Yokie Profile - Allrecipes.com (16516298)

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Yokie


Yokie
 
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Member Since: Nov. 2010
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Recipe Reviews 8 reviews
Debdoozie's Blue Ribbon Chili
Okay, i have to admit at 1st i was skeptical...but then i made it yesterday and my hubby kept telling me how good this was (huge smile on my face) - best one i have ever made he said! I like to read other reviews to see what needs tweaking before i try a recipe. I did almost exactly as stated by Deb. I just added chopped garlic to the onion and ground beef mix and i used a whole 16 oz jar of chunky salsa (Pace Medium) and then a can of mexican diced tomatoes vs. tomato sauce. After cooking beef/onion and garlic i drained and put in crock pot over the beans and tomatoes. then layered remaining ingredients w/1 tsp each of cumin and cayenne pepper. Cooked on low for couple of hrs; turned it off and added 1 chopped green pepper and 1/2 red pepper. stirred and let sit for 30 min. I like my peppers al dente/crunchy. Came out PERFECT!!! i actually wish i had doubled the recipe! Served over Ditalina pasta and my hubby likes to eat his over salad and/or with Fritos on top. I think the package of chili seasoning mix, salsa and can of mexican tomatoes it what made it so much better than any other i have tried. I am tossing out all other recipes and replacing with just this one. Like Mac and Cheese recipes, I like to keep trying a bunch until i find one that i can perfect and call a keeper. This is a DEFINITE keeper! Would rate on scale of 1-10 - a 15! Must make it!

4 users found this review helpful
Reviewed On: Sep. 24, 2012
The Best Parmesan Chicken Bake
OMG this was sooooo good. I would highly recommend covering w/foil until say last 5 min. after 35 min. w/o covering my chicken was still pink on the top. i covered tightly w/foil for another 20 min. and the chix cooked in the sauce/juices and came out super moist. You can always hit broil for 5 min to toast the top after it's done. Thanks for sharing will DEF make again

6 users found this review helpful
Reviewed On: Mar. 9, 2012
Chicken and Gnocchi Soup
This was quite simply AWESOME! Bought a rotisserie chicken to save time. Nixed the cornstarch mix for roux. Wanted it to last so added another 14 oz can of chicken stock; was still plenty thick enough. Also did 1 lb. bag of carrots sliced thin - they cooked just fine in broth w/gnocchi, etc. Added thyme and sage as others suggested. Also did 1 pint of Fat Free 1/2 and 1/2. Telling you, have to make it; just amazing!

0 users found this review helpful
Reviewed On: Nov. 14, 2011
 
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