MysticYoYo Recipe Reviews (Pg. 1) - Allrecipes.com (11197895)

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Stuffed Zucchini with Chicken Sausage

Reviewed: Aug. 17, 2014
These were tasty and I stayed pretty true to the original recipe: I used regular Italian sausage (I just can't with chicken and turkey sausage; I've tried and tried to like it and just don't) and I used a can of diced fire roasted tomatoes that I already had on hand. I read reviews that the zucchini boats were too hard/not done so I put them EMPTY in a pre-heated oven in a foil covered pan for 25 minutes until they were fork tender, then I stuffed them, then popped them in for another 15 minutes. I'm low carbing it, so next time I think I'll try cooked quinoa instead of bread crumbs. We'll see how that goes!
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Grilled Tamarind and Orange Glazed Chicken

Reviewed: Aug. 10, 2014
Made this exactly as directed (well, I used five chicken breasts) and I found 2 tablespoons of herbes de Provence overpowering. (I thought it looked like a lot as I was adding it into the marinade and thought maybe it was a typo and was supposed to be two teaspoons?) I love bold flavors but it was too much and I felt it overwhelmed the dish, even with the orange zest and ginger in there. If I make this again it will only be because I have so much tamarind left and yes, I'll cut the herbes in half.
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 17, 2014
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!
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Pesto Chicken

Reviewed: Jan. 19, 2013
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.
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Italian Sausage, Peppers, and Onions

Reviewed: Jul. 17, 2012
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.
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Sweet, Sticky and Spicy Chicken

Reviewed: Dec. 30, 2011
I doubled the sauce as reviews suggested and added carrot chips (already sliced and bagged), snow peas and sauteed mushrooms (my personal choice) for color and fiber. I also used 3/4 tablespoon sriracha instead of 2 tablespoons (figured I could always add more) and a bit of water with cornstarch to thicken the sauce. Delicious!
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Balsamic Chicken

Reviewed: Jul. 11, 2011
This didn't blow me away the way it did for many other reviewers. It was good, but not so much that Ii goes in my keeper file. I did make a few changes: I used light brown sugar i/o white and vegetable broth instead of chicken broth. I cooked the first batch of chicken as per the instructions and then decided to lightly dust the second batch in flour before frying and everyone agreed that they liked those pieces better. It also helped thicken the sauce (which I did in two batches; one for marinating and the other for cooking/serving). I actually enjoyed a cold piece of chicken better the following day. It was good, but not four-star good. :)
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Spicy Vegan Potato Curry

Reviewed: May 20, 2011
Surprisingly delicious! We made a few changes: We upped the potatoes to 6, and cut back the spices to 3 tsps of Garam Masala i/o 4 and 1 tsp of cayenne i/o 1.5 (thank you fellow cooks; I love heat but the 1 tsp of cayenne was plenty spicy!) We swapped frozen peas for canned (hate canned vegetables!). It's a bit boring to look at, so next time I will cut back the chick peas to 1/2 can, cut the 6 potatoes down to 3 and add some carrots and broccoli for more color and variation and will garnish with some fresh, chopped cilantro. Still, folks, it's a winner as written (if you cut back on the cayenne!) UPDATE: Made this again Friday night and used the same spice measurements as above, but used 3 boiled and cubed potatoes, 1/2 can chick peas and we cheated: we added half a bag of microwaved steamed peas, and a full bag of a microwaved steamed broccoli, cauliflower, carrot mix). Served with hot, buttered naan bread, 5 of us devoured it! Also, we used a frozen piece of ginger and I must say that it grated a lot easier with the microplane than fresh ginger and is much tastier than using powdered ginger any day.
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Amish Breakfast Casserole

