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

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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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324 users 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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175 users found this review helpful

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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153 users found this review helpful

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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95 users found this review helpful

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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88 users found this review helpful

White Peach Sangria

Reviewed: Jul. 8, 2008
5 stars with my tweaks: I omitted the sugar, used Peach Schnapps, and sliced white nectarines as I wasn't a fan of the fuzzy peach skin in my drink. I let it sit for almost 24 hours before serving it over ice and frozen grapes cut with a 1:1 ratio of Ginger Ale. The drink was smooth and the fruit was deadly. Guests loved it!
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75 users found this review helpful

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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51 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Dec. 22, 2007
FANTASTIC cookies. I went ahead and added the whole 15oz can of pumpkin (instead of just a cup), and added some cinnamon to the glaze and drizzled it over the cookies. They came out perfect. Will be a staple! EDITED: Made these again and froze about half of the already-iced cookies in saran wrap for about 2 weeks. They thaw out very quickly (fridge or countertop), and are just as good as freshly made.
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49 users found this review helpful

Easy Fried Eggplant

Reviewed: Aug. 25, 2009
This was great! I removed the bitter juice beforehand by heavily salting the slices and letting them sweat for 30 mins, then rinsed and dried before dipping into the egg. For a fun variation, I added a tablespoon of curry powder to the breadcrumbs, and mixed plain yogurt with ground coriander to serve alongside as a dipping sauce.
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13 users found this review helpful

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

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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8 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Nov. 19, 2006
Fantastic cake, super moist and insanely chocolately - without being too sweet. I used Starbucks coffee liqueur, which has a stronger coffee flavor than others. I only topped it with a dusting of powdered sugar as anything else would have been too much. The only problem is that I cannot get it to come out in one piece - ever. First time the chocolate chips sank to the bottom and glued huge chunks of the cake to the pan. So I skipped them and prepped the pan with nonstick spray and a dusting of cocoa powder (to avoid the white-flour issue). Still stuck. Didn't detract from the taste, just isn't the prettiest once pieced back together. I'll keep trying.
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6 users found this review helpful

Mediterranean Breakfast Quinoa

Reviewed: May 29, 2012
Just wanted to address the "too much salt" comments; I used flaked sea salt, which is a lot more delicate than regualr table salt. So if you're using conventional salt, do lower the amount to taste.
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5 users found this review helpful

Spanish-Style Quinoa

Reviewed: Jul. 6, 2010
This was great...I made stuffed peppers as suggested in the reviews. The only change was that I mixed in some shredded pepperjack cheese and half a can of corn right before stuffing.
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5 users found this review helpful

Asian Coleslaw

Reviewed: Apr. 15, 2010
Wow. This was fantastic. The only change I made to the dressing was subbing olive oil instead of veggie, and using unsweetened natural PB. I let it sit for about an hour before pouring over a salad made with whatever I had on hand...red cabbage, orange bell pepper, sugar snap peas, green onions and cilantro, all sliced thin. I also toasted a handful of slivered almonds and tossed in right before serving. Amazing. One of the best recipes on this site.
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5 users found this review helpful

Korean BBQ Short Ribs (Gal-Bi)

Reviewed: May 12, 2014
Amazing - and I did it without a BBQ or grill. I only made one substitution: replaced the water with Coke at the suggestion of a friend who makes these all the time. Then marinated for almost 24 hours, braised in a dutch oven at 300 for 4 hours. Removed the ribs, strained, defatted, and reduced the liquid. Brushed it back onto the ribs and broiled for 5-7 minutes per side. First time ever making ribs and it was a knockout.
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4 users found this review helpful

Dilled Sole with Almonds

Reviewed: Jul. 26, 2010
The cornmeal wouldn't really stick to the fish so dipped each piece in an egg wash and recoated. Worked great! I also added another tablespoon or so of dill to the pan while making the almond topping. This is a great recipe on almost any standard firm whitefish. I used Nile Perch and it came out fabulous.
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4 users found this review helpful

White Chili with Ground Turkey

Reviewed: Sep. 26, 2010
Fantastic soup! I followed other suggestions and doubled the spices (cumin, cinnamon, cayenne), added a can of corn (no sugar/no salt), and half of the cheese. Also, couldn't find ground turkey so used ground chicken instead. Loved it.
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3 users found this review helpful

Quick and Easy Sauteed Spinach

Reviewed: May 10, 2010
I followed other reviewers and replaced the garlic salt with a clove of fresh minced garlic, sauteed a bit before adding the spinach. Watch the salt, though...after it's all concentrated and wilted down, the few turns of ground salt I added was a bit too much. It was easy, tasty and fast...will definitely make again.
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3 users found this review helpful

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