Chef Joy Recipe Reviews (Pg. 2) - Allrecipes.com (1471447)

cook's profile

Chef Joy

Reviews

Menus

 
View All Reviews Learn more
Photo by Chef Joy

Cinnamon Coffee Cake II

Reviewed: Apr. 5, 2010
HELPFUL TIPS AND WHY THIS IS 5 STARS: Everyone is right! This literally takes 5 minutes to throw together and then you've got an entire family excited you made something so pretty (submitted pic). For optional icing/toping, I put 1/2C powdered sugar and 1T of milk in a ziplock bag, cut off corner, and pour over. Looks real pretty and it's only enough to zig zag over. DEFINITELY take the advice of using Duncan Hines cake mix (white or yellow) or one that doesn't already have pudding in it. My oven is fast, and I still had to bake for 45 min at 325, so definitely check with toothpick! Also, you can use 2 pkgs of vanilla INSTANT pudding or 1 of cream cheese if you don't have butterstotch. I think putting 1/3 off batter, 1/3 off brown sugar mix, 1/3 batter, 1/3 brown sugar mix, then last of batter, last of brown sugar mix is the best. It VISUALLY looks prettier when you cut it (again, see pic), and it also isn't too overwhelming. Plus, any more layers then you don't get to taste the brown sugar mix and that's the best part right? I never put nuts b/c the kids don't like it, but if I did ...I'd use pecans.
Was this review helpful? [ YES ]
190 users found this review helpful
Photo by Chef Joy

Salsa Chicken Rice Casserole

Reviewed: Feb. 18, 2010
HELPFUL TIPS: You can obviously use 2 can of cream of chicken OR mushroom if you're out of one. Don't stress over amount of cheese. Use enough to cover a layer in the middle and a layer on top. If you're in a hurry, use tyson chicken and just cube (~3.5-4 cups). If you use breasts, I just cube FIRST then put in skillet (with a little oil) for 12-14 min. Always done, and then you don't have to wait for it to cool to cube. I then mix in the same chicken skillet the salsa and soups. Usually I use less chicken in recipes, but I'm glad I didn't w/this. I am SO GLAD I didn't listen to the review about using less rice!!!! It was the PERFECT amount to layer very thinly one layer on bottom and then middle. Can't imagine using even a tiny less esp. if you're using the entire soup/chicken mixture (and why wouldn't you) ;) BTW, I Spread out the rice with ...yes, my hands as it's the easiest. You REALLY should cover this with foil so it doesn't dry out. I actually had to use my hand to push the casserole down a bit so the cheese wouldn't touch the foil and also had to foil more of a dome with the foil for the same reason. It makes a lot which is good. Leftovers are great in a busy house! This is a great recipe to make ahead, put in fridge, and bake later.
Was this review helpful? [ YES ]
30 users found this review helpful
Photo by Chef Joy

Slow Cooker Chicken Pot Pie Stew

Reviewed: Feb. 16, 2010
HELPFUL HINTS TO MAKE THIS 5 STARS: This is a recipe that can be changed 100 different ways and still turn out good. Important thing to note is you absolutely positively do not need to add the bouillon cubes. Well, let me rephrase... 1 chicken bc does taste fine w/o being salty when you add the potatoes. If I use grand biscuits which I recommend to serve with this, I do not add potatoes. Kinda overdone on the carbs. If I do add potatoes, DEFINITELY add 1 can of chicken broth and this is the only time I would consider adding a tsp of garlic salt to flavor the potatoes a bit. I added lots of fresh garlic. You also can omit the celery and baby carrots if you don't have them. My bag of mixed veggies always have carrots in them. The black pepper should really be reduced to 1/2t unless you like tasting black pepper in every bite. I also recommend adding 2-3t of mrs. dash or equivalent or it will be very bland as the chicken has no flavor. If you use frozen chicken breasts, just add 1 more hour to the cooking time. This tastes wonderful. Can also be served over noodles. :) Oh, and I always cook this in the crockpot on low not high. My thawed chicken is always done in 4-5 hours on low, and I found the frozen veggies needed 1.5 to get soft.
Was this review helpful? [ YES ]
1007 users found this review helpful
Photo by Chef Joy

