2Yung2Cook Recipe Reviews (Pg. 1) - Allrecipes.com (18342668)

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2Yung2Cook

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Best Basic Sweet Bread

Reviewed: Feb. 17, 2007
OMG this makes suchh good rolls! I steeped chai tea spices in the warm milk and it made it taste soooo good! I will definitely make this any time i want some type of sweet roll...best right out of the oven, or toasted! I used it in bread pudding when it got stale, and it was really really good.
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Photo by 2Yung2Cook

Chocolate Heart Cookies

Reviewed: Feb. 17, 2007
These tasted really good, and the presentation i made was gorgeous: i spread the cookies with melted white chocolate, and then piped squiggles of darker chocolate (i just mixed cocoa with the white chocolate) onto the cookies. People really liked them, and they gasped when they say the pretty presentation. Very nice for valentines day--shaped like hearts, AND chocolatey! Refrigerate before rolling, it makes it easier.
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6 users found this review helpful
Photo by 2Yung2Cook

Easy Valentine Sandwich Cookies

Reviewed: Feb. 17, 2007
This is such a good basic sugar cookie recipe! Everyone absolutely LOVED them! The plain sugar cookie was out of this world, and as sandwiches it was pretty ok -- i rly would suggest using raspberry preseves instead of the frosting, or at least mixing a lot fo the preserves with the frosting. It makes it taste sooo good. My cookies were HUGE, but it was ok, because they tasted so good! Using the size cookie cutter suggested would be a good idea though. These really dont need to be made into sandwiches - i find them rly good when spread with melted chocolate, and then aloow that to harden as a form of icing. Delicious!!!! The dough needs to be refrigerated, and if it starts to rip when u roll it out (in confectioners sugar, yum), it means ur probly rolling them too thin, so stop!
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Vanilla Pumpkin Pie

Reviewed: Feb. 17, 2007
Very yummy, i added more spice because that's how i like it...everyone loved it! big hit, especially with a homemade crust. I baked a pumpkin and pureed that to use in this recipe, but make sure it's the right kind! Sugar pumpkin has the right taste and texture, and it makes the pie come out rly well.
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Leek and Meat Fritters

Reviewed: Apr. 17, 2006
These were really good...very nice flavor! We didn't use as much oil--instead we almost cooked them like hamburgers, but let them really cook until they get a nice crunchy outside with a moist outside. I dont think that much matzo meal is needed, and we didn't use that much. Needed more salt, though. Very nice served with greek yogurt on top!!!
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Date Haroset

Reviewed: Apr. 17, 2006
This was delicious--but i didnt quite know what to do with them!! This would be great to put out on the table for people to pick at with dessert, but i just stored them in a cookie tin for a while (They got surprisingly better with age!) I used white Eis Wein (ice wine), because that's what i had on hand. I think you can use just about anything, even grape juice! Really delicious, sooooo smooth and yummy tasting!! A bit sticky to form into balls, though, and the confectioners sugar didn't stick properly to them because of the moistness...Still VERY good, and i will make this again!!!
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Brigadeiro

Reviewed: Apr. 17, 2006
Mmmmm, perfect! I agree with a previous review that claimed these reminded them of tootsie rolls--in fact, that was the shape i made them into, because it's the easiest way to eat them. I think you can make this into any shape you want, and roll it in anything--i put cocoa powder over mine, and i have them stored in the fridge. I had absolutely no problem forming them into shapes, they only needed to be chilled in the freezer for an hour or so? Very yummy taste; i added walnuts, and it kinda reminds me of a brownie flavor ^_^ I will definitely make this again! BE CAREFUL NOT TO TOUCH IT RIGHT AFTER YOU COOK IT!! i accidentally did this, and i now have a bad burn on my finger! It's really hot, so be careful; cool it alllll the way! This was even low on guilt for me, because i had fat free sweetened condensed milk on hand!!! Such a strong chocolate flavor with so little cocoa powder is amazing! Thank you so much for this recipe!!
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Photo by 2Yung2Cook

Banana Muffins I

Reviewed: Mar. 4, 2006
OMG i LOVE these!!!!!! soooo yummy and tender!!!! i used 2 medium ripe bananas, half whole wheat flour and half white flour, replaced the sour cream with fat free vanilla yogurt, and had to use almond extract instead of vanilla. Other than that, everything was kept the same.....cooked in about 22 minutes.....i really beat together the egg and banana mixture, so i think that helped make the muffins so spongey....mmmmm!!!! Just the right amount of sweetness, o-so-low in fat, and just straight up scrumptious!!!!! Made exactly 12. seriously- try this recipe!!!
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36 users found this review helpful

Naan Bread

Reviewed: Feb. 26, 2006
Eh. texture was nothing like naan....tastewise, yes. however, the dough didn't rise at all for me, and i found a way better recipe from an indian cookbook....i probably did something wrong with the dough, so i may try this again. however, i think cooking naan in a pan is WAAAY easier, i was in a flurry pulling the pans in and out of the oven, etc....tooooo much hard work for something dissatisfying....and a friend of mine asked her mother (who is indian), and she said that it should NOT take four hours to make.
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Indian Sweet Bread

Reviewed: Feb. 26, 2006
i liked this a lot. its REALLY delicious if u use brown sugar, too- but keep it away frum the edges and really coat it in flour so the sugar doesnt burn. i rolled it in some cornmeal, also, for added flavor and crunch. after making the balls, i just made however many of the breads i wanted, then refridgerated the rest for when i wanted to make some. My only complaint is that it takes a lot of effort to roll it thin.
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Pineapple Angel Food Cake I

