Chef Joy Recipe Reviews (Pg. 3) - Allrecipes.com (1471447)

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Maryland Crab Cakes III

Reviewed: Jul. 9, 2009
AFTER READING ALL THE REVIEWS: I tried this several recommended ways, and this seems to be the key to a happy crowd for us.. 1) changing mayo amount to 1/2C or it turns out to be very greasy to us. 2) add chopped green onion and red pepper (eyeball amount) esp since most our friends aren't onion fans 3) add 1/8C parsley 4) 1.5t Old Bay Seasoning, and lastly I followed the advice of putting a dash of Worcestershire's and lemon juice. What a hit this was. If you use the broiler instead of frying on med-high ...please check them often as they should not dark in color as some have shown but a golden brown.
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90 users found this review helpful
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Swiss Chicken Casserole I

Reviewed: Jul. 7, 2009
COLLECTION OF REVIEWS: So many reviews, who to go with?!? I tried this many of the suggested ways, and this is what tastes best for the company I've served it to many times now... 1) definitely melt the UNSALTED butter (way too salty if salted butter is used) in a bowl and then add plain or my preference of any flavored uncooked stuffing. 2) Spray with PAM then add pounded chicken or thin breasts. Add some seasoning on the chicken such as Mrs. Dash. 3) Add mozzerella chicken on top of each piece 4) Add the soup, 1/8C milk & 1/8C wine mixture (or all milk but the wine really does bring out the flavor) into the 13X9 pan. 5) Press the stuffing down with your fingers so all is covered is soup. 6)COVER with foil as directed and bake for 50 min uncovering the last 15 so stuffing isn't soggy! This is great to make ahead of time and keep in the fridge.
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23 users found this review helpful
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Grilled Sausage with Potatoes and Green Beans

Reviewed: Jul. 6, 2009
WHAT WORKED FOR ME AND HELPFUL TIP!: I used 4 medium sized red (w/skin) potatoes chopped in bite sizes so it's fast to cook (as my pic shows). I don't have a grill and hate when I'm left out of a recipe! But I've made this several times now and the perfect advice of putting this in the oven for 425 (covered so everything can steam/cook and uncovered the last 15 minutes) was perfect! Also, there's really no need for butter OR oil because quite frankly the sausage will have plenty. I actually used andouille sausage (found at places like randalls, carrs, fred meyer, heb) because it has cajun spices and doesn't have that disgusting processed taste of kiebalsa. I did fry for a few minutes on a pan w/Worcestershire as suggested and it was SOOOOO worth it. I didn't add the sausage until the last 20 min b/c I didn't want dry sausage (and it wasn't). Sprinkling red pepper over it was also an added bonus. Was also worried about the water being too much, but again.. was perfect amount. I just kept poking potato w/fork until it was done (50 min. for me).
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70 users found this review helpful

Ice Cream Sandwich

Reviewed: Jul. 2, 2009
This would be great for a slumber party for kids. It's quick to prepare, and I think they're ingred. kids love. ....SUGAR! lol However, in our own home ...our KIDS are not accustomed to something so sweet, so did not like it. Maybe trying a poptart w/o frosting, using low-fat vanilla ice cream, and doing away with whipped cream would help. ...even adding sprinkles as shown in the picture. I also like my poptarts microwaved a tad over toasted, so it's more like an ice cream sandwich instead of crunchy. Brown sugar poptarts with vanilla is a good combination idea too. Still doesn't replace a good ol' chocolate chip cookie ice cream sandwich! Yummmmmm.......
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15 users found this review helpful
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Colleen's Slow Cooker Jambalaya

