chibi chef Recipe Reviews (Pg. 1) - Allrecipes.com (18833297)

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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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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.
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Chili Seasoning Mix II

Reviewed: Nov. 23, 2007
I was out of packaged chili seasoning mix and found that I had all the ingredients for this recipe. I wasn't too clear on how much chili this would make, so I ended up using it for 1.5lb turkey meat. It was really spicy but super delicious! I'm never going back to the packaged mix, especially when it's so easy to make myself. I omitted the flour and used an 8oz can of tomato paste to thicken. Next time, I'll cut down on the red peppers.
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8 users found this review helpful
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: May 28, 2008
SO SOFT AND CHEWY! This will be my go to recipe from now on. I did refridgerate the dough before baking in order to prevent the cookies from spreading too much. I also whipped the butter and sugar until light and fluffy, and made the cookies smaller because I knew if I used 1/4 cup of dough per cookie, I wouldn't be able to restrain myself from eating the whole thing.
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7 users found this review helpful
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Spring Biscotti

Reviewed: Mar. 24, 2008
These are dangerous! I've never been impressed with any biscotti until I encountered this recipe. This is by far the most addicting baked good out of everything I have ever made. The only change I made was to add a little cinnamon and bake them for an extra 10 minutes at 200F to get them crunchy. The flavors are amazing! I was shocked whe my hubby, who hates anything with chunks, granted that these were good.
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Roasted Vegetables

Reviewed: Oct. 17, 2007
Excellent side dish. A little honey also enhances the sweetness of the roasted veggies. This is a great way to prepare spring and summer veggies too! (asparagus, tomato, zucchini, yellow squash). I like to serve this with chicken breasts marinated and baked in extra sauce for an easy meal.
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11 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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181 users found this review helpful
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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!
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2 users found this review helpful
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Oatmeal Peanut Butter Cookies

Reviewed: Oct. 17, 2007
I added chocolate and peanut butter chips. Even my oatmeal hating husband liked these!
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4 users found this review helpful
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Baked Honey Mustard Chicken

Reviewed: May 23, 2007
To make the chicken stretch, I cut it up after baking and made a salad with it. It was SOOO good -- moist and flavorful! I used really good quality stone ground dijon mustard. For the salad, I used mixed baby greens with herbs, feta, toasted almonds, roasted sunflower seeds, and fresh ground pepper, and tossed with all natural honey mustard vinagrette (the kind with real honey instead of HFCS). I just had some leftovers for lunch, and I'm already scheming to make it again for next week!
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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Nov. 23, 2007
This salad and dressing are amazing! I got many requests for the recipe when I brought it (sans cheese) to a party. I usually am not big on salad dressing, but I would definitely make this one often. I didn't try this with shredded swiss because I was skeptical about the visual appeal and taste. But crumbled gorgonzola is divine! The buttery and salty taste of gorgonzola perfectly compliments the sweetness of the fruits.
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Coconut-Cream Cheese Frosting

Reviewed: Aug. 4, 2009
Perfect taste but doesn't hold it's shape well enough to pipe onto cupcakes.
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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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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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Roquefort Pear Salad

Reviewed: Sep. 28, 2007
This salad is amazing. I took this to a birthday party, and people kept going back for more. The dressing is delicious and goes perfectly with the salad. I couldn't find roquefort so I used gorgonzola instead, and substituted walnuts for the pecans (to sneak in some omega-3s).
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8 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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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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Big Soft Ginger Cookies

Reviewed: Mar. 5, 2007
These cookies bring out an amusing side of my husband I've never seen before. It's truly like an addiction. Even my healthy friend, who rarely eats desserts, was grabbing for them. I didn't have any problems with stickiness. I refridgerated the dough for a few hours. To make the balls, I used a cookie scoop to get a rough ball, and quickly rolled it in my palms. After coating lightly with sugar, I flattened with the bottom of a glass. My only critique is that it seemed to have too much butter (cookie was pretty oily and spread quite a bit). I see others compensated by adding more flour. Next time, I think I'll decrease the butter by 1 or 2 Tbsp. Nevertheless, this gets 5 stars because no other cookie has exercised so much control over my hubby!
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