Chef Joy Recipe Reviews (Pg. 1) - Allrecipes.com (1471447)

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Meatball Nirvana

Reviewed: Oct. 5, 2013
Only used 1/2t red pepper flakes, no hot sauce because I ran out, and I used SOY SAUCE instead of the Worcestershire sauce. COMPLETE SUCCESS!! MOIST TOO!!! I baked for 18-20 min using a medium cookie scoop. :)
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Mexican Casserole

Reviewed: Jan. 10, 2013
HELPFUL TIPS: taking the lead from others, definitely omit water. Use the juice from both beans and corn (hey, makes it easier to not have to drain too)! I make the mixture ahead of time and when ready to bake, then add the crushed chips. I actually added a layer of chips in the middle. OTHER TIMES, I omit the chips and just add 1 - 1.5 CUP of any cooked rice (i used a seasoned flavored uncle ben's box) ...we felt this really tasted better scooped in a flour tortilla and topped with your favorite toppings (lettuce, tomotoes, sour cream and salsa). Either way we make it, definitely add 3/4C salsa. No, ours wasn't hot at all and we had a 1, 3, 5, and 7 yr old who approved. It just adds a little hint of tomatoes and texture that made it perfect.
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Rick's Special Buttercream Frosting

Reviewed: Dec. 15, 2011
HELPFUL TIPS: The first reviewer helped this good recipe become perfect. My family HATESSS icing so for them to say oh my god ...heavenly ....says a lot. I did 6 c sugar, 2t vanilla, and probably used more like 3/4c heavy cream WITH the recommended 10 min. beating time. You never know what you're missing until you taste this BEFORE the 10 minute mix ...and then AFTER. I gained 5 lbs just from licking the dang stuff. Seriously... (oh and one more thing. this already has a very apparent butter taste to it. greasy definitely would define ALL shortening. do half shortening, half salted butter)
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15 users found this review helpful
Photo by Chef Joy

Blueberry Coffee Cake III

Reviewed: Mar. 29, 2011
TIPS TO MAKE SURE IT'S NOT DRY!!: Definitely needs 3/4C of milk. I trade up adding 1t vanilla and 1t almond extract. ...and it took me 50 min to bake, so use the tried and true toothpick method. I only ever have fresh blueberries that I've frozen... and I just defrost in microwave (uh...using defrost feature ;) ) ...and then put a heaping T of flour over them to absorb the moisture. I also can't imagine using ALL the topping. Would make it sink. I use half ...IF that. Turns out wonder, moist, and oh so delicious that I almost hate having to share with my family ;)
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11 users found this review helpful
Photo by Chef Joy

Creamy Blueberry Pie

Reviewed: Mar. 22, 2011
HELPFUL TIPS FOR THIS BLUEBERRY COFFEECAKE IN PIE FORM: ...yep, this is more like a nice coffee cake with a pretty presentation. I am in total agreement with the user who said the sugar needed to be reduced to 3/4C sugar (i like sweet and this was PLENTY), add 1t vanilla, and up the sour cream to 2/3C. Don't worry, you won't taste the sour cream!! I also had to add 10 min to the baking time (just whenever my pie crust was nice and golden). For the topping: I did 1/4C sugar and 1/4C brown sugar, and I CANNOT imagine using all of it. I used enough to cover the top nicely. I also used more like 3T of COLD butter cut in instead of the 4T (1/4C on a stick of butter).
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37 users found this review helpful

