chibi chef Recipe Reviews (Pg. 2) - Allrecipes.com (18833297)

cook's profile

chibi chef

Reviews

Menus

 
View All Reviews Learn more
Photo by chibi chef

Basic Beurre Blanc

Reviewed: Oct. 15, 2008
Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though.
Was this review helpful? [ YES ]
16 users found this review helpful
Photo by chibi chef

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Oct. 15, 2008
It's been a while since I've been amazed by a recipe, but I was truly impressed by this one! I did not change a thing. The cooking time is perfect - no over cooked fish here. I crumbled a slice of whole wheat for the fresh bread crumbs. I served the fish on a bed of baby spinach sauteed with evoo, garlic, fresh black pepper, and really good quality coarse sea salt. I also made the Basic Beurre Blanc (French white wine cream sauce), which tied in all the flavors perfectly. I thought this dish would be a culinary stretch for my hubby, but he finished a huge piece despite not being too hungry. I wish I could give this 10 stars for being so simple with ingredients and quick with the prep & cooking time. Fish, spinach, and sauce were on the table in 30 minutes.
Was this review helpful? [ YES ]
12 users found this review helpful
Photo by chibi chef

Butternut and Apple Harvest Soup

Reviewed: Oct. 13, 2008
Very good. Used a good quality dry reisling, and it made a big difference.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by chibi chef

Spanish Style White Bean and Sausage Soup

Reviewed: Oct. 13, 2008
This was good, but I didn't want to spend 2.5 hours making this so I used fully cooked chicken jalapeno sausage and canned cannelini beans, and changed the prep to make this just under an hour from start to finish. I sauteed the onions and the chopped sausage until onion was tender. Added the garlic, paprika, bell pepper, and kale and cooked a few minutes. Added 4 cups homemade chicken broth, saffron, and rinsed beans. Simmered for 10 minutes.
Was this review helpful? [ YES ]
11 users found this review helpful
Photo by chibi chef

Playgroup Granola Bars

Reviewed: Oct. 13, 2008
These are exactly what I was looking for! I did make some changes to suit DH's preferences: I added about a 1/4 C peanut butter and 1 C chocolate chips; 1 C oats and 1 1/2 cup rice krispies; a few tbsp ground flax seed; used only 1/3 C brown sugar and it was still plenty sweet. The only error with this recipe is the cooking time. Mine were definitely brown after 18 minutes, even though I made them thicker (didn't spread all the way to the end of the pan). I could have even pulled them out at 16 minutes. So check on the granola bars way before the 30 minute cooking time.
Was this review helpful? [ YES ]
1 user found this review helpful

Chewy Granola Bars

Reviewed: Oct. 8, 2008
If there ever was an ideal recipe to use my Pampered Chef measure all cup, this is it. It's the best tool for measuring the sticky ingredients(I also add PB) as well as the dry. I only have to wash one cup rather than several.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by chibi chef

Honey Mustard Grilled Chicken

Reviewed: Oct. 6, 2008
The recipe doesn't call to marinate, but I would. Although the flavor is great, it didn't really penetrate the chicken when using the sauce merely to baste.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by chibi chef

Grilled Chicken Thighs Tandoori

Reviewed: Oct. 6, 2008
This is good, but I like the tikka masala recipe from this website, which is basically the same this as this one, but it has sauce.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by chibi chef

Wally's Rib Rub

Reviewed: Oct. 1, 2008
I cut the sugar down to 1/2 C white sugar and 1/2 C brown sugar to make it a bit healthier. The ribs were fantastic!
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by chibi chef

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Oct. 1, 2008
The recipe as written is ok, so I made some changes the second time around. I seasoned the steaks with fresh black pepper, sea salt, & garlic powder and then seared them in a fry pan. I then transferred them to a cookie sheet to bake. While it was baking, I made the sauce using the same pan to use all the browned bits. I thought the sauce as written was a bit watery in consistency and flavor, even after reducing by half. I didn't care for the onion pieces in it either. So instead of adding minced onion to the sauce, I cut them into strips, caramelized them separately and topped the beef with it just before serving. For the sauce, I used about 2 cups port, 1 cube beef boullion, and 3 cloves garlic. I simmered until reduced to about 1/4 C, and then, at the end, added about 1/2 tsp corn starch mixed with little water to thicken the sauce a little more. The result was a more intensely flavored sauce with a consistency that coated the meat better. Next time, I'll season the beef with the thyme instead of adding it to the sauce, as I preferred it completely smooth. When I made the cheese topping the first try, I made my own breadcrumbs using a slice of whole wheat bread. The second time I made this, I omitted the cheese and bread, and I didn't miss them at all.
Was this review helpful? [ YES ]
7 users found this review helpful
Photo by chibi chef

