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    Half Hearted Chef

    Las Vegas, NV

    Chef #1161666

    Las Vegas, NV

    Joined: Feb 07, 2009

    Birthday: Dec 28

    21 reviews by Half Hearted Chef

    1 - 10 of 21 sorted by Date | Rating | Helpful

    Reviewed Melt in Your Mouth Pecan Rolls
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      |  By JenniferK2

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    "These were fairly easy, since I didn't have to make dough, and tasted good. The gooey bottom layer didn't allow the rolls to get browned, so they were kind of soft on the bottom. Made for PAC Spring 2010."

    Apr 4, 2010 on Food.com

    Recipe #210406

    Reviewed Crock Pot Blueberry Cobbler
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      |  By JenniferK2

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    "This tasted good, but it didn't seem to work in the crock pot. After 3 hours, the cake mix still had dry parts, so I gave the pot a stir. That just made it look like mush. Might try mixing the cake with the pineapple if I make it again. Made for PAC Spring 2010."

    Apr 4, 2010 on Food.com

    Recipe #220661

    Reviewed Large Batch Baked Meatballs
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      |  By Abby Girl

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    "These are great, I have made them several time, but neglected to review them, shame on me! I only use 1/4 cup of milk and don't squeeze it out. I also add 1 Tbsp. onion powder, take the garlic powder down to 1 Tbsp. and reduced the salt/pepper. Thanks for sharing this recipe."

    Mar 31, 2010 on Food.com

    Recipe #179697

    Reviewed Ww Cumin-Scented Oven Fries
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      |  By TeresaS

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    "I saw the picture of these on the PAC Spring 2010 forum and just had to try them. They are very good, and the cinnamon is an interesting touch."

    Mar 31, 2010 on Food.com

    Recipe #238248

    Reviewed German Creamed Spinach
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      |  By rocket_j_dawg

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    "I also made a couple of tweaks, but the taste was great. I had always been afraid to cook spinach, but this was very good. I sauteed 1/2 and onion and 1 clove of garlic in oil before adding the flour. Then had to add 1 cup of milk, then added the steamed, chopped spinach. I don't think it needs to simmer for 1/2 hour either, since the spinach is a..."

    Mar 31, 2010 on Food.com

    Recipe #156882

    Reviewed Double Coated Chicken
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      |  By JenniferK2

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    "We liked how crunchy this came out - maybe too crunchy - I might crush the flakes in the food processor next time (7 cups made more than 1 3/4 cups crushed. My son thought is was a little bland, so I might add some poultry seasoning too. Otherwise, a good find for changing up the same old chicken. Thanks! Made for Spring 2010 Pick A Chef. You've ..."

    Mar 29, 2010 on Food.com

    Recipe #211268

    Reviewed Americanized Shepherd's Pie
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      |  By nsomniak6

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    "We loved this recipe. The "gravy" seems to be the hardest thing to get right in these types of recipes, and this sounded close to what I have been searching for. The only thing I did different was use Cream of Potato Soup instead of mushroom, and half the thyme. Thanks for posting."

    Mar 28, 2010 on Food.com

    Recipe #105604

    Reviewed Bacon Crescent Roll Appetizers
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      |  By CoffeeB

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    "These are great and fairly easy to make. I recently found the crescent dinner roll dough without the perforations, so that troublesome step of pressing the perforations together (which doesn't always work very well can be eliminated. I have tried various sizes, and the smaller the better so the dough can cook through. Also, the cream cheese needs..."

    Mar 28, 2010 on Food.com

    Recipe #282228

    Reviewed Bacon Crescent Wraps
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      |  By Sherrybeth

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    "These are great and fairly easy to make. I recently found the crescent dinner roll dough without the perforations, so that troublesome step of pressing the perforations together (which doesn't always work very well can be eliminated. I have tried various sizes, and the smaller the better so the dough can cook through. Also, the cream cheese needs..."

    Mar 28, 2010 on Food.com

    Recipe #283469

    Reviewed Southern Cinnamon Peach Cobbler
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      |  By TwinGodesses

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    "Wow - just what I have been looking for. We loved the crusty edges on this, and the flavor and texture was just right. I also didn't use the foil, I'm guessing it is just for an easier cleanup. Thanks for sharing."

    Mar 28, 2010 on Food.com

    Recipe #393945

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