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Perfect Baked Jerk Chicken

Reviewed: Apr. 7, 2013
Mmm, I can't wait to try this recipe on the BBQ! Tastes fantastic coming out of the oven, and looks beautiful as well. My mods were: - no allspice (b/c missing from pantry) - mixed oil and spices/herbs in a large ziploc bag - also added about 1/8 cup of mango habanero sauce (purchased from Save-On Meats in Vancouver) - dumped 10 chicken thighs (skin on, but with fat trimmed off) into the ziploc bag, and rubbed/massaged until all chicken pieces were in contact with the marinade - refrigerated for 3 hours, then let it rest at room temperature for about 25 minutes. - baked in preheated oven for 50 minutes, and broiled for 3 minutes So flavourful! Definitely will make again.
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Applesauce Oatmeal Cookies

Reviewed: Apr. 8, 2012
Solid 3.5 to 4 star rating, for what it's meant to be - which is a healthy, low-fat cookie. Keeping that in mind, I would definitely make it again, on a monthly or bi-monthly basis, so that I'll have some tasty AND easy-on-the-waistline treats available for those times when cookie cravings hit! Based on the items in my pantry, reading other reviews, and my own preference for a less-sweet but still flavourful cookie, I made 6 changes: *to use 1/2 cup white sugar (because I had no brown sugar), *to use 1 tsp baking powder (because I had no baking soda), *to use 1/2 cup quick oats and 3/4 cup rolled oats, *to add 1 tsp vanilla, *to add 1 tsp cinnamon, *to add 1/2 tsp salt. I refrigerated the dough for 15 minutes, then dropped them by the spoonful on a greased, lined cookie sheet, and baked for 12 minutes. (I rotated my cookie sheet after 6 minutes, to ensure even baking). In total, this made 40 bite-sized cookies (in 2 batches). They make a GREAT afternoon snack to go with a cuppa joe or tea. :) Try this, you won't regret it!
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Tasty low-fat vegan banana cupcakes

Reviewed: Feb. 20, 2012
Keeps well on the counter for 2-3 days, and also in the fridge for the next couple of days. :) Yay, first personal recipe ever and I would consider it a success!
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Easy Guacamole

Reviewed: Feb. 14, 2012
The one and only guac recipe I'll ever use. It's seriously dead simple. If I'm pressed for time, instead of chopping a small onion, I just use dried onion flakes, which rehydrate while the dip is chilling in the fridge. So easy, so fresh, so good! :)
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1 user found this review helpful

Cod with Italian Crumb Topping

Reviewed: Jan. 9, 2012
Delish and easy to make! Adding to our (bi)weekly rotation. It honestly only took 30 minutes to prepare this meal along with 2 side dishes (quinoa and sauteed spinach+mushroom). Only made 4 minor changes: no cornmeal (because I forgot); halved the measurements for 2 fillets of tilapia; coated both sides of the fish with the breading mixture; baked it on a greased, lined pan instead of a broiling pan (easier cleanup). And that was it! The fish was still crispy (top and bottom) even with the modifications. I'm sure it could have been crispier had I used a broiling pan and cornmeal, but we were happy eaters anyway. Bon appetit and try this recipe! :)
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3 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Nov. 14, 2011
Delicious, even with my healthy substitutions! They were light, moist, tasty, and had a yummy muffin top texture which reminded me of a chocolate chip cookie. SO GOOD. * Healthy subs: 1 cup WW flour + 3/4 AP flour, only 1/4 cup white sugar + 1/4 brown sugar, only 1/2 cup choco chips. * Additions: 1/2 cup broken pecan pieces, and used 3 overripe (frozen, then thawed) bananas. * Everything else was the same. * Yielded 14 medium muffins using bake time of 21 minutes. I can't wait to share them with my bf! Definitely will make these again - they make a perfect healthy breakfast paired with coffee and fruit.
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Turkey Macaroni Bake

Reviewed: Oct. 15, 2011
Very tasty and easy to make! Easily adaptable to whatever frozen veggies / canned soup / cheese you have on hand, as well. :)
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1 user found this review helpful

