Georgia Yankee Recipe Reviews (Pg. 1) - Allrecipes.com (13466535)

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Italian Sausage Soup with Tortellini

Reviewed: Oct. 19, 2013
This was absolutely amazing! Such a great change from regular vegetable soup and "cream" based soups. I made the recipe mostly according to the directions with the exception of fresh tomatoes. Since it is the beginning of fall, good fresh tomatoes are non-existent, so I used canned tomatoes. I also did not add the tortellini to the soup, but made it separately and combined it when I got ready to eat. Husband loved it and said it is definitely a keeper.
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2 users found this review helpful

Spicy Shrimp and Grits

Reviewed: Oct. 13, 2012
My husband and I love this recipe. It is a great comfort food on a chilly night. I use the shrimp already peeled and deveined for convenience. The only change I've made is to drain the can of chiles/tomatoes (Rotel) as it will make it way too juicy. And I add a lot more cheese. Yummy!
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1 user found this review helpful

Garlic Chicken

Reviewed: Oct. 16, 2011
I was so excited about the reviews this recipe got, that I didn't really look further than the first 10 reviews. The only changes I made were to double the amount of garlic (we love it) and added additional bread crumbs and cheese because 1/4 cup just wasn't enough to coat 4 breasts. Two problems came up: 1) 425 is way too high to cook this chicken; mine began burning about 15 minutes in so I decreased to 375. 2) it was bland, bland bland. I thought the garlic would give it a garlicky taste - we couldn't taste anything. It was like I breaded some chicken in plain bread crumbs and baked. I would have been better off using Shake N' Bake. I can't understand the almost 5 star review unless people are just changing the recipe or haven't had flavorful chicken. I like the idea of the olive oil so that is why I gave it a 2 star rating.
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2 users found this review helpful

Spicy Lime-Cilantro Marinated Flank Steak

Reviewed: Aug. 29, 2011
So Yummy!!!! I decreased the amount of oil (and used olive instead of corn) to 3 tbs. I used a little more honey to cut the lime flavor but other than that, this is delicious to use for fajitas, in corn shells, or grilled and put on a salad.
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2 users found this review helpful

Margarita Grilled Shrimp

Reviewed: May 30, 2011
This was an absolutely awesome recipe. The only change I made was to add some honey to the marinade. The lime juice was just too overpowering. This was far better than any restaurant shrimp I have ever, ever eaten.
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3 users found this review helpful

Healing Cabbage Soup

Reviewed: Mar. 8, 2011
I love this recipe. I use it as a "base" for vegetable soup. I use Swanson's chicken broth. I add celery, carrots and sometimes corn. Use your imagination and you can't go wrong.
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3 users found this review helpful

Spicy Glazed Pecans

Reviewed: Feb. 6, 2011
One of the best pecan recipes I have tried. I don't like egg whites and this was just what I was looking for. These are a great post-workout snack and I use them on my salads. Yummy! One note - you must let them carmelize in the oven or they will turn out grainy. They won't burn if you keep an eye on them! I stirred them every few minutes after the sugar started to brown. If you take them out too soon, they will be grainy!
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18 users found this review helpful

Grits Casserole

Reviewed: Jan. 12, 2011
Excellent. The recipe is perfect as is.
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3 users found this review helpful

The Best Thai Coconut Soup

Reviewed: Jan. 7, 2011
I agree this is the best Thai Coconut Soup. So much better than any restaurant around my area. I omitted the shrimp only because I didn't have any and used regular white mushrooms. I also used the Lemongrass, Ginger and Cilantro that comes in a tube from the produce area. The soup was awesome. The only thing I would change is to use a lower sodim chicken stock as this was a little too salty. But I will most definitely make again and again. Thank you for this recipe!
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4 users found this review helpful

Lentil Soup

Reviewed: Oct. 12, 2010
One of the best lentil soups I have ever made. I didn't make any special modifications except I did add a small can of tomato sauce and used 4 cups of chicken broth and 4 cups of water. Excellent!!!
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2 users found this review helpful

Whole Wheat Banana Nut Bread

Reviewed: Oct. 11, 2010
This was an absolutely great recipe and my husband said it is a keeper. I did take the advice of other reviewers and added 1/3 cup of applesauce instead of the oil to make it a little healthier. I also added 1/3 cup of brown sugar and 1/2 cup of butterscotch morsels (so yummy). Tastes almost like a banana split. I am amazed at how moist this bread is. I was afraid of using whole wheat flour (this was my first time baking with it), but I don't think I'll ever use white flour again. I will keep this in my recipe book forever.
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4 users found this review helpful

Bertolli Baked Eggplant Parmigiana

Reviewed: Jan. 14, 2010
I thought this was an extremely delicious recipe. I used egg beaters instead of the real egg so I did not add the water. Make sure to turn your eggplant 1/2 way through baking so it crisps up evenly. I also placed my eggplant slices on a piece of papertowel, lightly salted them, and covered them with additional papertowels. I left them like this for 15 minutes. It helps to draw out any additional moisture and draws out the bitterness. I used the shredded mozzarella and a spicier sauce. All in all, I rate this 5 stars as this is some of the best baked "fried" eggplant I've ever made.
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16 users found this review helpful

Tomato and Bread Soup

Reviewed: Sep. 10, 2009
I love this soup as a base. You can create many more flavorful soups out of it. I, personally, do not like mushy bread so I omit the bread in the soup. Instead, I get a nice loaf of italian or french bread and slice it up, put butter and parmesan cheese on it and toast it. I use beef broth in place of the chicken broth and I also add two cans of fire roaasted tomatoes. I cook some elbow pasta and add that to my soup. I then top it all off in the bowl with the parmesan cheese and serve it with the toasted bread.
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10 users found this review helpful

Easy Deviled Chicken

Reviewed: Aug. 29, 2009
I thought these would be a little more flavorful, but they were kind of bland. Also, the cook time was way too long (the chicken was so dry it was almost too tough to eat). I read through a lot of later posts and realized this was a big problem for others as well. Also, the instructions don't tell you to crush the stuffing mix but the picture shows the chicken in the fine crumbs not the whole stuffing mix. I'll try other recipes in the future but thank you for sharing this.
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3 users found this review helpful

Pork Tenderloin with Pineapple Salsa

Reviewed: Aug. 28, 2009
This was absolutely delicious. I didn't have a tenderloin, just some tenderloin cutlets so I used those. I was afraid the glaze was going to be way too sweet, but the ginger and dijon spiced it up so nice. I even made an extra batch to "dip" the meat in. For the last five minutes, I put the meat under the broiler and flipped it halfway through. Leave the oven door open a crack so the meat doesn't overcook. I made the "salsa" as a small fruit/veggie salad. My husband said this recipe is definitely a "keeper".
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5 users found this review helpful

 
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