CHI BA Recipe Reviews (Pg. 1) - Allrecipes.com (1683843)

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Glazed Apple Cream Pie

Reviewed: Aug. 10, 2008
I'm not a big apple pie fan, but my husband is, and we both LOVED this pie. He took it to work, and a coworker even commented that it "looked professional" HA! The custard went really well with the apples. I tried this both cold and warm and both were great, though warm is better. And because the custard added extra richness, it didn't need ice cream! The only thing I would change is to decrease the sugar in the custard some, but otherwise great. I'll definitely make this again.
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3 users found this review helpful

Never Fail Pie Crust II

Reviewed: Aug. 10, 2008
Excellent crust, flaky and buttery. I didn't have enough shortening, so I used 1/2 shortening and 1/2 butter. Really, this was the easiest crust to make. I tried the other crust that had higher ratings on this site in numbers, but this was easier to make and tastier. I didn't roll out the bottom crust, just patted it into the pie pan, but had to roll out the top crust in order to place it on top. This is my go to recipe for crust now! Thanks!!
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5 users found this review helpful

Breakfast Sausage

Reviewed: Aug. 4, 2008
These were a bit dry and hard, I probably cooked them longer than needed. The taste was good, but not good enough for me to try this one again.
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2 users found this review helpful

World's Best Lasagna

Reviewed: Jul. 5, 2008
I've made lasagna MANY times, and I'm a pretty good cook, but this is the BEST lasagna I've ever made, hands down! Perfect texture and taste, none of that runniness some other recipes can leave behind. You don't have to be exact with any of the ingredients, but I would recommend sticking with the suggested amounts of the tomato ingredients and water for good sauce thickness. Definitely do the soaking of the noodles in hot water for 30 min as others have suggested, without the boiling. Not only is this way easier, but it produces perfectly al dente noodles when finished, none of the soggy stuff. Oh, and add only a little of the sugar and salt at a time, about 1/2 teaspoon, and taste. I ended up using about 1 1/2 tablespoons of sugar, but WAY WAY less than the listed 1 tablespoon of salt, probably only 1 teaspoon at most. Remember that you can always add more but it's almost impossible to reverse saltiness without diluting the whole thing, which can ruin a dish. I'm craving this now as I write...going to heat up some leftovers, YUM. Thanks so much for the recipe!!
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9 users found this review helpful

Taco Seasoning I

Reviewed: Mar. 30, 2008
I'll never buy store-bought taco seasoning again with this recipe! I've used it for pork and chicken tacos and it's excellent for both. I've also used this as a rub on beef for grilling, YUMMY! Thanks for sharing!!
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2 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Mar. 30, 2008
So simple and so delicious. Nothing fancy here, just good ol' chocolate chip cookies; crispy on the outside, soft & chewy on the inside. I have made these several times, and they're a hit each time. Thanks!
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3 users found this review helpful

Rosemary Pork Chops

Reviewed: Jan. 10, 2008
I used thin-cut pork chops and they ended up too salty, and the rosemary was a bit strong. I had to finish the pork chops myself the rest of the week because my husband didn't want anymore after the first serving. Maybe these would be better with thicker chops, but I did not like the scent or taste enough to try again. Thanks for sharing.
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4 users found this review helpful

Cherry Cheese Pie

Reviewed: Jan. 5, 2008
I doubled this recipe in order to make two pies, and decreased the lemon juice by half to avoid tartness. My pies ended up runny, did not keep shape at all. I'm not sure if this is due to doubling the recipe. Also, the taste was way too sweet. Will not try again.
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2 users found this review helpful

Grandma's Egg Custard Pie

Reviewed: Dec. 23, 2007
PERFECT! Not too sweet, great texture and crust remained crispy in a glass pie dish. I doubled the recipe to make two pies and it was the exact amount needed for two 9 inch pies. I replaced the milk with equal amounts of cream and half & half for a richer flavor. This is a keeper for sure!
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5 users found this review helpful

Indonesian Satay

Reviewed: Apr. 20, 2007
not a bad recipe, but not great either. The chicken was bland, and the peanut sauce was thicker than I prefer for satay dipping and the peanut smell and flavor was a bit overpowering, but I'm more used to Vietnamese style peanut sauce. However, this recipe is easy to make and the chicken remained moist, so give it a try. Thanks for sharing.
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2 users found this review helpful