Balsamic Chicken and Pasta

Reviewed: Oct. 7, 2011
Tasty and easy dish! Will definitely make again. Here's what I did: Used 2 chicken breasts, but halved the quantities (to make 3 servings). Marinated in the fridge for 4 hours. Subbed campari tomatoes (9-10 of them, sliced into 1/6ths) and marinated in the olive oil / balsamic vinegar mixture with salt and pepper for 15 minutes. Followed instructions for browning the chicken - note to self for next time: put olive oil in the pan first! Otherwise, the chicken will stick to it... Also sauteed 1 small chopped onion + 2 cloves of garlic + 1 chopped yellow pepper (do not omit!), and added the tomato mixture into it. To finish off, tossed the pasta and chicken into the sauce and mixed it all up. Very yummy and easy to make. :)
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Soy Milk Pancakes

Reviewed: Sep. 4, 2011
Wonderful! Will make again and again, as I more often than not have soy milk on hand rather than regular milk, and the pancakes came out great. The only change I made was to use 1 tsp vanilla extract, and no almond extract (as I had none), and also to add 1/2 tsp cinnamon into the dry mix. Next time, I'll make this with WW flour and/or blueberries as I'm sure it'll taste great with those subs as well.
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3 users found this review helpful

Fluffy Pancakes

Reviewed: May 29, 2011
Simple to make and tastes great. Subbed whole wheat flour and canola oil, and refrigerated for 1 hour. Added blueberries as well. The pancakes came out very fluffy - 5/5.
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3 users found this review helpful

Seven Layer Taco Dip

Reviewed: May 1, 2011
Easy to prepare (20 minutes) and yummy. Made a 5-layer variation (bottom to top): 1 14-oz can low sodium baked beans, mixture of 16-oz low-fat sour cream + 8-oz low-fat cream cheese + 3/4 package taco mix, 3 diced fresh tomatoes, 1 small jar medium-spicy salsa, lots of shredded mozza and cheddar cheese. Baked at 350 for 30 minutes, and it was so good. Everyone loved it - great with multi-grain nacho chips!
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Absolutely Fabulous Portobello Mushroom Tortellini

Reviewed: May 1, 2011
Superb meal, especially if you love mushrooms. Used 1 pound of fresh 4-cheese tortellini, 2 large sliced portobello mushrooms (gills spooned out), 5 sliced crimini mushrooms and s&p to taste. No parsley and no garlic, as I used the Quick Alfredo Sauce (by distasi) which already used 2 cloves of fresh garlic. Also did not need to top the finished dish with parm cheese because the yummy sauce contained enough cheese already (and it was relatively healthier that way). Made the pasta in a separate pot, made mushrooms in a frying pan and then mixed them into the pot that contained the alfredo sauce. Spooned the sauce mixture over the pasta to make a restaurant-quality meal. Delicious! My bf rated it 9.5 out of 10, and I would give it 10/10.
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Quick Alfredo Sauce

Reviewed: May 1, 2011
Delicious! Made 4 servings of this (1 cup) with the Absolutely Fabulous Portobello Mushroom Tortellini (by Staceyo) and it was a restaurant quality meal. Replaced the garlic salt with 2 cloves of fresh minced garlic, which was browned in the butter over medium heat. Used 2% milk to reduce the fat content as well, and maybe about 1/4 cup parm cheese. It was so yummy and so easy to make! There's no reason to go back to prepared alfredo sauce again.
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Thai Peanut Butter Sauce

Reviewed: Mar. 21, 2011
Delicious and simple to make using pantry staples. However, I had to make some substitutions, as I was missing some ingredients, so the 5-star rating is for my simpler, make-do version. I used all-natural peanut butter (with no sodium), 2 tbsp soy sauce, 1 to 2 tbsp red wine vinegar and a sprinkling of chili pepper flakes. Mixed it all up and added hot water as required to create the creamy consistency that I wanted. It's terrific as a veggie dipping sauce, and can be easily diluted to make it a more liquid sauce for noodles and chicken. Note to self: next time, try using sriracha sauce for the kick instead of chili flakes. Bet the results will be tasty too.
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Jacky's Fruit and Yogurt Muffins

