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

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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 14, 2003
HELPFUL TIPS: Bake for 8 min exactly! ...and you can even wait a few min. for it to cool on the cookie sheet just get it out of the oven! Either way, the critics (my family & friends) RAVED about these yummies, and I've never left w/o someone asking for the recipe! 1st: Use butter AND eggs that are room temp. I've used all butter w/excellent results. 2nd: Mix dry & wet separately. 3rd: Hand mix or you'll get a different result. Do not overmix. I never have cream of tartar, so I use 2 tsp. of white vinegar OR lemon juice. Lastly, I used a medium scoop. For the topping, I used 3T. sugar & 3.5 tsp. of cinnamon dumped in ziplock bag. Do not be afraid to over coat. It will NOT turn out too sweet (and I'm not a fan of sweets)!!!! Coat well. :) If your cookie turns out flat, I'd check to see if your baking soda has expired. To test, it should fizzle the second you place it in water. I've never had issues w/these turning out flat OR dough being sticky (which was really confusing to me to hear from others); just keeping them in our lock n lock container long enough before husband comes home. They store great, & I didn't have any of the problems many others did! I never need to put these in the refrigerator first either!
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Curried Coconut Chicken

Reviewed: Apr. 28, 2008
HELPFUL TIPS AFTER READING ALL THE REVIEWS: UPDATED If you've never had an Indian type cuisine, this is a GREAT one to start with because you can't screw it up! The hardest part is just finding these items at the store if it's your 1st time. Know you have to buy sweetened coconut milk, not the unsweetened kind & "lite coconut milk" for those weight watchers works well too! When I add the stewed tomatoes, I use my spatula and cut them into smaller pieces. Who wants a big chunk & who wants to end up w/nothing? I find cooking it uncovered is your best bet unless you want it simmering FOREVER. Uncovered at a steady med. will still takes 50-60 before the sauce thickens. Any rice goes well with this, so just choose the kind you like. I also only use 2 chicken breasts (1 pound), but keep all the other amounts since this is just for a family of 3. If I used 2lbs, I'd definitely have to use more sauce if cooking uncovered. Note: Expect your house to smell like curry 24hrs after you fix this (in case some of you have company coming over the next day). We have this regularly, so I know!!! ;) This is truly the best!
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Bourbon Pecan Chicken

Reviewed: May 26, 2008
HELPFUL TIPS NOT MENTIONED: I really don't see how the clarified butter makes or breaks this recipe as mentioned by several because I've taken the time to do it & my picky guests over the years could NEVER tell a difference. I just use 1T unsalted butter, 1T olive oil. I do know that this is always hands down the best dish I make and people can't stop eating even if they're "bird eaters." I just use egg with a splash of milk to coat this (instead of butter) before adding the pecan breading because it sticks better. I brown each side for 2 minutes, which is perfect, and then stick in the oven at 375 for 15 min. This is always moist. I use all of the butter stated for the sauce b/c this helps simmer down the taste of alcohol. I use Jim Beam and on accident one time, I used a Rum. Still edible though (thank goodness, considering this is what I use any time new guests come over). This goes perfect with a strawberry salad and for the best dressing in the world, try the one on "Strawberry Romaine Salad I." I've never tasted anything so perfect!
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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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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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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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Salsa Chicken

Reviewed: Jul. 27, 2009
WHY THIS IS 5 STARS: Simply because you can make something that is CHEAP and SURPRISINGLY delicious in 5 minutes ...and that's going really slow! Don't bother looking at the specifics as far as amounts. Or even what it will taste like with "ick" taco seasoning on it... first off, you won't taste the taco seasoning and that's with putting a large amount over entire breast. To finish this in 25 min at 375, you should pound these to 1/2" thick (basically take one breast and cut in half). Put pam in a 13X9, breasts, seasoning (again, don't be shy), then put any salsa on. I fit as much as I can fit on each breast. Even using hot, the cheese really subdues the hotness so don't worry about it. My toddlers eat it and they typically don't like MEAT (guess the key is all the cheese lol). Bake, and then as stated, sprinkle as much of any kind of cheese on top for the last 5-10 min. So simple. If you want an equally simple and QUICK mexican rice, try "BEST SPANISH RICE" ...you'll be shocked by the taste!
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Caramel Bars

Reviewed: Mar. 27, 2008
HELPFUL TIPS: First off, oh my gosh!! I'm not a caramel fan AT ALL, but tried this b/c of the 5* rating. So glad b/c this is out of this world! I love the idea of lining your 9X13 pan with foil. This allows you to just pull it out of the glass dish after it's cooked AND COOLED & cuts down on crumbling. Makes slicing easier. ...just don't rush the cooling process in fridge or caramel will harden! This is a recipe where eyeballing is your best bet. You MUST double the flour, oats, sugar, baking soda & salt, but TOTALLY not necessary to double the chocolate chips & walnuts (sweet overload). I found 1C of butter to be perfect to make the crust stick together. In fact, the second & third time I made this, I didn't bother using a small portion of the crust b/c if you put too much on top, it just falls right off (as excess crumbs). To solve this, when I put the top layer of crumbs on, I press gently into the caramel layer as if I'm making another crust. Makes everything stick together nicely! Used an entire bag of Kraft caramels (14 oz) OR already unwrapped bag (11oz) & 7T of heavy cream was the perfect consistency and enough to cover a thin layer. Caramel takes a little while to melt, so be patient if it's your first time :) Oh, I've baked this for 25-30 min. depending on oven. Just take out once the top (crust) turns a nice golden brown. Update: I noticed someone said not to use 1min oats. It's ALL I use & everyone always LOVES THIS!
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Banana Pudding III

