FNChef Recipe Reviews (Pg. 1) - Allrecipes.com (18019675)

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German Chocolate Cake Frosting II

Reviewed: Oct. 30, 2014
Standard recipe for German Chocolate Frosting that worked like a charm. I increased to 16 servings to use the entire can of evaporated milk AND because I'd rather end up with too much than have to make another batch! I used it to fill and top a gluten-free chocolate cake (3-8" rounds) and for the filling of my chocolate macarons. I'd recommend a med or med-low temp or this will take forever... you just have to keep whisking and scraping the bottom with a rubber spatula and you'll be fine with a higher temp. Yum!
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Hard Candy

Reviewed: Aug. 28, 2014
Worked like a charm! I made 1/3 of the recipe and it was more than I needed for the accent work on a "Frozen" themed cake. For reference, it could have easily spread out to cover a half sheet pan. Also... I made it on a whim and didn't realize I only had (3!!) jars of DARK corn syrup, but I went with it anyway, dying it blue at the end, unsure if the blue would really come through and it worked perfectly!
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Chicken Makhani (Indian Butter Chicken)

Reviewed: Aug. 17, 2014
I only wished I had naan to serve with it! I didn't feel like venturing out in the rain to get some, but that's the only thing I can think of that would've made this recipe better! I subbed 2% milk for the half-and-half and used chicken breast. For the ginger-garlic paste, I simply made my own with my knife and garlic press. I can only imagine how much more developed the flavors will become by tomorrow evening when we eat the leftovers!
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Banana Crepes

Reviewed: Dec. 30, 2013
Enjoyed this recipe - quick and easy to whip up. I often forget about crepes and how fun they are for breakfast! This was a fast recipe to prepare on a whim using ingredients I had on hand. I agree with some others that the sauce is a bit on the sweet side, so I'd decrease the sugar in the future, or just plan to use less sauce (we threw some away, just using what easily coated the bananas). Also, since I had ricotta on hand, we put some in the crepes to add some bulk and protein, and that was good. A schmear of peanut butter (sans ricotta) was a nice pairing too!
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Creamy Horseradish Garlic Spread

Reviewed: Dec. 20, 2013
I just made this to be used on steak sandwiches....i can't imagine how much better this can get! I am certain the flavors will improve even more after some time in the fridge, but it's already perfect for what I needed! If you want more horsey flavor, add more horseradish! I like it as-is since it's for a catering event...I don't want to blow people away or have them worry about their breath (which is why I omitted the garlic clove). Yum!
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Old-Fashioned Pancakes

Reviewed: Sep. 16, 2013
Perhaps it was because this was the first "hot" breakfast we've had in a few weeks, but these sure went well for breakfast this morning! We just got back from vacation so I swapped in evaporated milk to avoid a trip to the store. Also, I halved the recipe but still used the entire egg. They were perfectly fluffy and tender--just the way a pancake should be!
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Caramel Frosting IV

Reviewed: Aug. 16, 2013
I wasn't sure how well this was going to come together and how it would work for my purpose (topping brownie bites) but it piped beautifully and tasted caramely and delicious! I would say it's a bit too sweet for my personal tastes... I think it has it's place as a frosting for cakes (or other desserts) that aren't already very sweet!
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Caramel Butter Pecan Bars

Reviewed: Jun. 18, 2013
Based solely on the rave reviews from my coworkers, this easily earned it's 5 stars! With how easy it was to pull this together at 9pm on a work-night AND have it be delicious, I give it 5 stars. It's incredibly rich, reminds me of a candy bar, and you really only need a small piece to be satisfied...but it's so good, you'll keep going back for more! I happened to have homemade caramel sauce in the fridge so that's what I used. Also, I used semi-sweet chips since that's also what I had on hand, but I think I might actually prefer milk chocolate for these...semisweet is a fine replacement though. Enjoy!!
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Pretzel Bread

Reviewed: Apr. 28, 2013
FUN and SO easy to make! I used Red Star yeast and oil instead of butter (I started following this recipe after I started another pretzel recipe...they used oil). I preferred the other recipes baking instructions: 450' for 10-12 minutes, so I stuck with that and was happy. I left the salt off some of the dough I shaped into knots and dipped those in melted butter and sprinkled with a Vietnamese Cinnamon & Sugar mixture...requested by my boyfriend. I had to force myself to stop eating these so we have some to go with our tomato soup for dinner!
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Brownie-Mallow Bars

Reviewed: Apr. 28, 2013
Aside from making my own brownies (from scratch), I followed the recipe and received rave reviews from coworkers! They are rich but OH so delicious! Great treat!
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Roasted Mushroom Soup

