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    You are in: Home / Chef #329119's Public Recipes
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    10 Recipes

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    From cookinglight. Chapchae is a Korean noodle dish. I think you can substitute the steak with other meats or seafood--it's mostly to add a little meaty flavor. * I use the sweet potato noodles for more authenticity in place of the bean thread noodles (I boil them for 5 minutes then rinse with cold water thoroughly). It takes a while to make this but it's really authentic and flavorful.

    Recipe #321457

    This is a recipe from Paula Deen that appeared on bakeorbreak.com when I was searching for a chocolate cake. I loved the idea of a chocolate cake with cream cheese in the batter! I substituted half the butter with vegetable oil just because I was running out of butter but it still turned out very rich. My 2 and 4 yr old boys were fighting over the crumbs it was so good!

    Recipe #336374

    From "Robbie's Recipe Collection" (recipes.robbiehaf.com); Tasted alot like those "mall" style thin crust NY style pizzas I like so much! I accidentally used 1/4 T sugar and it still was fine so I guess it is a forgiving recipe. It is nice & crispy, not soft & soggy like other crusts I've tried.

    Recipe #285463

    This recipe is from astray.com If they are in season, use fresh tangerines. At other times, Use the frozen juice and substitute oranges for the zest and for garnishing

    Recipe #271447

    This recipe from sunshinerecipes.com sounds like a delicious combination of sweet potatoes and apples. My kitchen is piled full of desserts now so I haven't made this yet. Hope it's good!

    Recipe #266208

    This was a recipe from healthyrecipesfor moms website, which was modified from Cooking Light 2000. The only modifications I made were: used quick-cooking oats, substituted half the sugars with splenda, and since i simply had only 1/2 cup all purpose flour I used 1 1/2 cups whole wheat four rather than 1 cup and the texture was still great--nice & chewy; also I used 1 cup Girardhelli milk chocolate chips (which were sweet enough for me).

    Recipe #292928

    I came up with this when trying to use up instant reduced-sugar apple cinnamon oatmeal packets since I had an oatmeal cookie craving. I think it was 4 or 5 packets? I'm no baking expert but they came out nice & chewy like I like 'em. However they don't have a strong apple flavor if that is what you are looking for.

    Recipe #277912

    Here is the original as found on chefs.com --I modified it by adding some reduced fat sour cream in place of some of the oatmeal (i didn't have enough of the instant oatmeal to make a full 1 cup as called for). They are super-moist and I used Ghirardelli chips so the flavor was excellent. I also used only 1/2 cup butter whereas the original recipe called for 2/3 cup, then I added canola oil to make 2/3 Cup but it still tasted fine. I also added 1/2 cup of dark cocoa to make it even richer. They're slightly chewy although it wasn't chewy as some brownies; it might be chewier if you baked it more than 25 minutes, I don't know.

    Recipe #287971

    These are amazing! From CD Kitchen. A bit messy to prepare but totally worth it. I used catfish but I think a flakier white fish would be even better. I think the secret is the slaw. My husband who detested cole slaw now can't stop talking about how good these are and says he's "converted" to loving cole slaw. However I did use 6-8 tsp of the chipotle peppers in adobo sauce (found in a can for slightly over $1 in the mexican section at a regular grocery store) for extra heat since we both love spice. For the mayonnaise I used Marzetti's slaw dressing. I also added about 1/4 cup chopped cilantro since we love cilantro with everything. Before serving I lightly toasted some regular corn tortillas by placing them about 1 minute each side on an ungreased nonstick skillet on medium-high heat rather than using the "crispy corn" tortillas.

    Recipe #303191

    got this off asiafood.org

    Recipe #271730


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