FNChef Recipe Reviews (Pg. 17) - Allrecipes.com (18019675)

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Lemon Artichoke Romaine Salad

Reviewed: Apr. 11, 2010
Light, crispy, refreshing... everything I wanted in this salad, it delivered. I was surprised how much I really enjoyed this recipe-quite similiar to a lemony caesar as Kathleen states. I subbed tarragon vinegar as one member suggested and I'm glad I did. I think it would've seemed too light and watered down otherwise. I skipped the olives because I didn't have them and found that I didn't miss them. Shaved parmesan worked really well. Yum! Wish I hadn't waited so long to try it out!!
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Jellybean Bark

Reviewed: Apr. 6, 2010
Fun and Festive! I loved the simiplicity of it, but somehow it really looks impressive and inviting to eat! I did one batch of white bark with jelly beans and another batch of chocolate bark with easter M&Ms. Both looked great and were a hit. **I used Jolly Ranchers flavored jelly beans and they were good...but I missed some of the colors other brands offer. That's the thing to keep in mind... get a wide variety of colors for the best presentation. Still worked well though!
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Caribbean Zucchini Bread

Reviewed: Apr. 5, 2010
I tend to leave out coconut for recipes I will be sharing with coworkers... I am SO glad I didn't do that for this recipe. It's a fabulous recipe! I love the way the flavors blend together to create a deliciously moist and flavorful bread. The store was closed for Easter so I couldn't get applesauce...used oil instead. Then other than using pecans (preferred) I followed this recipe... and it's delicious! Couldn't ask for a better quick bread! This recipe will be kept on file...sure to make again!
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Banana Muffins I

Reviewed: Apr. 5, 2010
Hmm... I'm not sure how to rate this one. I appreciate that it's healthier and a decent substitute for banana bread if you don't want all the fat and calories of traditional recipes. However, I would never make them if I was trying to appeal to an audience of eaters who weren't focused on being so health-conscious. The texture is slightly off (given they don't have the fat/oil) and they don't pack a big flavor... maybe more bananas next time and perhaps some heart-healthy nuts. --I did not find it had a baking powder taste, as some reviewers commented. --All in all, decent. Just up the banana for more flavor.
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Mandarin-Nut Tossed Salad

Reviewed: Apr. 2, 2010
While it doesn't particularly WOW me, it is still a tasty recipe that you can throw together easily...probably with things you have on hand already! I thought the flavor combo was perfect - just subbed cashews because i love them and it's what i had on hand. Can't go wrong!
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3 users found this review helpful
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Guyanese Lime Cookies

Reviewed: Apr. 2, 2010
In my opinion, these are 5-stars! Fun flavor combination--I love lime, cinnamon, and nutmeg...never would've thought to add them together in a cookie...I was happy with the results! Others I shared them with didn't care for them as much, but they aren't as "adventurous" or "curious"-of an eater/baker as I am. If you're up for trying a uniquely fresh mix of flavors, this is a real treat! I didn't realize until I was baking them that they didn't even use any eggs... Interesting!
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Creamy Dill Cucumber Toasties

Reviewed: Apr. 2, 2010
Super easy, indeed! And incredible flavors that really go well together. I followed the recipe but used sour cream instead of mayo as a personal preference. Dry dill weed works just fine, though fresh would be fabulous!! Great, easy addition to any appetizer table!
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Classic Tiramisu

Reviewed: Apr. 2, 2010
No way can you skip mascarpone in this!! It's so uniquely rich and wonderful... it will take this recipe over the top! My only change was to mix strong coffee with the liquer. I tried the recipe as-written and had a chef-friend critique...after adding the suggested strong coffee to the liquer, it really made a wonderful difference. --A fabulous recipe otherwise! Made for a big birthday party and everyone raved! YUM!!
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Spicy Sweet Potato Chips

Reviewed: Mar. 29, 2010
YUM!!!!!!!!!!!! This is a favorite go-to recipe when I'm looking for something simple, quick, and healthy. Even faster... you can just broil them. Same time to broil, but you don't have to wait as long for the oven to heat up. Skip the syrup to make them healthier...still taste fab!
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5 users found this review helpful
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Magic Peanut Butter Middles

Reviewed: Mar. 23, 2010
I'm usually guilty of tweaking a recipe here or there, even if I've never made it before. Amazingly I did not mess around with any of the recipe ingredients... the result was fantastic! Though putzy, I knew what I was getting myself into and just went with it. They baked really nicely! I had uneven amounts toward the end so I just took a round of chocolate and a round of PB and flattened them together... It even looked good, after I drizzled with chocolate. That's the only thing I'd suggest: Jazz them up a tad by using the Peanut Butter Glaze recip (adapt as necessary to desired consistency)... Just the extra step adds a wow factor (which you deserve if you spend the time making these)!!
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Peanut Butter Glaze

Reviewed: Mar. 20, 2010
Perfect! Easy... and makes an excellent drizzle for any baked treats! I don't know that I followed the amounts to a "T" but I added more or less of each until I reached the desired consistency for drizzling over my cookies!
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Hazelnut Crumb Coffee Cake