Yummy Honey Chicken Kabobs

Reviewed: Sep. 22, 2008
This was pretty good, but I like the Hawaiian chicken kabob recipe on this website a little better because it calls for the addition of ginger & pineapple, plus the sherry makes the meat more tender than this one. I wish I had reduced the remaining marinade in a sauce pan to drizzle over the finished kabobs and brown rice, but I threw it away before I remembered to make sauce. :-(
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by chibi chef

Zucchini Egg Bake

Reviewed: Sep. 19, 2008
WOW, I was impressed by this recipe. I've tried several breakfast casseroles, but this is by far the best! I made some minor changes to make it healthier, but mostly stayed true to the recipe. Instead of butter, I used Smartbalance light spread, and I only needed 2 tbsp instead of 1/4 C. I replaced one of the eggs with egg whites and used 75% fat free sharp cheddar instead of montery jack. This has great flavor and texture. Definitely a staple for me!
Was this review helpful? [ YES ]
2 users found this review helpful

Barley Turkey Soup

Reviewed: Sep. 19, 2008
Instead of chicken broth, I used homemade turkey broth from the leftover bones. It had good flavor, but I thought there was too much barley. Next time, I'd cut it to half a cup.
Was this review helpful? [ YES ]
25 users found this review helpful
Photo by chibi chef

Moroccan Lentil Salad

Reviewed: Sep. 16, 2008
Letting the salad sit a few hours really helped the flavor soak in, but it still wasn't enough for me. Granted, I did have to leave out the chili pepper because I couldn't eat it, so I won't hold that against the recipe. I like that it's healthy--incorporates EVOO, has protein and lots of fiber (plus, recent studies say mediteranean food is the healthiest). If you're watching your carb intake, however, you'll want to look for another recipe or go easy on the serving.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by chibi chef

Cinnamon Hazelnut Biscotti

Reviewed: Sep. 11, 2008
Skinning the hazelnuts was a huge chore, but worth the extra effort. I blanched them in boiling water for about 3 minutes, drained, then dunked in cold water to loosen the skin. After the skin was removed, I toasted them until crunchy. The biscotti were a huge hit with my hubby and my coworkers. I dipped one side in melted dark or white chocolate. Then I immediately dipped the chocolate covered side into crushed hazelnuts. Both versions were very tasty and pretty.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by chibi chef

Spicy Beef Curry Stew for the Slow Cooker

Reviewed: Sep. 10, 2008
This was just Ok.
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by chibi chef

Clone of a Cinnabon

Reviewed: Sep. 10, 2008
My first few attempts were less than successful, but I kept trying because all the good reviews. My biggest problem was the outside rolls would get burnt and dry, while the middle didn't bake all the way through and sunk when cooled. My recent attempt turned out much better because I baked the rolls in a 9x9 stone dish at 350F instead of a 9X13 pan at 400F (I halved the recipe and made 9 smaller rolls). All the rolls baked evenly this time around. I also used less flour (1/4 C less for half recipe), and the rolls came more tender and moist. FYI: to figure out how much to cut each roll, for a full recipe (rolled out to 16X21) cut a 16 inch log into 1.3 inch sections with floss to make 12 rolls. For a half recipe, roll out dough into 12X15 rectangle. After rolling into a 12 inch log, cut 1.3 inch sections to make 9 rolls. In a 9X9 pan, you can fit 3 rolls across and 3 down. The icing is also super sweet for an already rich roll. I only use half the sugar, thin with a little milk, and drizzle on instead of covering the whole top with icing.
Was this review helpful? [ YES ]
11 users found this review helpful
Photo by chibi chef

Lime Chicken Soft Tacos

Reviewed: Sep. 4, 2008
Tastes great and is healthy. Instead of cubing the chicken, I cut them into strips. Cooking the chicken for 30 minutes is overkill though. When the chicken is cut up, you just need to cook until browned, add sauce, and simmer for 10 minutes until cooked through. For an easy lunch the next day, I made this into a chicken salad. Instead of soft tacos, you can top the salad with crushed tortilla chips. The lime sauce make an excellent fat free and no fuss dressing. I also use 75% fat free Cabot cheddar. It has great flavor and texture, and you don't miss the fat one bit.
Was this review helpful? [ YES ]
8 users found this review helpful
Photo by chibi chef

Brooke's Best Bombshell Brownies

Reviewed: Sep. 2, 2008
The brownies had good flavor, but that was only because I followed the advice of the other reviewers and used 1 cup each of brown and white sugar, instead of 3 cups. Otherwise, this would have been way too sweet. I haven't had much success with homemade brownies, and this was no exception. It came out too cake like and dry at 33 min baking time. The second time I made this, I reduced the flour to 1 cup + 2 tbsp, reduced the baking time to 25 min, and replaced a 1/4 cup of the oil with applesauce. The result still wasn't quite as fudgy as I would like, but it was an improvement from the first batch. Took a picture of the second batch.
Was this review helpful? [ YES ]
13 users found this review helpful

Displaying results 21-40 (of 148) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Rockin' Tacos
Rockin' Tacos

A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.

Mexican Desserts
Mexican Desserts

Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States