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

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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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45 users found this review helpful

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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4 users found this review helpful

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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4 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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91 users found this review helpful

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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3 users found this review helpful

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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6 users found this review helpful

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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5 users found this review helpful

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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32 users found this review helpful

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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3 users found this review helpful

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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213 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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55 users found this review helpful
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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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3410 users found this review helpful
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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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5 users found this review helpful
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BBQ Chicken Pizza

Reviewed: Jun. 25, 2006
Many of the reviews seemed to take issue with the ingredient amounts so I used my cook's intuition and eye-balled everything. I omitted the pepperocinis (better served on the side like Papa Johns), approx. doubled the chicken, kept the rest of the measurements approx. the same, and made TWO medium pizza crusts with the ingredients instead of just one. The key to keeping the chicken moist and flavorful is mixing a few TBSP of BBQ sauce into the cubed chicken before topping the pizza. Otherwise, the edges tend to dry out while cooking. Also, slice the onions super thin so they will cook more quickly. If you have the time, I would definitely recommend making Jay's signature pizza crust over using a store-bought kind -- it turned out crispy on the outside and chewy on the inside. Homemade crust is surprisingly easy to make, tastes fresher, and saves a lot of money. This pizza tastes great (very close to CPK) but I gave 4 stars because of the modifications. This recipe will probably taste great with some pineapples too (similar to Davd & Buster's BBQ hawaiian pizza that seems to have disappeared off the menu).
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141 users found this review helpful
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Jay's Signature Pizza Crust

Reviewed: Jun. 21, 2006
*update* I've made this several times and this makes a top-notch pizza crust with a crispy crust and chewy center. I double the sugar and increase the salt to 1 1/2 tsp because it’s a tad bland as written. I recently substituted 1 C flour for whole wheat flour and found it did not alter the texture. 100% whole wheat made the dough gummy and hard to roll out. Kneading was difficult and messy the first time. I recently tried doing most of the kneading in my stand mixer with a dough hook and then kneaded the rest by hand. This made the dough much more manageable. In the end, I added an extra 3/4 cup of flour (1/2 C flour in the stand mixer & 1/4 C while kneading by hand) but it still came out tender. I baked it on the bottom rack on a preheated baking stone to get the bottom crispy and used corn meal to transfer from the peel instead of flour (a la Pizza Hut vs. Dominos). Made 2 crusts.
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69 users found this review helpful
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Apple Pie by Grandma Ople

Reviewed: Jun. 20, 2006
This pie is incredible! To save on calories and make it healthier, you could use sweeter apples such (as fuji) and cut out the white sugar completely. I only used brown sugar and it was still plenty sweet for me. I also added some cinnamon, nutmeg, and vanilla. This is so good, I could eat it every day!
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11 users found this review helpful

Ricotta Stuffed Squash

Reviewed: Jun. 20, 2006
Yum! This is one of my favorite vegetarian dishes! I top it with plenty of warmed roasted garlic marinara sauce. No accompanying side dish is necessary. It works great by itself. I would caution against overcooking the squash as it makes it watery and mushy. This dish would also work well with some basil mixed into the spinach and mozzarella cheese on top.
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20 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Jun. 11, 2006
This is a great tasting dish that works well with my preferences for healthy food and my husband's particular tastes. Very few dishes have the distinction of making his list of favorite meals and this is one of them. I just made this chicken again tonight, and my husband spent the whole dinner raving about the flavor and saying "wow!" every few minutes. This is truly a keeper and well-deserved five stars from me and the husband. The only changes I made were cooking with virgin coconut oil (healthier than butter and olive oil, and goes well with the lime), using fresh garlic, and adding 1/4 chicken stock to increase the amount of sauce. I served it with roasted garlic mashed potatoes and steamed broccoli. It also reheats well, which makes it an ideal lunch to bring to work.
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9 users found this review helpful

Easier Chicken Marsala

Reviewed: Dec. 15, 2004
Excellent recipe! I followed the helpful suggestions by previous reviewers to sautee the mushrooms with garlic before adding the chicken, add more wine to make more sauce, and to cook longer in order to get rid of the alcohol smell (I simmered for 30 minutes). The result was a quick and easy dinner that my husband and guests absolutely loved!
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6 users found this review helpful

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