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

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Milky Way® Cupcake Icing

Reviewed: Jul. 25, 2010
Easy to follow recipe with ingredients I had on hand. I was expecting more Milky Way flavor - but it mainly just tasted like a sweet glaze. I just read Pam-3boysMama's review after seeing her photo: I think it's a great tip, to let the icing come to room temperature so it holds a swirl. It looks prettier than the glaze that just oozes down the sides. *Overall, fun recipe to try, just didn't pack the flavor I wanted/expected.
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210 users found this review helpful
Photo by FNChef

Buttermilk Mango-Berry Crumb Cake

Reviewed: Sep. 5, 2010
FABULOUS! As quoted by my boyfriend: this is probably the best coffee cake I've made yet. And I bake A LOT. I am SO pleased with how this turned out. I loved the texture and flavors...mango and blueberries go together very nicely in this recipe. I used the optional nutmeg (freshly grated, which makes a difference!). I added a little drizzle of cream cheese frosting to the top (it didn't stay on very well because it's a crumb-y topping, but whatev) and it was a nice addition. Can't wait to make again with all sorts of flavor variations!
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41 users found this review helpful
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Roasted Parsnips with Mint and Sage

Reviewed: Jun. 8, 2010
YUM! So happy to try this - I had parsnips from another recipe AND my herb garden is getting out of control with mint and sage. Initially, I was hesitant about the mint, but it really blends in nicely with the other ingredients...certainly doesn't POP like you might expect it would. The honey helped with the sweetness of the veggies (I added carrots because i had them peeled and cut already... glad I did for an extra burst of color!) Everything about this was perfect, in my opinion. Other than adding more veggies for more color/nutrition/variety, I wouldn't change a thing!!
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26 users found this review helpful
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Sour Cream Spice Cake

Reviewed: Feb. 16, 2010
I wanted a spice cake - not a pear spice cake, not a pumpkin spice cake... or all the other variations out there. I almost tried a couple others with more ratings, but I am really glad to have found this recipe and give it a shot! What a wonderful cake!! I didn't find it to be dense at all; folding in the egg whites makes for a lighter, fluffier cake. After storing in the refrigerator (bf prefers it chilled), it does firm up a bit but that's expected. Great spice flavors really shine through--and are nicely complemented by the cream cheese frosting I decided to make instead of the one provided as part of the recipe (personal preferences). Give this recipe a shot!! You won't be let down!
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20 users found this review helpful
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Chicken with Tomatillos and Poblanos

Reviewed: Dec. 29, 2009
5 stars if eaten with black beans & bacon (from this site) and rice...as suggested by Naples. What a hit it is when those two are combined with this recipe!! Leftovers were fabulous - and then I added some to Cottage Cheese Chicken Enchiladas and it REALLY enhanced the yum-factor of that recipe! Overall, a satisifying concoction that really complements other recipes!
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19 users found this review helpful
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Jellybean Bark

Reviewed: Apr. 6, 2010
Fun and Festive! I loved the simiplicity of it, but somehow it really looks impressive and inviting to eat! I did one batch of white bark with jelly beans and another batch of chocolate bark with easter M&Ms. Both looked great and were a hit. **I used Jolly Ranchers flavored jelly beans and they were good...but I missed some of the colors other brands offer. That's the thing to keep in mind... get a wide variety of colors for the best presentation. Still worked well though!
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17 users found this review helpful
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Glazed Apple Cookies

Reviewed: Nov. 2, 2008
For those of you who appreciate a review of the recipe as it's written, here you go: THESE ARE FABULOUS! I used shortening, even though I usually use butter. I didn't increase any spices, as I normally would. I baked at the time/temp specified and it worked well! Bake just until they lose their sheen...they will look like they are darkening, but it's the spices, trust me. I also normally use a cookie scooper for a perfectly round cookie, but liked the rustic look of the chopped nuts and apples. I orginally wasn't going to frost them because they are SUPER tasty without it... but decided to do it just to follow the recipe... WOWZA! A very light layer of frosting/glaze knocks them out of the park! 5 stars for a GREAT recipe!
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17 users found this review helpful

Asian Spicy Tuna Salad

Reviewed: Jul. 13, 2005
It was good...nice change from the regular "plain" tuna salad. Would make again.
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16 users found this review helpful

My-Hop Pancakes

Reviewed: Sep. 5, 2011
Yum! A great-tasting, fluffy pancake! A SIGNIFICANT note though: Don't leave the lumps--my fault for not SIFTING my flour, I guess, but we ended up with some clumps of flour. Gross! While we were eating, my boyfriend asked what was different about this recipe... as I listed the ingredients, I realized I forgot the sugar! Delicious without it! :)
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15 users found this review helpful

Luau Punch

Reviewed: Sep. 5, 2011
Ridiculously sweet, but that's punch! The flavors were great and worked perfectly for a tropical-themed wedding reception food spread. Everyone really enjoyed this! I used ginger ale and sierra mist for the soda, making a really nice flavor combo. My sister suggested mixing in a can of tropical OJ concentrate (like orange-pine-banana, etc) but those are more expensive and the bride wanted to keep it lower cost. However, if you were doing a small batch or two, the flavor-twist OJ would be a great idea! I made a batch to test this and then frost the remainder in a bundt pan to use as the ice ring...I tossed in a few maraschino cherries for some eye-catching colors. Beautiful and tasty.
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15 users found this review helpful

