FNChef Recipe Reviews (Pg. 2) - Allrecipes.com (18019675)

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Chicken Chimi in the Oven

Reviewed: Mar. 10, 2013
Overall, a good recipe. I would've like a bit more heat from something like green chilies or jalapenos. I liked the texture you get from puree-ing the ingredients for the filling; much better than just mixing it all together. I didn't pay much attention to how long it actually took to crisp them to my liking, especially since I extended the baking time to melt some cheese on top (after they were crisp). Yum! Leftovers re-crisp decently in the oven.
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Cajun Style Baked Sweet Potato

Reviewed: Mar. 7, 2013
I JUST realized I didn't follow the recipe. I went by the picture (and my usual cooking method) and CUBED the potatoes, mixed it with the seasoning, and roasted until they were tender. I found I had nearly double the seasoning I would've liked, but I did enjoy the flavor. Came together quickly and was a nice not-overly spicy side dish.
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Honey Orange Firecracker Shrimp

Reviewed: Mar. 3, 2013
A fun recipe to try! When my boyfriend came up from downstairs to eat, he said it smelled like something gourmet was cookin’ in the kitchen! He was pleased with how it tasted—he enjoyed everything about it! As the person who prepared it, I made a couple changes: I used olive oil in place of canola oil (out of sheer laziness…it was within arms reach…though, it definitely has a higher smoke point!). I used regular honey, though I read “tupelo honey is the standard by which all other honeys are measured” so if you can get your hands on some, you might have an even tastier dinner. :) I agree with the others who halved the honey mixture (which I zapped in the microwave) and I would definitely increase the cayenne if you want any heat. I’d also say you could probably get away with half the cornstarch mixture, but since it’s pretty cheap, I suppose it’s better to have an excess than run out and have to make a little more. –Yum! Thanks for sharing the recipe!
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Meatball Nirvana

Reviewed: Feb. 17, 2013
Perfectly easy and tasty meatball recipe! I ran out of bread crumbs (I was making this with 5# of meat! Yielding around 150 meatballs) so I subbed some Ritz crackers. Using a cookie scoop to form the meatballs is a quick trick to uniform size. I also like to bake them on a cooling rack over a foil-lined pan; it was about 20 minutes for the size of ball I made. After cooling completely, I popped them in the freezer for a week or two. After spending the morning on low in the crockpot, covered with sauce, they were thawed and ready to eat! They went over very well at the party!
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Feb. 15, 2013
I have no desire (or need) to ever buy blue cheese dressing again, now that I've stumbled upon this recipe. I was dreading buying a bottle at the store because I won't buy the stuff off the shelf unless it's refrigerated (Maries, LiteHouse, etc) since they have a superior taste and fewer "extra" ingredients to preserve it. But it's not on sale and I needed a lot of it for an upcoming party... I was SO happy to find this recipe and was so happy to have everything I needed to make it. The only changes I made were insignificant: I found it easier to break up the blue cheese first, by itself. I also skipped the sugar because...well, I was lazy and didn't think it was necessary. Yum! I'm in love :)
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Chewy Brownie Cookies

Reviewed: Feb. 13, 2013
I saved this recipe awhile back and was excited to finally use it for Valentine’s Day! It was the perfect choice for a perfectly chocolate-y treat to share with coworkers! Studded with mint chocolate chip AND red and white mint M&M candies, these cookies are sure to win over many hearts. I don’t typically use shortening for cookies but bit the bullet for this recipe and was pleased with the results. They aren’t greasy, just perfectly chewy and delicious. (Note: Same recipe as “Chocolate-Mint Brownie Cookies” on this site, with the exception of the peppermint extract.)
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Chocolate-Mint Brownie Cookies

Reviewed: Feb. 13, 2013
I saved this recipe awhile back and was excited to finally use it for Valentine’s Day! It was the perfect choice for a perfectly chocolate-y treat to share with coworkers! Studded with mint chocolate chip AND red and white mint M&M candies, these cookies are sure to win over many hearts. I don’t typically use shortening for cookies but bit the bullet for this recipe and was pleased with the results. They aren’t greasy, just perfectly chewy and delicious. (Note: Same recipe as “Chewy Brownie Cookies” on this site, with the exception of the peppermint extract.)
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Cajun Crab Soup

