MysticYoYo Profile - (11197895)

cook's profile


Home Town: Nyc, New York, USA
Living In: Florida, USA
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Healthy, Vegetarian, Quick & Easy, Gourmet
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Recipe Reviews 15 reviews
Slow-Cooker Corned Beef and Cabbage
Delicious. Made exactly as written, sans beer (forgot it). The crock was so full I had to cook the cabbage on the stovetop with some of the liquid from the crock. Tip: I pulled the beef out to rest as I was finishing the cabbage and mixed a few spoonfuls of brown sugar with bottled mustard, slathered on the top, fatty side of the meat and then broiled it for a few minutes, resulting in a delicious crust. Everyone loved it!

0 users found this review helpful
Reviewed On: Mar. 17, 2014
Pesto Chicken
We really enjoyed this! I made this with a slight variation: A reviewer mentioned that she didn't like the texture of the prosciutto cooking on the outside so I decided to cook it on the inside. I pounded the chicken breasts even, dusted them with garlic powder and a bit of freshly ground pepper. I spread just one tablespoon of pesto on each breast [I love pesto but didn't want it to overwhelm the dish], a slice of prosciutto and then 2 thin slices of smoked gouda per breast to cover the prosciutto. I rolled it up and secured it with a toothpick and put it in a greased glass baking dish in the fridge, until I was ready to bake it, which I did later at 350 for 25 minutes. I was afraid the cheese would all melt out but the gouda held it's shape. The flavors went together wonderfully. I would encourage lovers of this recipe to try it with the prosciutto and pesto inside.

8 users found this review helpful
Reviewed On: Jan. 19, 2013
Italian Sausage, Peppers, and Onions
Sooooo GOOD! Changes: I used hot sausage because we like spicy and omitted the red onion but added mushrooms because my mother used to sometimes add mushrooms to her sausage, peppers and onions. Added a 15 oz can of tomato sauce, kosher salt and and freshly cracked pepper to taste and used just a splash of wine. We served this over rotini. We will make this again! Oh, wanted to add that sometimes the peppers take forever to saute, so after slicing I put them in a bowl, put in one teaspoon of water, cover and microwave for 1-2 minutes. That seems to soften them up and helps quicken the cooking time, although I do cook the peppers, onions and mushrooms until they are carmelized for increased flavor.

1 user found this review helpful
Reviewed On: Jul. 17, 2012
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Cooking Level: Intermediate
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