Reviewed: Jun. 17, 2009
AFTER READING ALL THE REVIEWS: I wanted to say Andouille Sausage is REAL easy to find esp. for the user in Houston b/c that's where I live. MOST major chains (HEB, Fred Meyer, Carrs, Kroger, Randalls) carry it but you have to ask if you're unfamiliar with it. It tastes SOOOOO much better than the terribly suggested kielbasa/polish and should be a crime to add that as a substitution. lol I personally think plating rice THEN the jambalaya is your best route so you don't add all those unnecessary sodium/calories from the soup. Had no celery so didn't add or miss it. Definitely drain the tomatoes b/c I heavily drained mine & still had plenty of soup. I added enough chicken, sausage and OPTIONAL shrimp (cut tails while frozen, rebagged so I can just add in the end but raw can be used if you put it in a tad earlier than suggested) for our family ...doesn't have to be exact at all. Using 1/4t cayenne gave it just the mild taste we wanted since kids were eating. I've made this w/o onion or celery & it's fine! You can't screw this up & best of all... you do it all in a crockpot. Try Bourbon Chocolate Pie (a cajun dessert) with this dish and you're family will all be wearing sweats and loosening up their belts!!
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33 users found this review helpful
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Frosty Strawberry Squares

Reviewed: May 22, 2009
HELPFUL DETAILS/STEPS MISSING: I think if the recipe was more detailed for first timers, there wouldn't be so many mistakes in consistency. Definitely take note to reviews saying egg whites should be mixed SEPARATELY. Should mix with mixer until stiff which takes several minutes so don't give up on it! Then mix in strawberries, lemon j, sugar until strawberries are all blended. PUT IN SEPARATE BOWL and then insert HEAVY whipping cream found next to milk in store. Use mixer for a good 3-5 min. until this gets very stiff so when you pull mixer up, it sticks to mixers/handles. I use 2/3C pecans because they taste better as a crust than walnut and so there is enough to spread on top. I did use a pan A TAD smaller than 13X9 so it would be thick, but there is plenty filling IF whipped up properly. Form crust by patting lightly. Definitely cut, and plate after the 6hrs in freezer, BUT do not serve until 10 minutes later so it doesn't take icy.
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Scott's Buffalo Wing Sauce

Reviewed: Mar. 16, 2009
HELPFUL TIPS THAT MAKE THIS WORK FOR ME: Say NO to BUTTER!!! lol After trying the most popular wings recipes on this site, I got the baking down (350 for 45 min, take out and re-spray w/pam to make crispy, then 375 for 15 min) .........but I was not satisfied w/the hot sauce! No matter what I added or reduced, it still tasted too buttery. I also didn't want hot because we have toddlers in the house who eat them. Well, this recipe was a hit BUT with some minor modifications like NO BUTTER!!! Even when you cut the butter in half, you still can taste it. Plus it makes the sauce slide off the wings. I add about 2T ketchup or a tad more to the 2T honey and 1/3C hot sauce of any kind. The ketchup and honey really cut down on it being hot ...like the butter would but w/o adding the unneeded GREASE! They stick real nicely too! I love them!!! So if you keep thinking something is just not right, try my suggestions!
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Peanut Butter Cookie Cups

Reviewed: Feb. 15, 2009
HELPFUL TIPS: Very funny someone would post this because this is what I've been saying in reviews for the same recipes that require more steps. One very important thing to note is to unwrap all the butter cups ahead of time, and I place them on a cookie sheet inside the freezer. That way they don't melt when I place them in the cookie. I find that using the betty crocker mix next to the cake mixes (Comes in red plastic bag) works great, and they stay fresher unlike the homemade ones that go "soft" after a day.
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48 users found this review helpful
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Fry Bread Tacos II

Reviewed: Jan. 29, 2009
HELPFUL TIPS: This makes 3 (using the suggested 3/4C dough) & I can't imagine ANY adult eating more than 1 since they take up the entire plate (as my pic shows). It's necessary to make this as PAPER THIN as possible as they thicken up a lot. I like to make this for company & use a little less than 1/2C so they're the perfect portion size. I fry these about 2-3 min. on each side. By the time you flip it, it shouldn't sink into the oil. I also used a knife to pop any bubbles that formed so there would be a nice flat surface. You can make these ahead, and heat up in oven (temp 200) for guests or even microwave! I layer mine w/refried beans, then the ground beef, lettuce, tomatoes, green/red/AND white onions diced, followed by cheese, salsa, sour cream. This is truly the best and as mentioned, wonderful w/ice cream.
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60 users found this review helpful

