Yasi Recipe Reviews (Pg. 1) - Allrecipes.com (1518299)

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Best Peanut Sauce

Reviewed: Jun. 4, 2003
So fast and easy to make. A bit bland, but perks up in an instant: Skip the Hot Pepper sauce and add Hot Chili Oil (more authentic taste), a teaspoon of Seasame (or Peanut) oil, and add a bit more garlic. I've made this a few times, and prefer crunchy peanut butter over smooth for the base.
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150 users found this review helpful

Self-Filled Cupcakes I

Reviewed: Jan. 21, 2004
The bottom of the cupcakes came out dry, there wasn't enough cake batter to top 1/3 of the cakes, and I had a ton of filling left over. I baked the extra filling in cupcake liners, came out fine as little cheesecakes. Next time, I'll only fill the liners 1/2 full or less with cake batter (as opposed to the recommended 2/3 full), then add a heaping dollop of the filling (instead of just 1 tsp).
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3 users found this review helpful

Banana Cream Pie III

Reviewed: Mar. 26, 2004
I've made this many times now, and it definitely makes more than 1 pie-full. So now, when I pick up the ready crust for it, I also pick up a package of 6 mini pie crusts. That works out PERFECTLY, the remaining fills all of them to the top. I used the suggestion of 1 box french vanilla and 1 box banana pudding. Once done as recipe suggests, I top with chopped walnuts in addition to extra bananas and whipped cream. I get requests to bring this to all potlucks! I've also been experimenting with other flavors, same ratios...chocolate coconut is also a big hit (layer and garnish with flaked coconut and top with macadamias!).
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Angel Chicken Pasta

Reviewed: Mar. 26, 2004
Fantastic. I doubled the butter, wine, canned soup and cream cheese, added about a teaspoon of cayenne (or to your taste), and a can of sliced olives over the top before popping into the oven. Really amazing. DO make sure the cream cheese is softened, OR start the sauce with the cream cheese, melt it first over low heat, add the soup, then the rest of the ingredients (melt the butter in microwave before adding), and it comes out a lot smoother. Also, I have tried the chicken broth instead of white wine, and it came out distractingly salty. Definitely go low sodium with the broth if used.
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Cheddar Bay Biscuits

Reviewed: May 18, 2004
I halved the recipe and made 8 biscuits. It took about 25 mins to bake (which was quite frustrating when serving dinner and having to get up every 5 mins to check on them). Though very good, they did not taste like Red Lobster's at all - too dense and doughy, not at all light. The basting-with-butter at the end just left them greasy as it was not absorbed at all. Again, tastes ok, but I'll keep searching for a better Cheddar Bay recipe.
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Chicken Enchiladas II

Reviewed: May 18, 2004
Great stuff. I too doubled the recipe (except for the jalapenos) and made the following suggested changes: I used two cans of water-packed chicken, hand flaked and mixed with 1/2 packet of taco seasoning before adding it to the sauce. I also added cayenne and 1/2 cup of red enchilada sauce to the sauce and topped the enchiladas with sliced black olives. Will definitely make again.
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1 user found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Oct. 3, 2005
The best rub I've ever made. Followed it to a tee but used 1/2 T of table salt instead of 1 T kosher. Used a 2 lb tri tip roast at 350 for 45 minutes (until 140 degree internal), turned off heat, let sit for 15 minutes, remove from oven, cover with foil, and sit another 10 minutes. Came out perfectly medium rare.
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174 users found this review helpful

Crab Bites

Reviewed: Oct. 13, 2005
Wonderful. Doubled the amount of crab and other spices (added a bit of cayenne for heat) and kept the amount of cream cheese the same. Used pre-made, frozen mini phyllo cups, heated up for 5 minutes in a warm oven before filling. This helped to "melt" the crab mixture a bit. I topped each bite with a tiny dab of cocktail sauce (mixture of ketchup and horseradish), and a tiny sprig of fresh dill. Took it to a family potluck and got rave reviews...even from those who didn't eat seafood.
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Butternut Squash Bisque

Reviewed: Oct. 17, 2005
Fantastic soup. I'm not so good with measuring things in cups, so this is what I used: 2 butternut squash, cooked then peeled and cubed. 1/2 white onion. 3 carrots. 1 can chicken, 1 can veggie broth. 2/3 cup of half and half instead of cream. Lots of nutmeg, salt and cracked pepper. My additions to the recipe: 1 teaspoon minced garlic. 2 small peeled and chopped green apples (a good tart variety) and a splash of orange juice while cooking, about 1/4 cup of all natural, unsweetened juice - these add a brightness to the flavor, otherwise it could be a bit heavy and flat tasting. I also added a good teaspoon or two of ground cayenne. Will make over and over!
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Potato Leek Soup III

