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House Fried Rice

Reviewed: Jul. 5, 2010
There is nothing wrong with the recipe. The great thing about it is that it works as it and also as a wonderful base recipe if your using what is on-hand or adjusting due to dietary needs. I did not measure anything. I used chopped red onion, yellow & orange bell pepper, and baby portobello mushrooms. I omitted green peas, carrots, ham & chicken and had to substitute chopped garlic for minced (tube) garlic. I warmed by wok first and then added sesame oil which I eyeballed; I ended up having to remove a good portion of it. I added the onions and then the mince garlic. Next went in the shrimp and mushrooms. Then I pushed everything against the walls of the wok to make a well to cook the egg. As the wok was regaining temperature, I added the yellow & orange peppers along the wall. I scrambled the egg and then added a few drops of the heated sesame oil I had to the side. Next, in went the [2 day old, restaurant] rice and I added a few shakes of soy sauce. I removed from burner and stirred in baby bok choy and continue to add sesame oil and soy sauce as needed. This recipe made it seem like I could truly cook. I look forward to using it as a base recipe for future House Rice attempts. I completely forgot to add the bean sprouts which I think would have kicked this up a notch. Will also had some green onion next time. This is a great recipe. I cannot understand some of the average reviews; your own bad deviations should not count against a solid recipe with good instructions.
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15 users found this review helpful

Southern as You Can Get Collard Greens

Reviewed: Dec. 25, 2009
5 Stars and Two Thumbs up. I did not have ham hocks and substitute a few slices of turkey bacon and a few hunks of the end of an ham I prepared for dinner along with the greens. I also did not have condensed chicken broth on hand and substituted homemade broth. I was skeptical of using as much water as the recipe called for figuring the greens would release water too; however, I did not change it. About an hour later, I feel in love. I was so proud considering I had never made greens outside of heating up a can, LOL. Great recipe. May not taste like the ones your (grand)mother cooked all day but for about 75 minutes of your time you will have some darn good greens!!!!
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Shrimp Scampi Bake

Reviewed: Dec. 25, 2009
I would prefer to rank this a 3.5 I did not like the Dijon mustard in this.
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Savory Crab Stuffed Mushrooms

Reviewed: Dec. 25, 2009
This was a really great appetizer. I used large portobellos. Everything came out great. I didn' thave white wine but still enjoyed them. If i were serving this to a crowd I would have opted for fresh crab over canned crab which I used tonight.
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2 users found this review helpful

Slow Cooker Ham

Reviewed: Dec. 25, 2009
GOOD + EASY = 5-STAR. I had a ham for Christmas and found this recipe on allrecipes by accident when searching for glaze for the ham. When I read the recipe, I thought it seemed way to easy as all it called for was a ham, brown sugar, slow cooker, and patience. Upon reading some reviews I had some reservations as I had purchased a precooked spiral sliced ham. I took a chance with my 8 lb ham and hoped for the best. The sugar really didn't stay on the side of the ham when I applied it. A couple of hours into cooking the sugar melted into the liquid. Cook time for my ham was around 5 hours when it reached optimal temperature. The first taste was AWESOME. Glad I took a chance on this.
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3 users found this review helpful

Mom's Best Waffles

Reviewed: Dec. 25, 2009
I am giving this recipe with 3-star with reservations. First, I think this recipe is better fit to 1 1/2 cups of milk as opposed to 2 cups. My problem with this was they were BLAND. I did add a tbsp of vanilla but would have been better fit with 2 tbsp of vanilla. However, the consistency of the waffles were good. I think this is a good base for a recipe but not so great as is.
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2 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Oct. 11, 2009
This is a five star recipe merely due to its simplicity, easy to follow instructions, and excellent reviews. Now, I had to be the difficult person who wanted to make a healthier version. I used half all-purpose and half white whole wheat flour. I substituted Crisco for an organic, non-hydrogenated vegetable shortening. This mixture did not work and I don't believe i added enough water to the mixture. In the future, I will have to use either all organize all-purpose flour or a ratio of organic all-purpose flour and whole wheat pastry flour (not white whole wheat flour). Additionally, I will use 1/4 c shortening and 1/4 c butter. I use this crust for pot pie and it seemed to have a very bland taste. I will play with this recipe to yield a healthier version. Without considering my alterations, its a simple, great recipe to use for pie crust.
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2 users found this review helpful

Gram's Chicken Pot Pie

Reviewed: Oct. 11, 2009
This is a really good recipe for a quick-fix pot pie but it does require some changes. (1) I boiled boneless, skinless chicken thighs with water, onion, celery, and a low-sodium/no-sodium added vegetable bullion. After chicken is done, save 1 cup of the liquid to re-add later. (2) I used an organic semi-condensed cream of mushroom by Amy's. (3) As I heated the soup I added chopped broccoli and a frozen veggies (onion and celery mix). Bare in mind these frozen veggies will release water. I added 1 cup of the reserved chicken broth but had to add 3/4 tsp of corn starch to thicken. Next time, it'll probably be best to add 3/4 cup broth at max (especially if using frozen veggies). Reserving the cup will give you some flexibility if you want more liquid. (4) I think the cook time suggested of up to 35 minutes is a bit too long at 400-degrees. I should have check the crust a little sooner. However, I made my crust so this may explain the bake time issue I had. (*)This is a good base recipe for a quick chicken pot pie. Relying on pre-made crust expedites the cooking process. However, clean eaters can still enjoy this by making a few modifications. Taste is 4.5 stars but due to changes needed rated 4-stars. Will make frequently and a plus that it freezes well!!
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4 users found this review helpful

