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Whit's Chicken Enchiladas

Reviewed: Apr. 20, 2008
HELPFUL TIPS NOT MENTIONED: My husband is extremely picky about his Mexican food due to where he grew up, so I tried each of the enchilada recipes that rank higher than this 1st. He was sadly disappointed w/each as was I since I like to impress him w/my cooking, but then I tried this w/much hesitation due to how easy it was & what do you know ...simplicity was the winner! 1. put green or red enchilada sauce on the bottom (enough to ONLY lightly cover the bottom) but PAM works too 2. Change it up by/adding chopped green peppers or mushroom in the mix, and sliced olives ON TOP after adding heavy cream. 3. use 1 pkg of tysons/oscar meyer already made fajita or grilled chicken to save time (1 heaping cup) 4.make in the morning BUT add heavy cream JUST before baking it! I still add a little taco seasoning to the chicken for added spice BUT NOT necessary. 5 Bake until it looks golden all over with a little crispy look from the heavy cream so it's not soggy inside. I eye the amount of heavy cream for this reason too ...just drizzle enough for the amount I want & I use a smaller glass dish (making 6) since that's how many we will eat but makes (8-9 heaping amounts). My husband likes soft enchiladas and not crispy like me, so we put foil over it while baking if he's eating. Eat with "Best Spanish Rice!" So easy & with ingred. always on hand, not to mention better than complex recipes! Again, simplicity proves to be the best!
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 14, 2003
HELPFUL TIPS: Bake for 8 min exactly! ...and you can even wait a few min. for it to cool on the cookie sheet just get it out of the oven! Either way, the critics (my family & friends) RAVED about these yummies, and I've never left w/o someone asking for the recipe! 1st: Use butter AND eggs that are room temp. I've used all butter w/excellent results. 2nd: Mix dry & wet separately. 3rd: Hand mix or you'll get a different result. Do not overmix. I never have cream of tartar, so I use 2 tsp. of white vinegar OR lemon juice. Lastly, I used a medium scoop. For the topping, I used 3T. sugar & 3.5 tsp. of cinnamon dumped in ziplock bag. Do not be afraid to over coat. It will NOT turn out too sweet (and I'm not a fan of sweets)!!!! Coat well. :) If your cookie turns out flat, I'd check to see if your baking soda has expired. To test, it should fizzle the second you place it in water. I've never had issues w/these turning out flat OR dough being sticky (which was really confusing to me to hear from others); just keeping them in our lock n lock container long enough before husband comes home. They store great, & I didn't have any of the problems many others did! I never need to put these in the refrigerator first either!
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Pork Chops with Raspberry Sauce

Reviewed: Jun. 24, 2008
HELPFUL TIPS NOT MENTIONED: I'm giving this 5* for the raspberry sauce, which I think you have to add a T more raspberry to for it to not only taste perfect, but to drown out the wine & create the perfect thickness! I just wanted to say that this sauce goes great with another amazing dish from this site ("Pistachio Crusted Chicken"). If you haven't tried nuts and chicken before, this is the best!!! We also like to serve this dish with mashed potatoes since everyone wants a reason to use more sauce! I HAVE made this recipe as state several times, and each time my husband says not to make it with pork again and rather eat it with chicken. I agree, so I fry some seasoned chicken until browned then add the sauce! Give it a whirl, you'll thank me!!!
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Strawberry Romaine Salad I

Reviewed: Apr. 23, 2008
HELPFUL HINTS NOT MENTIONED: I'm really giving this 5*'s because of the dressing. It's been something I've made for almost a year now & I always have a batch ready to use. I use soy milk or lactaid because the expiration date for the milk tend to be a month away from the day I bought it which means the dressing lasts longer! I take a lock-n-lock & double the ingredients for the dressing. Mix everything but the poppy seeds (or sesame seeds) b/c they tend to just stick to the lid or bottom, so you never get the portion you want. Instead I just sprinkle it over the actual salad (any works) when I'm ready to serve, and give my lock n lock a shake before pouring over the salad! I prefer using Almond Accents found in salad section because they're already toasted, sliced, and have different flavors. Also sprinkle cranraisins or dried blueberries along with fresh strawberries. Delish!
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Rick's Special Buttercream Frosting