Reviewed: Mar. 4, 2011
Really tasty and healthy muffins. Easy to make, too. :) My healthy/taste subs: 1 cup AP and 1 cup WW flour, 1/2 cup sugar, 1 cup fat-free blueberry yogurt, 4 Tbsp oil, 3 tsp vanilla extract. Other kitchen subs: additional 2 tsp baking soda because I had no baking powder. Topped with streusel made of: 5 Tbsp brown sugar, 2 Tbsp AP flour, broken pecans, 2 Tbsp butter. Baked as instructed and it yielded 12 regular muffins. Be warned, though, that the combined muffin mix is VERY THICK! Out of curiosity I did NOT add any extra milk or liquids to the mixture... and they turned out fine! Muffins rose as expected, plus they looked + tasted great (very fruity, but not excessively sweet/unhealthy, which is what I dislike about the ones in coffee shops). A+ in my books!
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Brownie Crackles

Reviewed: Nov. 30, 2010
5 stars for tastiness and simplicity! :) For Canadians like me: I used a 440 g (which is about 15.5 oz) package of Betty Crocker brownie mix, and followed the rest of the ingredient list with the exception of only adding 1/2 cup of semisweet chocolate chips. It was SO easy to make this recipe. Hand-mixed all the ingredients in a bowl, then let it sit for 10 minutes to thicken up. In a shallow dish of powdered (confectioners') sugar, dropped spoonfuls (using a regular spoon, not a cookie dough scoop) of dough into the dish. Piled sugar on top, picked up with my hands and juggled in my palms to (i) shape into balls, and (ii) shake off excess sugar. Very easy and not messy at all. Baked 27 of them on cookie sheets covered with wax paper at 350F for 12 minutes. Came out perfectly. Crispy-ish edges and soft gooey chocolate goodness inside! What more can you ask? :)
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Asian Lettuce Wraps

Reviewed: Sep. 19, 2010
Absolutely fantastic! We loved the flavour and simplicity of this dish. I used butter lettuce leaves for the wrapping; the filling consisted of 1 lb chicken (thinly sliced), 4 cloves of diced garlic, 1/2 onion diced, sliced cabbage (double amount as onion), 1/2 sliced yellow pepper, 2 handfuls of bean sprouts and 9 shiitake mushrooms thinly sliced. Sauce was 3 T light soy sauce, 1/4 cup hoisin, 2 T sesame oil and 3 T sriracha for spiciness. This portion was enough was two AWESOME sidedish meals (for 2 people). I totally recommend this recipe!
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Banana Banana Bread

Reviewed: Aug. 19, 2010
I prefer this recipe to other banana bread recipes out there -- it definitely deserves 5 stars! My subs: 5 medium bananas, 2 cups of whole wheat flour, 1/2 cup brown sugar and 1/4 cup white sugar. Also added 1 tsp cinnamon and 2 tsp vanilla for extra flavour. Very very yummy; we both enjoyed it very much! I baked it in two 8-inch cake pans to reduce the oven time to 30 minutes total. Will make again using the same changes. :)
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5 users found this review helpful

Shoyu Chicken

Reviewed: May 31, 2010
I'd give this 6 stars if possible! Fabulous bbq chicken recipe worth making over and over again. I marinated 5 skinless, bone-in chicken thighs for 18 hours in the sauce (proportioned to 6 servings) in a ziploc bag, making sure to turn over halfway through so the meat was thoroughly marinated. Grilled on low-medium heat for about 15 minutes per side, and served with veggie fried rice and a spinach sidedish. While making the sides, I reduced the reserve marinade over the stovetop for about 20 minutes. It made a super yummy sauce which was fantastic with the rest of the meal! To sum up, the chicken turned out beautifully -- moist and flavourful with nice grill marks. Even though it was not spicy at all, we still think it turned out perfectly. :)
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59 users found this review helpful

Chicken in a Pot

Reviewed: May 30, 2010
Excellent chicken dish! I used 5 bone-in, skinless chicken thighs, 1 container of mushrooms, 1 onion, 3 cups of chicken broth, 12 oz of tomato paste and adjusted the spices to taste. Dredged the chicken in a mixture of flour, salt, pepper and garlic powder before sauteing for 2 minutes per side. Added chopped mushrooms and onions halfway through to saute with the chicken pieces and yummy juices. Then added the tomato and broth mixture and simmered altogether for 15 minutes. Topped the chicken with mozzarella cheese and finished in the oven (350F) for 5 minutes. These measurements yielded plenty of sauce; great accompaniment to plain white rice or pasta. Will make again for an easy, tasty, satisfying one-skillet meal!
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2 users found this review helpful

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