Chocolatl's

99out of99

Reviews

Rye Batter Bread

Posted by duonyte  

Mine, unfortunately, did turn out to be a lead brick. I followed the recipe, but my "batter" was more like a thick, sticky dough. I felt as if I should knead it, but since this is a batter bread I didn't. Now I think I should have. It rose... — Chocolatl Nov 20, 2009

Recipe #389169

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Chicken Teriyaki

Posted by swirlycinnacakes  

The simplest preparations are so often the best, and this proves it yet again. This was a big hit with my teenage son. Thanks for posting! Made for Bargain Basement Tag. — Chocolatl Nov 20, 2009

Recipe #204381

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Snappy Green Beans

Posted by Brookelynne26  

These are good, but I think they needed a touch more lemon juice. I couldn't really tell it was there. We did enjoy the beans. Made for Football Pool 2009. — Chocolatl Nov 20, 2009

Recipe #379155

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Mushroom Ragout With Chicken and Sausage

Posted by Annacia  

This is rich, with intense flavor. I left the sausages whole because of my son, who can't eat sausage but can have dishes cooked with it. I served it with garlic and herb rice. Great dish. I took the leftover chicken off the bone and made a pie... — Chocolatl Nov 15, 2009

Recipe #329577

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Pastry Crust (Pie Crust)

Posted by appleydapply  

This is a modern method with old-fashioned taste. I used this for an apple pie just as it is. I used it for a chicken pie, and substituted 1/2 cup rye flour for 1/2 cup of the all-purpose flour. I chilled the dough both before and after... — Chocolatl Nov 15, 2009

Recipe #243072

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Cheese Delight

Posted by Brookelynne26  

The flavor of this reminds me of fondue. I used homemade bread and toasted it slightly to be sure it would hold up. A very festive taste. — Chocolatl Nov 10, 2009

Recipe #380831

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Quick & Easy Country Style Steak

Posted by SB6  

The cooking takes awhile, but there's very little work involved. I left out the Kitchen Bouquet, which I don't care for. It really didn't need it. Nice tender meat. Note: This is country STYLE steak, which is not the same thing as country... — Chocolatl Nov 9, 2009

Recipe #385632

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Apple Pie

(1 person found this helpful) Posted by ellie_  

I made my own crust, and used Jonamac apples. This has a very nice, old-fashioned taste, much better than any "boughten" pie could be. — Chocolatl Nov 8, 2009

Recipe #65429

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Potatoes and Onions (Patate E Cipolle)

Posted by Lauralie41  

These are really good, but they definitely need more cooking time. This is a very nice accompaniment to a roast. — Chocolatl Nov 8, 2009

Recipe #135341

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Hot Dog/Hamburger Buns/Rolls/Cinnamon Buns Dough Cycle A.b.m.

Posted by Dorel  

Absolutely delicious! These work as bread or dinner rolls as well as buns. I used water and 3 tablespoons of non-fat dry milk, and reduced the sugar to 1/8 cup. I also topped them with a little minced onion. My husband told me that they were... — Chocolatl Nov 7, 2009

Recipe #96475

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Aioli - Jamie Oliver

(1 person found this helpful) Posted by DrGaellon  

This is good, but the predominant flavor is the olive oil. I will definitely add more garlic next time; 1/2 clove is not nearly enough. Made for My-3-Chefs, November 2009. — Chocolatl Nov 2, 2009

Recipe #321343

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Easy Spice Cake

(2 people found this helpful) Posted by Nikki Kate  

I used a lemon cake mix. I tasted the batter, and wasn't sure the amount of spices would be enough. Was I surprised when I had some of the cake! It was just wonderful. All the flavors came through beautifully. This is a really good way to... — Chocolatl Nov 1, 2009

Recipe #219756

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Sauteed Corn With Basil, Onion and Garlic

Posted by Mrs_Leuch  

This dish has a lot of flavor. Sauteing the corn seems to make it sweeter than steaming or boiling. The other ingredients blend in perfectly. Made for My-3-Chefs November 2009. — Chocolatl Nov 1, 2009

Recipe #258411

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Whole Roasted Garlic

Posted by Mika G.  

These are easy, clear instructions for roasted garlic. I loved the smell of the garlic while it was roasting (though my teenage son hated it), and am going to serve the garlic with my roast tonight. Thanks for posting. Made for My-3-Chefs,... — Chocolatl Nov 1, 2009

Recipe #375191

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Hararat Version 2 - Libyan Spice Blend

Posted by Georgiapea  

I'm not sure if this is really easier or not. You don't have to grind anything, but the pre-ground spices are much harder to remove from the pan than whole ones would be. The seasoning mix is good, though, with a great Middle Eastern/North... — Chocolatl Nov 1, 2009

Recipe #352805

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Apple Pie Spice

Posted by FLUFFSTER  

This has that good, old-fashioned apple pie taste even without the pie. This will make my holiday desserts taste great! Thanks for posting. Made for My-3-Chefs, November 2009. — Chocolatl Nov 1, 2009

Recipe #235457

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Chilean Pisco Sour

Posted by NcMysteryShopper  

I actually do prefer this to the Peruvian style Pisco Sour, but of course, the drink originated in Pisco, Peru. It's good either way. Thanks for posting. — Chocolatl Oct 30, 2009

Recipe #243483

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Peruvian Pisco Sour

Posted by NcMysteryShopper  

I too prefer the lime juice in this. I actually like this drink better without the egg white and bitters, but it's good either way. The egg doesn't add any taste, just foaminess. It's interesting that Chile also claims this as their national... — Chocolatl Oct 30, 2009

Recipe #243479

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You Have to Try Chicken Spread!

Posted by SB6  

I think the flavors in this unusual spread really work well together. You really do need to use the canned chicken or it won't have the right consistency. The sour cream seems to be mainly for presentation; you could probably leave it off if you... — Chocolatl Oct 29, 2009

Recipe #393854

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Swiss Onion Loaf

Posted by Chabear01  

A great easy recipe, not just for beginners. This is a nice one to make when you're tired after a long day. The flavors remind me a little of French onion soup, and this bread would make a wonderful accompaniment to soup, or a big bowl of... — Chocolatl Oct 24, 2009

Recipe #178169

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