Peanut Butter Kiss Cookies

Reviewed: Dec. 19, 2008
HELPFUL TIPS IF YOU'RE IN A RUSH: I love this recipe! It looks elegant & best of all ...tastes great! You really should unwrap the kisses ahead of time & keep them in freezer while the cookie bakes to eliminate them melting and looking yucky. I also put the entire tray of cookies in the fridge for a bit after I've put the hershey kiss on top to help them set. UPDATE: Okay, life gets busy!!! I am all about making everything from scratch (heck, we make our own bread in this house), but with a zoo-filled household, sometimes I like to cheat. Betty Crocker has little packages next to their cake mixes for peanut butter cookies (comes in red plastic). You just add water, mix, and bake. Well, they turn out identical AND hold together WAY BETTER the days after (you just have to add the kiss in the middle). A lot quicker if you want to double the recipe too. Makes a bunch, and they can be stored at room temp whereas sometimes these don't always have thee same consistency several days after. Just an idea for those in a rush!!!
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43 users found this review helpful
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Chex® Muddy Buddies®

Reviewed: Dec. 17, 2008
HELPFUL TIPS IF THIS IS YOUR FIRST TIME: 1st, someone mentioned doubling the chocolate and peanut butter because there wasn't enough to coat the 9C. I got worried since I always like to overcoat, but so thankful I didn't automatically double the ingredients. My sweet tooth would have decayed!!!!! The amount listed is PERFECT if not a tad on the heavy side. Try it the way it's stated first before adding more. Trust me!! 2nd, something I DIDN'T see mentioned is, you only need 1 box. While most people probably knew this ...I didn't, and bought 2 boxes. Which of course didn't go to waste since this is so good, but my husband prefers sweet & salty over chocolate, so I had to make him a batch of Cinnamon-Apple Chex® Mix on this site with that second box! Both are out of this world! ...and last, I got worried this would be a gooey mess after I mixed in the powdered sugar, but it hardened just perfectly when left on wax/parchment paper for awhile. No powdered sugar on my fingers when I ate them! ...although my husband says I eat them so fast that I wouldn't notice even if there was any! hehe
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154 users found this review helpful

Hearty Meatball Sandwich

Reviewed: Dec. 1, 2008
HELPFUL TIPS: After making this for several years, I realized that i never made a review & many things weren't mentioned enough so it's confusing to know what to follow. 1. Just tastes better to have the traditional balls instead of slicing!!! 350 for 30 min or until outside is nice brown color (i just use 1lb). To make it easier, you can still follow directions and make log (width/height of desired meatballs), but cut PRIOR to putting in oven. If I do make these into sammies b/c I only have hamburger buns, I make log into RECTANGLE with desired thickness and bake for 30 min at 350 (so tender)! 2nd, DO NOT add a T of pepper. A tsp is fine, and there is no need for salt. 3rd, add a tsp of italian seasoning or make your own combination (oregano, basil, garlic powder). 4th, my husband is not a fan of onions but doesn't mind if I stick green onions in. Last, if you like more of a meatball texture ...add an egg. I don't. I DO like that I can make ahead and then when ready, re-heat meatballs in marina sauce which I have in a saucepan. Then just stick in oven when the men in your family want a quick meal (i have all boys)! For the marina sauce, I use what I have on hand (chunky spaghetti sauce)!
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Jamie's Cranberry Spinach Salad