Reviewed: Feb. 4, 2013
Quick, easy and delicious! I followed the sage advice of Naples when I subbed celery for the corn--I didn't realize ahead of time that I didn't have any corn on hand! So I appreciated the recommended substitution! The celery was a great addition; though, I still would've added corn if I had it. I also chose to use a nice Cajun seasoning instead of the spices listed in the recipe. Looking forward to a tasty lunch tomorrow!
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Brown Sugar Banana Nut Bread I

Reviewed: Jan. 27, 2013
Great flavor and moist texture--half recipe made 10 beautiful muffins!
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Green Chile Spinach Quiche

Reviewed: Jan. 21, 2013
I wasn't sure how this was going to go over with my other half... it's a little strange to have cottage cheese in your eggs/quiche, but we had lots of cottage cheese to use up since it wasn't getting eaten. This proved to be a good way to use it up and get lots of protein! My homemade pie crust suffered (I should've par-baked) so we ended up eating it crustless (which I prefer anyways). I omitted the butter, used fresh spinach (chopped up), and white whole wheat flour. Beautiful presentation, very flavorful (1 can of chilies is plenty), it made for a great light dinner tonight!
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Chicken and Gnocchi Soup

Reviewed: Jan. 20, 2013
Great recipe for dinner on a cold Minnesota winter day! I had shredded chicken, stock, and gnocchi (all homemade!) in my freezer that made this a snap to prepare. I appreciate the straight-forward instructions and ingredients, though I didn't think the cornstarch slurry was necessary so I skipped it. Looking forward to leftovers tomorrow!
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Cindy's Jambalaya

Reviewed: Jan. 15, 2013
Easy to prepare and nice flavor! I would reduce rice next time, as it was more than I would've liked... I brought the cajun seasoning to the table and I added more to my dish, but my bf thought it was just fine the way it was prepared.
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Waffles I

Reviewed: Jan. 13, 2013
Quick and easy recipe for your basic waffle. I had the ingredients whipped together in no time--just in time for my waffle iron to be preheated! A nicely crisp waffle - nothing extravagant, good base for any toppings. I halved the recipe (milk=7 oz)and it made 2 full size belgian waffles and another one that was about 3/4.
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Photo by FNChef

Basic Cream Cheese Frosting

Reviewed: Dec. 30, 2012
Perfect! I used for filling whoopie pies - yum!
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Norwegian Waffles

Reviewed: Dec. 28, 2012
I received a new Belgian waffle maker for Christmas and this was the first recipe I tried. It worked out slick and made four beautiful, golden round waffles. They weren't super flavorful, which is just fine. They are a good basic waffle that will do well with any topping of your choice!
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Bacon Cheddar Deviled Eggs

Reviewed: Dec. 26, 2012
Cooking method is my tried and true way to get perfect results every time (though, I usually let mine sit a few minutes longer in the water once it boils.) Perfect ratio of mayo/mustard to egg yolks. I forgot to add the cheese til after Grandpa had piped the filling in so we just sprinkled the tops with bacon (we did just the tops in case anyone wanted the standard, bacon-free version). A crowd pleaser at our holiday dinner table!
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Pumpkin Puree

Reviewed: Nov. 12, 2012
Great method, though I just put mine cut-side down on a foil-lined sheet. A food processor makes it even faster and easier than a blender, eliminating the need to pass through a strainer.
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Cardamom Granola Bars

Reviewed: Nov. 5, 2012
I should've followed my gut on this one. There's WAY too much cardamom (and I only used about half called for because I was using the pods and got tired of crushing them open!). And a couple tablespoons too much butter, so they look and feel greasy. They did not need 30 minutes in the oven.
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Photo by FNChef

Pumpkin Cake II

Reviewed: Nov. 3, 2012
A perfect pumpkin cake recipe! I followed this recipe, omitting the nuts and baking into cupcakes. The cupcakes were perfect and beautiful and tasty as they were, but I decorated them with a simple cream cheese frosting. I received a lot of great feedback from coworkers about how moist and yummy they were. I loved the true pumpkin flavor of these, with just a hint of cinnamon flavor coming through - not complicated with extra spices. A full batch easily made over 30 cupcakes.
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Displaying results 21-40 (of 623) reviews
 
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