yankeesfan Recipe Reviews (Pg. 1) - Allrecipes.com (18617273)

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Tzatziki Sauce

Reviewed: Jun. 14, 2010
I did not need this much, so I used 1/2 the amount of yogurt, only 1 cucmber and 1 TBS of olive oil. I did not have dill, so I added fresh oregano instead. I chopped the cucumbers by hand and decided they weren't small enough after everything was mixed so I threw everything in the processor. It was not runny at all, but I think the yogurt is why. I bought Greek yogurt that had already been strained. This tasted better than a few Greek restaurants I have been to!
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1 user found this review helpful

Good Old Fashioned Pancakes

Reviewed: Mar. 22, 2010
I love this recipe as is but I have also made changes due to lack of ingredients and that worked too. I was out of butter once and used canola oil instead and they still turned out great. For those of you that like your pancakes that perfect brown color you see at restaurants, make sure your griddle is hot before you pour the batter, but not so hot it burns. (Medium works great on my stove) Wait until the top is covered with bubbles and they start popping all over and the edges start to look dry. Flip only once if possible. I use a cast iron skillet and cook one at a time and keep them warm in the oven set at 250 degrees. Once the bach is done, serve 'em up with hot syrup and butter.
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3 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Mar. 22, 2010
This was really good! I served it for St Patty's day and they whole thing was devoured. I added chocolate chips to the batter and omiited the nuts. Let the cake sit covered overnight to soak in the glaze and then glazed it again with a chocolate glaze made with three parts chocolate chips and 1 part heated milk, mixed well.
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1 user found this review helpful

Exquisite Pizza Sauce

Reviewed: Mar. 22, 2010
I made this exactly as stated. It tastes great! It made enough for two pizzas. I spread the sauce thin with a frosting spreader which I found works best. Pizza restaurants do not put "globs" of sauce, they spread it thin. Add two cups of Italian mixed shredded cheeses and top with your favorite pizza toppings. Bake according to the instructions for your dough and you will have a perfect restaurant style pizza.
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2 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Mar. 22, 2010
Awesome taste! I made the rub exactly as stated. Cooked to an internal temperature of 135 and then let it sit for 15 minutes until it reached 145. Used the drippings to make gravy, however it was very salty gravy. The roast did not taste salty at all. Added extra water to the gravy to alleviate the saltiness. Served with Yorkshire Pudding, mashed potatoes and glazed carrots with brussels sprouts. Too good for words!
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7 users found this review helpful

Chocolate Cheesecake II

Reviewed: Jan. 15, 2010
I have made this twice now. The first time at Christmas and then again yesterday for my son's birthday. The chocolate topping came out a bit hard the first time so I made a chocolate ganache the second time using three parts chocolate chips to one part cream and poured that over the top. It was fabulous and not too hard at all. I also switched the unsweet cocoa powder the second time with Ghirardelli cocoa powder and reduced the sugar to 3/4 cup. So much better the second time!!
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5 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Oct. 18, 2009
I read all the other reviews and made a couple of minor changes: I added the whole can of beer, no bacon (didn't have any), 15 oz cans of tomatoes instead of 28 oz and kidney beans instead of chili beans (used what I had). I also added 1 TBS of chipotle chili powder. This was awesome and fresh tasting and our new family recipe.
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1 user found this review helpful

Shrimp Scampi III

Reviewed: Feb. 10, 2009
Really good flavor. I used 6 cloves of garlic instead because we REALLY like garlic! I used fresh ground bread crumbs from a day old loaf of french bread and did not need quite as much. This is a really good recipe!
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1 user found this review helpful

Easy Guacamole

Reviewed: Jan. 23, 2009
Good recipe, but I added a few ingredients after trying it "as is" first. First, 1 chopped, seeded jalapeno. Second, I use red onion instead of white. Third, add 1/4 cup chopped cilantro, more chopped garlic and more lime juice as needed (I use the squeeze bottle of RealLime). I also add a splash of Crystal hot sauce, but that is personal preference 'cause I like the heat! After these additions, it was 5 stars!
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2 users found this review helpful

General Tsao's Chicken

Reviewed: Apr. 25, 2008
My husband said it was better than our favorite Chinese restaurant's version! I served it with steamed broccoli and fried rice.
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1 user found this review helpful

World's Best Pasta Sauce!