Tiger Butter II

Reviewed: Dec. 23, 2009
HELPFUL TIPS THAT HELPED ME: Don't stress over the 1lb. You can either use 2 2/3C or just the 1 bag of chocolate you have (which has 2C). Either way, this works out just fine. Also, crunchy or creamy pb is fine!! If you're not a nut person, know the creamy pb tastes just as heavenly [if not better] than the crunchy!! I line my pan with foil since I find that easier. I have my ingredients out and each chocolate in a separate bowl to microwave ahead of time to save time! Melt the white chocolate for 1 min, then add pb ...then continue to melt for 10 sec. intervals until completely melted. Be sure that you've stirred for a good 15 sec. or so each time you take out of microwave. Then I melt the semi-chocolate for a minute, stir for 15-20 sec, and continue microwaving until completely melted. I don't bother swirling. I thought it looked prettier w/o doing it, so again.. whatever is fine! :) I actually cut while it's just set but still kinda warm so it's easier or take out my chilled fudge until it's closer to room temp or you will crack the fudge while cutting instead of smooth cuts. Always have a slicing motion over and over ....not a sawing one.
Was this review helpful? [ YES ]
48 users found this review helpful
Photo by Chef Joy

Pumpkin Cake III

Reviewed: Nov. 20, 2009
So I remember, this makes the greatest serving size cupcakes ...just bake for 20 min. For a 9X13, this worked perfectly at 35 min. Tried with all oil, and it wasn't as moist as using 3/4C oil and 1/2C UNSWEETENED applesauce. Adding additional spices were also a must b/c without it, the cake was a little bland (a total of 3t cinnamon, 1/2t nutmeg, 1/2t cloves, 1t pumpkin spice). Lastly, using the Cream Cheese II recipe from this site, this was divine but divide it in half b/c it makes a lot, so that would be 8oz cream cheese, 1.5t vanilla, 1C sifted confectioners sugar, and 1/4C butter with the optional addition of cinnamon.
Was this review helpful? [ YES ]
48 users found this review helpful

Banana Crumb Muffins

Reviewed: Oct. 29, 2009
HELPFUL TIPS AFTER READING ALL THE REVIEWS: I really make these reviews so i can remember what I did instead of having to go through all my mistakes again. 1st, don't overmix as stated. I always add wet ingredients then drop dry right on top and THEN mix. 2nd, add 1/2t nutmeg, 3/4t cinnamon, 1t vanilla to the batter. 3rd, tastes better with canola (or any oil) rather than using the melted butter! 4th, it was so yummy when using 1/2C sugar and 1/4C brown sugar instead of the entire 3/4C sugar. 5th, this made ~18 filling 2/3C. The topping is divine and I wouldn't trade it for the world. We make these whenever we have bananas we couldn't get to. Definitely use very ripe!
Was this review helpful? [ YES ]
133 users found this review helpful
Photo by Chef Joy

Black Cat Cookies

Reviewed: Oct. 22, 2009
HELPFUL TIPS FOR SHAPING: 1st, know they make 39 using a med. cookie scoop (2t), so you'd need 78 candy corns! 2nd, very important to use room temp butter because this is a dry recipe and you need it to mix smoothly. 3rd. To be honest, I used my hand with disposable plastic glove and felt this was best w/this dough. Then I added eggs. As long as the dry ingred. are mixed well, you really don't have to worry about it being that playdough consistency it should be. When you roll into balls, it will turn into smooth perfect balls. 4th, I only fit 6 at a time on the cookie sheet. 5th, Dip tops with sugar then use a glass cup to flatten dough. Then use hand to continue to flatten it to about 1/4-1/2" consistency. 5th, for whiskers, use a toothpick (ran through then rolled toothpick a tad before pulling out). 6th, I used a 1/3C measuring cup to flatten these. AND MOST IMPORTANTLY, do not give the ears any "width" when you pinch to make them. I made mine very thin (basically pinched as thin as I can make it) because they spread to the perfect width). It's best to bake just a couple to see how they turn out, and then you're set with the rest! Oh, and 8 min was perfect. Anything more would have cracked them making hard to put candy in and I recommend putting them in AFTER you bake. EDIT: DON'T be scare by reviewers who said cookie was a 3. It IS a 3, but 3 tastes good not bad!! Just wouldn't win a cookie contest BUT would be something you'd serve ANYONE and IS good (fudgey)!! Oh & I us
Was this review helpful? [ YES ]
48 users found this review helpful
Photo by Chef Joy

