yvetteski Recipe Reviews (Pg. 1) - Allrecipes.com (18227786)

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Spinach and Cheese Stuffed Pasta Shells

Reviewed: May 1, 2011
I upped the veggies by adding a bunch of scallions and chopped artichoke hearts. I punched up the flavor by doubling the fresh chopped garlic and adding fresh basil, and some red pepper flakes. For the sauce I mixed Safeway's Artichoke Pesto and a can of Muir's Glen fire-roasted crushed tomatoes . I reduced the Parm and subbed some low-fat mozzarella. While I loved it my daughter didn't like the fennel seeds.
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4 users found this review helpful

Sun-Dried Tomato Hummus

Reviewed: Jan. 30, 2011
Very disappointing on a number of levels- the flavor was off. Not actually unpleasant, but off somehow. My family did not like the texture- the nubbins of tomato made the humus seem gritty which was off-putting too. Lastly, the color was strange- an unappetizing brownish-salmon with flecks of red and green.
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2 users found this review helpful

Apple Bread Pudding Pie

Reviewed: Jan. 2, 2011
I skipped the pie crust- too much going on. But I really liked the streusel topping. It is a nice change in texture from the usual bread pudding. I used raisin swirl bread and some leftover panettone, so I cut back on the sweetener I also used Santa Cruz brand apple blackberry sauce instead of plain apple. It gave the pudding a darker, but still pleasant color. Because there was already raisins in the breads, I added some dried cherries. It worked well.
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4 users found this review helpful

Ranch Beans

Reviewed: Dec. 24, 2010
A delicious vegetarian option. I used a pressure cooker for 8 minutes and in the first step I added half an onion, two split garlic cloves and a handful of cilantro- which I fished out before continuing with the next step. In part two, I cut down on the tomato paste and added a can of Rotel tomatoes with green chilis. I also switched the red pepper flakes for ground pasilla chili and added Worcestershire sauce and liquid smoke to amp up the flavor. I didn't have marjoram, but didn't miss it. I was worried about overcooking, so I did the last 1.5 hour simmer without pressure. Superb! This is great base for burritos or refried beans. Wish I'd doubled the recipe!
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5 users found this review helpful

'No Beer Available' Bratwurst

Reviewed: Dec. 24, 2010
This didn't work me me. Better to use beer or perhaps broth with the kraut brine.
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4 users found this review helpful

Banana Coconut Loaf

Reviewed: Nov. 28, 2010
A bit too sweet for me, but the family ate it quickly. The coconut was a nice change of pace. It browned before it was cooked through and I needed to cover it with foil. It was also difficult to remove from the pan as others had mentioned.
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3 users found this review helpful

Creamy Beet Salad

Reviewed: Oct. 27, 2010
Family loved it. I roasted the beets, substituted light sour cream for part of the mayo and added half a tart apple in a small dice. I also added a tiny bit of honey to mellow the dressing. Served it on a bed of arugula. A nice change from the usual beet/orange/onion salad I often make.
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4 users found this review helpful

Sweet Potato-White Potato Salad

Reviewed: Apr. 4, 2010
I nuked the spuds and sweet potatoes. This might have been a mistake, as the sweets were very mushy. It ended up like diced spuds in a sweet potato-dressing matrix. I added diced red pepper and defrosted sweet peas to add more color & crunch. I also added a bit of ground cumin and a dash of cinnamon to the dressing. It looked odd, but it was tasty.
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6 users found this review helpful

Japanese-Style Cabbage Salad

Reviewed: Jan. 21, 2010
Very refreshing. I used a combination of toasted and plain sesame oil and added the juice of a lime. I also switched a scant quarter cup of unsalted, roasted peanuts and 2 Tbs of sunflower seeds for the almonds. Like others, I added 2 shredded carrots, but next time I would add one more and perhaps add a julienned red pepper. Instead of pepper, I used Siracha and a dash of cayenne. I served it with Asian pork tenderloin and basmati rice. This will definitely go into rotation.
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Glazed Pork Tenderloin

