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Cheap Chef Cheppe's Profile

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Pigs in a Blanket

I just noticed, you called them "pigs in A blanket". North of Philly we called them "pigs in THE blanket". (Thus, my PITB acronym.)

Jun 21, 2008
Cheap Chef Cheppe in Recipes

Pigs in a Blanket

Timeless! Fun! Tasty! And always satisfying. Sure, they aren't the fanciest of foods, but fresh PITB never last long at neighborhood shindigs. What's more, every kitchen can place a unique spin on this basic recipe.

Jun 21, 2008
Cheap Chef Cheppe in Recipes

Beef Stew

...and what you'll end up with is pictured above. Dig in!

Jun 21, 2008
Cheap Chef Cheppe in Recipes

Test Ala Chicken

I really hate being harsh, so I'll be kind. I've never heard of ANYONE using olive oil for deep frying. I'd imagine the chicken would come out greasy because the best deep-frying comes from using heat-tolerant oils, like peanut or canola oil. High heat changes the characteristics of olive oil, and makes it smoke. So, you'd have to reduce the heat, extend the time your chicken sits in the oil, and likely end up with a very greasy dish of chicken.

I could be wrong, though.

Jun 21, 2008
Cheap Chef Cheppe in Recipes

Scallops Mediterranean

I know this might sound a little petty...but please realize that it's just a friendly suggestion. To avoid confusion (and because it's kept separate from the other ingredients) you should enter the prepared pilaf as the last item in your list of ingredients. The way you've written the current list of ingredients, you confuse your readers because it's not clear if the water and dressing go into the baked dish or into the reserved pilaf.

Jun 21, 2008
Cheap Chef Cheppe in Recipes

Cacio e Pepe Pasta

Boy! If ONLY overcooked pasta were really the worst thing in this world! Why would anyone add oil to pasta that's already been coated with sauce? Seems silly to me.

Jun 21, 2008
Cheap Chef Cheppe in Recipes

Glop

Appropriately named, I might add.

Jun 20, 2008
Cheap Chef Cheppe in Recipes

Oxtail and Barley Soup

Oxtail soup has chased more than a few hangovers for me while living in Korea. And back then, my favorite variation came from a tiny, nearby restaurant where chef used seaweed rather than carrots in her soup. It was great stuff that cured even the worst of soju hangovers! I can't wait to give this recipe a try.

Jun 20, 2008
Cheap Chef Cheppe in Recipes

新生姜の甘酢漬け

As they say in Korea, "Ah-ee-gu!" That's pickled ginger!

Jun 20, 2008
Cheap Chef Cheppe in Recipes

Last meal pasta

I usually add a dollop of ketchup to the used pasta water so I can have a bowl of "tomato soup" as the first course. As they say, "Waste not, want not!"

Jun 20, 2008
Cheap Chef Cheppe in Recipes

peasant chicken

I understand why we add salt to a pot of boiling water (salt water boils more evenly) but why should we add oil to the water?

Jun 20, 2008
Cheap Chef Cheppe in Recipes

Hamburger Helper Helper

At the risk of sounding like a snob...I don't touch Hamburger Helper because that stuff is just waaaaay too wicked salty.

Jun 20, 2008
Cheap Chef Cheppe in Recipes

Shrooms of Doom

No! YOU rock!

Jun 20, 2008
Cheap Chef Cheppe in Recipes

Korean Royal Jap Jae (Jap Jae, jop jae, jap jae bap, chop che bop)

Page two of this recipe will not print out, but other multiple page recipes print out just fine.

Jun 20, 2008
Cheap Chef Cheppe in Recipes

Easy, Easy Saffron Chicken

Excellent recipe! One more use for the indispensible iron skillet!

Jun 20, 2008
Cheap Chef Cheppe in Recipes

Tropical ckicken deligth

How long should this chicken dish bake in the oven?

Jun 20, 2008
Cheap Chef Cheppe in Recipes