Reviewed: Dec. 15, 2011
HELPFUL TIPS: The first reviewer helped this good recipe become perfect. My family HATESSS icing so for them to say oh my god ...heavenly ....says a lot. I did 6 c sugar, 2t vanilla, and probably used more like 3/4c heavy cream WITH the recommended 10 min. beating time. You never know what you're missing until you taste this BEFORE the 10 minute mix ...and then AFTER. I gained 5 lbs just from licking the dang stuff. Seriously... (oh and one more thing. this already has a very apparent butter taste to it. greasy definitely would define ALL shortening. do half shortening, half salted butter)
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Swiss Chicken Casserole I

Reviewed: Jul. 7, 2009
COLLECTION OF REVIEWS: So many reviews, who to go with?!? I tried this many of the suggested ways, and this is what tastes best for the company I've served it to many times now... 1) definitely melt the UNSALTED butter (way too salty if salted butter is used) in a bowl and then add plain or my preference of any flavored uncooked stuffing. 2) Spray with PAM then add pounded chicken or thin breasts. Add some seasoning on the chicken such as Mrs. Dash. 3) Add mozzerella chicken on top of each piece 4) Add the soup, 1/8C milk & 1/8C wine mixture (or all milk but the wine really does bring out the flavor) into the 13X9 pan. 5) Press the stuffing down with your fingers so all is covered is soup. 6)COVER with foil as directed and bake for 50 min uncovering the last 15 so stuffing isn't soggy! This is great to make ahead of time and keep in the fridge.
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Easy Honey Mustard Mozzarella Chicken

Reviewed: Apr. 9, 2010
HELPFUL TIPS WITH BACON AND FOR IT NOT TO TURN OUT BURNT LIKE I'VE BEEN SEEING IN PICS: First off, if you don't like bacon ...you don't need it. Same goes with the lemon pepper. This is a very forgiving recipe. I prefer using dijon over regular mustard too. With that said, I usually never have bacon handy, but then I started getting "real bacon bits" next to salad dressings. It's not the dried out kind, but as i said real bacon pieces in a package that are ready to use! Plus this was the only way I could get my husband to eat the bacon! Each time I do this, about 10-15 min before it's done, I pour 1.5-2T of cornstarch in a bowl (I use a measuring cup since it's smaller) then a little of the sauce I saved to dissolve it THEN pour over the sauce. Otherwise you will have a very thin sauce instead of creamy one. This is personal preference of course, but I like my sauces to stick a little bit. Also since I cut each breast in half so it's thinner, I always bake my chicken at 350 for 25 COVERED .... add cornstarch ...add bacon/cheese ...then bake UNCOVERED for another 10-15 min (however long for the cheese to look deliciously melted).
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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!
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Caramel Popcorn

Reviewed: Mar. 27, 2008
HELPFUL TIPS NOT MENTIONED: I was doubtful about this recipe but let me tell you that my husband's soldiers went bonkers over something that was SO QUICK to make! If you have trouble mixing in the caramel that I do recommend just dumping it on top instead of trying to keep a thin stream ...just stick it in the oven for a few minutes for it to get hot again & then you can finish mixing! :) As mentioned, the caramel will become foamy so don't worry, and do not try adding the vanilla PRIOR to taking it off the oven! I use two disposable foil pans for turkeys side by side in the oven. Always have one in the oven while mixing the other! Use enough butter so the caramel doesn't get too sticky (1/2C). I used 3 bags of buttered popcorn (brand REALLY isn't important), and I also don't find using cheap no-brand brown sugar to be a problem. Really! I've used all kinds of combinations of nuts and prefer macadamian and/or almonds. I like using 2 pans b/c it gives you room to stir comfortably. Be sure when you take out the pan to stir to get the bottom REAL well or you'll have one solid layer of caramel on the bottom. Also, be sure to let this cool before breaking as directed in the recipe but stir one last time when you take it out of the oven. You must put this back in the oven when the caramel begins to stiffen up b/c continuing to stir at this point is pointless as it breaks pieces of popcorn. Store in giant ziplock bag at room temp!
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Fry Bread Tacos II