Reviewed: Apr. 20, 2008
HELPFUL TIPS NOT MENTIONED: My extremely picky never satisfied husband loved this as well as my toddlers, so what more could I want! I wanted to note for those making this for the 1st time that this calls for heavy cream aka heavy whipping cream which is not whipping cream (cool whip) in the freezer section. I believe THIS is why people complain about this being too sweet b/c quite frankly I CHOSE THIS RECIPE because it was the least sweetest of ALL the recipes on here which I DID try. Heavy Whipping Cream doesn't have that nice sugary taste as the frozen whipped creams you put on top of desserts nor is it something people can eat right out of the carton w/o adding something else. Outside of that, I just eyeball the amount of nilla wafers or Pepperidge Farm Chessmen cookies (try it!), and set it in the fridge for a few hours (necessary) to allow them to soften up. THIS ALSO allows the lemon taste of bananas to go away! It also helps delay browning. 3 THINLY sliced Bananas with 1/4C lemon (used my measuring cup to place juice&dunked the slices as I put it on the layer) was the perfect amount w/o letting anything go to waste. I chose this recipe b/c unlike others, I didn't have to wait for my cream cheese & frozen whipped cream to soften at room temp. UPDATE: To cut down even more on the sweetness, this works better with just ONE CUP of heavy whipped cream. Tastes more like pudding instead of "whipped" and I use fat-free condensed milk
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Blonde Brownies I

Reviewed: Jun. 13, 2008
HELPFUL TIPS NOT MENTIONED: I've been on a brownie rampage for the past month,and have made 10 recipes! THIS is the only one that consistency comes out the same!!!! What's best about it is, ...there aren't 100 reviews changing how to do it b/c it's good as is! What's not mentioned is, the exact same recipe (taste, chewy, big) is on here, but in cookie form!!! How wonderful is that esp. if you love this recipe like my family and husbands soldiers we send this to do?! You can find it under "Best Big, Fat, Chewy Chocolate Chip Cookie" ...the title is exactly how they always turn out. I love this in brownie AND cookie form, so try both!!! Also, I prefer the chocolate chips to be mixed IN instead of on top, but it's all about preference! It would be overkill to add more than recommended though. When I double the recipe, I still only put a heaping 2/3 C of cc, and it's MORE than enough. TWICE I have won best chocolate chip cookie on our military base due to this recipe.
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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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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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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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Debdoozie's Blue Ribbon Chili

Reviewed: Dec. 14, 2003
HELPFUL TIPS: I halved the recipe because it's just for my husband and 2 toddlers (although one eats like a monster!), and we still had leftovers :) Put the normal amount of onion and black pepper. One 10oz. of diced tomatoes w/green chiles and one 14oz of tomato sauce because it needed it. HALF a jar of chunky salsa (although I will do a taste test an hour in to see if I need more), half a jar of each DRAINED kidney bean, and half a can of ranch style chili beans (pinto beans). They are the best beans on earth. Added one can of drained mushrooms and 3/4 a can of drained corn. After I browned 1 lb of meat, I put it in the crock pot for at least 2.5hrs. Grrrreat! We have it at least once every few months for the past several years! Update: I now add things like diced green, yellow and red peppers which really adds to the taste (and gives it color). Season with a few dashes of garlic, oregano, paprika, basil, sugar, and we're talking a real winner! Our family eats it with rice the first night (fri), sat is "let's be lazy day," so we eat it over hot dogs, and sun ...can you say football and fritos and chili over cheese!! We're not obsessed w/this recipe ...really ;)
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Coconut Shrimp I

Reviewed: Apr. 22, 2008
TIPS NOT MENTIONED AND SECRET TO COCONUT STICKING: The chilling is a must, but what goes with that from my experience making this is ...after you take it out, use your fingers to mold/glue on the coconut to the shrimp after it's been in the fridge for at least 15 minutes (but put back in fridge so it can continue to meld together). Just press down on each shrimp that is covered with coconut & the batter that has had time to meld onto the coconut will catch any lose flakes. I do this each time and never have any problems. Coconut burns easily, so I only cook about a small batch at a time so I can monitor their progress and flip faster. The dip posted by the first review is EXCELLENT (1/2C orange marmalade, 2t mustard, 1t prepared horseradish, dash salt & honey to taste). Fancy dinner to impress your family and guests yet so easy! What's even better is you can prepare ahead, and then cook the shrimp right before you eat since it's finished in a matter of minutes! FWIW, I hated shrimp before I had this recipe. ;)
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Sweet and Sour Chicken I

