Yolanda Recipe Reviews (Pg. 1) - Allrecipes.com (1495417)

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Too Easy Peach Cobbler

Reviewed: Aug. 2, 2004
I tested this recipe out on my daughter and boyfriend yesterday and they really liked it (as did I). Easy to make and yummy. I made a few changes - I used a large can of sliced cling peaches in Lite syrup (drained) and used 1/2 cup white and 1/2 cup brown sugar. I also used honey wheat bread (it was all I had) and I topped the whole thing with a nice sprinkling of ground cinnamon. I served warm (not hot) and topped it with whipped cream, which was good, but my boyfriend thought it would be great with a scoop of vanilla ice cream.
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28 users found this review helpful

Cream Corn Like No Other

Reviewed: Aug. 2, 2007
This creamed corn was soooooo good! I made it a lower fat version by using 1/2 and 1/2 instead of heavy cream, 1% milk rather than whole milk and Smart Balance rather than butter. I didn't use the parmesan at all... took the advice of others and glad I did! My husband said it was one of the best things I've ever made and it was sooooooo easy! I served it alongside baked barbeque pork ribs. YUMMYYYYYYYYYYY!
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19 users found this review helpful

Brunch Casserole

Reviewed: Aug. 16, 2004
This was OK... too salty (and I only used a pinch of salt. This is definitely not a 2-helping dish. If I do make this again, I may add diced green chiles to the egg mixture and use a mexi-melt cheese combination (even mild cheddar was a bit "much" in this recipe); a more mild, creamy cheese might work better.
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16 users found this review helpful

Alison's Slow Cooker Vegetable Beef Soup

Reviewed: Jan. 2, 2004
I originally rated this a 5 in 2004. I've been making it every couple of months since - so yes, it's still a family favorite. I do agree with those that say that there is way too much salt and pepper in the original recipe - use as much as suits your taste! I've also started using beef broth rather than water and bullion and it makes a big difference - great flavor without all the salt.
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15 users found this review helpful

Pork Chops a la Slow Cooker

Reviewed: Nov. 23, 2008
I prepared this yesterday and it turned out very well. I forgot to buy dry mustard so I used honey mustard to coat the chops before dredging them in the the flour (which I seasoned with garlic and onion powder). The chops came out tender and the sauce was great. I actually poured it into a sauce pan and added a little cornstarch (1 tbsp mixed with 1/4 cup water) and reduced it a bit more before serving. We used it as gravy on our mashed potatoes. I will be preparing again soon.
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10 users found this review helpful

Rump Roast Au Jus

Reviewed: Sep. 8, 2008
I didn't have all the "rub" spices called for in the original recipe, so I toyed with a few that I had on hand. I also added a packet of onion mushroom soup mix to the rub mixture. Rather than water, I used 2 cups of beef stock. I also quartered a large onion, laid the quarters on the bottom of the crock pot, and placed the roast on top. I followed other people's advice and turned the roast over a few times in the 8 hours cooking time. The au-jus came out wonderfully and the roast was juicy and flavorful. Will definitely make again.
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10 users found this review helpful

Seven Layer Dip I

Reviewed: Feb. 4, 2007
Very good. I added shredded lettuce then sprinkled the tomatoes and olives on top.
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6 users found this review helpful

Squash Stuffed Chicken Breasts

Reviewed: Apr. 15, 2007
Wonderful recipe idea! I made some substitutions for some of the ingredients (diced zuchini and yellow squash instead of acorn squash and 1/2 a yellow and 1/2 a red pepper rather than a green pepper). I also didn't use flour to coat. I dipped the chicken in beaten egg and then seasoned breadcrumbs. As others did, I used a toothpick to hold everything together. I didn't pan sear the chicken... I baked them for 40 minutes. They came out sooooooo yummy!
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5 users found this review helpful

Dijon Pork Chops

Reviewed: Mar. 12, 2009
Very good recipe. I added some garlic powder and black pepper to the seasoned bread crumbs. I followed another person's suggestion and sprayed some olive oil cooking spray on the baking dish and also on top of the chops. They came out great! Served on top of seasoned brown rice. Will definitely make again.
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4 users found this review helpful

