Chef Boy-ar-YUM :) Profile - Allrecipes.com (19416731)

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Chef Boy-ar-YUM :)


Chef Boy-ar-YUM :)
 
Home Town: Seattle, Washington, USA
Living In: Shoreline, Washington, USA
Member Since: Oct. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Music, Charity Work
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Fun Fruity Skewers with a Thanksgiving Twist!
Eye of Newt (Halloween Deviled Eggs)
About this Cook
facebook.com/breannelucero
My favorite things to cook
My mother-in-laws recipes; she is outstanding!
My favorite family cooking traditions
Lots of Italian!
My cooking triumphs
Happy family!
My cooking tragedies
A meatloaf a long time ago where I misread 1/2 tablespoon of salt as 1/2 cup, oh my gosh! It was NASTY! Lol.
Recipe Reviews 5 reviews
Simple Turkey Chili
Pretty good and that's a tall order to fill with me since I grew up in New Mexico, land of the awesome New Mexican and Mexican food! I would give it about a low to almost medium rating on the spice scale so I'd add more or less cayenne pepper to accommodate (or do the typical add salsa of whatever heat you prefer). I also used a 10oz Ro*Tel can of diced tomatoes+green chilies for half of the crushed tomatoes because I'm a green chili fanatic. For the remaining 18oz I crushed my own tomatoes. It's easy and can save you some money -- Just concassé some tomatoes if you like a slightly smoother texture to your chili (cut an X in the core and take a knife or spoon to make a circle around the X so you can connect it all and pull the core out, blanch the tomatoes in hot water into cold, and then cut in half and squeeze out seeds with your hand) or chop them into chunks with the skin still on if you prefer more chunky. Gradually heat the tomato gently to no higher than about medium heat in a pot and mash them with a wooden spoon or spatula until they're crushed (but not too mushy or else you'll get a paste). Finally I added a dash of Jack Daniel's Honey Smokehouse barbeque sauce to give it a smoky chipotle flavor and if I'm being gracious on my calorie count that day, a dallop of fat-free sour cream on top for garnish :) Could also easily add shredded cheese/green onion too. Chili is one of those things that just gets better with age as the spices continue to blend, mmmmm!

1 user found this review helpful
Reviewed On: Feb. 4, 2013
Candy Cane Fudge
I just wanted to point out if you're in a pinch financially (like me) and need a baked goods item that yields a lot for a very small price to give as Christmas gifts, this recipe is for YOU! I made tons of it last year and bought little decorative boxes to gift them in -- The boxes were more expensive than the ingredients! I made it exactly as the recipe states and had no trouble. It is VERY rich and filling to eat. It's versatile enough that you can add more or less peppermint depending on your personal preferences. I also made half of the pan swirled with red food coloring and the other half swirled with green, looked so cute! I'm definitely going to make it again this year, and was even requested to do so!

3 users found this review helpful
Reviewed On: Nov. 23, 2012
Mom's Ginger Snaps
Best ginger snaps recipe hands down. I was looking for a homemade ginger snaps recipe to use for the Pumpkin Ice Cream recipe I found on here (search it and you will find it--it's the one that calls for vanilla wafers but everyone suggested substituting the ginger snaps which I totally agree with). The store bought ginger snaps I used in that recipe the first time were so hard you could have chipped a tooth, yuck! These are perfect consistency just like sugar cookies where depending on how you cook them and how thick you make them is what you will end up with. So it's really a personal choice if you want them big, small, crispy, or soft. I followed user Karen_M's advice by both dipping only the tops in the white sugar and lightly greasing the cooking sheets any way despite the recipe stating not to -- Never had a problem with the cookies sticking and I've made the recipe a few times now. I used Penzeys Spices brand for all of the spices, specifically China Cinnamon Tung Hing (which smells like Red Hot candies and gives the same slight warming effect on your tongue but it's very subtle in the spice as opposed to the candies). Very hard to prevent the family from eating these when I make them and need them for the ice cream now!

2 users found this review helpful
Reviewed On: Nov. 23, 2011
 
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