Reviewed: Nov. 20, 2005
Fantastic recipe. I made the following changes: Used 5 cups of skin-on Red Potatoes, added 3 cloves of mashed garlic to the leeks, about 2 tsp of Cayenne and 1 tsp of onion powder. Also I substituted half and half for the heavy cream. After simmering, I used a hand blender to smooth it out. Very warm, flavorful and satisfying. Next time I'll reduce the butter to 3/4 cup and not salt the soup until the end. Between the butter and broth, it's plenty salty already.
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320 users found this review helpful
Photo by Yasi

White Chocolate and Cranberry Cookies

Reviewed: Dec. 11, 2005
Good cookies, I thought they needed something extra, so I'll probably add a pinch of cinnamon next time. My guests loved the, though. I used white rum because that's all I had, and next time I'd use brandy or spiced rum. I had to bake them for about 12 minutes to get them done, but still chewy.
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1 user found this review helpful

Party Pinwheels

Reviewed: Dec. 11, 2005
WONDERFUL! Colorful, tasty and a big hit at my party. I doubled the recipe and used 4 8oz pkgs of cream cheese, 1oz of dry ranch, 1 diced red pepper, 1 small can of chopped olives, 2 large diced stalks of celery, and 3 sliced green onions. I blotted the chopped veggies to removed moisture then mixed into the cream cheese and ranch. Spread a pretty thick layer over a 12" tortilla wrap, then sprinkled a little sharp cheddar/jack blend on top before rolling up. Chilled for 4 hours before slicing into 1/2" thick rounds. I had enough mixture for 6 wraps.
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Peanut Butter Noodles

Reviewed: Jan. 25, 2006
Tasted like I dipped the pasta into a jar of PB. Very overpowering, very heavy. Next time I'll just use a classic Thai peanut sauce recipe instead of this.
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Holiday Peppermint Bark

Reviewed: Feb. 2, 2006
A lot simpler than I thought. This was my first time melting chocolate and I used a nonstick omlette pan over med-low heat and a rubber spatula. Very easy. I didn't have wax paper so I used a layer of saran wrap over a cookie sheet. Worked fine. A layer of plain semi-sweet chocolate on bottom, then the layer of white chocolate mixed with the candy cane dust, then pressed the larger pieces on top. After setting, the layers did come apart when you took a bite, so next time I'll use the pieces of candy as "rebar" between the layers and see if that helps.
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Best Ever Muffins

Reviewed: Feb. 5, 2006
Wonderful recipe. I made Peanut Butter and Jelly muffins! I added 3/4 cup peanut butter chips to the batter, filled each cup halfway, then added a teaspoonful of blackberry jam, and topped with more batter. I baked in a greased muffin pan for 20 minutes at 400 and they came out perfect. 12 muffins.
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10 users found this review helpful

Barbecue Beef Cups

Reviewed: Feb. 21, 2006
I thought this sounded weird, but gave them a try. Used 5 flaky-type biscuits, ground beef cooked with garlic, onion, worcestershire, salt, and mixed with some shredded extra sharp cheddar. Baked for 15 minutes and they came out perfect. I had extra ground beef (not enough biscuits, next time will make 8). Served with sliced avocado.
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Roast Chicken with Rosemary

Reviewed: Mar. 6, 2006
First time I ever roasted a chicken and it came out amazing. I couldn't believe it was this easy! I did not have fresh rosemary and used dried...not the same, so I would definitely try to find fresh, or use three times the amount of dried you think you would need. My roasting pan and rack are huge, so I added 1 can condensed chicken broth plus 2 cans water to the bottom so the drippings wouldn't dry up and burn. Also a few chunked potatoes, carrots and onions. 350 degrees for 2.5 hours, basting every 30 minutes is perfect for an almost 5lb bird. I've made this a few times now, and have added different spices and goodies each time (olive oil, garlic, lemon, dressing, etc), and it still comes out great.
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One Dish Chicken Bake

Reviewed: May 15, 2006
Good, but I made many changes to it to ensure it didn't come out bland. Coated the chicken with thyme, salt, pepper and garlic powder. Used a 9x12 glass baking dish, mixed together 1 can cream of mushroom soup, 1 can cream of chicken with added cayenne, then poured on top. Then added a layer of extra sharp shredded cheddar before topping the with stuffing mix, more garlic powder, and black pepper. Baked for 45 minutes (the breasts were very thick), came out perfect!
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Baked Garlic Parmesan Chicken

Reviewed: Jun. 13, 2006
Fantastic recipe! I used 7 skinless breast tenders seasoned with salt and pepper before dredging in the oil mix. 2/3 cup each of breadcrumbs and parmesean and I still had way too much left over. Added powdered oregano and cayenne to the dry ingredients. Baked 30 minutes, came out wonderful!
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Spinach Artichoke Feta Ball

Reviewed: Sep. 19, 2006
This was great. I made it for a party, so I doubled the cream cheese, feta, and garlic. Added an entire can of artichoke hearts (pulled apart by hand), and only one box of thawed spinach. Completely skipped the ranch per suggestions, and added some cracked black pepper. Mounded it in the center of a plate, covered with plastic and chilled it for about 2 hours before serving it alongside baked pita chips. Was completely gone by the end of the night! Will make again.
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50 users found this review helpful

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