Aaron's Missouri Burger

Reviewed: Mar. 18, 2011
HELPFUL TIPS IF YOU HAVE CHILDREN: At 1 tsp of red pepper, it was still spicy tasting and nothing I imagine any small child would like ...and this is coming from someone who lives spicy and is Asian. I'd definitely cut it out or cut down to just 1/2t. Lastly, I'd totally listen to those who made the night before and cooked the next day. Wow, what a difference. I also cook this half the time covered and then take the cover off the last half and the juices just make a nice glace that come onto the burger and oh my yummy!!! This is my 5th time making these in 3 wks. I love eating them!!! Even better you don't have to use the grill to perfect them!
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23 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Dec. 10, 2010
HELPFUL TIPS WHEN SERVING TO GUESTS: I make this so much but each time end up having to re-read the changes I made b/c they COMPLETELY make a difference. The biggest thing I've learned from making this so many times is... to invest in one of those warmers/small crockpot and letting this sit in here for guests. It's so heavenly warm ...completely ick cold (but perfect if warmed up again). Use the entire 8 oz cream cheese, never use Kraft Alfredo (for ANY recipe... not matter of taste..it just completely stinks and is watery) ...use the entire 15 oz alfredo if that's how much your jar is, and definitely up the mozz to 1.5 Cups. Someone recommended 2 Cups and each time... it's too cheesy to my guests. Don't get scared off by those who say you have to do the garlic step. Do it ...don't. ....don't even add garlic... it will still taste fantastic!!! I've done it the long way, the kind in a jar, and the powder. All taste good. This is just the go-to when I have guests because they can't stop talking about it. This is to DIE FOR!!
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63 users found this review helpful
Photo by Chef Joy

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 2, 2010
HELPFUL TIPS TO MAKE THIS 5*: This definitely needs 1tsp salt or else this is bland (sweet but not right). I am a dark brown sugar girl but I find the results are better with light brown sugar for this recipe. I put it in the fridge for an hour and did find it necessary to push the cookie down a little (just used my finger tip) or they baked into a big puff ball instead of a nice cookie. My very fast oven bakes these (out of the fridge) perfectly at 10 min. FWIW, my male guests still say this isn't better than the "Best Big, Fat, Chewy Chocolate Chip Cookie" recipe on this site, but I can never resist trying something different. The women tend to like it more. This is great for those who want a lighter fluffier cookie instead of sweet and dense like the recipe I mentioned. Last thing, I always halve the recipe!! With that said, to add a little something special, try adding just 1/4th a cup of Andes baking chips mints in... everyone always talks about my cc cookies! My family doesn't like a load of chocolate chips so for any recipe.. I only add a heaping cup (1/4th less when adding the additional andes mints).
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28 users found this review helpful
Photo by Chef Joy

Blue Cranberry Sauce

Reviewed: Nov. 17, 2010
HELPFUL TIPS WHILE MAKING THIS: I definitely had to take the advice of another reviewer and add 1C of sugar. All the other cranberry sauce recipes on here call for 1C as well, so it's not as alarming as one may think. Otherwise, it is WAY too tart. Know that when they say the cranberries will POP ...they literally mean pop, so it may be best to not wear white or stand so close to the pot ;) Otherwise, this was delicious and a nice twist to the normal cranberry sauce. I've got to admit that my husband thought there was too much cinnamon, but he is one of those people who are sensitive to seasonings (loves them but hates when one overwhelms a recipe). Personally, I thought it was perfect!!!
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44 users found this review helpful
Photo by Chef Joy

Mini Pumpkin Butterscotch Muffins

Reviewed: Nov. 5, 2010
OH MY GAWD ..these are great!! We're not big butterscotch fans, but when they're combined with the right flavors as they are here... you've got yourself a winner. Plus they look so cute that it's a classy take-to for get-togethers. My recommendation is to fill them right about to the top so you have a nice muffin top instead of a flat muffin. :)
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23 users found this review helpful
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Pumpkin Brownies

Reviewed: Nov. 5, 2010
HELPFUL TIP: My oven tends to be a tad fast, but even so... I can't imagine using the full bake time!! Be sure to check on it. It only took mine 33 min to finish. Absolutely love these :) I do think adding a heaping amount cocoa powder is a must!
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30 users found this review helpful
Photo by Chef Joy

Cinnamon Streusel Orange Muffins

Reviewed: Nov. 5, 2010
HELPFUL TIPS IF YOU'RE SINKING: Several people mentioned sinking, and if you're not overmixing... it's from putting too much brown sugar in your middle layer, so it sinks... A mistake I remember for all muffins/crumb cakes. I use the mixture for the middle AND for the topping to do TWO batches. I can't imagine using all of it for one. Outside of that... wow is this quick and easy!! I fill them to just about the top so there is a nice "muffin top." Not sure why all muffin recipes say only 2/3rd full or whatever. Better if you go towards the very top!! Made 10-11 muffins in a normal muffin tin. :) Also my oven tends to bake fast, so it only took 17 min.
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Crescent Dogs

