Chef #806937's

31out of31

Reviews

Apple Raspberry Crumble

(1 person found this helpful) Posted by Miss Erin  

I used granny smith and macintosh apples and cinnamon. I did add a bit more than 1/4 cup butter. I also had to bake for at least 40 minutes. Good flavor, and not too greasy. (I also used part brown sugar for the total amount) Sprinkling in a bit... — Chef #806937 Oct 30, 2009

Recipe #13379

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Almost Heaven

Posted by Chef 709802  

Very good and moist. I chilled the cake after applying the pineapple and cooling it. Then beat the cream cheese and added the milk (minus a little bit), then the pudding mix at the end. It set up nicely. I might want to add a tiny bit of another... — Chef #806937 Oct 14, 2009

Recipe #393601

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The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food)

Posted by Karen=^..^=  

Very good strong recipe for dark chocolate cake. I used 1/4 cup less than called for in the sugar and a "scant" 1 cup of the oil. (I would use a little less again next time.) I did not make the frosting, but used a chocolate cream cheese... — Chef #806937 Aug 24, 2009

Recipe #26370

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Creamy Chocolate Frosting

Posted by MizzNezz  

Taste is great! I added a little butter as I was under the measure for cream cheese. I was under for frsoting the sides on my layer cake, but I may have used too much in the middle andon top. — Chef #806937 Aug 21, 2009

Recipe #18510

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Peanut Butter Cheesecake Brownie Bars

Posted by Serb Girl  

Very good and moist. I made a 1/2 recipe and will add some chocolate chips to the cheesecake part next time. — Chef #806937 Aug 16, 2009

Recipe #310344

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Zarela's Famous Creamy Rice Casserole from Aaron Sanchez

Posted by Felina  

I felt like it needed a little more of the sour cream mix. The taste was very good, but a little dry. I made 1/2 recipe. Will try it again tweaking the moisture a bit. — Chef #806937 Jul 23, 2009

Recipe #382247

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Castle Street Blueberry Cream Pie

Posted by Seasoned Cook  

Outstanding!! I even used low fat sour cream. I did also use a home meade graham cracker crust and it really added some great taste that may not have been there with a regular crust. I added about 5 minutes cook time as the berries were frozen. — Chef #806937 Jul 23, 2009

Recipe #249127

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Bacon Blue Cheese Potato Salad

Posted by jaynine  

Wow, I made a half recipe for my husband and self. Very good. Only added a little celery and some bacon crumbled. — Chef #806937 Jun 30, 2009

Recipe #300041

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America's Test Kitchen Skillet Baked Ziti

Posted by berly333  

Too starchy. It may have been good if the pasta was not cooked in the sauce. I used a couple of links of italian sausage too, so did my best with the taste. The method is flawed. — Chef #806937 Jun 24, 2009

Recipe #314560

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Pizza Dough for Thin Crust Pizza

Posted by UnknownChef86  

I mhave made 2 thin crusts and one medium thick crust also. Both ways it is good. I have used rapid rise yeast and let it stand for 10 minutes and it comes out fine too. I use this as a basic recipe. — Chef #806937 Jun 18, 2009

Recipe #70165

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Amish Baked Noodles With Ham

Posted by Mercy  

I liked it! I did add a little shredded cheddar over the top instead of the butter. and I used broccoli not peas. It only took 30 minutes to get bubbly for me. I will make it again. — Chef #806937 Jun 10, 2009

Recipe #119901

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Copycat French Vanilla Liquid Coffee Creamer

Posted by TheSarneys  

I found it way too sweet. I am using more milk in proportion to can cond. milk to get what we like. — Chef #806937 Jun 3, 2009

Recipe #191026

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Chocolate Oatmeal Walnut Muffins

Posted by Mom2Rose  

I have made these twice. They are kind of small, but contain fiber and protein so are filling. Not very much fat either. Good taste. — Chef #806937 May 31, 2009

Recipe #333415

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Raspberry Lazy Daisy Cake

(1 person found this helpful) Posted by Kaarin  

I baked for 30 minutes and it tested done. Then pulled it out and added the frosting (made 1/2 recipe and tried to distribute evenly). I put it back in the oven for about 10 minutes. Very good. I used about 2 1/2 6oz boxes of berries. Simple. — Chef #806937 May 30, 2009

Recipe #270753

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Greek Baked Fish

(1 person found this helpful) Posted by evelyn/athens  

Ok - I did it. I made it with chicken breasts. Taste was very good. — Chef #806937 May 7, 2009

Recipe #76684

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Lemon Muffins

Posted by Jen T  

Started to make this but in the end, did not use the topping. I used all the zest and juice of the lemon in the batter and used oil instead of butter. (no use of the last 1/4 cup sugar) I had all purpose flour so added 2 tsp baking powder and 1... — Chef #806937 May 5, 2009

Recipe #34337

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Classic Shortcakes

Posted by diner524  

They are really good even without the sugar on top. — Chef #806937 Apr 17, 2009

Recipe #360946

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Maple Pecan Oatmeal Drops with Maple Cream Cheese Frosting

Posted by JamesDean'sGirl  

Taste is great! More moisture in the batter is necessary to hold all the dry ingredients. Maybe 2 more T of butter would do it. — Chef #806937 Apr 15, 2009

Recipe #70500

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Creamy Tomato Sauce (America's Test Kitchen)

Posted by DrGaellon  

Taste was pretty good, although I would use a little less sun dried tomatos next time. Also it was soo thick that I had to had 4 large serving spoons of chix broth during cooking. After finishing.. was still too thick. I will think about adding... — Chef #806937 Apr 15, 2009

Recipe #357384

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Kittencal's Bakery Shop Lemon Cream Cheese Pie

Posted by KITTENCAL  

Taste was fantastic. I wonder if there is a way to make the lemon pudding part a little less rubbery? Maybe I cooked it too long? Or maybe a little less conrstarch? — Chef #806937 Apr 15, 2009

Recipe #107621

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