Chef Schellies's

113out of113

Reviews

Creamy Avocado Gazpacho

(1 person found this helpful) Posted by Sharon123  

This was really good. It's going to be a nice dish to have next summer when it's too hot out to cook. I only used the juice of one lime. Next time I will leave out (or at least use less of) the water. I guess I just like my gazpacho a little... — Chef Schellies Nov 20, 2009

Recipe #201991

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Raw Pad Thai

Posted by RaWziLLa  

This was ok. As one reviewer below said, there really was too much dressing. We added about 1/2 cup more cabbage. We also only used the juice of one lemon, and it was still very lemony. — Chef Schellies Nov 16, 2009

Recipe #280387

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Raw Food: Almond-Based Berry Smoothie

Posted by MissLinguist  

This was tasty and easy to make. We used the strawberries. I'm sure we will make this again when we want a quick meal. Thanks! — Chef Schellies Nov 11, 2009

Recipe #228073

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How to Cook Spaghetti Squash

Posted by Johnney  

I had never cooked a spaghetti squash before. This turned out good. We used the baked method. We cut the squash the short way and it makes the "noodles" longer. Thanks for sharing! — Chef Schellies Nov 11, 2009

Recipe #77554

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Raw "not Peanut Butter Cookies"

Posted by Mad-catter  

Wow! These were really good! I used agave nectar and made them a little smaller so I got 10 cookies. I also used the blender because I don't have a food processor. The texture was like a yummy, chewy candy. Thanks for the recipe! — Chef Schellies Oct 22, 2009

Recipe #376787

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Jicama "fries" (Raw Food)

Posted by Sydney Mike  

We really liked these. They make a really tasty side dish. I would recommend cutting them quite thin to get more of the seasoning flavor. — Chef Schellies Oct 18, 2009

Recipe #328064

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Hummus

Posted by Donna S.  

I liked that this was a little lower in fat than some of the other recipes, but I thought it had a bit too much lemon and was a little too thick. — Chef Schellies Oct 18, 2009

Recipe #162083

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Ham and Cheese Pasta Skillet

Posted by Noreaster  

This was very good. I actually made it first a while ago and forgot to review it. I used a yellow dill mustard because it was all I had and it was excellent. It was a great way to use some of my leftover ham. Thanks for the recipe. — Chef Schellies Oct 4, 2009

Recipe #165650

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Black Bean Brownies (Gluten Free and Low Carb)

Posted by calouste  

These were good! They kind of tasted like a flourless cake. I liked them better after they were refrigerated for a day. I really could not taste the beans at all. I'm sure I will make these again. Thanks! — Chef Schellies Jul 6, 2009

Recipe #255239

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Peanut Butter Brownies

Posted by busy mom #4  

These were good. I found that if you try to spread the peanut butter mixture around, it doesn't work very well. Instead, if you just drop it by small spoonfuls, there is enough of it to cover the bottom layer. Thanks for the recipe! — Chef Schellies May 7, 2009

Recipe #293020

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Beer Grilled Pork Chops

(1 person found this helpful) Posted by Denise in NH  

We made these exactly as written, but we didn't have time to marinate them overnight. We only marinated them about 6 hours. They turned out great! Thanks! — Chef Schellies May 2, 2009

Recipe #36873

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Jello Cookies

(1 person found this helpful) Posted by Mysterygirl  

I made these for my students' recital tomorrow. I took Chef 903399's advice and added the packet of Kool Aid and made my 1/2 cup of sugar heaping. Mine were very tart. I might even add more sugar next time. I made Cherry/Fruit Punch ones and... — Chef Schellies May 2, 2009

Recipe #13745

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Crock Pot Chicken W/ Black Beans and Cream Cheese...yum!

Posted by Jen Santiago  

There isn't much to say that hasn't already been said, but this was great! I made it into burritos. It was one of the easiest recipes I've ever made. I'm sure I will be making these often to freeze and have for lunch. Thanks for the recipe. — Chef Schellies May 1, 2009

Recipe #89204

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Artichoke Chicken Calzones

(1 person found this helpful) Posted by Tiffiny #2  

I loved these! I made them the other day and it turns out that they freeze really well also. I know that I will be making these often because they are great to take to work for lunch. Thanks! — Chef Schellies Apr 20, 2009

Recipe #100166

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Olive Oil, Garlic, and Crushed Red Pepper Pasta Sauce

Posted by JackieOhNo!  

This was easy and good. We used half of the oil just to cut the fat a little and it turned out perfect. Thanks for the recipe. — Chef Schellies Apr 20, 2009

Recipe #295835

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Roasted Pineapple With Pistachio Ice Cream

Posted by loveleesmile  

This was great! We will definitely make this often. The only thing that I changed was that I didn't have a star anise, so I left it out. I also served it with vanilla ice cream because that is what I had. Thanks for the excellent recipe! — Chef Schellies Apr 15, 2009

Recipe #362256

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Matzo Buttercrunch

Posted by Manami  

This was tasty, but next time I will use only 4 matzo crackers. I didn't have quite enough of the brown sugar/butter mixture to cover all of the crackers. We will definitely be making this again, though, probably even soon because we bought a... — Chef Schellies Apr 13, 2009

Recipe #162656

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Munchies (Lentils)

(1 person found this helpful) Posted by L DJ  

These were great! They far exceeded my expectations. We will certainly be making them often. We made them exactly as written this time, but we are excited to try different spices in the future. Thanks for the recipe. — Chef Schellies Apr 9, 2009

Recipe #43934

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Veggie Blend Stuffed Breasts

Posted by l0ve2c00k  

This was good. It was also much easier to stuff them than we thought it was going to be. We used only 3 slices of cheese and we left the mushrooms out. This recipe has lots of possibilities. It was a nice, low-calorie dish. Thanks! — Chef Schellies Mar 30, 2009

Recipe #221385

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Zucchini Parmesan

Posted by Smabbey  

Wow! This was excellent! I couldn't help but try the little zucchinis after I had baked them, and I could have eaten them by themselves. They were great in the dish. We served it over a little pasta. I will be making this often. Thanks for... — Chef Schellies Mar 19, 2009

Recipe #96276

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