Cake Mix Cookies VIII

Reviewed: Oct. 8, 2009
HELPFUL TIP FOR THICK AND CHEWY: I was worried about mine turning out flat like many users said but I think the problem is they are overmixing. Use room temp butter, and as the directions say "STIR" with spoon not mixer. After you've "smushed" in the butter into the batter, and the must add 2T oil, and 1t vanilla, THEN add the eggs and chocolate chips. I also then stick this in the fridge for 30 min or even overnight when I'm preparing ahead ...or in the freezer for 15 min. I bake for 10 min (my oven is quick). Basically if you let this cool on the cookie sheet for 15 min. and the middle is still too gooey, just stick it in the oven again, and add 4 min. I do this with any cookie recipe, and always works. I posted 2 pics. One after not putting in fridge BUT NOT OVERMIXING, and then ones left in fridge plus NOT OVERMIXING. Clearly a difference in thickness. My husband likes flat and chewy, and I like thick and chewy, so both work! You can use yellow cake mix w/1/2C oats and 1/2C chocolate chips. Yum! A wonderful fast recipe with many ways to experiment!
Was this review helpful? [ YES ]
60 users found this review helpful
Photo by Chef Joy

Beef and Bean Chimichangas

Reviewed: Oct. 7, 2009
HELPFUL TIPS: I only made this b/c I had some ground beef to use but I'm glad I did. I was worried they wouldn't have that nice crispy fried taste to them if baked but as long as you bake until they have a nice lightly hard touch (I had to bake them 10 min longer to achieve this ...just touch tortillas until desired doneness) they were fabulous! Definitely take the advice of cutting the corn to 3/4C and save the rest for a side dish the next night. I also added a can of green chile to the mix or can be used to substitute the green peppers and onions. Also great idea to only make what you need and save the rest of only the meat mixture and freeze. They thawed out and worked wonderfully the second time around, and saved me the trouble of having to make dinner! I DO add at least half a package of taco seasoning, and never have taco sauce, so use enchilada. I also agree you just need 1/2C of sauce to make these work w/o being soggy! For a SUPER quick side dish with minimal ingredients, try the "Best Spanish Rice" from this site. So easy and so good. ...and if you have chicken to get rid of, the "Chicken Chimichangas" is equally fabulous. ;)
Was this review helpful? [ YES ]
61 users found this review helpful
Photo by Chef Joy

Slow Cooker Latin Chicken

Reviewed: Sep. 21, 2009
I really think people should take note to the user who doubled her sauce. I only used 1 package (2lb) of boneless thighs (bone-in works fine though!) and 1.5 sweet potatoes, and the tops were burning and black beans dried out because it was not covered in liquid. So, I doubled the cumin, allspice, garlic, 1.5C salsa (light, med, hot doesn't matter), and 2/3C broth. Use a slotted spoon if you don't want soupy, but this really wasn't! Used box of uncle ben's chicken wild rice (with the seasoning) to serve on top of, and people go ga-ga over all the flavor. This definitely makes the house smell warm. We "HATE" sweet potatoes, so my husband cringed when I told him what this was made of, yet this is now both of our favorite meals. I'm so glad I trusted the reviews. Also added a can of corn, and glad I did as it was the perfect mix of flavors!
Was this review helpful? [ YES ]
284 users found this review helpful
Photo by Chef Joy

Three Cheese Manicotti II

Reviewed: Aug. 17, 2009
HELPFUL SUGGESTION WITH MANICOTTI: I didn't know what method to try on cooking the manicotti just enough to stuff and finish cooking while baking so I took the easiest, and each time it works out perfectly! Heat a big pot until it boils, take off, stick manicotti in it, and let sit for 15 min! Take out one at a time and let them dry as you prepare the filling. I wasn't sure if this would taste gross if I filled them too much and I'm glad they weren't overpowered by the ricotta! Using a gallon size freezer bag and cutting the end, I just stuffed as much as I could. Easier to not put ALL the filling in at once so you can squeeze it out the bag w/o feeling really weak (guilty). I didn't bother adding the Parmesan at the end of baking and w/all the mozz on top, it wasn't needed! 2C of sauce on the bottom of 9X13 was perfect. Served w/garlic bread and salad! Perfecto :)
Was this review helpful? [ YES ]
96 users found this review helpful
Photo by Chef Joy