Reviewed: Jan. 20, 2010
I marinated the tenderloin in garlic and lemon juice overnight. It was a nice contrast to the sweet glaze. I also used apricot preserves instead of pineapple and it was quite tasty. I made extra glaze to serve at the table (nuke the preserves and stir in a tsp of horseradish). Delicious.
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4 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Dec. 27, 2009
I had a problem with this recipe. I followed the directions and ended up with a sludgy chocolate mess. I frosted one cake with it and then added about 3 Tbs of sour cream and whisked like a mad woman. The glaze became thinner and smooth. Both versions tasted great but the original was somewhat unsightly on one of the cakes.
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Chocolate Zucchini Cake III

Reviewed: Dec. 27, 2009
Like most other reviewers I cut down on the oil to 1 cup and added applesauce to compensate. I skipped the cinnamon and nuts and subbed 1 tsp. vanilla and semi-sweet morsels. I made it into two torte-like cakes by baking it in 2 round baking dishes. I iced it with a hybrid of the satiny chocolate glaze and the sour cream ganache. So moist and delicious with 25% less guilt because there is a bit of vegetable with the chocolaty decadence.
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2 users found this review helpful

Cream of Fresh Asparagus Soup II

Reviewed: May 16, 2009
Very easy. I used asparagus that I overcooked on the grill the night before and leftover, cooked short-grain rice to thicken it. The hand blender made quick work of the puree step. Garnishes were some of the cooked heads and a little bit sour cream.
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2 users found this review helpful

Korean Cucumber Salad

Reviewed: Mar. 22, 2009
Pretty tasty. I followed the recipe except I used thai bird peppers. Spicy, but good if you have something bland like rice or noodles to eat with it.
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2 users found this review helpful

Banana Pancakes I

Reviewed: Jan. 1, 2009
This was delicious and quite popular with guests, even my banana-phobic daughter. I used half whole wheat flour and low-fat sour cream thinned with milk as the liquid (I was trying to use it before it expired). I added vanilla, cinnamon and some toasted, chopped pecans too. Since the whole wheat is heavier, I sifted the dry ingredients and found the pancakes were not mushy. Be sure to use a lower heat because they do brown quickly with the sugars in the banana. I served it with warm maple syrup and blueberries.
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4 users found this review helpful

Fresh Dilled Beets

Reviewed: Dec. 29, 2008
Plech! Too sweet. I wouldn't make this again and I love pickled beets and fresh dill.
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3 users found this review helpful

Garlic Broccoli

Reviewed: Dec. 28, 2008
I liked it but it seemed a bit too piquant for my 13 y/o daughter's friends for dinner at a sleepover. I added a tsp. of toasted sesame seeds for garnish.
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3 users found this review helpful

Honey and Feta Spread

Reviewed: Dec. 28, 2008
I thought it was interesting. Lots of flavor with just a few ingredients. I took this to a party and there were plenty of leftovers to take home.
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3 users found this review helpful

Creamed Spinach III

Reviewed: Dec. 25, 2008
Sorry, but this was a huge disappointment and a waste of $ with my using organic spinach and heavy cream. I followed the recipe and it was bland and watery. Update- I was able to salvage it nicely with the addition of minced, sauteed onion and garlic, about a quarter cup of cream cheese and a handful of defrosted sweet peas. My kids liked it a lot and were disappointed there wasn't seconds.
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Never-Never Ever-Ever Fail Fudge

Reviewed: Dec. 21, 2008
I had no problems with this recipe. This fudge set up well, but it is on the softer side. I followed the advice of other reviewers and boiled and stirred for a full 5 minutes. I cut each marshmallows in fourths to increase speed. I also had everything ready when I began- nut chopped, chips measured, etc. For a candy this isn't a really hard recipe. (I didn't have to break out the candy thermometer!) My only complaints are that the fudge is a bit too sweet for my taste and it isn't as creamy as some of my previous attempts. It is also annoying that I have a cup of leftover evaporated milk! When I asked my daughter to try it and give an opinion she asked if it was made with instant cocoa mix as she thought that it tasted like Swiss Miss.
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4 users found this review helpful

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