Chef #643883's

24out of24

Reviews

Soft Chocolate Chip Cookies

Posted by Peach  

I have been wanting to make these to see if they stand up to top billing. I really like them! My changes were to use 2 sticks (1 cup) butter and no shortening and 1 tablespoon vanilla and add 1 cup chopped walnuts. I also baked them on... — Chef #643883 May 3, 2009

Recipe #20408

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Bourbon Chicken

Posted by LinMarie  

Easy and good. I used 3 lbs of frozen chicken breasts so I increased the sauce by 1-1/2. I will make this often. — Chef #643883 Apr 6, 2009

Recipe #45809

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Monster Cookies

Posted by Mary Lord  

I am surprised that no one else posted about how hard and dry these cookies are. I am an experienced baker and there was too much oat meal. After reading other reviews, one reviewer stated to only use 3-1/2 cups oats. I will try that next time.... — Chef #643883 Mar 30, 2009

Recipe #2768

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Soft Snickerdoodle Cookies

(1 person found this helpful) Posted by Juju Bee  

I have made these twice now. I put the dough in the freezer for 10 minutes so that it will roll nicely in a 3/4'" ball. I bake it on an insulated cookie sheet lined with parchment paper. I don't bother chilling the cookie sheet. After baking, I... — Chef #643883 Jan 30, 2009

Recipe #97496

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KFC Buttermilk Biscuits

(2 people found this helpful) Posted by JustaQT  

I thought these were good but had too much salt. I would recommend 1/2 t salt. I also used parchment paper due to the reviews stating the bottoms burnt but even with that, the bottoms were overly brown. Next time I will cut the salt to 1/2 t... — Chef #643883 Jan 2, 2009

Recipe #58913

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Pumpkin Pie Crunch

Posted by Marg (CaymanDesigns)  

I made this Thanksgiving Eve. I followed the advice in the reviews and used about half of the cake mix and 1/2 cup butter. This turned out great and I will be making this many more times, I'm sure. Thanks, Marg! — Chef #643883 Nov 29, 2008

Recipe #2498

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Cheese and Garlic Drop Biscuits

Posted by Marg (CaymanDesigns)  

I forgot to highlight the stars! — Chef #643883 Nov 29, 2008

Recipe #98636

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Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens

(31 people found this helpful) Posted by KITTENCAL  

These worked very well on my schnauzer cookies. The dough didn't spread out after baking which has happened with other cut out cookie dough. The taste is good. Here are some tips: freeze dough for 45 minutes Roll dough out onto lightly... — Chef #643883 Feb 14, 2008

Recipe #261889

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Cookie Icing/Frosting That Hardens

(1 person found this helpful) Posted by KITTENCAL  

This worked well, once I got the consistency right. I used a paint brush and applied 1 light coat and then immediately a heavier coat. This took about 2 hours to set up so that I could stack them. I made cookies that looked like schnauzer dogs... — Chef #643883 Feb 14, 2008

Recipe #266529

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Chocolate Cherry Creams

Posted by Mirj  

I had my doubts since these were messy to roll after 2 hours in the fridge and I ate one of these as soon as I had rolled it in the chopped almonds. At that stage it was very rich (too rich) and gooey. I tried another one the next morning after... — Chef #643883 Feb 8, 2008

Recipe #16474

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Sweet Cornbread

Posted by Lvs2Cook  

This was good right out of oven but best a day later. I liked the crunch to the edges so next time I might cook it in muffin tins without liners so each serving would have that "crunch" all around it. — Chef #643883 Feb 3, 2008

Recipe #116185

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Olive Garden Alfredo Sauce

(6 people found this helpful) Posted by KaraRN  

I have made this many times and it does taste the same as OG's Alfredo sauce. I believe that it is their recipe. When I make it for my family of 4, these are my measurements: 1/4 T pureed Garlic browned 1/2 cup butter 2 cup whipping cream 2... — Chef #643883 Jan 29, 2008

Recipe #266970

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Groundhog Day Cupcakes

Posted by NcMysteryShopper  

I just got done making some of these. Here are my tips. Use full size candy bar as stated before. Cut out hole in cupcake 1st then set cut out cake aside. Frost cupcake then sprinkle on the cut out as crumbs. Then push in your predecorated... — Chef #643883 Jan 24, 2008

Recipe #111303

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Chocolate Mint Candy (Fudge)

(4 people found this helpful) Posted by Marg (CaymanDesigns)  

I made the mint layer with Guittard Mint flavored chips instead of the white candy coating; so I didn't need the extract or food coloring, they were already green. It worked perfectly and the fudge set up in about 30 minutes in the freezer. I... — Chef #643883 Jan 18, 2008

Recipe #4075

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Jo Mama's World Famous Spaghetti

(1 person found this helpful) Posted by Sharlene~W  

This was great. My mild Italian sausage wasn't spicy enough so I threw in some fennel seed to kick it up without making it "hot." I used 1 cup water and angel hair pasta. Will make this again. — Chef #643883 Jan 10, 2008

Recipe #22782

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Japanese Mum's Chicken

Posted by JustJanS  

Great taste and easy. The serrano pepper I used gave it a kick and the sauce reminded me of Yoshida's terriyaki sauce. I think this would be good using chicken wings and serving as an appetizer, too. — Chef #643883 Jan 10, 2008

Recipe #68955

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Snickers Candy Bars

Posted by Lorri in Wyoming  

Too sweet for my taste and too messy if not right out of the refrigerator. But, people at work gobbled them down. No one asked for the recipe but they said that they were so good and the plate was emptied. I prefer a Snickers candy bar to this... — Chef #643883 Dec 26, 2007

Recipe #95145

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Awesome Baked Ham

(1 person found this helpful) Posted by Boopster  

I had a half shank uncooked ham that weighed 11 pounds. I cooked it for 3 hours then let it rest for 1 hour. I took it to my Sister's house and it was in the oven at 200 degrees for 1 more hour before serving at Christmas dinner. This was a very... — Chef #643883 Dec 25, 2007

Recipe #46922

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Italian Chocolate Truffles

Posted by bigbadbrenda  

These were ok tasting. Mine turned out dry and didn't want to hold together in balls, even though I followed the recipe exactly. I couldn't get the chocolate shavings to stick to the balls. I used Ameretto for the liqueur but it seemed to total... — Chef #643883 Dec 4, 2007

Recipe #236572

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Millionaires Shortbread - Chocolate, Ginger and Caramel Slices

(1 person found this helpful) Posted by French Tart  

I don't know if my filling turned out the way it was supposed to or not. It was very runny and I expected more of a soft caramel filling. I liked the base and topping ok. I used a gram converter and used 3/4 cup butter; 3/4 cup brown sugar and 14... — Chef #643883 Dec 4, 2007

Recipe #265266

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