ingredients are pretty basic, and I didn't get to try it until after I had already served it to my guests. I was shocked at how perfect the texture, density, and sweetness of this cake was. I then tried it with the rest of the recipe and excellent once again! Everyone raved about it both times and the best part was, it did not sink or crack at ALL! So whether you're looking for a good, fool-proof recipe for a basic cheesecake, or a fancier cheesecake, this recipe is great for either one!
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