Chey1 Profile - Allrecipes.com (18714281)

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Chey1


Chey1
 
Home Town: Flagstaff, Arizona, USA
Living In: Santa Fe, New Mexico, USA
Member Since: Mar. 2004
Cooking Level: Expert
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Recipe Reviews 22 reviews
Chantal's New York Cheesecake
I have been making this cheesecake recipe for more than a couple of years - and am just now submitting my 2 cents. :) This is an easy recipe with an end result that is sure to impress anyone you serve this to. It is a dense yet creamy cheesecake that is delicious without any topping. If using a topping with this cake I would suggest using something simple and as close to fresh as possible - as opposed to a canned pie filling. This recipe has never failed me following the recipe as is. Ensure you leave this in the fridge for at least 6+ hours after taking out of the oven to allow it to settle & give you the best texture. Bake it an hour before bedtime and leave it in the oven until you get up in the morning, then refrigerate. It's ready to serve for dinner dessert. Nice....

3 users found this review helpful
Reviewed On: Feb. 16, 2014
Homemade Black Bean Veggie Burgers
5 stars for a delicious no-meat burger and for ease of preparation & cooking. Made these for a burger-burn w/some vegitarian guests attending. The non-meateaters enjoyed these & said these were much better than the store bought brands. I (a lover of a good meat burger) wound up eating one of these burgers instead of a meat burger - grilled with green chile and cheese on top :). Delicious. As suggested by other reviewers, it is necessary to drain the beans very well and not mix the pepper & onion mixture in if its too wet. You will need to drain some moisture off as needed. You can easily add more moisture if needed - just enough to "feel" the pattie texture will hold together when cooked & flipped over while cooking.

0 users found this review helpful
Reviewed On: Dec. 22, 2013
Hot Pepper Jelly
This is delicious! As suggested by others I increased the jalapenos to 1c leaving the ribs and seeds for some warmth. I had no setting problem with the 3 batches I've made so far over the past 2 weeks using the same ingredient measurements as stated -measuring 4c total of peppers and hand-fine-cut the peppers. The jelly looks beautiful with the peppers suspended throughout. I would suggest NOT to add food coloring. The natural colors look very festive and I would imagine more appetizing. I have served this with cream cheese and also with extra sharp cheddar & buttery type crackers (ritz, townhouse). I am happy to have found a new tasty homemade Christmas gift for friends. I am sure it will be well received. :) Thank you!

1 user found this review helpful
Reviewed On: Aug. 20, 2013
 
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Cooking Level: Intermediate
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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