Reviewed: Jan. 29, 2009
HELPFUL TIPS: This makes 3 (using the suggested 3/4C dough) & I can't imagine ANY adult eating more than 1 since they take up the entire plate (as my pic shows). It's necessary to make this as PAPER THIN as possible as they thicken up a lot. I like to make this for company & use a little less than 1/2C so they're the perfect portion size. I fry these about 2-3 min. on each side. By the time you flip it, it shouldn't sink into the oil. I also used a knife to pop any bubbles that formed so there would be a nice flat surface. You can make these ahead, and heat up in oven (temp 200) for guests or even microwave! I layer mine w/refried beans, then the ground beef, lettuce, tomatoes, green/red/AND white onions diced, followed by cheese, salsa, sour cream. This is truly the best and as mentioned, wonderful w/ice cream.
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Chex® Muddy Buddies®

Reviewed: Dec. 17, 2008
HELPFUL TIPS IF THIS IS YOUR FIRST TIME: 1st, someone mentioned doubling the chocolate and peanut butter because there wasn't enough to coat the 9C. I got worried since I always like to overcoat, but so thankful I didn't automatically double the ingredients. My sweet tooth would have decayed!!!!! The amount listed is PERFECT if not a tad on the heavy side. Try it the way it's stated first before adding more. Trust me!! 2nd, something I DIDN'T see mentioned is, you only need 1 box. While most people probably knew this ...I didn't, and bought 2 boxes. Which of course didn't go to waste since this is so good, but my husband prefers sweet & salty over chocolate, so I had to make him a batch of Cinnamon-Apple Chex® Mix on this site with that second box! Both are out of this world! ...and last, I got worried this would be a gooey mess after I mixed in the powdered sugar, but it hardened just perfectly when left on wax/parchment paper for awhile. No powdered sugar on my fingers when I ate them! ...although my husband says I eat them so fast that I wouldn't notice even if there was any! hehe
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Jamie's Cranberry Spinach Salad

Reviewed: Nov. 16, 2008
HELPFUL TIP REGARDING DRESSING: I love this salad & salad dressing. The longer it marinates, the better it tastes. Problem is, the dressing doesn't last long, & we never use even half of it since it's only a family of 4. So, I make this salad using a dressing I found from another spinach cranberry recipe on here that has a 5* rating. I keep it in a lock n lock, & it's good for weeks (esp if you're like me & use milk that doesn't expire until a month later)! Mix 1/2C mayo, 2T white WINE vinegar, 1/4C milk, and before you serve your salad ...add sesame seeds and/or poppy seeds. It's delicious & no one can taste the mayo, & they SWEAR it's better than any ranch! Very gourmet AND don't be afraid of the mayo ...it calls for that much b/c it makes almost a bottle size amount (that again stays good forever). To the salad, I like adding fresh sliced strawberries, dried blueberries OR mandarin oranges with the cranberries. Also adding a sprinkle of sunflower seeds gives it a nice crunch! I sprinkle some almond accents on as well (seasoned almonds found next to salad bags). Perfect with any meal and always a hit!
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Fruited Curry Chicken Salad

