Just Yesterday Recipe Reviews (Pg. 1) - Allrecipes.com (11861505)

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Just Yesterday




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Crispy Fish

Reviewed: Dec. 1, 2012
Really loved this one. Used on Haddock filets. Crunchy, nice seasoning, full flavor. I've never fried fish before but that's what the family wanted. Will definitely make this again. Only thing I did differently was use a beaten egg prior to dredging in the dry ingredients (versus soaking in cold water.) Yum!
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5 users found this review helpful

Rump Roast Au Jus

Reviewed: Mar. 18, 2012
Made this yesterday for the second time and I just love it for French dip sandwiches. I combine the spices exactly as the recipe calls for.....but depending on the size of the rump roast, I might not use all of this rub. I cook in my crock pot on low for 8 - 10 hours. Only thing I do different is use about 2 cups of unsalted beef stock in place of the 1/2 cup of water. (I like to use this for French dip so I want more liquid). After cooking, I put the crock pot liner in my fridge over night. Next morning, skim off the fat that accumulates, slice the roast as thinly as I can and load it all back into the crock pot on "keep warm." (I add just a touch of salt at this point since I use unsalted beef stock and there is no salt in the spice rub.) Sliced hoagie rolls, sauteed onions and whatever cheese makes you happy (I like Swiss, kids like american, others like provolone). Pile it all on the roll, a few minutes under the broiler to melt the cheese....some aus jus on the side and we are all happy. Not too spicy at all. Simply perfection.
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8 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Aug. 17, 2011
LOVE IT. Skipped the Anchovy paste, used 1/4 of the honey called for and a squirt of srirachi hot chili sauce in place of the cayenne (because it was what I had). Everyone LOVED it. Will definitely use this as my go to pizza sauce recipe in the future. Imagine it will do well with whatever spice/herb tweaks one wants to make to suit your families preferences. Best part is NO COOKING. Thanks so much.
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1 user found this review helpful

Sour Cream Cucumber Salad

Reviewed: May 27, 2010
I grew up eating this salad, it was a favorite. I like to marinate the cucumbers and green onions in vinegar (I use a bit more) for an hour or so , then drain out the excess and mix in the sour cream, pepper and a pinch of sugar. I sometimes throw in a bit of dill weed....love it.
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3 users found this review helpful

Halibut with Rice Wine

Reviewed: Feb. 7, 2010
Really enjoyed this dish. Followed recipe exactly, but did double the sauce, which went well with the brown rice and broccoli served with the halibut. My husband, who always thinks everything is "ok" raved about the sauce. Thanks for a great recipe.
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2 users found this review helpful

Hearty Split Pea Soup

Reviewed: Feb. 7, 2010
Really enjoyed this soup. Used low sodium chicken broth instead of water, so I added no salt. Added diced ham steak just for the last hour of cooking (didn't have a ham bone available). Cooking time and amount of liquid was perfect for my crock pot.
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1 user found this review helpful

Beefy Mushroom Barley Soup

Reviewed: Jan. 10, 2010
This was a great starting point...and one with so many wonderful suggestions that helped create a truly 5 star soup.....using suggestions from earlier reviews, I used about 1/4 cup of flour, with freshly cracked pepper, a pinch of dried thyme and a pinch of rosemary to season the meat before browning in olive oil. Then simmered the beef with 2 cups of beef stock, 2 cups of chicken stock (the magic ingredient, in my mind) and 1 cup of Merlot (or any decent red wine). (Use low sodium brands if possible). I also add a few spoonfuls (maybe 1tblsp total) of "Better than Bouillion" for the concentrated beef taste and a splash of worchestershire sauce...... Simmered for a least 2 hours or until the beef was nice and tender. Sauted the veggies in some olive oil.....added an extra carrot, a parsnip, used fresh baby portabella's that were diced instead of sliced.....and added to the soup pot along with a full cup of barley and another cup each of merlot and beef broth ..Cooked for another 70 - 80 minutes or so. As the barley cooked, I adjusted the amount of liquid as needed (adding your choice of beef broth/stock; water and demi-glace or a product like "better than bouillion" or wine. Forgot all about the sour cream....I'll try adding that when I have the leftovers for lunch tomorrow.
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32 users found this review helpful

Pumpkin Bread IV

Reviewed: Nov. 3, 2009
Love this recipe. I've made it just as is as well as with many variations....adding raisins and chopped pecans....or craisins. Have doubled the spices at times (I like strong flavor in pumpkin bread), I've used white whole wheat (my favorite), substituted 1/2 c applesauce for 1/2 c oil, used splenda in place of some of the white sugar, used a bit of brown sugar in place of some white sugar. The point is, I just don't think you can go wrong with this recipe, whether you use it as written or as a starting point for your creativity. LOVE IT.
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7 users found this review helpful

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