Reviewed: Dec. 25, 2010
After reading reviews I made it with breakfast sausage (Jimmy Dean in the 1lb tube/package) i/o bacon, 1 yellow onion (could not get sweet without buying a whole bag), Southwestern hash browns, and I used a 3-cheese Mexican blend and Mozzarella i/o Cheddar and Swiss. I think the cheese was where I messed up as perhaps the Mex blend was too mild tasting b/c I found the casserole a bit bland. It actually tasted better cold, so I will make this again, with bacon and with the cheeses noted, and again with sausage and the cheeses noted. Don't get me wrong--this was not a bad dish, but it didn't POP OUT, however I think it was my fault for veering too far from the original recipe. Still, it's very quiche-y and tasty cold so it's by no means a write-off and we will polish off the rest this weekend. :)
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Famous Chicken Adobo

Reviewed: Sep. 1, 2010
This was very good. I put in a few generous grinds of freshly cracked pepper then also added 1/4 tablespoon whole peppercorns because I've been told that it's traditional. I misread the recipe and put even amounts of vinegar and soy and it was fine, although I did add a tablespoon of brown sugar to balance the acid. I've noticed that some chicken adobo recipes call for straining the reduced liquid before dressing the chicken and rice with it, but why discard all that yummy garlic and onion? This is not a spicy dish but I wonder what it would taste like with some heat...
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Spicy Chicken Breasts

Reviewed: Aug. 31, 2010
I halved the cayenne after reading a few reviews but otherwise put the ingredients together as directed. I rubbed the chicken with just a bit of vegetable oil before seasoning liberally with the rub, covering and refrigerating overnight. I grilled it up today on the George Foreman and had it on a sandwich with the Chipotle Mayo recipe from this site. YUMMY!
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Chipotle Mayo

Reviewed: Aug. 31, 2010
Delicious and my new favorite condiment! I love the reviews on this site; they have the best tips for tweaking a recipe to perfection. I added three cloves of minced garlic and a generous squeeze of fresh lime juice. I just slathered it all over a spicy grilled chicken sandwich, using the "Spicy Chicken Breasts" recipe from this site.
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Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Aug. 22, 2010
Followed the recipe as directed and it was delicious. We love using the grill every chance we get. The gouda and bacon added a nice smoky flavor. Served with a green salad and mushroom cous cous. Will definitely make this again!
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Fried Corn with Smoked Sausage

Reviewed: Jul. 22, 2010
I followed the recipe with the following exceptions: I added a clove of minced garlic along with the powdered garlic (can't get enough garlic!); omitted the onion powder because I used a large chopped onion; omitted the MSG-- I don't use it, and used smoked chicken sausage because it was what I had in the freezer. Very tasty and colorful and the minced red and green peppers were the size of the corn kernels, so it was visually very appealing. Next time I will use olive oil and will cook the onions and peppers a bit longer to get some caramelization. Not really sure why the recipe is called "Fried Corn", what with all the other ingredients.
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Yummy Bok Choy Salad

Reviewed: Apr. 7, 2010
I tried something similar to this a few years ago but like this version much better. We ordered Chinese take-out the other night and I made this salad to go with dinner and my friends loved it. I used Splenda instead of sugar, added dried cranberries and mandarin orange segments and topped it with crushed noodles from Ramen soup (instead of the chow mein noodles) and served it in individual salad bowls. Very pretty presentation. Also, I let everyone add their dressing as desired. We were able to eat the left-over salad the next day and it would have been a soggy mess if I had dressed the whole salad.
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Fabulous Fried Cabbage

Reviewed: Mar. 16, 2010
Delish! I sauteed a small white onion in 3 tablespoon butter and 1 tablespoon olive oil, then added a coarsely chopped large head of cabbage and a cup of my homemade no-sodium chicken stock and 6 slices of diced, pre-cooked bacon. I covered it and dcooked it on medium high and then added a generous grind of freshly cracked pepper and sea salt. Wonderful!
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Argentine Lentil Stew

Reviewed: Mar. 10, 2010
Very disappointing. I adore lentils but this soup never came together for me and I followed the directions exactly.
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Spicy Indian (Gujarati) Green Beans

Reviewed: Jan. 18, 2010
My new favorite green bean recipe! I cut way back on the oil (2 or 3 tablespoons of extra virgin olive oil) and cooked this in a non-stick skillet. Everyone loved it. Next time I will have to double the recipe.
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