chibi chef Recipe Reviews (Pg. 7) - Allrecipes.com (18833297)

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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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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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165 users found this review helpful
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Grandma Johnson's Scones

Reviewed: Oct. 11, 2006
I get rave reviews whenever I make this. My friend declared it her favorite dessert. I divide the dough into 3 flavors - cranberry orange spice (ground cloves), blueberry lemon, and pumpkin chocolate chip. But the pumpkin version needs some work as the puree changes the texture. For the other flavors, I use dried berries and citrus zest in order to prevent the dough from getting soggy. I cut in the butter with a pastry blender and try to handle the dough as little as possible. In order to make the thick triangle shape I see at many bakeries, I shape the dough into a square and cut it on a diagonal. This makes four triangle scones for each flavor. **The directions doesn't specify this, but I found that mixing the egg in with the sour cream mixture before adding to the dry ingredients works better than adding it in separately.**
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Korean Spicy Chicken and Potato (Tak Toritang)

Reviewed: Aug. 31, 2006
The hubby requested Korean food so I tried this, and we were not disappointed. Reading the suggestions, I decreased the soy sauce to 1/3 C and increased the water to 1/2 C. I also added just a splash of sesame oil for the flavor. I didn't have drummettes so I used tenderloins, which came out very well and is probably easier to eat. I will definitely make this again. Wish there were more Korean recipes...
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Caesar Salad Supreme

Reviewed: Aug. 28, 2006
Wow! The dressing is very garlicky -- and this is coming from a garlic lover. I used only 2 large cloves in the dressing, but the garlic flavor was still overpowering. Aside from that and the thickness, it's a nice dressing. Instead of frying my croutons, I tossed them in a little olive oil, italian seasoning, salt, pepper, and parmesan, then baked until crunchy (if they start getting too brown, turn off oven and let the heat finish drying them out). I also used multi-grain bread for the croutons. Every healthy tweak helps!
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5 users found this review helpful
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Mandarin Orange Chicken

Reviewed: Aug. 25, 2006
After reading the reviews, I modified this because my husband is a "texture" guy and I didn't think he would like chunks of oranges. Instead of the mandarin oranges and orange juice, I added orange zest (approx. 1 tsp) and then squeezed 2/3 C juice from the oranges and added that to the sauce. This added the perfect amount of orange flavor without the extra calories of the orange marmalade alternative. I also cooked the chicken in olive oil and sesame oil instead of butter for a more asian flavor. I tossed in some broccoli toward the end and let the sauce thicken. It tastes better than takeout! You might want to toss in the cashews right before serving (or if reheating in the microwave, add after nuking) because they lose their crunchiness if they get cooked too long or microwaved.
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Mom's Zucchini Bread

Reviewed: Aug. 25, 2006
The hubby loves it! I decrease the sugar by 1/2 C to decrease calories and it's still plenty sweet. The only thing is I found that the texture changed when I defrosted a frozen loaf. It tastes better fresh.
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3 users found this review helpful
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Best Brownies

Reviewed: Aug. 25, 2006
I made this twice - once with applesauce and once as written. The applesauce gave it a slightly spongey texture and the recipe version was almost like a block of fudge. Both were pretty good but a little too sweet (especially the one with applesauce) and, in my opinion, not the best brownies I've had. Even though I used unsweetened applesauce, the natural sweetness of the apples made the brownies too sweet.
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Raspberry Trifle

Reviewed: Aug. 25, 2006
I made this for a birthday dinner and it was absolutely delicious! I pretty much followed the recipe but made a few small tweaks (I usually do for all recipes) to kick up the flavor. I took the advice of a reviewer and added some sugar to the raspberries to reduce the tartness and added just a touch of cinnamon to give the flavor a little more depth. I also added some lemon rinds to the cream cheese mixture because I wanted a stronger lemon flavor. Instead of cocoa powder, I grated semisweet chocolate between the layers and made chocolate shavings to decorate the top. It looked beautiful and I will definitely make again!
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Chicken Enchiladas II