Reviewed: Nov. 16, 2008
HELPFUL TIP REGARDING DRESSING: I love this salad & salad dressing. The longer it marinates, the better it tastes. Problem is, the dressing doesn't last long, & we never use even half of it since it's only a family of 4. So, I make this salad using a dressing I found from another spinach cranberry recipe on here that has a 5* rating. I keep it in a lock n lock, & it's good for weeks (esp if you're like me & use milk that doesn't expire until a month later)! Mix 1/2C mayo, 2T white WINE vinegar, 1/4C milk, and before you serve your salad ...add sesame seeds and/or poppy seeds. It's delicious & no one can taste the mayo, & they SWEAR it's better than any ranch! Very gourmet AND don't be afraid of the mayo ...it calls for that much b/c it makes almost a bottle size amount (that again stays good forever). To the salad, I like adding fresh sliced strawberries, dried blueberries OR mandarin oranges with the cranberries. Also adding a sprinkle of sunflower seeds gives it a nice crunch! I sprinkle some almond accents on as well (seasoned almonds found next to salad bags). Perfect with any meal and always a hit!
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50 users found this review helpful
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Spider Cupcakes

Reviewed: Oct. 30, 2008
I found it SO HELPFUL to prepare everything & lay it all out the counter in sections before beginning to decorate. Saved so much trouble of trying to stick my messy hand that would occasionally touch icing into a bag of candy! I also used regular black licorice; HOWEVER, they do NOT transfer easy if you're using one of those cupcake carriers to take them somewhere. The legs get in the way, so you lose a lot of space & I cut the licorice super short! :) SO... I made half spider cupcakes & then half the bat cupcakes (from this site). That way, there was only a spider cupcake every other space which made it easier to stick them in whatever pan you have. The skinny licorice stuck on the sides of the cupcakes instead of on top did help them stay on longer. Try the bat cupcakes b/c they're equally cute! I like the idea of just using black piping to create the full long leg look too. I mean...who likes to eat black licorice anyway? Oh wait, my husband ...but most people don't ;) Have fun with these and use different colored icing or even try a cupcake recipe (on this site) that has something gooey in the middle like peanut butter. They can be guts of the spider
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54 users found this review helpful
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Bat Cupcakes

Reviewed: Oct. 30, 2008
HELPFUL TIPS NOT MENTIONED: I thought I'd mention the problems I've had the first time around, so they can turn out perfect for you :) Like, use a sharp knife in a sawing motion along the whole width of cookie while cutting. Go SLOWLY! That way you don't run out or waste any cookies because they weren't cut down the middle correctly! Make sure you don't get the generic brand cookies either b/c they don't have a hole in the middle making the shape you need! Also, it helps to have the hersheys unwrapped and cookies cut for the 24 cupcakes (or however many - that's just the amount a normal cake batter makes). That way you can do them all at once, which means less handling (messing up your wings), and you can stick in the fridge! I also like sticking the wings INTO the cupcake and straight up, followed by the hershey kiss in front of it so the kiss doesn't rise up (tips tends to rise up if you angle it at all instead of putting them flat)! Everyone at my husband's office loved them and thought I was sooo creative. hehehehe Such a great idea that doesn't take too much work. Made these along with the spider cupcakes on this site!
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78 users found this review helpful
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Real Sopapillas

Reviewed: Oct. 30, 2008
HELPFUL TIPS THAT WORK FOR ME EACH TIME: It's very true that to get these to by puffy, you must get the dough as thin as possible. I just make sure the oil is at a temp that if you enter something, it sizzles. Never need a thermometer :) Mine are super puffy if I let one side cook for 2 min, flip ...then another 2 min. They taste exactly like they do at restaurants, and enough of a pocket inside to insert that warm honey. And why stick to squares? I found a star shape cookie cutter & used them. Thought they were cuter. Don't overload your fryer though because you have to leave time to hurry & flip. Also, be sure to wipe off extra oil w/ paper towels!!! Mine didn't taste greasy AT ALL doing it this way. :)
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459 users found this review helpful

