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    Chef Schellies

    Chicago, IL

    Chef #311203

    Chicago, IL

    Joined: Apr 15, 2006

    Birthday: Oct 31

    137 reviews by Chef Schellies

    1 - 10 of 137 sorted by Date | Rating | Helpful

    Reviewed Chocolate Creme Brulee
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      |  By evelyn/athens

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    "This is seriously delicious! The only thing I did differently was to use a torch for the sugar on top. I know I will be making this recipe again. Thanks!"

    Oct 19, 2011 on Food.com

    Recipe #87133

    Reviewed Cheesy Smoked Sausage & Sauerkraut Casserole!
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      |  By Ocean~Ivy

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    "This was great! Rather than microwave, I just made it in the skillet. I cooked the sausage, then took it out for a minute, drained the sauerkraut and put all of the other ingredients in the bottom of the skillet, put the sausage back on top and covered it to heat for about 15 minutes. It turned out really good. Thanks!"

    Oct 4, 2011 on Food.com

    Recipe #34350

    Reviewed Flourless Peanut Butter Cookies
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      |  (1 person found this helpful) |  By Bev

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    "Yum! These were so delicious and easy, too. This is by far the best gluten free dessert recipe that I have made, and perhaps the best part is that it doesn't call for any weird, expensive flours. I absolutely know I will be making these often. Thanks for the recipe."

    Sep 29, 2011 on Food.com

    Recipe #17943

    Reviewed Texas Jalapeno Cheese Squares
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      |  By NELady

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    "We had these for an appetizer and they were great! I baked them in a 9x13 pan so they would turn out really thin. I thought that I might have to bake them for a shorter time because they were so thin, but I actually had to bake them about 10 minutes longer than the recipe said. I used a Pyrex pan, though, so that could be why. Some people put ..."

    Feb 17, 2011 on Food.com

    Recipe #348796

    Reviewed Skillet Pork Chops With Beer and Garlic
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      |  By Oolala

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    "These were good. The only thing that we changed was that we left out the flour. The flavors were all there, but were not overpowering or anything. We simmered it for exactly 45 minutes, but I'm guessing that if you want more of the beer, mustard, and garlic flavors, simmering it longer would bring out those flavors. We will definitely make the..."

    Jan 11, 2011 on Food.com

    Recipe #177769

    Reviewed Cherry Icebox Cookies
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      |  By Barenaked Chef

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    "These were delicious! They are the most beautiful shade of pink and red from the cherries. I used about a teaspoon of almond extract instead of the vanilla. I have another roll of them in the freezer and I'm excited to bake the next batch. My original intention was to make them as gifts, but they may not make it into the packages because they a..."

    Dec 21, 2010 on Food.com

    Recipe #436367

    Reviewed Shortbread Cookies
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      |  By Lorrie in Montreal

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    "These were so simple to make. I love them! They remind me of some Christmas cookies I made with my aunt when I was little. I used really cold butter which makes them easier to roll. I sliced mine about 1/4 inch thick and baked them for 8 minutes. They turned out perfect. I will definitely make them again, perhaps even before Christmas."

    Dec 21, 2010 on Food.com

    Recipe #195179

    Reviewed Raw Cabbage Salad
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      |  By rebeccaa2

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    "This was very salty. We added 3-4 tablespoons of agave nectar and that softened some of the salty taste and made it much better. It's a healthy recipe, but if I make it again, I will definitely add some agave or honey to the recipe and possibly cut back on the soy sauce."

    Jun 23, 2010 on Food.com

    Recipe #358662

    Reviewed S'more Bars
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      |  (1 person found this helpful) |  By diner524

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    "These were a yummy summer treat! My BF says these are his favorite out of all the bars that I make. They are also one of the easiest. I used 3 chocolate bars but added 6 ounces of peanut butter chips. I baked them for 30 minutes and they turned out perfect! Thanks for the recipe."

    Jun 22, 2010 on Food.com

    Recipe #387540

    Reviewed Mama's Creamed Peas for Sick Tummies
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      |  By Malriah

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    "We make this all the time! I love creamed peas. We always serve them over buttered toast. Frozen or fresh peas work the best. Thanks for posting!"

    May 18, 2010 on Food.com

    Recipe #79309

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