Savory Crescent Chicken

Reviewed: Aug. 13, 2009
HELPFUL TIPS ON FOLDING! I posted a picture of how I fold them, and I never have any issues with some of it not cooking like others did. Basically fold two longest sides up until they meet & pinch together. Then fold up and over the short sides (1/4th of the way) ...pinch, then flip over the entire crescent so the folded side is on cookie sheet (again, see pic)! Also, without a doubt... TWO crescent rolls are needed to complete these, making a total of 8. I find it a lot easier to use my largest cookie scoop 1/4C so they're consistent and it's exactly the amount of mix this makes!! Due to recommendations, I found a few T of red peppers and a handful of almond accents (sliced FLAVORED almonds in the salad section) make this taste wonderful w/a nice crunch. Breadcrumbs instead of croutons taste terrible as a substitute, so don't do it! Also, using generic crescents make this not turn out the same.
Was this review helpful? [ YES ]
109 users found this review helpful
Photo by Chef Joy

Sweet and Sour Chicken I

Reviewed: Aug. 11, 2009
HELPFUL TIPS IN PREPARING: 1. Make the chicken ahead and save for whenever you will eat this dish. Heating in oven at 350 for 15 min. really does work and chicken is really crispy but that's really b/c the batter is so dang perfectly thick. DEFINITELY start with making the chicken batter, as described like pancake mix. When cutting recipe in half, ALSO cut in half the chicken batter (1C water, flour, 1T cornstarch&oil, 1/2t salt, 1/5t baking powder, egg). I never have self-rising flour, so that's where the baking powder comes in. 2. The sauce is only good for about 4 chicken breasts, otherwise double the sauce. It thickens up REALLY well, but as mentioned ...make sure the cornstarch is completely dissolved in water before adding it. I keep the sauce on lowest setting until ready to eat. 3. Take some frozen veggies, fry in pan with some soy sauce for a great side dish! 4. My kids love the chicken w/o sauce, so they think it's chicken nugget night w/ketchup. 5. Tastes better to coat the chicken in sauce rather than dumping over, but only use the chicken you plan on eating so you can save the rest for leftovers. Otherwise it gets mushy the next day when mixed in with sauce. I just reheat sauce while chicken is in oven for 15 min.
Was this review helpful? [ YES ]
161 users found this review helpful
Photo by Chef Joy

Cream Cheese Cookie Cups

Reviewed: Aug. 7, 2009
TIPS NOT MENTIONED & HELPFUL ALTERNATIVES: These are soooo good & everyone is so impressed you made them. The forming them into the mini muffin pans is the most time consuming part but make sure the dough is close to room temp for easy handling. Use smallest cookie scoop (1in balls) for each tin THEN mold. Perfect amount & suggested by a similar recipe. Which brings me to the ALTERNATIVES: During the holidays, nestle tollhouse had some Christmas ideas that would go GREAT along side this one esp. if they're like my husband who doesn't like cream cheese mixture (rich), BUT you do. I make it along with one made of sugar cookie dough (1 1/3C dough mixed with 1T flour for better consistency). Bake at 325 for 9-10 min. THEN add a mixture of craisins and chocolate chip OR white chocolate chips inside. The wives at our coffee think I'm Martha Stewart. lol The color is beautiful and it is always a festive hit!
Was this review helpful? [ YES ]
73 users found this review helpful
Photo by Chef Joy

Rosemary Chicken with Orange-Maple Glaze

Reviewed: Aug. 7, 2009
HELPFUL TIP IF YOU WORK: I always make the chicken ahead of time then stick in my lock&lock container in the fridge, so that all I have to do is make the sauce when I come home, so the meal is ready in 10 min! I never use the rosemary since husband doesn't like it, but I do add lots of mrs. dash on each side while frying. Cutting the chicken to 1/2" thickness also makes this tastes better b/c it cooks faster w/o drying. That way you don't have to worry about the sauce cooking in raw chicken. I always add 1.5T of cornstarch (to part of the orange juice until it dissolves THEN add to saucepan) as soon as I add the syrup, and this thickened up REAL good. It's perfect when you're not in the mood to cook, but want something that looks like you did a lot. I've used all kinds of syrup, and it's all turned out fine!
Was this review helpful? [ YES ]
56 users found this review helpful
Photo by Chef Joy

Slow Cooker Chicken and Dumplings

Reviewed: Aug. 4, 2009
WHAT REALLY HELPS!: 1. DO NOT USE generic brand biscuits. Have done this, and each time you will have a result that clearly isn't as good as phillsbury grand biscuits!! 2. I don't both putting veggies in until last 30 min 1-2 cans or 2Cs of anything works great. Don't want them to be mushy. 3. If you're going to be at work all day, SET on low and use high only when putting in biscuits. 4. 1 entire can of chicken broth really brings out the flavor 5. For seasoning, I tops a generous amount of mrs. dash which is perfect. Please do not add more salt to this. That's for heart attacks, lol, since the soups have enough in them! :) This is a great recipe purely because of the simplicity of it. It's so quick to get ready, and it's a great comfort food esp. in the winter when the house has the flu. So point is, the scratch recipe is definitely better, but this ain't too shabby.
Was this review helpful? [ YES ]
51 users found this review helpful
Photo by Chef Joy

