chibi chef Recipe Reviews (Pg. 6) - Allrecipes.com (18833297)

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Exquisite Pizza Sauce

Reviewed: Feb. 23, 2007
I wish I had read the reviews before making this. As many others have noted, 2 Tbsp honey made this a little too sweet. Next time, I'll use only 1 Tbsp. Other than that, the sauce was very delicious. I kept tasting the sauce before the pizza dough had finished rising. Had to stop myself from tasting before there was no sauce left to put on the pizza! Dinner was punctuated by frequent and enthusiastic "mmm's" and "wow's" from the husband. I had no idea homemade sauce would be so easy and yummy!
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17 users found this review helpful

Salmon Croquettes

Reviewed: Feb. 18, 2007
I had high hopes for this recipe but was somewhat disappointed. This turned out rather bland. I thought it needed some salt and pepper for seasoning, and I'm not usually one to add much salt in my cooking. I was also hoping for more of the salmon taste, but thought the celery and onion over powered the salmon flavor.
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27 users found this review helpful

Dill Sauce

Reviewed: Feb. 18, 2007
I did not care for this sauce. I should have read the previous reviews before trying this recipe. As many other reviewers noted, the flavors are not quite balanced. I thought the combination of sour cream and lemon made it too tart. I had to add some sugar and mayonnaise to tone down the tartness. I probably would not add so much mustard if I had to make this again.
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5 users found this review helpful
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Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Feb. 16, 2007
These pancakes turned out so delicious, we've decided to make them a tradition/treat for Sunday morning breakfast. I'd choose these pancakes over any made from a boxed mix or at a restaurant. I don't keep WW pastery flour so I just use regular WW or sometimes white WW. I've made it with both regular eggs and just egg whites and discovered that while the original recipe is good and fluffy, the pancakes are a bit lighter when I use only egg whites. If you run out of buttermilk, this substitute works in a pinch: measure 2 Tbsp lemon into a large measuring glass, add enough milk to make it 2 cups, and let it sit for 5 min before using.
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177 users found this review helpful
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Fruited Curry Chicken Salad

Reviewed: Feb. 16, 2007
Wow! I could eat this every day! I used red grapes, toasted walnuts, and craisins instead of green grapes, pecans, and raisins because those were what I had on hand. It's a super versatile recipe.
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5 users found this review helpful
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The Best Rolled Sugar Cookies

Reviewed: Feb. 16, 2007
Didn't change a thing except rolling them out with powdered sugar instead of flour. The dough was incredibly easy to make and to roll out after an hour in the fridge (but I scaled the recipe down to 1/4). This was my first time making cut out cookies, and it was a snap! I topped with a sugar cookie icing I found on this site. My husband said it was much better than the store-bought kind (which he used to love) and requested that I make them again soon.
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3 users found this review helpful
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Grilled Peanut Chicken

Reviewed: Jan. 20, 2007
The sauce is VERY thick. I added another tbsp of soy sauce plus some water to thin it out enough to baste the chicken. What a different cooking method makes! The first time I made this, I baked it and it came out pretty good. Recently, I followed the recipe and grilled it. The grill roasts the peanut butter and gives it a carmelized flavor that baking just cannot replicate. While the chicken was grilling, I made a douple recipe of the sauce, added 1 1/2 tsp sugar and more water, and brought it to a boil in a sauce pan. I served the chicken over whole wheat pasta and topped with the extra sauce.
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99 users found this review helpful

Martha's Vegetable Beef Soup

Reviewed: Jan. 6, 2007
I wasn't too sure if my hubby would like this because he's picky about veggies, but the rave reviews convinced me to give it a try. I'm glad I did because he ended up going back for a second serving! This is the best vegetable soup I've tasted! As another reviewer suggested, I browned the meat with an onion and 3 pressed garlic cloves. I took out the tomatoes (hubby doesn't like), and added a zucchini to compensate to the lack of tomato. It's a real versatile recipe because you can use whatever veggies suit your taste. It was super quick and easy to make too.
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3 users found this review helpful

Chicken Papadoris

Reviewed: Dec. 30, 2006
This dish is pretty bland as others have noted, but it does have potential. My hubby and I like a lot more flavor so I ended up adding 2-3 times the amount of spices and a whole lot more curry powder to get it to where we liked.
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5 users found this review helpful
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Beef Stew IV

Reviewed: Dec. 28, 2006
I've been making this recipe for several years, and it is great as is, but I always tweak recipes because my hubby and I love dishes with lots of flavor. I add cumin, garlic powder, fresh ground pepper, and paprika to the flour before dredging the beef. Instead of shortening, I use butter and olive oil. I also substitute 2 beef bouillion cubes for the salt and add 1/4 C ketchup, 1 tsp oregano, and an extra bay leaf. This is a perfect fall or winter meal with homemade bread...definitely one of my favorite comfort foods! This can easily be made in the crockpot so it can be ready when you come home from work. Just brown the beef before adding to the crockpot, add all the rest of the ingredients, and cook on low for 6 hours. Before serving, add the 1/4 C flour paste and heat on high for 15 min to thicken.
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147 users found this review helpful
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Peanut Butter Cup Cookies

Reviewed: Dec. 28, 2006
I used whole wheat white flour (it's lighter in texture and naturally sweeter than regular whole wheat) and all natural PB. Husband couldn't tell these cookies were 100% whole grain and gobbled them right up. I chilled the dough for a few hours, and instead of forming balls, I just used a medium cookie scoop to get uniform-sized rounded mounds in the fraction of the time. I dropped the mounds into regular muffin tins because that's all I had, but they still came out looking great. I did have to cook them 3 min longer though because I made them larger than what the recipe called for. Don't make the mistake of cooking them too long (recipe is right on unless you make your cookies bigger). The dough should be soft when you take it out. The first time I made this, I baked them too long (waited for them to turn golden), and they were dry.
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173 users found this review helpful
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Garlic Chicken