Reviewed: Jul. 28, 2008
HELPFUL TIPS: I only use one package (deli section) of Tyson's grilled chicken strips diced up, which equals a heaping 1 cup. Then I use half an apple, same amount of grapes, and a mixture of craisins and raisins (which comes in a package next to craisins and raisin), and since no one likes celery ...omit that. For the nuts, I used Almond Accents found in the salad section (toasted almonds with flavor). They made this TO DIE FOR!!! For mayo, I basically use the amount needed to cover all the ingredients which is always at least 1/4 cup LESS than the amount indicated! My husband HATES chicken salad sammies in any form, but loves this. Reminds me a lot of Arby's wraps but better. You definitely have to let this sit in the fridge for one full day to get the full effect of all the blended flavors. I love this recipe because the ladies in my get-togethers think they're eating a healthy alternative and I look like a super cook for serving them in a tortilla (wrap like a burrito)!
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Blonde Brownies I

Reviewed: Jun. 13, 2008
HELPFUL TIPS NOT MENTIONED: I've been on a brownie rampage for the past month,and have made 10 recipes! THIS is the only one that consistency comes out the same!!!! What's best about it is, ...there aren't 100 reviews changing how to do it b/c it's good as is! What's not mentioned is, the exact same recipe (taste, chewy, big) is on here, but in cookie form!!! How wonderful is that esp. if you love this recipe like my family and husbands soldiers we send this to do?! You can find it under "Best Big, Fat, Chewy Chocolate Chip Cookie" ...the title is exactly how they always turn out. I love this in brownie AND cookie form, so try both!!! Also, I prefer the chocolate chips to be mixed IN instead of on top, but it's all about preference! It would be overkill to add more than recommended though. When I double the recipe, I still only put a heaping 2/3 C of cc, and it's MORE than enough. TWICE I have won best chocolate chip cookie on our military base due to this recipe.
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Half and Halfs

Reviewed: Jul. 29, 2008
HELPFUL TIPS NOT MENTIONED: Be sure to put together both batters at the same time. No sense in getting the flour& other ingred. out twice! I like using 1/8t of baking powder in each batter b/c it allows you to shape it to the thickness you want because when it bakes, it will not flatten much at all but stay how you want. Great way to ensure your cookies won't go flat! Also, I take my smallest scooper and drop one on the cookie sheet, then combine the FLAT/BOTTOM sides together. Easiest way to mold the two together. If you use the baking sheet as your surface then FLIP the cookie over ...the side that was touching the sheet will be nice and smooth. Definitely raise your temp to 350. What's nice about this recipe is each cookie cooks at the exact same consistency so one side never turns out flatter or overcooked!
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20 users found this review helpful
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Banana Pudding III

Reviewed: Apr. 20, 2008
HELPFUL TIPS NOT MENTIONED: My extremely picky never satisfied husband loved this as well as my toddlers, so what more could I want! I wanted to note for those making this for the 1st time that this calls for heavy cream aka heavy whipping cream which is not whipping cream (cool whip) in the freezer section. I believe THIS is why people complain about this being too sweet b/c quite frankly I CHOSE THIS RECIPE because it was the least sweetest of ALL the recipes on here which I DID try. Heavy Whipping Cream doesn't have that nice sugary taste as the frozen whipped creams you put on top of desserts nor is it something people can eat right out of the carton w/o adding something else. Outside of that, I just eyeball the amount of nilla wafers or Pepperidge Farm Chessmen cookies (try it!), and set it in the fridge for a few hours (necessary) to allow them to soften up. THIS ALSO allows the lemon taste of bananas to go away! It also helps delay browning. 3 THINLY sliced Bananas with 1/4C lemon (used my measuring cup to place juice&dunked the slices as I put it on the layer) was the perfect amount w/o letting anything go to waste. I chose this recipe b/c unlike others, I didn't have to wait for my cream cheese & frozen whipped cream to soften at room temp. UPDATE: To cut down even more on the sweetness, this works better with just ONE CUP of heavy whipped cream. Tastes more like pudding instead of "whipped" and I use fat-free condensed milk
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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!
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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.
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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 :)
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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!
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