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

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Beef and Vegetable Stew

Reviewed: Jun. 30, 2005
This recipe instantly earned 5 stars when my sister apologized to my mother, turned to me, and said, "this is the best beef stew i have ever had!" Of course, i made some considerable changes to suit my taste. I decided that beef stew needs wine, so in the 45 minute time period i added half a cup of marsala, and for the last 15 minutes (after the peas are added) i threw in about 1/4 cup of sherry. I used almost 2 pounds of beef, so i added more beef broth (about a cup more) and 2 tablespoons of extra tomato paste. The seasonings were also changed: no bay leaf, 1/4 teaspoon of dried rosemary in place of fresh, 1/2 tsp of adobo,the same amount of red pepper flakes, and almost a tsp of paprika. I left out the thyme.The secret ingredient to kicking up any dish was added: Goya Sazon seasoning. I also used canned mushrooms instead of fresh. Before cooking the meat in the oil, i cooked 2 chopped garlic cloves with extra garlic powder in it, then added the beef. I served it over egg noodles, but cooked it about 20 minutes longer- maybe more. It really came out delicious, but, as you see, i made a lot of changes, so i will only give it 4 stars (without them it wouldve been too bland).Will definitely make again!
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107 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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76 users found this review helpful

Busy Day Chicken Rice Casserole

Reviewed: Jun. 23, 2005
This turned out perfect. It was gorgeous (especially with the bright colored veggies i added in), and tasted very good, maybe a little plain. The rice was tender (DO NOT remove the foil), and it had to cook no longer than an hour and a half. The chicken (I used thin sliced) was very moist. I made some changes: I added a 10.5 ounce can of "fiesta corn" (a canned mix of corn and peppers) with only a little of the liquid from that added in. Then, i added a cup of frozen, defrosted peas. I also used 1/4 cup of white wine and 3/4 cup of water. Next time i might up this amount to make it equal, each a half cup. I added into the mixture a small amount of onion soup mix, which i would increase next time. Then, to top off the chicken, i mixed plain bread crumbs with dried basil, a pinch of cayenne pepper, and some more onion soup mix. If you use this bread topping, make a lot to cover the whole top. It adds a nice flavor to the chicken.At the end, to make it crisp up a bit, remove the foil, raise the temperature very high, and cook for a few more minutes. oh, also, i couldnt find cream of celery, so i used cream of chicken. Don't expect a dish with a lot of sauce. The rice soaks it all up, but that's what i expected. Very good dish. Family loved it. Will make again and again! You really didnt have to worry about it at all while it was in the oven. Jus DO NOT remove the foil during cooking! Make sure it is super sealed for maximum tenderness of the rice and chicken!
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54 users found this review helpful

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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45 users found this review helpful
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

Maple Muffins

Reviewed: Jul. 27, 2005
These muffins were great. I cut the recipe in half, added a bit more syrup than called for, and poured it into 12 mini muffin cups . I used Grade A Dark Amber syrup, so it was just a subtle but very nice maple flavor. I also replaced the sugar with Splenda, and used almost all wheat flour because i ran out of white. Wonderful recipe! Later note: I made this again in a regular muffin pan and with the whole recipe. I replaced the shortening with 1 tbs shortening, 1 tbs butter, and 2 tbs applesauce. I used a little over 2/3 cup of maple syrup and added a little less than 1/4 cup of toasted chopped walnuts. This time i used all white flour, and it was soooo delcious, i ate about 5 of them. The bit of toasted walnuts was REALLY delicious in it. I LOVE this recipe to death.
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28 users found this review helpful

Lobster Creole

Reviewed: Jun. 25, 2005
Very tasty, had to make a few seasoning changes: added 2 packets of Goya sazon seasoning, some garlic salt, and a good amount of the red pepper sauce.I also reduced the amount of water to 3 1/2 cups so it would not be watery (i feel that 5 cups is too much). I served this dish with white rice, avocado salad and baked plantains. Excellent dish! Will make again and again! Just make sure that you season it well, and, like i said, dont overdo it with the water.
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22 users found this review helpful

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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13 users found this review helpful

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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13 users found this review helpful

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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13 users found this review helpful

