FNChef Recipe Reviews (Pg. 1) - Allrecipes.com (18019675)

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Banana Crepes

Reviewed: Dec. 30, 2013
Enjoyed this recipe - quick and easy to whip up. I often forget about crepes and how fun they are for breakfast! This was a fast recipe to prepare on a whim using ingredients I had on hand. I agree with some others that the sauce is a bit on the sweet side, so I'd decrease the sugar in the future, or just plan to use less sauce (we threw some away, just using what easily coated the bananas). Also, since I had ricotta on hand, we put some in the crepes to add some bulk and protein, and that was good. A schmear of peanut butter (sans ricotta) was a nice pairing too!
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Creamy Horseradish Garlic Spread

Reviewed: Dec. 20, 2013
I just made this to be used on steak sandwiches....i can't imagine how much better this can get! I am certain the flavors will improve even more after some time in the fridge, but it's already perfect for what I needed! If you want more horsey flavor, add more horseradish! I like it as-is since it's for a catering event...I don't want to blow people away or have them worry about their breath (which is why I omitted the garlic clove). Yum!
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Old-Fashioned Pancakes

Reviewed: Sep. 16, 2013
Perhaps it was because this was the first "hot" breakfast we've had in a few weeks, but these sure went well for breakfast this morning! We just got back from vacation so I swapped in evaporated milk to avoid a trip to the store. Also, I halved the recipe but still used the entire egg. They were perfectly fluffy and tender--just the way a pancake should be!
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Caramel Frosting IV

Reviewed: Aug. 16, 2013
I wasn't sure how well this was going to come together and how it would work for my purpose (topping brownie bites) but it piped beautifully and tasted caramely and delicious! I would say it's a bit too sweet for my personal tastes... I think it has it's place as a frosting for cakes (or other desserts) that aren't already very sweet!
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Caramel Butter Pecan Bars

Reviewed: Jun. 18, 2013
Based solely on the rave reviews from my coworkers, this easily earned it's 5 stars! With how easy it was to pull this together at 9pm on a work-night AND have it be delicious, I give it 5 stars. It's incredibly rich, reminds me of a candy bar, and you really only need a small piece to be satisfied...but it's so good, you'll keep going back for more! I happened to have homemade caramel sauce in the fridge so that's what I used. Also, I used semi-sweet chips since that's also what I had on hand, but I think I might actually prefer milk chocolate for these...semisweet is a fine replacement though. Enjoy!!
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Photo by FNChef

Pretzel Bread

Reviewed: Apr. 28, 2013
FUN and SO easy to make! I used Red Star yeast and oil instead of butter (I started following this recipe after I started another pretzel recipe...they used oil). I preferred the other recipes baking instructions: 450' for 10-12 minutes, so I stuck with that and was happy. I left the salt off some of the dough I shaped into knots and dipped those in melted butter and sprinkled with a Vietnamese Cinnamon & Sugar mixture...requested by my boyfriend. I had to force myself to stop eating these so we have some to go with our tomato soup for dinner!
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Brownie-Mallow Bars

Reviewed: Apr. 28, 2013
Aside from making my own brownies (from scratch), I followed the recipe and received rave reviews from coworkers! They are rich but OH so delicious! Great treat!
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Roasted Mushroom Soup

Reviewed: Apr. 28, 2013
Roasting the mushrooms is a perfect way to elevate the flavor of this soup! I enjoyed eating this for lunch this past week, never tired of it. :) There is a lot of great mushroom flavor--with a nice subtle hint of rosemary. **I do think using a homemade (or at least a good quality) chicken stock is best and really makes a noticeable difference!
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Ranch Dressing with Fresh Herbs

Reviewed: Apr. 28, 2013
Dy-na-mite! I left out the cilantro as my boyfriend thinks it tastes like soap--and it overpowers everything once he tastes it. It didn't need it though! I love adding buttermilk; aside from the great flavor it adds, it also makes the dressing "looser" and easier to toss the salad and coat it evenly.
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Best Spanish Rice

Reviewed: Apr. 14, 2013
Well-receieved side dish with our chicken tacos! I was looking for something extra to go with our Mexican-themed lunch, and this (along with Black Beans a La Olla) were perfect! I needed something delicious, Mexican-spiced, and kid-friendly...and easy for me to prepare. This fit the bill - I used a jarred Pace salsa and opted for butter instead of oil, and I couldn't have been more pleased with the resulting flavors of a humble side of Mexi-rice. :)
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Mom's Buttermilk Pancakes

Reviewed: Apr. 14, 2013
Pancake perfection! Ridiculously easy, with ingredients I always have on hand. I decreased the salt by half, as it seemed like too much, and I might suggest lightly beating the egg before adding it to the mixture, but otherwise perfecly easy and straight-forward recipe! I subbed half white whole wheat flour with no issue (read: my boyfriend didn't even notice). Also, for fun, I added diced banana to a few of the pancakes. I WILL make this as a go-to pancake recipe!
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Basic Chicken Salad