Reviewed: Feb. 26, 2006
This was ok. I used the same measurements, but used canned apricots in pear juice instead of pineapple (it was what was on hand). The flavor of the fruit didnt really come through strongly, and the juice made the already super sweet angel food cake even sweeter. All the fruit sunk to the bottom, making it almost like an upsidedown cake-- but that also meant some of the bottom was soggy and stuck to the bundt pan i baked it in. No prob tho- just stuck it under the broiler until golden and the pieces i had stuck on looked like a natural part of the cake. Good for a quick recipe when you need a cake. GREAT with whipped cream (fat free) and jam!!! o yea, the cooking time was longer- more like 38 minutes.
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Indian Tomato Chicken

Reviewed: Feb. 22, 2006
mmmmmmmmm yummy AND easy. creates a very authentic curry taste. it wasnt spicy, really, so i added a few hot pepper seeds. Other than that (and omitting nutmeg and adding a touch of sugar and a bit more cinnamon), i followed it exactly. It was easy to put together, and i just left it on the stove for 3-4 hours, uncovering it at the end so the sauce would thicken. Very good served with naan, basmati rice, and indian-style string beans. I will sooooooo make this again.
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Fudgy Brownies I

Reviewed: Feb. 9, 2006
mmmmmmmmmmmmmm!!!!! perfect!!! fudgy and sugary, these brownies pack a powerful chocolate punch, especially when chocolate chips are added in! the only change i made besides the chocolate chips was to be skimpy on the baking soda (didnt want too much rising). Perfect for those of us who despise those cakes passing themselves off as brownies. Gets a sugary crust on the top and sides. Let cool completely before cutting! if u cant handle a uber sugar-chocolate rush, DONT TRY THESE. if u like cakey brownies, DONT TRY THESE. period. yummilicious brownies, yum yum yum yum yum! i cant get over these (obviously). Very easy to make. need i say yummmmmm again? =D
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Apple Pie Bread

Reviewed: Nov. 13, 2005
Yummy, i changed this into 24 muffins and put in almost double the amount of apples. I dunno how long i cooked them in my convection oven, but it was quite a while. I added more cinnamon and less cloves. Everyone liked them, tasted good with raspberry preserves. I added a bit less baking powder, only 3 tsp, but it still seemed to have an odd taste. I will make again.The inside was like apple pie when they were warm out the oven, nice and gooey from the fresh apples.
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Photo by 2Yung2Cook

Camp Cornbread

Reviewed: Oct. 19, 2005
OK, i had to completely change my review on this. If you use the right kind of cornbread muffin mix, it turns out fantastic! I was looking for a really sweet cornbread, so i used Jiffy muffin mix and a little over 1/2 a cup of Splenda. Yummy!!!! It was extrememly moist (almost a little too much), and sooooo goooooood! One suggestion: Don't use Aunt Jemima Cornbread Mix, it gives it a funny taste. THANK YOU SO MUCH!!!
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Baked Mushrooms

Reviewed: Oct. 19, 2005
I agree with other reviewers, that this had too much liquid. I mixed some cornstarch with some of the liquid and mixed that into the whole thing to thicken it, instead of throwing the yummy sauce out. Also, i added a little mozzarella cheese and parmesan cheese. This made it all bind together. I left out the green pepper, and i don't think it missed it. Right before serving i mixed in some raw chopped spinach, letting it wilt enough so it was soft but not soggy. That was my favorite part of the dish, actually. Instead of the water, i put in cooking sherry, and left the cover off almost the entire time. What i ended up with was a very rich meal that i served with cornbread. I'm going to work on this to make it better. Very good base recipe, you can add practically anything to it.Very good the next day.
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Matzo Brei

Reviewed: Oct. 16, 2005
Whenever i make matzo brei, i cook it in either butter or butter flavored Pam, and serve it savory with sour cream. If i serve it with jam, i never add sugar. It tastes perfect either way.
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Eggplant and Tomato Casserole

Reviewed: Oct. 14, 2005
This was very good, but i think i would prefer to serve it as a side dish instead of the main dish. To avoid undercooked onions, i sauteed them a little in some cooking spray. I did the same with the eggplant (no oil). I used a lot of onion, too. On the top, i sprinkled basil, paprika, and cayenne pepper (you could just use italian seasoned breadcrumbs). Then i drizzled it with pumpkin seed oil, instead of mixing it with olive oil. Very good, but a kind of weird texture. Not to serve to guests, i don't think. Just a family meal.
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Baked Whole Cauliflower

Reviewed: Oct. 9, 2005
This was very good. I couldn't get enough of it. We had it with turkey wings, and it went well. For ease of preparation and serving, I cut it into chunks. We added more cheese and plain dry breadcrumbs, and a bit of dried basil. Any seasoning you like can be added in, really. I just wish it wasn't so soggy. A crispier crust would've been nicer, but it was still delish.
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Seared Sea Scallops

Reviewed: Oct. 9, 2005
This tasted sooooo delicious, my whole family couldn't get enough of it!!! Would make a great appetizer at my next party! I sprinkled parmesan cheese over it at the end, and that was yummy. Sweet and succulent. Squeeze with a small squirt of lemon/lime for that extra zing of flavor (it will make a difference, trust me!) YUUUUMMMMMMMYYYYY!!!!! Definitely make this!
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