Cajun Chicken Pasta

Reviewed: Sep. 5, 2009
I really enjoyed this recipe. Preparation was quick, even with some alterations I added. I wanted this to taste spicy so I used Tony's Creole plus paprika and chili powder on the chicken. I let the chicken set while I julienned red and green peppers and a Serrano pepper. While the noodles cooked, I broiled some bacon. I used (some of) the bacon grease to cook the chicken. I added the peppers and completely forgot about cooking the mushrooms (oops). So, I tossed those in last minute. I cut recipe portion in half and used only 3/4 cup half and half. I added all the dried spices to the H&H. I added about a 1/2 cup of the cream to the chicken and peppers along with 1 tsp of cornstarch per other recommendaions. I allowed it to cook down for a few minutes. I was really happy with the consistency but didn't realize my pasta wasn't thoroughly drained (my fault) so my sauce loosened up. I had to cook everything a little longer to thicken up a bit. The taste was good minus the fact I thought it was a tad too salty. Next time will add either broccoli or mix spring mix. This is an easy, quick recipe that is versatile which really makes this five star *****
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Cream Cheese Squares

Reviewed: Sep. 1, 2009
FIVE STARS ***** and this recipe deserves every star!!! This requires no cooking knowledge, easy to find ingredients, can be made completely by hand (I did; no mixer on hand.) and gives room for variations in flavor. Now, I halved the recipe because one person (me) does NOT need to eat 24 servings of this glorious dessert. The only thing I would change next time is also add cinnamon to the bottom crust before applying the cream cheese mixture. No need to use so much butter (I probably used half of the halved amount). I cooked this for about fifteen minutes and then turned off the oven and let it sit for another five minutes. Then removed from the oven. I couldn't resist waiting and tasted and nearly fell in love. I was worried the spread would be too thick and the crust to thin and become soggy. Please don't have these concerns. Simply follow the directions, cook, wait, and devour. Thank You Ann for a lovely recipe!!! Next time I hope to find better quality vanilla flavoring and crescent roll dough.
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Scrumptious Baked Chicken and Potatoes

Reviewed: Jul. 19, 2009
The recipe is simple but there are a few extra things that can be done to turn this recipe to an easy 5-star. Instead of using one cup of water, I substituted one cup of (no sodium chicken) broth. I tossed the potato cubes/slices with seasoning and EVOO. I used skinless thighs for this and reckon the meat would have been a lot better with skin-on thighs that were marinated in the oil mixture. After the chicken was done, I covered it with potatoes, scooped juice over the pile and then sprinkled with Parmesan. I let that cook for another 5 minutes and then broiled between 5-10 minutes. Again, because I used skinless thighs on my first attempt, the potatoes were the star of the meal. However, I will make this again and use skin-on thighs. Thanks for sharing!!!
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96 users found this review helpful

Garlic Dill New Potatoes

Reviewed: Jun. 20, 2009
Like Lara C., I love Boston Market's version of Garlic Dill Potatoes and this recipe certainly hits the spot. I used SunLite potatoes (found in Publix grocer) which are lower in carbs. I cubed the potatoes and and boiled them in half water and half broth. Once the potatoes were done, I drained them and let them cool a bit. I then melted the butter and tossed in the salt, dill, garlic and pepper and then tossed in the potatoes. Added a bit more s/p to taste but this recipe is wonderful. Next time I fry some bacon and use some of the dripping to create garlic dill butter. Tonight I am having them with baked bratwurst and caramelized onions. Look forward to making this again.
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4 users found this review helpful

Shrimp and Feta Cheese Pasta

Reviewed: Jun. 18, 2009
Very quick and easy meal to prepare. I probably should have taken the advice in adding a bit more white wine. I melted butter into a pan and added the spices along with garlic and chives. I cooked the shrimp on the opposite side of the pan in the white win and just a touch of olive oil. Once the shrimp were done, I folded the pasta into the seasoned melted butter and then folded in the cooked shrimp. I was so excited to eat, I forgot to add the tomatoes. I didn't have feta on hand so swapped with parmesan. Look forward to making this again. Thanks!!!
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Caramelized Baked Chicken

Reviewed: May 31, 2009
This is FREAKING AWESOME. The flavor was perfect and I actually scaled this down to one serving for some left over wings. After devouring my last wing, I was wishing I had more to nibble on. My modifications to the recipe include the following: 1)My wings were lightly preseasoned with S&P. 2)I added brown mustard and chinese spicy mustard to the mixture. 3) I then added a little curry and pepper to the chicken and then mix the sauce. I placed the chicken in the over and cook to done. Then I broiled and flipped continuously. I had no problem with the chicken caramelizing without heating the sauce first. Next, time I may let it broil just a tad longer to cook the skin. The taste of this recipe is amazing. I was able to take advantage of low sodium soy sauce, no sugar added ketchup, and avoid a lot of junk served in processed/fast food restaurants. This is an all-star recipe to add to my building arsenal
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Mushroom Orzo

Reviewed: May 31, 2009
Easy recipe to follow. Taste great. Few things to mention regarding this recipe and my next attempt: 1) No need to use so much better, about half of the amount will do. 2) I will use water, (add) chicken broth, and (use less) white wine. The white wine taste was too strong IMHO. 3) I think added a few different mushroom varieties will really kick this up a notch. Great recipe!!!!! Too easy!!!
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