Yael Recipe Reviews (Pg. 1) - Allrecipes.com (10154006)

Peanut Butter Pudding

Reviewed: Feb. 3, 2012

If you're having trouble with the consistency, here's your issue: The pudding *must* come to a boil, which could take 5 minutes, before cooking it another 2 minutes. If your pudding tastes chalky it's because you didn't bring it to a boil--that's the raw cornstarch you're tasting. The pudding will thicken as it cools, but if you want a thicker pudding (which I prefer, personally) use 2-3 tablespoons of cornstarch. Hope that helps!

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Vegetable Salsa Soup

Reviewed: Nov. 7, 2011

Easiest soup I've ever made, and it's soo good. I love that it's basically broth, salsa, and whatever veggies you have on hand or want to use up, because you can always keep salsa and broth in your pantry. It's incredibly healthy too. Awesome recipe!

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Oma's Fabulous Matzo Ball Soup

Reviewed: Mar. 30, 2010

You can make these kosher by using shmaltz (rendered chicken fat) instead of butter I like slightly dense but flavorful matzah balls and I thought these were phenomenal. TIP-FORMING: keep your hands oiled when rolling the balls, it keeps the dough from sticking and helps them shape well TIP-SEASON TO TASTE: before adding the eggs, mix salt into the matzah, and then TASTE it. keep adding salt if it's bland. Then, add more than you think you need and then add the eggs. Remember that the egg yolks will really cut down the flavor though so just make sure you add enough salt. Then and only then will they taste their best.

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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Mar. 20, 2010

Absolutely loved this. I added just a pinch of brown sugar for flavor, the fruit was sweet enough. To speed it up, I used an egg slicer to cut everything except the apples. For the Tortillas, I sprayed and sugared each one. Then, I stacked a few at a time and cut them with scissors, I've found it's the fastest way.

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Springtime Citrus Cooler

Reviewed: Jan. 25, 2010

Oh my god. This is good. I expected this to have a stronger flavor when I made it, but I love how subtle the flavors are. And I bet you can make it with less water if you do want a stronger tea. I made it with blood oranges and squeezed a bit of the juice in which gave it a beautiful color. Update--I've made this countless times in the last month, and it's always a hit when I serve it. One thing to watch out for though, don't steep the tea excessively or it leaves a slightly bitter aftertaste.

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Profiteroles

Reviewed: Jan. 24, 2010

I love profiteroles, but the rose water just takes it to a whole new level. I use a piping bag for the dough (it helps with uniformity, but it isn't necessary), and I usually like to mix the cream with the sugar and the rose water before I whip it. Easier, fewer steps. If you're planning on serving these later, wait to put the chocolate sauce on because once it dries the flavor of the sauce is lost and it just lends an awkward texture to the profiteroles.

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8 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Mar. 18, 2009

I've made this countless times following the recipe exactly (except for the pan size and thus baking time) and it always turns out phenomenal. I'm now known amongst my family and friends for making pumpkin bread; They've asked for it for thanksgiving, get-togethers, parties, and concerts it's that good. Do try this one out, you will not be sorry. ***This bread can be made vegan!***: Substitute for the eggs 1 cup of applesauce and 2 Tbs melted margarine, and then bit more than 2 tsp baking powder (mix in with dry ingredients).

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Spanish Rice II

Reviewed: Mar. 16, 2009

Yummm this was really good. A bit on the spicy side, so I might cut back on the chili powder if I'm making it for someone else.

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Black Beans and Rice

Reviewed: Feb. 13, 2009

This is really good. I did have a bit of trouble with the rice sticking to the pot, so I would suggest stirring fairly often about 7 minutes after adding the broth. The cayenne pepper made it a little bit spicy, which isn't bad, but I wasn't expecting it, so next time I'll either use less cayenne or try paprika.

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1 user found this review helpful

Mom's Warm Milk

Reviewed: Feb. 13, 2009

This is incredible! I found this recipe a few weeks ago and have been making it almost every night since.It's also really easy to make once you get the idea that you add a few spoonfuls of sugar and one of vanilla to a mug of milk and heat it.

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Herbed Mushrooms with White Wine

Reviewed: Feb. 1, 2009

These are insanely good, especially the minute they're done. If you plan on serving them, I would do so right away because they're not as good as they cool down, but otherwise, YUM!

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Oven Fries

Reviewed: Feb. 1, 2009

These are incredibly yummy, but I think next time I'm going to rub vegetable oil over the foil instead of using spray so the spray doesn't get burnt.

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5 users found this review helpful

Mom's Zucchini Bread

Reviewed: Feb. 1, 2009

This was very good, but next time I'm going to try out the original recipe and stay away from the suggestions, because I thought it could have been sweeter.

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1 user found this review helpful

Brazilian Lemonade

Reviewed: Feb. 1, 2009

Sometimes I blend the limes in a bit longer and only pull out the big chunks and the peel instead of straining it. I cannot stress how good this "lemonade" is.

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Best Lemonade Ever

Reviewed: Feb. 1, 2009

So easy and so good. I'll never buy lemonade from the store again.

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World's Best Lasagna

Reviewed: Feb. 1, 2009

My sister thought there was too much meat, my dad thought there wasn't enough, whatever; I think this actually is the best lasagna, because I don't even normally like lasagna and this was phenomenal. There isn't a ton of gooey sauce and drippy cheese to make a gushy dish; it's rich, it's flavorful, the sauce (which there is just enough of) is delicious and the spices are fantastic. I wasn't sure if I should cut the sausage at first, and I tried to, but it kept mushing apart, so in the end I just pulled the sausage meat out of the filmy part the meat is stuffed in and mixed the sausage meat into the ground beef.

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Chicken Pot Pie IX

Reviewed: Feb. 1, 2009

The only change I made was cooking the vegetables and chicken in broth, and it came out delicious. If you cook the sauce down only until it starts getting thick, not until it's as thick as you want the sauce to be when it's done cooking, the pot pie does not end up dry at all. The sauce will cook down a little bit in the oven, and it will be runny if you cut it as soon as it's out, but if you wait a while, like most pies, as it cools down the sauce thickens and is no longer runny. Basically, this is delicious and I plan on making it again.

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Quinoa and Black Beans

Reviewed: Feb. 1, 2009

If you don't like cilantro, you can make this dish without it and it still comes out incredible!

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Scottish Shortbread IV

Reviewed: Jan. 28, 2009

These are a wonderfully rich, buttery, munchy cookie.

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Six Can Chicken Tortilla Soup

Reviewed: Jan. 28, 2009

I love how easy this is to make, and although it is very spicy, it still tastes great. But unless you want the soup to taste fake in a very-processed-canned-food-way, DO NOT add a can of cream of chicken soup.

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4 users found this review helpful