Reviewed: Mar. 18, 2010
Adding sour cream to cakes usually ensures you will have a moist cake... as another reviewer mentioned, it is drier than most cakes and I was surprised. My only real "stray" from the recipe was adding vanilla. I made two versions: one as written, and another with melted cinnamon chips. Both had decent results, but again... dry. I think I will use the IDEA of this recipe and apply it to other tried-n-true recipes (making the swirled batter). I DID LOVE the hazelnut crumb topping! So unique from other recipes that usually call for walnuts or pecans. Regardless of nuts used, toast them! Always! =) Happy Baking!
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Sweet Irish Bread

Reviewed: Mar. 17, 2010
A tasty quickbread recipe that is simple--both in preparation and flavor. I enjoyed the moistness of it...I used golden raisins, as it's what I prefer. For extra St Patty's Day color, I threw in a handful of white chocolate swirl chips (white and green... fished out the red/white swirl from Christmas!!) It was actually quite a hit with a few people... they also enjoyed the subtleness of the flavors. Just a good, moist quick bread. Not a regular, go-to recipe, just a nice change up. Happy to give it a shot again!
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Brilliant Sauteed Broccoli

Reviewed: Mar. 17, 2010
Yum! Great, easy method that I'll be sure to remember and use in the future. Instead of olive oil, I used butter. Also, just eyeballed the ingredients. The brown sugar added a nice, subtle sweetness...Tasty!!
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3 users found this review helpful
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Streusel Coffee Cake

Reviewed: Mar. 16, 2010
You really cannot go wrong with this cake! Just look at all the delicious ingredients and you'll see it has all the components of a moist, wonderful coffee cake! I couldn't have been more pleased with how this turned out! I did two layers of the streusel so it was dispersed more to my liking, and I'm glad I did! I had a little leftover glaze from a different recipe so I used that and topped with finely chopped nuts. YUM!
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Peanut Butter Brownies II

Reviewed: Feb. 19, 2010
I love recipes that use every-day ingredients, have straight-forward directions, and taste outrageously delicious!! I followed the directions exactly - however, I lined the pan with tinfoil to make getting them out of the pan easier and cutting goes a LOT smoother when I can do it on a cutting board rather than in the pan (doesn't create ugly, jagged edges). I cannot wait for people at work to try them! I think they are amazingly rich, beautiful brownies. The peanut butter is relatively mellow, so if you're like some and really expecting the PB to pop, it does seem these are more about the chocolate. Perhaps experiment and try upping the PB and reducing the cream cheese a bit. YUMMMM! **Just realized these are like Michelle's Peanut Butter Marbled Brownies on this site (I've made those too), but her's uses less of the cream cheese... maybe give that a shot. The Cream cheese will be less intense, but if you don't mind it, I say this recipe is great--certainly richer.
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Sour Cream Spice Cake

Reviewed: Feb. 16, 2010
I wanted a spice cake - not a pear spice cake, not a pumpkin spice cake... or all the other variations out there. I almost tried a couple others with more ratings, but I am really glad to have found this recipe and give it a shot! What a wonderful cake!! I didn't find it to be dense at all; folding in the egg whites makes for a lighter, fluffier cake. After storing in the refrigerator (bf prefers it chilled), it does firm up a bit but that's expected. Great spice flavors really shine through--and are nicely complemented by the cream cheese frosting I decided to make instead of the one provided as part of the recipe (personal preferences). Give this recipe a shot!! You won't be let down!
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Marinated Scallops Wrapped in Bacon

Reviewed: Feb. 16, 2010
Delish flavors from the marinade and the smokiness from the bacon make these delicate scallops absolutely succulent! Everything I've read and experienced with marinating seafood, an hour is far too long. Instead, I allowed my scallops & shrimp to marinate long enough for the oven to preheat and the bacon to bake for the first 8 min... long enough. Although my thick slices of bacon did not crisp up like I prefer, its flavors certainly did wonders for both the scallops and shrimp I used in this recipe. I did not find the sugar to be necessary, as it's plenty sweet and so much flavor already...but add it if you wish, it certainly doesn't hurt! Yum! Good recipe find!
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Orange-Glazed Asparagus

Reviewed: Feb. 15, 2010
Although I ended up overcooking the asparagus, this recipe was fabulous! I love the idea to use orange juice to create a delicious glaze for an already tasty veggie. Everyone at the dinner party thought it was a great new way to play with flavors and create a wonderful side dish...and in such a short amount of time!
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Grandma's Gingersnap Cookies

Reviewed: Jan. 27, 2010
Great recipe - excellent selection of ingredients and easy-to-follow recipe instructions. Baking for just under 10 minutes produced a deliciously moist and chewy cookie. I'm very pleased with the results! Note: the cookies puff up in the oven, then flatten, so do not be surprised. I am going to read up more on this to see what can be done to keep them puffy. Also, regarding the shortening, I used butter. I've learned in my culinary class that the term is sometimes used interchangably--it's just the fat that's needed in the recipe and can be refering to butter or shortening (Crisco). I prefer butter, so that's what I use!
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