ChefReigns Recipe Reviews (Pg. 1) - Allrecipes.com (16308081)

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Big Soft Ginger Cookies

Reviewed: Sep. 9, 2010
I found this cookie a soft, flavorful, easy, delight. While I made mine using brown sugar rather than white, plus the called for molasses, I was pleased with the FULL flavor it added. I've read other reviews where the batter turned out sticky, although I used brown sugar and even butter flavored Crisco (instead of margarine), I still found this recipe to be firm and easy to handle. The only disappointment was I didn't yield 2 dozen cookies. I guess the walnuts where I live are larger ;) I recommend this cookie for anyone that loves ginger bread cookies without the hassle. I definitely will be using this recipe a lot.
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5 users found this review helpful

Strawberry-Rhubarb Jam

Reviewed: Jun. 20, 2012
Simply put, outstanding flavor and easy to make. This recipe, as is, was flavorful, however, I added a bit of cinnamon to add warmth to the flavor and it is a hit with my family and friends.
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2 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Nov. 22, 2011
I love these soft chewy cookie. I added raisins cause an oatmeal cookie is not complete without them. The recipe states to push the cookie down with a fork, prior to cooking, but I didn't want more sugar so I just left them in a heap on the cookie sheet, and found they fell flat, just fine, without the added step.
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5 users found this review helpful

Valentino's Pizza Crust

Reviewed: Sep. 12, 2011
I had unexpected guests drop in over the weekend, so I needed a fast pizza crust recipe. Not only is the recipe fast and easy, it tastes amazing. It's a thick softer crust, which makes it versatile for bread sticks by adding garlic powder. I also added rosemary, thyme and fennel seed to my crust. It received rave reviews and no one was ever aware it was the first time I made it. All my guests requested the recipe. Amazing, will use again.
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2 users found this review helpful

Curried Cumin Potatoes

Reviewed: May 14, 2011
Adds a unique flavor to potatoes, Highly recommend. Turmerick is good for the digestive track too, Two thumbs up.
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5 users found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: May 14, 2011
I've made this recipe several times now and absolutely love it. I use Ghirardelli 60% Bittersweet Cacao Chocolate (found at most grocery stores) and the rich dense flavor, almost tastes like a brownie rather than a cake. Rather than using a cake pan, I spread the mix on a long cookie sheet and bake. When it's finished baking and cooled, I take a round cookie cutter (or drinking glass) and cut out biscuit size rounds and stack them, three high while placing fruit and whip cream between each layer. Top with fruit of your choice along with whip cream and a drizzle of pureed fruit and you're set. Highly recommend this recipe.
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29 users found this review helpful

Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Mar. 28, 2011
I've made this hummus over and over again, it's my goto recipe for snacks or meals. Flavor is outstanding too. I find roasting my own peppers to be cheaper and provide a far more superior flavor. I also make my own tahini, which can be costly if premade. Not hard to do if you have a food processor or blender.
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7 users found this review helpful
Photo by ChefReigns

Easy Eggnog Ice Cream

Reviewed: Dec. 25, 2010
Outstanding flavor and easy to make can't beat it.
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10 users found this review helpful

Chocolate Peanut Butter Cups

Reviewed: Dec. 15, 2010
After reading all the reviews I set out to make these Peanut butter cups and they were delicious and easy. the only change I made was I did two batches one with untrimmed paper cups, and one using only bare muffin tins. Many reviews mentioned paper cups sticking to the chocolate, this issue is solved by not trimming the cups. Using the bare muffin tin method turned out just fine also. Once the chocolate sets they popped out easily and I placed them into untrimmed paper cups, or trimmed if you prefer. Also discovered when using Dark chocolate 60% or greater, to use thin layer at bottom and top. To think of a layer will make it hard to break with your teeth...:) Wonderful treat highly recommend this recipe
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4 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 25, 2010
Insanely easy to make this double layer Pumpkin Cheesecake. The flavorful richness and ease of this recipe calls for five stars. Highly recommend
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4 users found this review helpful

Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Jun. 20, 2012
I've noticed Summer bread baking, leaves my loaves smaller than in cooler months, since my house is air conditioned, it effects rise. This recipe was no exception, but I tried it anyway. First rise went great when I put it in the microwave with a preboiled cup of water to keep the heat contained. But second rise was not as full, even after almost 2 hours. But the flavor of this bread far outweighed the rise disappointment (not recipe error just housing conditions) I know this recipe will do just fine later in the season when my house is more suitable to nurture this eloquent bread.
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2 users found this review helpful

Amish White Bread

Reviewed: Nov. 23, 2010
I've made this recipe twice, the first time following the recipe as written, the second time I reduced the sugar down to 2 tbs. Both times the taste was outstanding, the second was less sweet and equivalent to store bought. the dense texture is great for toasting and makes great French Toast. Easy to make and flawless every time. I plan on making another batch as written but adding cinnamon and raisins with a swirl. Highly recommend. Plus the smell is heavenly
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3 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 24, 2010
I made this the day before Thanksgiving, and reheated it again the next day Not sure why I hadn't thought of using my Slow cooker before, but from now on, this will be my new tradition. Helps free up the oven for other cooking. Outstanding recipe too.
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5 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Sep. 26, 2010
OUTSTANDING! I followed this recipe plus added raspberries. I was extremely pleased at the outcome. I normally like to use brown sugar due the richness it adds, but enjoyed the first batch with the white sugar too. Five thumbs up.
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3 users found this review helpful

Amish Friendship Bread Starter

Reviewed: Sep. 10, 2010
I made the Friendship Bread Starter as written, except for regular milk, I used acidophilus milk and another using Lactaid they both turned out perfect. A good tip to remember when dissolving active dry yeast, never stir the yeast with a spoon, let it dissolve on it's own without stirring or it will effect the outcome of yeast to liquid ratio.
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20 users found this review helpful

White Chili II

Reviewed: Apr. 2, 2012
I used a precooked chicken from the store plus an extra can of white beans, that I pureed in a food processor. This was a huge hit and one I'll surely make to satisfy a hungry crowd. I served it with tortilla chips too.
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5 users found this review helpful

Merrick's PBJ n' Banana Burritos

Reviewed: Sep. 30, 2010
Easy and fun recipe to make and eat. However, upon reading this recipe was created by an 8 year old child, I found the suggested "what to drink" "suggestion box" (to the right) a little perplexing when it suggested "Beer" rather than Milk. Suggest hiding the beer from those after school treats.
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14 users found this review helpful
Photo by ChefReigns

No Bake Peanut Butter Pie

Reviewed: Dec. 25, 2010
I made this pie using a spring form pan with parchment paper on the bottom, instead of the standard pie pan. I followed the instruction as written except, I used crushed oreo's with 3tbs of melted butter for the pie crust, and some Nutella swirled into the peanut butter mix at the end. Outstanding flavor!!
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12 users found this review helpful

Wonderful English Muffins

Reviewed: Jun. 20, 2012
Many years now, I've blindly purchased costly English Muffins at the store. No more. This recipe is so easy and tasty, I've started making my own even tastier and at a fraction of the cost. That old electric griddle I never use, now has a reason to stick around my kitchen.
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2 users found this review helpful

Ginger Bars

Reviewed: Jan. 9, 2011
I gave this recipe to my 16 yr to make for my b-day present. I had not baked it prior so I was not sure what to expect. (Risky yes) While I enjoyed the flavor, it did need a longer baking time (by at least 10 min) than indicated in the recipe.
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7 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
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