Reviewed: Aug. 22, 2006
I've tried several enchilada recipes and this one is by far my favorite! I try to make this a little healthier by using whole wheat tortillas. I see that corn tortillas are traditionally used don't like the toughness. I also use reduced fat versions of the soup, sour cream, and cheese. You really can't tell the difference. I saw a lot of people added an extra can of soup, but I chose to add a can of red enchilada souce instead as 2 cans of condensed soup would be too salty for me. Yummy!
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The Best Meatballs You'll Ever Have

Reviewed: Aug. 22, 2006
My husband, who usually doesn't care for meatballs with his spaghetti, declared these the best (even better than his grandma's). I was worried that the cajun spice wouldn't compliment the spaghetti sauce, but it was fine. I used very lean ground beef, browned the meatballs in the oven at 350 for 15 minutes, and let them finish cooking in a slow cooker with homemade spaghetti sauce for 2 hours.
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Double Layer Chocolate Peanut Butter Pie

Reviewed: Jul. 17, 2006
Brought this to a dinner party and everyone raved about the pie. I have even gotten several comments on how delicicous it was even months after the party. It was very quick and easy to make, and I will definitely make again. Word of caution, do not use whipped cream in a can to decorate unless you plan to serve it right away because it melts even when refridgerated.
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Blueberry Pie

Reviewed: Jul. 4, 2006
I can't believe how incredibly easy it was to make this pie! I used fresh blueberries, a squeeze of lemon, and the flakey butter pie crust recipe. I agree with the recommendation for 4T cornstarch rather than 5T. The first time I made this, I used 5T and it came out a bit rubbery - 4T is perfect. I then brushed the top crust with milk, sprinkled sugar, and baked at 400F. To keep the edges from burning, I covered them with foil and removed for the last 15 min. The pie came out beautiful. I couldn't help myself and had a piece after just an hour of cooling, but it was still pretty runny. I had to let it sit an additional hour and it set perfectly. I already had 2 slices (one at 10 am), and I can't wait to polish off the rest!
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229 users found this review helpful
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Quiche

Reviewed: Jul. 2, 2006
Delicious and versatile! I made two versions: one with a crust (used Butter Flaky Pie Crust) and one without. I'd recommend using a crust because the cheese on the crustless one got overcooked whereas the one with the crust came out perfectly. Homemade crust is definitely the way to go as the butter compliments the flavor of the quiche (also no transfat). I added broccoli, paprika and fresh ground pepper. Instead of swiss, I used a reduced fat blend of cheeses (Montrey Jack, cheddar, mozz, & colby). I also used part half & half and part milk. I used 1 egg and 1/2 C egg substitute to cut down on the cholesterol, fat, and calories. Great recipe!
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Butter Flaky Pie Crust

Reviewed: Jul. 2, 2006
Excellent crust! I've made this crust many times, and I finally mastered the techniques to make it flaky (not recipe's fault but b/c inexperience). Previously, I over-worked the dough, used too much water, and/or didn't keep the dough cold enough, which made the crust tough and soggy. Tips: keep it cold & work it sparingly. Chill water in the freezer until ice crystals begin to form. Cut very cold UNSALTED butter into cubes & cut it in the flour & salt with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl & gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary b/c it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out. See pics of the process.
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To Die For Blueberry Muffins

Reviewed: Jul. 1, 2006
Look no further for a blueberry muffin recipe. This is the best tasting muffin I have ever tasted! It's moist and super easy to make! I only have 1% milk on hand so I mixed half of it with half & half to get it creamier. I kept the struesel the same (used brown sugar) and doubled the batter. I brought them to a get together and they were all gobbled up within minutes -- some people ate 3 or 4 muffins! Unless you have great nonstick pans, I would recommend using paper liners because, if you make the muffins large, it will be impossible to slip in a knife to loosen them from the sides without breaking them.
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