Vegetable Pasta Salad II

Reviewed: Jul. 29, 2005
This recipe was very good. I accidentally replaced the bell pepper with a poblano, but it didnt really change much. I used a yellow zucchini, which stayed kind of crunchy and nutty- very good. For the dressing, i used half fat free italian and half fat free honey dijon. The whole thing, therefore, had a nice, sweet taste, nicely accented by the sharp taste of the feta cheese. I recommend this for a hot summer night, or for a potluck. Very pretty presentation.
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13 users found this review helpful

Tostones (Fried Plantains)

Reviewed: Jun. 30, 2005
These were delicious!!!! Irresistible! I scaled this down to 2 servings because i only had one plantain, which had just turned yellow.It's best to use a ripe plantain because the green ones will be bland. When they were finished, i also sprinkled some paprika on them. They were so delicious, i ate 6 of them before i knew it!
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12 users found this review helpful

Shelly's Super Salad

Reviewed: Jun. 21, 2005
This was very good. I used roasted portobello mushrooms chopped up (any cooked mushroom goes fine) because i dont like raw mushrooms. I also used half fat free honey dijon dressing instead of all italian. My advice: throw in as much crumbled melba toast as reasonable- they soak up the dressing and taste soooo good! They add nice texture. Thus was a very easy recipe, and i will make it again.
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12 users found this review helpful

Port And Mushroom Sauce Chicken

Reviewed: Jul. 18, 2005
This was scrumptious. The sauce was so good, i had trouble not picking up the plate and licking it like a little kid!I, like many others, doubled the sauce and am thinking of tripling it next time.I thickened it with cornstarch mixed with a tiny bit of water so it wouldnt clump. The chicken was nice and tender, and the mushrooms were great. I used more shallots, about 4 tbs. I didnt use tarragon, i used this herb mix my ma has, Herbs de Provence. DELICIOUS!!! Thank you so much for this delicious and easy meal. (served with mashed potatoes and broccoli)
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11 users found this review helpful

Cuban Water Bread

Reviewed: Sep. 24, 2005
OMG! I loved this bread! It took a long time to make (I made it at 2 in the morning- my baking hour!), but it was very easy and soooooo delicious! The only changes i made was adding a bit more water (i halved the recipe), and i follwed Malandis's review suggestions with the steam (THANK YOU!) Also, i added a tiny bit of pumpkin seed oil mixed in and basted it with it just a bit (I just felt like using it because that oil is THE most delicious thing ever!) The bread came out absolutely perfect, and almost tasted a bit like sourdough bread. It looked gorgeous too! Thank you, thank you, thank you!!!!!! ----- later note: i added half a cup of chopped onion, came out great!
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8 users found this review helpful

Chicken Jerusalem I

Reviewed: Jun. 14, 2005
OH MY GOD!!!! This dish is 2 die for! The sauce was sooooo yummy! I can't stop thinking about how deliciously rich this sauce turned out!!!! I think it would be delicious served over shrimp or lobster. I changed a few things: 1 cup of white cooking wine, a little less cream cheese (low fat), half a pack of ranch soup mix, and 2 cloves of garlic blended into the sauce. I also used golden mushroom soup, which gave it a gorgeous golden hue. So good, and so easy- and i'm only 14! My parents loved it, and i will make this so many more times! Serve with good, crusty bread to soak up the sauce. Definitely the best thing you might ever make!
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8 users found this review helpful
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

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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6 users found this review helpful

Herb Marinated London Broil

Reviewed: Jul. 11, 2005
Wow. This was amazing. The herbs made the meat look gorgeous. I marinated it for 6 hours, but dont marinate it too long, because it will just taste too strong. It came out perfect.I had to double the marinade to cover the 1.63 pound cut of meat, and i used sherry instead of red wine. Works just as well. I highly recommend this. P.S- after writing this review, i've made this recipe at least 5 more times. Great every time!
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6 users found this review helpful

Grilled Eggplant and Feta Farfalle

Reviewed: Jul. 18, 2005
Very plain. I was very disappointed. I thought that the eggplant would come thru stronger, but even tho i used 2 eggplants, no one would have ever guessed that it was a main ingredient. The feta made it have a very good taste, but even with extra sauce it was dry. I might make this again because i have nuthing else to do with farfalle pasta, but it is unlikely. Thanks anyway for the recipe.
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4 users found this review helpful

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