Cheesecake Brownies

Reviewed: Jul. 28, 2009
HELPFUL TIPS: Unless you double the brownie mix, you really will have a flat/extremely thin brownie. I posted 2 pictures showing the thickness of the entire batch (2 boxes) to give some an idea. With two, they turn out the correct thickness for a brownie IMO. Just make 1 box, put it ALL in pan, then put cream cheese mixture, and top with another brownie box mix. Fits a 9X13 perfectly w/o even reaching near the top! Definitely line your 9X13 with parchment or foil (w/pam), so you can easily pull out the entire brownie w/o any crumbles. Also a must to wait for it to completely cool before doing or you will not have nice squares. I baked mine for 50-55 minutes (until toothpick came out clear), and it came out perfect. I also took the advice of adding 1T of flour, 3T of butter to the cream cheese (which I took straight out of the fridge before mixing). If you're a frosting person, adding frosting and then crumbled oreos really makes it the perfect dessert! I only gave the recipe 3 stars b/c even with changes the users here gave (and w/o), the cream cheese part is not spectacular tasting. I thought "Brownie Caramel Cheesecake" from this site had a better rating AND tasted spectacular! This is good enough for something quick though when you have to bring something to a potluck or kid's school.
Was this review helpful? [ YES ]
34 users found this review helpful
Photo by Chef Joy

Salsa Chicken

Reviewed: Jul. 27, 2009
WHY THIS IS 5 STARS: Simply because you can make something that is CHEAP and SURPRISINGLY delicious in 5 minutes ...and that's going really slow! Don't bother looking at the specifics as far as amounts. Or even what it will taste like with "ick" taco seasoning on it... first off, you won't taste the taco seasoning and that's with putting a large amount over entire breast. To finish this in 25 min at 375, you should pound these to 1/2" thick (basically take one breast and cut in half). Put pam in a 13X9, breasts, seasoning (again, don't be shy), then put any salsa on. I fit as much as I can fit on each breast. Even using hot, the cheese really subdues the hotness so don't worry about it. My toddlers eat it and they typically don't like MEAT (guess the key is all the cheese lol). Bake, and then as stated, sprinkle as much of any kind of cheese on top for the last 5-10 min. So simple. If you want an equally simple and QUICK mexican rice, try "BEST SPANISH RICE" ...you'll be shocked by the taste!
Was this review helpful? [ YES ]
40 users found this review helpful

Twice-Cooked Coconut Shrimp

Reviewed: Jul. 16, 2009
SECRET TO COCONUT STICKING which I'm surprised hasn't been mentioned: You have to chill the shrimp for at least 30 min. as recommended in another coconut shrimp recipe on this site! after you take it out of fridge, use your fingers to mold/glue on the coconut to the shrimp after it's been in the fridge for at least 15 minutes (but put back in fridge so it can continue to meld together). Just press down on each shrimp that is covered with coconut & the batter that has had time to meld onto the coconut will catch any lose flakes. I do this each time and never have any problems. Coconut burns easily, so I only cook about a small batch at a time so I can monitor their progress and flip faster. Also have paper towels ready after you fry to soak up the excess oil! This was very good, but don't get the point in heating your oven up for 5 min when the frying has already finished them off.
Was this review helpful? [ YES ]
35 users found this review helpful
Photo by Chef Joy

Mint Chocolate Chip Pie

Reviewed: Jul. 16, 2009
CHANGES I MADE: Instead of using mint ice cream, I used oreo because more people tend to like it more. Filled the pre-made oreo crust, let it freeze again, then took it out and piped on cool whip. Followed it up with some crushed oreos since I thought it was not only taste better but look better (just my opinion of course) than chocolate drizzled!! Plus it went with the theme of the pie. I gave this 5*'s b/c of the endless possibilities you can use with this simple LAST MINUTE dessert! I love how fast it is, yet you get the praise for it as if you spent all day on it!
Was this review helpful? [ YES ]
32 users found this review helpful

Displaying results 21-40 (of 121) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Rockin' Tacos
Rockin' Tacos

A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.

Mexican Desserts
Mexican Desserts

Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States