Reviewed: Mar. 17, 2013
BASIC is JUST what I was looking for. So often I find fun new recipes to try that are a spinoff of a classic...but I decided to stick to the basics here. Using flavorful chicken probably didn't hurt (used homemade roasted chicken). Unfortunately I didn't have almonds, so we chose to use pecans which is fine. I did think it was missing a touch of salt, so I added that but otherwise stuck to the recipe. It doesn't need garlic, dijon, onion, bacon, etc... it's excellent as written.
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Photo by FNChef

Easy Cream Cheese Frosting

Reviewed: Mar. 17, 2013
My official taste-tester gives his seal of approval on this recipe! After years of making cream cheese frosting, I've ALWAYS been annoyed by the hassle of bringing the cream cheese to room temp before being able to make the frosting. Well, I decided to follow Naples suggestion of mixing the butter and sugar FIRST, then add COLD cream cheese...what an awesome idea! And it WORKS!! This recipe (and Naples method) is a keeper!
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Butter Toffee Chocolate Chip Crunch Cookies

Reviewed: Mar. 15, 2013
"Like crack" "amazing" "oh my..." "mmmm!!!" are just a FEW of the comments I received in regards to these cookies, so how could they NOT have earned the 5-star rating?!! Let me tell you what I did differently: I only had veg. Crisco, I toasted the pecans before chopping, and I added about twice as many chocolate chips (because I can, that's why!! And you should too!). As I dumped the entire bag of Heath bits into the dough, I thought it might be overkill...too sweet. Well, when I "sampled" (too much) of raw dough, it was too sweet. But when you just enjoy a cookie that has delicious bits of Heath mixed with chopped pecans and gooey chocolate, it's perfect. **I omitted the milk to a small portion of the dough. We found that, while it baked up beautifully and smooth, the cookies had a sandier texture than the cookies made with a little bit of milk...
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Slow Cooker Latin Chicken

Reviewed: Mar. 10, 2013
Wow, this was good! My boyfriend was a bit skeptical, but I knew we'd both love it. The only part I skipped was adding the cilantro since it tastes like soap to him... wish I hadn't waited so long to give this a shot! Also used chopped bell pepper instead of strips. I loved the addition of sweet potatoes... perfect!
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Spinach and Leek White Bean Soup

Reviewed: Mar. 10, 2013
This came together so quickly and easily, I actually didn't even love it when I sampled it before packing away for lunches. About 12 hours later, when it was time to eat, I was quite pleased! Initially hesitant about the cumin, I was okay with the flavor it added. I also chose to use quinoa instead of the couscous since I had some already cooked. I won't *rush* to make this again, but it's a recipe I'll keep handy when I want something light, healthy, and tasty.
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Buttermilk Wheat Bread

Reviewed: Mar. 10, 2013
So fluffy and delicious! We loved this bread; I shared with my sister and her family and they loved it too! I opted to use all white whole wheat flour and was glad I did, since it made it a little more wholesome and didn't negatively impact the texture or final results.
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Chicken Chimi in the Oven

Reviewed: Mar. 10, 2013
Overall, a good recipe. I would've like a bit more heat from something like green chilies or jalapenos. I liked the texture you get from puree-ing the ingredients for the filling; much better than just mixing it all together. I didn't pay much attention to how long it actually took to crisp them to my liking, especially since I extended the baking time to melt some cheese on top (after they were crisp). Yum! Leftovers re-crisp decently in the oven.
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Cajun Style Baked Sweet Potato

Reviewed: Mar. 7, 2013
I JUST realized I didn't follow the recipe. I went by the picture (and my usual cooking method) and CUBED the potatoes, mixed it with the seasoning, and roasted until they were tender. I found I had nearly double the seasoning I would've liked, but I did enjoy the flavor. Came together quickly and was a nice not-overly spicy side dish.
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Honey Orange Firecracker Shrimp

Reviewed: Mar. 3, 2013
A fun recipe to try! When my boyfriend came up from downstairs to eat, he said it smelled like something gourmet was cookin’ in the kitchen! He was pleased with how it tasted—he enjoyed everything about it! As the person who prepared it, I made a couple changes: I used olive oil in place of canola oil (out of sheer laziness…it was within arms reach…though, it definitely has a higher smoke point!). I used regular honey, though I read “tupelo honey is the standard by which all other honeys are measured” so if you can get your hands on some, you might have an even tastier dinner. :) I agree with the others who halved the honey mixture (which I zapped in the microwave) and I would definitely increase the cayenne if you want any heat. I’d also say you could probably get away with half the cornstarch mixture, but since it’s pretty cheap, I suppose it’s better to have an excess than run out and have to make a little more. –Yum! Thanks for sharing the recipe!
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