Chocolate Banana Cream Pie

Reviewed: Apr. 20, 2007
YUMMY!! I made this with the French Pastry Pie Crust from this site. The chocolate, banana & vanilla combo is excellent. I mixed some whip cream with the chocolate before spreading it over the bananas because we prefer creamier chocolate & kept everything else the same. Make sure to really chill the pie before cutting it, though. My husband couldn't wait so we cut the pie too soon and it made a mess, but a very tasty mess. Thanks for the recipe!!
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9 users found this review helpful

French Pastry Pie Crust

Reviewed: Apr. 20, 2007
the taste of this crust was fantastic! I replaced all the shortening w/ butter (I prefer pure saturated fat over transfats :P ) I used this for a banana cream pie, so I had to bake the crust first and since there weren't any instructions on how long to bake the crust, I waited until the crust was golden and ended up over baking it so the crust was a bit hard instead of tender and flaky, but still tasted great. I will try it again and bake only until lightly golden
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1 user found this review helpful

Joy's Prizewinning Trifle

Reviewed: Apr. 12, 2007
So freakin' YUMMY, people were literally licking their plates when I made this for Easter, one person even requested this for his birthday instead of cake! No lumps in the cream if you mix the pudding with 1/3 cup milk first, then fold in the sour cream until smooth, then fold in the whip cream last. I made my own whip cream with heavy cream, vanilla extract and powder sugar, and used instant vanilla pudding mix. Use any fruit you like, frozen or fresh, the greatness is really in the cream layer. And it will be much easier to layer if you cube whatever cake you use (I used pound cake for richness). Thank you so much for sharing!!
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15 users found this review helpful

Puerto Rican Pork Roast

Reviewed: Feb. 20, 2007
This smelled absolutely wonderful! I overcooked my roast a bit, so it was a bit dry, but will definitely try again and watch the cooking time more closely. The smell and flavor was too good to not give it another try!
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2 users found this review helpful

Garlic Prime Rib

Reviewed: Feb. 20, 2007
This was my second time making prime rib for Christmas. The first time I followed a more complicated recipe and it turned out ok. This recipe was so VERY simple, but was much more superior in flavor and aroma. I started the roast at 480F for 20 minutes, which gave it a beautiful crust, then lowered to 325 for the rest. I'd advise to use the 20 minute/pound rule only as a guide and regularly check the roast with a meat thermometer when the time is within an hour of finishing, once the roast is overcooked you can't reverse it! I took mine out at 140F because I missed the 130F mark and it ended up more done than I wanted, but still tasted great. This is the recipe I'll be keeping for prime rib, thanks Chen!
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1 user found this review helpful

Honey Ribs

Reviewed: Feb. 20, 2007
Because I used spareribs instead of babybacks, which are tougher than babybacks, I increased the cooking time to 7 hours. The flavor turned out excellent, but the meat on the ribs were very dry, despite all the liquid. I don't know if this is due to the increased time or to using spareribs. Since I really did like the flavor and using a slow cooker is so convenient, I will try again with babybacks and see how it turns out.
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1 user found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Feb. 20, 2007
This recipe was so easy and the muffins were scrumptious, moist and not too sweet. They tasted even better the day after. Since I don't use regular vegetable oil, I replaced it with canola oil and used vanilla yogurt instead of plain. Turned out perfect! Thanks for sharing Lois.
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15 users found this review helpful

Asian Flank Steak

Reviewed: Feb. 19, 2007
This recipe was great after I changed the 1/4 cup vegetable oil to 2 Tbs. olive oil and 2 Tbs. sesame oil. The sesame oil made all the difference, adds a great scent and flavor!
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3 users found this review helpful

Refried Beans Without the Refry

Reviewed: Feb. 19, 2007
I felt the garlic flavor was too strong in this recipe, though the texture was good. For refried beans, I prefer to taste mostly the beans, and not the other ingredients. I might try it again next time with much less garlic.
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2 users found this review helpful

Bill's Sausage Gravy

Reviewed: Jun. 24, 2003
I served this gravy on top of some country fried steak and it was delicious. The only "fault" with it was really my own fault-I made it slightly too salty because when I was tasting the gravy while preparing it, I felt it was bland so I seasoned it well. However, when we ate it with the steak, the flavor really came to life, so remember that when you try it the first time. This is definitely the recipe I will use from now on for breakfast foods! Thanks, Bill.
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3 users found this review helpful

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