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

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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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1 user found this review helpful

Amy's Cilantro Cream Sauce

Reviewed: Jul. 8, 2008
I almost tripled this recipe for a BBQ and didn't change much besides adding a bit more cumin and garlic to taste and used an immersion blender as there was too much to fit in a food processor. It was fantastic served with seasoned pita chips and sliced veggies, but guests quickly adopted the idea of pouring it over the chicken and beef skewers that were coming off the grill. I've already shared the recipe with many of the guests and it's an immediate staple for myself. 7/28: New use! I poured some of the cilantro sauce over cooked, cubed chicken breast, 1/2 cup black beans, 1/2 cup corn, 1/2 cup sliced jicama, 1/4 cup roasted red peppers and 1/4 cup chopped olives. Serve chilled with mini pita pockets for a GREAT "southwest" style chicken salad filling.
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3 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Jul. 5, 2009
A great staple in my recipe box. It always takes about 2 more cups of broth to get it cooked through. Also added a few handfuls of chopped spinach with the mushrooms at the end so it wilts slightly. Enough for a meal on it's own!
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1 user 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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11 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Feb. 24, 2008
The BEST flavor and texture. Spicy, dark and not too sweet. Made the recipe as is, but I was in a rush and made them too big (over 3 inches across), and the cookies became extremely fragile and would fall apart in half when picked up. Didn't affect the flavor at all, but do make sure they stay on the medium/small side.
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3 users found this review helpful

Oven Roasted Red Potatoes

Reviewed: Feb. 24, 2008
Fantastic! I made this for a party of 20. The only addition was some chopped, lightly sauteed yellow onion to the mix before baking. And I kept baking until the smaller pieces were crispy...about an hour.
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0 users found this review helpful

Grilled Eggplant, Tomato and Goat Cheese

Reviewed: Apr. 14, 2010
Great recipe, but I completely forgot the balsamic vinegar. Still works without it! I don't have an outdoor grill, so I used my George Foreman...first grilling the slices of eggplant and tomato separately, then assembled the stacks in a shallow baking dish, drizzled it all with olive oil and chopped basil, then popped into 400 degree oven for 5 minutes to let it all melt. Great side dish.
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3 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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40 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

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

Bonnie's Fruit Dip

Reviewed: Sep. 19, 2006
A great surprise! Doubled the recipe for a party, and served it in a hollowed out honeydew shell. Guests loved this so much and almost all asked what was in it. I did cut out the white sugar completely, made up for it in a little extra brown sugar and maple syrup, and added about a half-lemon's worth of zest before chilling and that REALLY punched up the flavor. Served it with strawberries, pineapple, red and green apples, bananas and melon. Tasted best with the apples, bananas and strawberries.
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2 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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49 users found this review helpful

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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1 user 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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3 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

Banana Crumb Muffins

Reviewed: Jul. 20, 2008
Great recipe! I did substitute 1/3 cup oil instead of melted butter. Also added a pinch of cinnamon, a pint of blueberries and a cup of chopped walnuts to the batter, and 1/2 cup of walnuts to the topping (which I almost doubled). Made 12 perfect muffins, batter poured to almost the top of the rim.
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1 user found this review helpful

Quinoa Side Dish

Reviewed: May 10, 2010
This is a great basic side dish that lends to a lot of additions, if wanted. I used olive oil instead of butter and threw in a few sliced mushrooms at the end. The lemon juice is almost a must as it really brings out the thyme.
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2 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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164 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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139 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Apr. 27, 2011
Great recipe! I only had dark brown sugar on hand, but aside from a deeper brown color - it didn't detract from the flavor. I mixed in the zest and juice of a lemon to the warmed raspberry jam (to cut the sweet a bit), and topped the bars with chopped walnuts before baking - to add a little interest.
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2 users found this review helpful

Displaying results 1-20 (of 54) reviews
 
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