Reviewed: Apr. 22, 2008
Awesome sauce. I added green bellpepper, mushrooms and sliced olives as well. My family loved it.
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1 user found this review helpful

Sour Cream Pound Cake

Reviewed: Feb. 4, 2008
I reduced the sugar to 1 cup and baked at 350 instead of 375 after reading the other reviews. It was totally awesome and not dry at all!
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3 users found this review helpful

White Bean Dip

Reviewed: Oct. 4, 2007
I make this all the time, it is very similar to one that Giada makes on Everyday Italian. I reduce the lemon to 1/2 of a juiced lemon, add 2 tablespoons of fresh Italian parsley, omit the cilantro, 1 tablespoon chopped garlic and 1/2 teaspoon crushed red pepper. Serve with pita triangles that have been sprinkled with olive oil, oregano, salt and pepper(both fresh ground from a salt & pepper mill) and then bake the pitas for 8 minutes at 400 degrees. Fabulous with the dip and good for you too!
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41 users found this review helpful

Chicken and Bacon Shish Kabobs

Reviewed: May 1, 2007
This was really good! I didn't have any green onion so I used chives instead and also added a little oregano and crushed red pepper to the marinade. I added sweet red pepper chunks to the shishkabobs. Fresh pineapple is definitely the way to go.
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1 user found this review helpful

Sausage Stuffed Mushrooms I

Reviewed: Apr. 1, 2007
I tweaked this recipe quite a bit to get more flavor: I used Italian sausage, only half the cream cheese, added shallots and garlic along with the chopped stems to the cooking sausage and Italian seasonings. When the sausage was cooked, I drained it and then mixed in the cream cheese with about 1/2 cup of bread crumbs and 1/2 cup red wine. I did not add the wine to the pan that they baked in.
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58 users found this review helpful

Dirt Cake I

Reviewed: Jan. 28, 2007
Good recipe, but i made a few changes. I did not add butter or sugar. This is already sweet enough with pudding and whipped topping and the addition of the cookies. I started with a bottom layer of crushed cookies, then pudding/topping/cream cheese mix, cookies again, etc. ending with crushed cookies on top.
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12 users found this review helpful

Grand Marnier Brownies

Reviewed: Jan. 21, 2007
Great flavor! My family loves the chocolate oranges that come out at Christmas time and these tasted just like them! I only mixed in the Grand Marnier and did not spread the remaining on top, and I sprinkled the chocolate chips on top only.
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3 users found this review helpful

Spinach Dip with Water Chestnuts

Reviewed: Oct. 13, 2006
I served this in a hollwed out bread bowl and sliced the bread that I scooped out with an electric knife for a nice presentation for the dippers. I also add 1 cup shredded cheddar cheese from the grocery store, since that kind of cheese tends to be firmer than the kind you shred at home. I never have leftovers when I take this to a party.
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2 users found this review helpful

Seven Layer Dip I

Reviewed: Oct. 13, 2006
Delicious, however I prefer to add taco seasoning to the meat but not the water called for when you make taco meat. You can also make this with cooked chicken breast meat instead of ground beef. I doubled all the ingredients except the meat for my son's baseball party and the dish came home empty. Even the kids like it! I serve it with the scoopable tortilla chips.
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9 users found this review helpful
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Party Italian Wedding Soup

Reviewed: Sep. 24, 2006
I changed some of the ingredients: I only used 1/2 of the bread crumbs called for and I used two eggs with the ground beef. I used chopped fresh kale instead of spinach due to the spinach shortage. I only used two carrots, not two cups and 1 celery stalk. I doubled the amount of chicken stock as other suggested and just before serving I mixed in two beaten eggs and 1/2 cup parmesan cheese, mixing the eggs in slowly until they were cooked through as all traditional Italian wedding soups should have.
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5 users found this review helpful

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