Reviewed: Dec. 28, 2006
4 stars as is 5 with modifications. I followed this recipe to a tee the first time and thought the results were pretty good, but not exceptional. My hubby and I like our food with more complex flavors so I added the following to the breadcrumbs: (approx) 1/2 C honey crunch wheat germ, 1 tsp oregano, 1/2 tsp garlic powder, 1/4 tsp fresh ground pepper, 1/2 tsp paprika). Wheat germ adds folic acid, vitamin E, and fiber without affecting the taste. After dipping the chicken in the garlic oil, I coated it with the crumbs, dipped in egg, and coated it with some more crumbs. Before putting it in the oven, I drizzed virgin coconut oil on top (butter or olive oil would work too). The hubby liked this dish before I made these changes, but after the changes, he was very enthusiastic about dinner and leftovers and declared that this needed to go in the regular rotation.
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7 users found this review helpful
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Apple Walnut Salad with Cranberry Vinaigrette

Reviewed: Dec. 28, 2006
5 stars for the salad but only 2 for the dressing. I must have made the dressing incorrectly because others seemed to have loved it. Even though I used 1/3 C onion, it came out super thick and didn't look very appetizing. Next time, I think I will just run the cranberries through the processor and then wisk the rest of the ingredients by hand. The salad on the other hand, was fabulous! I coated the walnuts in a cinnamon sugar glaze (approx. 1/4 sugar, 1/4 tsp cinnamon, 1 T water) and then toasted them. This really created depth to the walnuts. I'm usually not a fan of walnuts, but I couldn't stop munching on these! I also threw in a handful of dried cranberries and topped with feta.
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92 users found this review helpful
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Chicken Cordon Bleu I

Reviewed: Nov. 28, 2006
My husband is pretty particular about food and was very skeptical about this dish when he saw it on the meal plan. But I was undetered in trying it because of the rave reviews. After one bite, my hubby said, "wow, this is good!" Now it's one of his favorites. After reading some reviews, I breaded both sides of the chicken and topped it with a little butter before baking. I served it with honey mustard drizzled on top.
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3 users found this review helpful
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Baked Ziti I

Reviewed: Nov. 24, 2006
I make this with homemade spaghetti sauce. This is a great dish to double and freeze one for later. For the one I'm going to freeze, I just lightly cook the pasta, omit the sour cream, and put extra spaghetti sauce with a little water to thin it out. It makes an easy and delicious meal for later.
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4 users found this review helpful

Chocolate Peanut Butter Pie II

Reviewed: Nov. 14, 2006
This recipe deserves every bit of the 5 stars because it is so incredibly easy to make, delicious, and easier on the waist line! My husband's favorite dessert is peanut butter pie and he was practically licking his plate. And I don't feel so bad making this for him because it was half the calories of another version I made. This is definitely a keeper. Note: reduced fat pb often has added sugar and hydrogenated oils, which makes have the SAME number of calories as regular pb. For healthier reduced fat pb, I get the all natural kind with no salt or sugar added, and skim off 5 tbsp oil off the top before stirring. Store at room temperature. This only saves you 1g fat per serving of pb (2 tbsp), but saves 38 calories per serving, and you'll also be cutting out artery clogging transfat.
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Sausage Breakfast Pizza

Reviewed: Oct. 30, 2006
I'm giving this 4 stars rather than 5 because of the high fat content. I changed the recipe to make it healthier. I used 1/2 Jay's Signature Pizza Crust using whole wheat flour and prebaked 15 min. I made my own lean turkey sausage (1/2 package lean ground turkey, browned, drained, seasoned with fresh black pepper, sea salt, paprika, garlic powder, onion powder, red pepper flakes, oregano). To keep moist, I spread 4 oz roasted garlic tomato sauce on the crust before adding the turkey. I lightly scrambled 4 eggs and 8 oz egg whites (don't over cook). I put 1/4 C fat free mozzarella between the turkey and eggs to help it melt, and then topped it with 1/4 C reduced fat mexican style cheese (cheddar, mozzarella, colby, montery jack). Even with all these changes, the pizza came out delicious and hubby calls it a treat. With my changes: 128 Cal, 5.1 g fat, 1 g sat. fat, 141.5 mg chol, 270.9 mg sodium, 10.8 g carb, 12.5 g protein.
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Chicken Broth in a Slow Cooker

Reviewed: Oct. 20, 2006
This is so much tastier than the chicken bouillon + water soup I've been making before! I always thought making homemade stock was too involved, but this is very simple. I used the bones from a rotisserie chicken and added a bay leaf and few peppercorns. I didn't even bother chopping up the veggies too much. I cut them in half and just tossed them in. For the soup, I discarded all the old veggies and put in new ones because the old ones were zapped of flavor.
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Lemon Square Bars

Reviewed: Oct. 11, 2006
It was a little too sweet for my taste.
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3 users found this review helpful

Korean BBQ Chicken Marinade

Reviewed: Oct. 11, 2006
I served chicken with this marinade to my Korean parents for dinner. My mom, who said she wasn't hungry before we started eating, ended up going back for seconds and exclaimed that it was delicious. The only changes I made was to decrease the sugar by 1/3 C(trying to make it healthier), and add minced garlic and a touch of sesame oil. Gotta have garlic when you're making Korean!
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157 users found this review helpful

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