Easy Caramelized Onion Pork Chops

Reviewed: Jan. 16, 2008
This was just "ok" for my family. I thought the pork chops were a bit bland. Good concept but just did cut it for us.
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4 users found this review helpful

Baked Pork Chops II

Reviewed: Nov. 1, 2007
Love this recipie. Didn't have dark brown sugar so used light... still yummy!
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4 users found this review helpful

London Broil I

Reviewed: Aug. 18, 2005
Absolutely delicious! I have never had such a flavorful and tender London Broil! My fiancee was VERY pleased as well! I didn't have soy sauce on hand so I used worcestershire sauce and a dab of teryaki sauce. In addition to ketchup, I also added 2 tbsp KC Masterpiece BBQ sauce. Whatever you do, poke lots of holes with a fork (front and back) and marinate overnight... oh, the flavors!
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4 users found this review helpful

Yellow Squash Casserole

Reviewed: Aug. 28, 2011
Really good but just by reading the recipe, I knew it was going to need something extra. I added chopped red pepper and diced garlic. I also added a bit more cheese to the the topping. It came out great! Served with homemade New Mexico red chile sauce ladled over it! Yum!
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3 users found this review helpful

Slow Cooker Pork Chops II

Reviewed: Jan. 5, 2010
This was really good. I cut the olive oil in 1/2 as other suggested and substituted crushed red pepper flakes for the paprika. I also sliced an onion laid the chops on top of them and also on top for more flavor. I used boneless pork chops and the meat was fork tender with a really savory flavor.
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3 users found this review helpful

Oven Pot Roast

Reviewed: Apr. 26, 2009
Great recipe! I added garlic powder, paprika, and a little salt to the flour/pepper mixture (the flour is extremely important in this recipe). I tried this before and used red wine rather than vermouth.... this time, I used vermouth. Rather than oven roasting, I opted to put it in the slow cooker after searing (4 hours on high). I placed sliced onions under and over the roast before pouring the soup mixture on top and after 3 hours, I added baby carrots); it gave the roast a really nice flavor. I think I like the "vermouth" version best! Served with roasted potatoes. YUM!
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3 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Sep. 17, 2008
All I can say is, "YUM!" I took the advice of others and doubled the recipe. I substituted brown sugar for the white sugar and used white wine vinegar (didn't have any cider vinegar on hand). I also covered the chicken with foil for the first 30 minutes and uncovered it for the last 20-25 minutes of baking. I served it with stir fry veggies and rice.
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3 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Aug. 30, 2008
Very good recipe. Added a bit more chicken stock and 1 tbsp cornstarch dissolved in @ 1/4 cup water. This made the balsamic reduction more flavorful and a tad bit thicker. We not only put the sauce and mushrooms over the chicken, but on top of the side of mashed potatoes. Will definitely make again.
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3 users found this review helpful

Normal Chicken

Reviewed: Dec. 4, 2004
This was OK... not great. Don't know if I'll make again.
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3 users found this review helpful

Honey Mustard Beer Brats

Reviewed: Aug. 29, 2004
So I took this recipe and cut corners... it worked! I sauteed onions in butter in a pot and then added 4 12 oz beers, 1/2 tsp black pepper and 1/4 cup dijon mustard; heat to boiling. I boiled the FORK-POKED ONCE bratwursts (I only buy Johnsonville) for 20 minutes. After that, I grilled the bratwursts for 20 minutes and they came out beautifully brown. The beer-onion mixture I simmered the whole time on LOW until 5 minutes before the bratwursts were done. I drained the mixture so that the onions and pepper remained.... what a heavenly topping! Serve on buns!
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3 users found this review helpful

Baked Brunch Omelet

Reviewed: Aug. 17, 2004
This was simply, "OK". IF I do make this again, I'll add diced green chiles and a smoother tasting cheese blend (maybe monterey jack & colby). Also, no salt! I may also toy with other meats such as breakfast sausage rather than ham. This was overrated as is in my opinion.
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3 users found this review helpful

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