Original Nestle® Toll House Chocolate Chip Cookies

Reviewed: Oct. 30, 2008
HELPFUL TIPS THAT WORK FOR ME: These never go wrong, but I find cookie recipes turn out different as far as thickness by the ingredients and temperatures you use them at. They turn out SO MUCH BETTER when you use eggs AND butter that are at room temperature. I always increase the vanilla, and you'll notice almost all other chocolate chip recipes on here have more as well because it tastes better! :) I also blend half chocolate chip&half semisweet chocolate chips. Makes a huge difference in the blend of flavors! MY SECRET: Add 1/8-1/4C andes mint chips in place of some of the cc, and everyone will beg for more!! Always hand mix recipes like this! No mixers or your cookie will be flat! My husband likes to microwave the cookies a tad & then of course eat w/a glass of milk. Now my son copies him. :) Though this is the recipe I've turned to for years, when I tried "Best Big, Fat, Chewy Chocolate Chip Cookie" on here & followed the advice of some reviews ...I switched. They found the secret to the biggest, chewiest cookie with the right mixture of sweetness!
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74 users found this review helpful

America's Favorite Grilled Cheese Sandwich

Reviewed: Oct. 30, 2008
HELPFUL HINTS THAT MAKE THIS A FAVORITE: Just as is, it truly is an All American favorite, but everyone knows there are ways to make this better! First, they come out better (like tx toast) when your skillet is on low. They have time to cook evenly w/o burning. Also try spreading a little lite mayo on instead of butter (also less calories) if you want a crispy sammie that is so delicious! Third, there's always wheat bread&fat-free cheese, but if you're not dieting & want the best ...it's my opinion that potato bread w/melted cheese is!! If you've got pepperjack cheese, that's always a nice twist too ...as well as a sprinkle of garlic powder. Then add a slice of tomato in the middle. Mmmm Mmm Mmmm... Either way, this is definitely a comfort food I always turn to with a side of tomato soup! This mommy makes this quite regularly! With the temperature cooling, what better time to have one. Plus, none of the kids fuss!
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Thin Mint Crackers

Reviewed: Oct. 22, 2008
HELPFUL TIPS NOT MENTIONED: Be sure to use a napkin (or your finger if they're just for you) to wipe up the extra chocolate that spreads around the cookie after you've dipped it, so you don't have a sloppy finish when the chocolate hardens. Another idea is to spread the ritz w/ a little peanut butter & then dip in chocolate! However, be ready to do them fast and put them in the freezer for 5 min. so the pb doesn't melt! UPDATE: So I originally made this and loved the recipe because my kids could make them and it took 5 minutes. Problem is, we would take them to parties, & people easily knew it was a Ritz, and that's kinda embarrassing. Not to mention the salt! So, after trying several cookies, I tried a nilla wafer AND PERFECTION!! They don't break in half easily like ritz, so you can manage them easier and they taste JUST like girl scout cookies and no one can tell it's a nilla wafer inside! On paula dean, they took 2 sugar cookies and baked it w/a mint in the middle so another idea on how to use those mints. I use 1 fork, and give it 2 lifts up and down so the excess chocolate can drip off then place on baking sheet line with foil or wax paper, and it's usually enough to catch all the excess chocolate & I find andes mints taste a LOT better than using the peppermint extract. So, I buy a whole case of andes baking chips when they come out around holidays!
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94 users found this review helpful
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Half and Halfs

Reviewed: Jul. 29, 2008
HELPFUL TIPS NOT MENTIONED: Be sure to put together both batters at the same time. No sense in getting the flour& other ingred. out twice! I like using 1/8t of baking powder in each batter b/c it allows you to shape it to the thickness you want because when it bakes, it will not flatten much at all but stay how you want. Great way to ensure your cookies won't go flat! Also, I take my smallest scooper and drop one on the cookie sheet, then combine the FLAT/BOTTOM sides together. Easiest way to mold the two together. If you use the baking sheet as your surface then FLIP the cookie over ...the side that was touching the sheet will be nice and smooth. Definitely raise your temp to 350. What's nice about this recipe is each cookie cooks at the exact same consistency so one side never turns out flatter or overcooked!
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20 users found this review helpful

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