Reviewed: Sep. 14, 2010
HELPFUL TIP AND REASON I COULDN'T GIVE THEM 5 STARS: HEAT THE HOTDOG UP IN THE MICROWAVE FIRST before making these!! I mean, if eating uncooked hotdogs is your thing then it won't matter, but I'm definitely a cook first kind of person as is the rest of my family. :) I also cut the dogs in either HALF or thirds. If I have those link little appetizer sausages, I use those since they taste THE BEST! Cheese is definitely optional and if I do use it.. shredded is what I have on hand, and I pinch the ends so it doesn't come out. Most crescent tubes say cook at 350 if using a dark pan (cookie sheet), but I tend to cook mine at 325 (my oven cooks fast and from trial and error... I've realized this works). ...so it thoroughly cooks because my oven tends to cook crescents fast and I like it to be all golden ...not "brown" on the bottom and uncooked on top. I cook it 3/4 of the way then flip if they're golden on the bottom ...just until the other side is golden. Who wants burnt bottoms?! If they feel gooey.. you basically just cook for 2 more min until it's done (for those wondering how long) :) PERFECTION!
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Crispy Chicken Strips

Reviewed: Jun. 10, 2010
HELPFUL TIPS FOR BUSY MOMS!: If you're like me, you always want/need to prepare things ahead of time (like at naptime), so I just fry these up 2-4 min. on each side (a tad golden on each side - med-high heat) ...and then after I dry them on paper towels, keep on a 9X13 dish in the fridge. When daddy gives the call that he's coming home, I pop it in the oven at 350 for 20-25 min. Voila!! Fresh, still tastes fried, and just as yummy! I always use italian style bread crumbs and a little shake of salt and mrs. dash while frying. Oh, and I always use whatever I have on hand which is flavored potato flakes! Mmm...
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Chocolate Chocolate Chip Cookies I

Reviewed: Jun. 7, 2010
HELPFUL TIPS: I found no need at all to split this half white sugar/brown sugar especially since this is already perfect and sweet!!! I've tried it both ways. It's true that any combo of half butter/half shortening or all butter makes NO DIFFERENCE. So if you're trying to decide what will make the better product, don't let this consume you. Nice thick cookies = after mixing batter, stick it in the fridge for an hour+. Take out and bake. Took me 10 min and I usually use my batter the next day or two. You can ALWAYS freeze whatever you don't plan on eating in a week. Then just take out what you want the next week. Will taste exactly the same and your family will love you! :) I doubled the recipe because I freeze extras, and only used 2.5C of chocolate chips (mixed semi and milk chocolate) and it was PLENTY!!! I can't imagine putting more in. SO... if I were to make 1 batch, I'd just use a heaping CUP. This goes with any chocolate chip cookie recipe fwiw.
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Photo by Chef Joy

Chewy Peanut Butter Brownies

Reviewed: May 17, 2010
HELPFUL TIPS WHEN BAKING TO PREVENT HARD EDGES: I cover the pan with foil and with a knife... I cut out a big square in the middle so just 2" all around the edges is covered w/foil, so the edges are AS chewy as the middle. I double this recipe and it takes about 35-45 min to bake. I just wait for it to spring back as indicated and be a nice golden color (check the very center b/c that's where it will be gooey if not done). I add eyeball amount of chocolate chips on top before baking which I think is goodness. Or you can melt a chocolate glaze/frosting on top after it's done which also tastes delicious. I freeze the leftovers but definitely make double the amount using the suggestion of doubling all ingred. but adding 1/3C MORE pb, 2T LESS butter, and 1/3C LESS flour (so 1C + 2/3C). Excellent each time!
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Easy Honey Mustard Mozzarella Chicken

