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

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Challah I

Reviewed: Oct. 7, 2005
This Challah was exactly what i had hoped for! It really tasted like the challah i was used to, and the way i braided it was beautiful! Everyone loved it, and it made excellent french toast and good bread pudding. Thank you soooo much!!! One more note: i can't eat store bought challah now without saying, "the one i made was SOOOO much better." =D
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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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2 users found this review helpful

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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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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37 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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14 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

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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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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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

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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46 users found this review helpful

Absolutely the Best Chocolate Chip Cookies

Reviewed: Oct. 9, 2005
These were awesome chocolate chip cookies! I made them a while ago for a class project, and they were gobbled up!!Very nice and chewy and chocolatey. Unfortunately, i won't be making it again because of the nutritionaly analysis- and they're just so darned good i can't only have one!!
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2 users found this review helpful

Brown Sugar Sauce

Reviewed: Oct. 9, 2005
This sauce was perfect. It has a nice, delicate flavor that goes wonderfully with bread pudding. Just watch over it carefully. It almost reminds me of a caramel sauce, but not as strong or sticky.
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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

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

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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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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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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7 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

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

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

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