Chef #247292's

16out of16

Reviews

Alton Brown's Cranberry Dipping Sauce

Posted by Lvs2Cook  

We made smoked turkey wraps with the sauce on the side for dipping, for a meeting. This was the first thing to run out. I later made this for Thanksgiving Reunion, again one of the first to dissapear. One uncle used a dinner roll to swab the... — Chef #247292 Mar 12, 2008

Recipe #106741

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Crock Pot Cream Cheese Chicken

Posted by Dawn  

We had this last night for supper. This is always good. I'm just getting around to rating it. I added more onions and garlic because we like them and some 3 color bell peppers slices. Served on rice, worderful. Have a friend who request this every... — Chef #247292 Jan 7, 2008

Recipe #12458

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To Die for Crock Pot Roast

Posted by yooper  

This has got to be the best tasting, easiest, beef recipe that everyone loves. We like to use it as beef manhattans. Bread, beef, taters, and gravy. What is there not to like? My only beef roast recipe!! — Chef #247292 Jan 7, 2008

Recipe #27208

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Pumpkin Cream Cheese Roll

(2 people found this helpful) Posted by troyh  

This is the same as the recipe we us for banquets. parties, and family meals. Always comes out nicely. Make sure you whip your cream cheese until smooth or you will have lumps in the filling. Having the cream cheese at room temperature helps. — Chef #247292 Nov 30, 2007

Recipe #5365

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Real Scottish Shortbread

(5 people found this helpful) Posted by KitchenKelly  

Well hello again. This is the recipe I used for over 30 years as a pastry chef, got itself lost and I never found a good replacement, till now. This is a wonderful light cookie. that can be rolled out and cut with cookie cutters and coated with... — Chef #247292 Oct 19, 2007

Recipe #250157

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White Chocolate Chip Cranberry Oatmeal Cookies

(1 person found this helpful) Posted by Julesong  

Very good cookie! I 3X the recipe for a home volleyball match,I still did make enought. The flavor of the cinnamon and nuts with the crasins and oatmeal was outstanding. This cookie had a rounded top and was very moist. They also did not... — Chef #247292 Oct 12, 2007

Recipe #112683

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Crab Rangoon

Posted by DiB's  

This is NOT the candy stuff you get in the chinses restaurants. Very flavorful and crab tasting. I don't know how many we made because for every 5 that hit the plate 4 were eaten. I have no idea how they taste cold, or even warm. These were gone... — Chef #247292 Sep 19, 2007

Recipe #10712

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Crepes

(2 people found this helpful) Posted by Recipe<3r  

I went to post my recipe and found this one both are the same you need 1 1/2 t vanilla. I use a crepe maker and make 48 to 72 at a time. Have made 350 at once. We fill them with ice cream. Take a 1/2 gal. and divide it into 24 sticks. Put one... — Chef #247292 May 11, 2007

Recipe #175730

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Strawberry Cheesecake Trifle

Posted by Anita Harris  

I changed the angelfood cake with pound cake I had in the freezer. Then I doubled the recipe to get 24 servings as it did look kind of small. 18 people show for the meal and they all ate good. They flew into this like they had not eaten. I had... — Chef #247292 May 10, 2007

Recipe #48957

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Penne & Italian Sausage Bake

Posted by CountryLady  

I have made this many times and my co-workers eat it like it is their last meal. Easy to put together and the taste is great!! Taste even better if made the day before and popped in the oven to finish baking for a fast supper. — Chef #247292 May 10, 2007

Recipe #53554

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Chicken Bow Tie Pasta

Posted by kimberly8402  

This is a wonderful, flavorful entree to make. Changed the margarine with butter, the 21 people who had this, wants it again next week. They also asked if they could take a little tub home with them. — Chef #247292 May 10, 2007

Recipe #99986

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Glynn's Jambalaya

Posted by babygirl65  

Wonderful, my students fix this for friday lunchs for the staff. Usually nothing leftover. The right heat, good flavor and best of all the picky eaters love it. Made, as is, several times and never got around to rating it. — Chef #247292 May 10, 2007

Recipe #124491

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Oreo Bon-Bons

Posted by Ruby Toozday  

I used this recipe in my Culinary Arts class for X-mass goodies. Long story short we have had to make these every week since. Good and easy. Taste great. — Chef #247292 May 9, 2007

Recipe #138014

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Art's Roast Beef - Anderson, Indiana (Copycat)

(3 people found this helpful) Posted by Soup Fly *  

I worked at Art's Pizza on Broadway in Anderson in the 70's making the pizza dough and roast beef. You hit the nail on the head with this one. You dip the bread in the broth and serve it open faced, eating it with a knife and fork. Plenty of... — Chef #247292 May 2, 2006

Recipe #111372

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Colorful Chicken Croissants

(2 people found this helpful) Posted by Nicole Brummett  

I used this recipe, as is, for an advisory luncheon 3 years ago and it is requested every year. Students in my Culinary Arts class love it and make it whenever they can. Taste better if made the day before. We cubed the raw chicken and sauteed... — Chef #247292 Apr 11, 2006

Recipe #13643

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Bacon and Cream Cheese Stuffed Mushrooms

Posted by Dancer^  

Recipe #5293

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