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Debdoozie's Blue Ribbon Chili

Reviewed: Sep. 24, 2012
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!
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4 users found this review helpful

The Best Parmesan Chicken Bake

Reviewed: Mar. 9, 2012
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
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5 users found this review helpful

Chicken and Gnocchi Soup

Reviewed: Nov. 14, 2011
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!
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Sweet Mustard Chicken Bake

Reviewed: Aug. 3, 2011
Made this last night w/just 1 pkg of chix breast and wish I had defrosted another....was SOOOO GOOD and so easy. Hard not to love it! Thanks for sharing. Only modification is I cut down on the butter per other suggestions.
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1 user found this review helpful

Sunday Afternoon Slow-Cooked Spare Ribs

Reviewed: Mar. 30, 2011
OMG, did all that this recipe said w/two minor changes; boiled only (didn't brown) and didn't have enough beef stock so added red wine to make up difference. SO DELISH and love how meat just fell off the bones. Would make this every weekend if it could. Hubby and son loved it. Sauce was nice to put over egg noodles too. Must try!
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Corned Beef and Cabbage I

Reviewed: Mar. 17, 2011
Made two of these on Sunday (one for us, one for Father-in-law). When my husband asked me to make it I hesitated as I had always had a hard time either meat was too tough or veggies too mushy. This was perfect. Still need to figure out best time to add veggies; waited too long this time and just had to keep an eye on them so they didn't get too mushy.
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2 users found this review helpful

Chicken Pot Pie I

Reviewed: Feb. 16, 2011
Made it last night. This was a great recipe and will definitely make again and again. So glad I signed up to get these daily recipes. Read a ton of other reviews before attempting to make it as directed (always recommend you do this). I had just purchased the Ronco Rotisserie & BBQ Oven and made a a chicken on Sunday so I used the meat from this. Then used 1 can cream of chicken and 1 can of cream of celery; 1/4 cup milk and 1/4 cup chicken stock; 2T of white wine and some garlic and onion powder, fresh ground black pepper, dried Thyme and Marajom (sp)...these spices I just eyeballed vs. measure 1/4-1/2 tsp each. Put all those ingredients on stove and simmered to mix. Bought already made store brand pie crusts in refridgerator section at grocery store. While sauce was simmering took 1st crust and put on bottom and placed into preheated 350 oven for 8-10 min. Thawed some frozen corn and peas and added them to sauce along w/chicken that i basically just tore w/my hands. When 1st crust was done put the filling in and covered with 2nd crust. Put 4 vents in top and baked for 30 min. Also did egg wash per other viewers. Was really yummy and made a lot. Try it and enjoy!
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Chicken Cordon Bleu I

Reviewed: Feb. 10, 2011
I made this last night and thought it was FAB! I am working Mom so by the time I get home I am always looking for something easy and quick to make. This was all that and tasty! Instead of pounding out breasts I did what I saw another reviewer do and I butterflied them; sprinkled a bit of onion and garlic powder and lemon pepper on both sides; added slice of deli ham and provolone; brushed dijon mustard on top outside of each breast and then added panko italian flavored breadcrumbs and placed in baking dish (unrolled). Also did pat of butter to each as so many recommended. Only thing different I think I would do is also add some dijon inside to give it some more zip. Also made sauce recommended w/s. cream/can of cream of chix and lemon and thinned w/milk. Also added slide of cheese on top last few min of baking.Then placed chix w/sauce over egg noodles. Can't wait to have it for lunch today. Have always thought of making this but assumed it would be much harder. Will def make again and again and again. Thanks for sharing!
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