Reviewed: Apr. 28, 2013
Roasting the mushrooms is a perfect way to elevate the flavor of this soup! I enjoyed eating this for lunch this past week, never tired of it. :) There is a lot of great mushroom flavor--with a nice subtle hint of rosemary. **I do think using a homemade (or at least a good quality) chicken stock is best and really makes a noticeable difference!
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Ranch Dressing with Fresh Herbs

Reviewed: Apr. 28, 2013
Dy-na-mite! I left out the cilantro as my boyfriend thinks it tastes like soap--and it overpowers everything once he tastes it. It didn't need it though! I love adding buttermilk; aside from the great flavor it adds, it also makes the dressing "looser" and easier to toss the salad and coat it evenly.
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Best Spanish Rice

Reviewed: Apr. 14, 2013
Well-receieved side dish with our chicken tacos! I was looking for something extra to go with our Mexican-themed lunch, and this (along with Black Beans a La Olla) were perfect! I needed something delicious, Mexican-spiced, and kid-friendly...and easy for me to prepare. This fit the bill - I used a jarred Pace salsa and opted for butter instead of oil, and I couldn't have been more pleased with the resulting flavors of a humble side of Mexi-rice. :)
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Mom's Buttermilk Pancakes

Reviewed: Apr. 14, 2013
Pancake perfection! Ridiculously easy, with ingredients I always have on hand. I decreased the salt by half, as it seemed like too much, and I might suggest lightly beating the egg before adding it to the mixture, but otherwise perfecly easy and straight-forward recipe! I subbed half white whole wheat flour with no issue (read: my boyfriend didn't even notice). Also, for fun, I added diced banana to a few of the pancakes. I WILL make this as a go-to pancake recipe!
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Basic Chicken Salad

Reviewed: Mar. 17, 2013
BASIC is JUST what I was looking for. So often I find fun new recipes to try that are a spinoff of a classic...but I decided to stick to the basics here. Using flavorful chicken probably didn't hurt (used homemade roasted chicken). Unfortunately I didn't have almonds, so we chose to use pecans which is fine. I did think it was missing a touch of salt, so I added that but otherwise stuck to the recipe. It doesn't need garlic, dijon, onion, bacon, etc... it's excellent as written.
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Easy Cream Cheese Frosting

Reviewed: Mar. 17, 2013
My official taste-tester gives his seal of approval on this recipe! After years of making cream cheese frosting, I've ALWAYS been annoyed by the hassle of bringing the cream cheese to room temp before being able to make the frosting. Well, I decided to follow Naples suggestion of mixing the butter and sugar FIRST, then add COLD cream cheese...what an awesome idea! And it WORKS!! This recipe (and Naples method) is a keeper!
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Butter Toffee Chocolate Chip Crunch Cookies

Reviewed: Mar. 15, 2013
"Like crack" "amazing" "oh my..." "mmmm!!!" are just a FEW of the comments I received in regards to these cookies, so how could they NOT have earned the 5-star rating?!! Let me tell you what I did differently: I only had veg. Crisco, I toasted the pecans before chopping, and I added about twice as many chocolate chips (because I can, that's why!! And you should too!). As I dumped the entire bag of Heath bits into the dough, I thought it might be overkill...too sweet. Well, when I "sampled" (too much) of raw dough, it was too sweet. But when you just enjoy a cookie that has delicious bits of Heath mixed with chopped pecans and gooey chocolate, it's perfect. **I omitted the milk to a small portion of the dough. We found that, while it baked up beautifully and smooth, the cookies had a sandier texture than the cookies made with a little bit of milk...
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Slow Cooker Latin Chicken

Reviewed: Mar. 10, 2013
Wow, this was good! My boyfriend was a bit skeptical, but I knew we'd both love it. The only part I skipped was adding the cilantro since it tastes like soap to him... wish I hadn't waited so long to give this a shot! Also used chopped bell pepper instead of strips. I loved the addition of sweet potatoes... perfect!
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Spinach and Leek White Bean Soup

Reviewed: Mar. 10, 2013
This came together so quickly and easily, I actually didn't even love it when I sampled it before packing away for lunches. About 12 hours later, when it was time to eat, I was quite pleased! Initially hesitant about the cumin, I was okay with the flavor it added. I also chose to use quinoa instead of the couscous since I had some already cooked. I won't *rush* to make this again, but it's a recipe I'll keep handy when I want something light, healthy, and tasty.
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Buttermilk Wheat Bread

Reviewed: Mar. 10, 2013
So fluffy and delicious! We loved this bread; I shared with my sister and her family and they loved it too! I opted to use all white whole wheat flour and was glad I did, since it made it a little more wholesome and didn't negatively impact the texture or final results.
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