Italian-Style Baked Crispy Chicken Breasts

Reviewed: Jun. 2, 2010
A beautiful dish... simple yet delicately flavorful! I subbed plain yogurt for half the mayo. May I suggest not using as much lemon/lemon juice as it calls for? It overpowered the other ingredients - I enjoyed it but my BF wasn't as into it. Also - be sure to give the tops a light topping of olive oil... I skipped that step so the tops didn't brown and get crispy... Again, I didn't mind (save the cal/fat) but my BF would've preferred the crispiness. DO NOT skip the almonds! I was surprised how nicely they complemented the dish!
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15 users found this review helpful

Absolutely Fabulous Portobello Mushroom Tortellini

Reviewed: Nov. 26, 2005
My roommate enjoyed it...however, it did not appeal to me very much...Seemed like it was missing something...
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15 users found this review helpful
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No Bake Lime Mousse Torte

Reviewed: Mar. 23, 2011
Incredibly creamy, tart, and delicious! I cannot begin to tell you the look on people's faces when they enjoy this dessert - I used it as a dessert special in the restaurant where I work, and it's been going over amazingly well. People rave! I use a tad more cream to make it a little lighter. And the only comment I'd make is to chop up the zest if you end up with longer strings...it's unappealing otherwise. I also should say I stuck with graham cracker crumbs, since some people have an aversion to gingersnaps (I personally love them and think they'd go perfectly with this recipe!) I tell people it's like if key lime pie and cheesecake had a baby...that's this dessert. Amazing!
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14 users found this review helpful
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Red Velvet Cupcakes

Reviewed: Jun. 9, 2010
WOW! Couldn't be more pleased, really! I was very happy with the taste and texture of these - I didn't think I was a fan of red velvet (if you're gonna eat chocolate, eat chocolate, right?!?!) Well, I made basically this recipe--used cake flour and only 2T cocoa. Frosted with 8oz cream cheese 2oz butter 1.5c powdered sugar Pinch of salt & vanilla... **AMAZING**
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14 users found this review helpful
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Creamy Smashed Potatoes

Reviewed: Mar. 28, 2009
OH MY! These are divine! (Did I just say divine? Yes! I did!) They were a hit at my dinner gathering...everyone liked the slightly different texture the baking gave it. I followed the recipe exactly, adding just a few bits of butter to the top before baking. What a wonderful side dish! Don't make them TOO far in advance or the top will get crackly and a little dry. **I LOVE the subtle onion flavor. I usually use garlic, so this was a great way to get me to change it up. =)
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14 users found this review helpful
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Sarah's Applesauce

Reviewed: Oct. 19, 2005
LOVE it! Left some of the peels on the apple and added some frozen cranberries towards the end to make it more "rustic." (add at end so some still have a little 'pop') Huge hit at a baby shower brunch...making again right now!! --Cortland apples worked great--Fab recipe; so quick and easy! **Update on this, used Haralson Apples. They didn't mush so well (see photo) but they were fab!!!
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14 users found this review helpful
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Shrimp Garden Salad

Reviewed: Jun. 21, 2010
I enjoyed the combination of flavors - I didn't have celery so I didn't add it and I used fresh-frozen shrimp that I sauteed quickly with some yummy smoked paprika. I was going to just do a veggie salad but remembered saving this recipe--I LOVE what the shrimp added to this salad. DEEElish!
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13 users found this review helpful

Peanut Butter Trail Bars

Reviewed: Sep. 11, 2011
A better name would be trail mix/granola. I was a bit skeptical that there was enough "glue" to hold this together, and it turns out I should've trusted my instincts. Since I had everything on hand, I decided to give this a try instead of using my usual granola bar recipe by Ina Garten. I hoped I found a nice stand-in... The flavors were great (helped out by a yummy granola mix I picked up at the farmers market) but after chilling, MAYBE half of it was salvageable as actual bars... if you want to call randomly-sized shards of granola mix "bars." I'll maybe give it another shot some other time...when I have granola hanging around again.
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12 users found this review helpful

Spring Biscotti

Reviewed: May 9, 2009
Wonderful recipe! I followed almost exactly, just substituting dried cherries and almonds for the fruit and nut called for in the recipe. I baked for about 27 minutes the first time, then about 8 the second time...so they were ever-so-slightly softer (less dry) than your typical biscotti. I melted some white chocolate and some almond bark and dipped one side of them, yum! I found the size to be just fine as specified, if you cut at an angle. I also did closer to 1/2-3/4" thick, instead of 1" (personal preference). Easy recipe--first time making biscotti and it was great!
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Pumpkin Chip Cupcakes

Reviewed: Feb. 16, 2011
Rating just the cake: these are delicously moist, but lacking in flavor. Since they turned out so beautiful, with their perfectly puffed tops, and so moist... I will give them 4 stars. Pump up the flavor and you'll easily have a 5-star treat that isn't overly sweet. I appreciated that the cake itself wasn't very sweet - adding the frosting would've made it a perfect level of sweetness if that's what you're going for. I just wanted a plain, delicious pumpkin cupcake with chocolate chips. More cinnamon, nutmeg, and pumpkin pie spice would get it there. I guess I'll hang onto this recipe for another shot!
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