Reviewed: Aug. 11, 2009
HELPFUL TIPS IN PREPARING: 1. Make the chicken ahead and save for whenever you will eat this dish. Heating in oven at 350 for 15 min. really does work and chicken is really crispy but that's really b/c the batter is so dang perfectly thick. DEFINITELY start with making the chicken batter, as described like pancake mix. When cutting recipe in half, ALSO cut in half the chicken batter (1C water, flour, 1T cornstarch&oil, 1/2t salt, 1/5t baking powder, egg). I never have self-rising flour, so that's where the baking powder comes in. 2. The sauce is only good for about 4 chicken breasts, otherwise double the sauce. It thickens up REALLY well, but as mentioned ...make sure the cornstarch is completely dissolved in water before adding it. I keep the sauce on lowest setting until ready to eat. 3. Take some frozen veggies, fry in pan with some soy sauce for a great side dish! 4. My kids love the chicken w/o sauce, so they think it's chicken nugget night w/ketchup. 5. Tastes better to coat the chicken in sauce rather than dumping over, but only use the chicken you plan on eating so you can save the rest for leftovers. Otherwise it gets mushy the next day when mixed in with sauce. I just reheat sauce while chicken is in oven for 15 min.
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Jun. 15, 2004
HERE'S HOW TO MAKE THE PERFECT COOKIE: First off, make sure the eggs and butter are at room temperature before using. Big difference. Second, add 2 heaping tsp. of vanilla. Third, add 1.5 tsp. of cinnamon. Add the nuts or don't. HAND MIX EVERYTHING AT THE VERY END. Seems like the majority of the time, these recipes call for too much mixing! If you've taken forever to do this, set it in the refrigerator for 10 minutes. Bake for the 9 minutes. Put the remaining dough back in fridge. Very easy and you will have everyone in your house loving you. :)
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Strawberry Romaine Salad I

Reviewed: Apr. 23, 2008
HELPFUL HINTS NOT MENTIONED: I'm really giving this 5*'s because of the dressing. It's been something I've made for almost a year now & I always have a batch ready to use. I use soy milk or lactaid because the expiration date for the milk tend to be a month away from the day I bought it which means the dressing lasts longer! I take a lock-n-lock & double the ingredients for the dressing. Mix everything but the poppy seeds (or sesame seeds) b/c they tend to just stick to the lid or bottom, so you never get the portion you want. Instead I just sprinkle it over the actual salad (any works) when I'm ready to serve, and give my lock n lock a shake before pouring over the salad! I prefer using Almond Accents found in salad section because they're already toasted, sliced, and have different flavors. Also sprinkle cranraisins or dried blueberries along with fresh strawberries. Delish!
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Deep Dish Brownies

Reviewed: May 22, 2008
HELPFUL TIPS NOT MENTIONED: So many reviews complained about the brownies sticking that I did what I do with my other recipes & that's line with nonstick foil & then lightly spray PAM on bottom (the regular foil is fine too but I do think you have to lightly spray sides of foil!!). That way when it cools COMPLETELY, you just pull up, and slide the entire brownie out & cut! No more issues w/trying to pull brownie out w/o it falling apart! This recipe is the only one I've tried on this site that fits my definition of the perfect brownie "rich, dense, fudgey, and holds together!" Here's how to achieve that: Double the recipe b/c you're kidding yourself if you think the original amounts will last more than a day! Use a 9X13 baking pan (not glass), omit the baking powder, so it won't turn cakey, BUT DO include the salt. It's greasy w/the amount of butter stated (like I've had toss outs), but when I use 1 1/4C (when doubled) ...it comes out perfect with a 35 min bake time (fast oven). Use 4 eggs (again, if you're doubling) and 1.5C of unsweetened cocoa. When tops looked done and toothpick came out clear..it was done! I had to bake mine about 10 min. longer in my older oven, but just insert a toothpick and if batter is on it, stick it back in for another 5 minutes! UPDATE: This time I tried it in a cupcake pan like another reviewer (350 for 13 min), and they were so cute! Just be sure to include the PAM!
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Fruited Curry Chicken Salad

Reviewed: Jul. 28, 2008
HELPFUL TIPS: I only use one package (deli section) of Tyson's grilled chicken strips diced up, which equals a heaping 1 cup. Then I use half an apple, same amount of grapes, and a mixture of craisins and raisins (which comes in a package next to craisins and raisin), and since no one likes celery ...omit that. For the nuts, I used Almond Accents found in the salad section (toasted almonds with flavor). They made this TO DIE FOR!!! For mayo, I basically use the amount needed to cover all the ingredients which is always at least 1/4 cup LESS than the amount indicated! My husband HATES chicken salad sammies in any form, but loves this. Reminds me a lot of Arby's wraps but better. You definitely have to let this sit in the fridge for one full day to get the full effect of all the blended flavors. I love this recipe because the ladies in my get-togethers think they're eating a healthy alternative and I look like a super cook for serving them in a tortilla (wrap like a burrito)!
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