Reviewed: Apr. 9, 2010
HELPFUL TIPS WITH BACON AND FOR IT NOT TO TURN OUT BURNT LIKE I'VE BEEN SEEING IN PICS: First off, if you don't like bacon ...you don't need it. Same goes with the lemon pepper. This is a very forgiving recipe. I prefer using dijon over regular mustard too. With that said, I usually never have bacon handy, but then I started getting "real bacon bits" next to salad dressings. It's not the dried out kind, but as i said real bacon pieces in a package that are ready to use! Plus this was the only way I could get my husband to eat the bacon! Each time I do this, about 10-15 min before it's done, I pour 1.5-2T of cornstarch in a bowl (I use a measuring cup since it's smaller) then a little of the sauce I saved to dissolve it THEN pour over the sauce. Otherwise you will have a very thin sauce instead of creamy one. This is personal preference of course, but I like my sauces to stick a little bit. Also since I cut each breast in half so it's thinner, I always bake my chicken at 350 for 25 COVERED .... add cornstarch ...add bacon/cheese ...then bake UNCOVERED for another 10-15 min (however long for the cheese to look deliciously melted).
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Lemon Coconut Squares

Reviewed: Apr. 5, 2010
HELPFUL MUST DO TIPS: I wasn't sure which reviewer/changes to make when I first made this but after several times, the first few folks have it right. I LOVE sugar, but you really need to cut the sugar down to 1 1/4Cups, and add 3/4C lemon for it not to be too bland and to actually taste any lemon. At 3/4C ...it's far from too lemony. I also think it's necessary to put the coconut the last 15 minutes and not right before baking or it will burn and not look appealing! Lastly, I did add a nice quick squeeze of yellow food color (submitted pic) to make it look like lemon. The women loved this. The men of course still wanted chocolate cake.
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129 users found this review helpful
Photo by Chef Joy

Cinnamon Coffee Cake II

Reviewed: Apr. 5, 2010
HELPFUL TIPS AND WHY THIS IS 5 STARS: Everyone is right! This literally takes 5 minutes to throw together and then you've got an entire family excited you made something so pretty (submitted pic). For optional icing/toping, I put 1/2C powdered sugar and 1T of milk in a ziplock bag, cut off corner, and pour over. Looks real pretty and it's only enough to zig zag over. DEFINITELY take the advice of using Duncan Hines cake mix (white or yellow) or one that doesn't already have pudding in it. My oven is fast, and I still had to bake for 45 min at 325, so definitely check with toothpick! Also, you can use 2 pkgs of vanilla INSTANT pudding or 1 of cream cheese if you don't have butterstotch. I think putting 1/3 off batter, 1/3 off brown sugar mix, 1/3 batter, 1/3 brown sugar mix, then last of batter, last of brown sugar mix is the best. It VISUALLY looks prettier when you cut it (again, see pic), and it also isn't too overwhelming. Plus, any more layers then you don't get to taste the brown sugar mix and that's the best part right? I never put nuts b/c the kids don't like it, but if I did ...I'd use pecans.
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177 users found this review helpful
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Salsa Chicken Rice Casserole

Reviewed: Feb. 18, 2010
HELPFUL TIPS: You can obviously use 2 can of cream of chicken OR mushroom if you're out of one. Don't stress over amount of cheese. Use enough to cover a layer in the middle and a layer on top. If you're in a hurry, use tyson chicken and just cube (~3.5-4 cups). If you use breasts, I just cube FIRST then put in skillet (with a little oil) for 12-14 min. Always done, and then you don't have to wait for it to cool to cube. I then mix in the same chicken skillet the salsa and soups. Usually I use less chicken in recipes, but I'm glad I didn't w/this. I am SO GLAD I didn't listen to the review about using less rice!!!! It was the PERFECT amount to layer very thinly one layer on bottom and then middle. Can't imagine using even a tiny less esp. if you're using the entire soup/chicken mixture (and why wouldn't you) ;) BTW, I Spread out the rice with ...yes, my hands as it's the easiest. You REALLY should cover this with foil so it doesn't dry out. I actually had to use my hand to push the casserole down a bit so the cheese wouldn't touch the foil and also had to foil more of a dome with the foil for the same reason. It makes a lot which is good. Leftovers are great in a busy house! This is a great recipe to make ahead, put in fridge, and bake later.
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