YAZYODA Recipe Reviews (Pg. 1) - Allrecipes.com (18765404)

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Pork Apple Burgers

Reviewed: Aug. 12, 2014
I used 1 lb. ground pork and halved the rest of the recipe. I think I will use the whole egg next time. I prepared them early and put them in the freezer for an hour to firm up. They were very enjoyable. My husband said "These taste really healthy, and I said, "Uh oh"! However he really enjoyed them and we will have them again.
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Sweet and Sour Meatballs

Reviewed: Nov. 29, 2012
I have been preparing this since 1967 from The Elegant But Easy Cookbook. Everybody always enjoys them. One difference in this recipe is that the original one calls for 2 lbs ground meat. After I cook the meatballs, I slice up 2 lbs of beef hot dogs and add them to the mixture. It can be frozen at this point. Handy to have in the freezer. Adding the hot dogs doubles the amount and there is plenty of sauce for all.
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4 users found this review helpful

Grilled Lemon Chicken

Reviewed: Aug. 21, 2012
I decided to use the marinade for 2 cornish hens cut up. I love dark meat while my hubby loves white meat. I doubled the marinade and used about half of it to marinate the hens for 35 minutes. I poked each part with a fork so that the marinade would penetrate. Then I preheated the grill to high. I placed the cut up hens on sprayed aluminum foil and put them on the grill. I immediately lowered it to medium low. I cooked them (covered) on one side for 10 minutes, flipped them and cooked for another 10 minutes. Then flipped again for another 5 minutes. They were delicious. (I substitute cornish hens for many recipes and whatever marinade or rub, they cook for 25 minutes.)
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Barbequed Marinated Flank Steak

Reviewed: May 30, 2012
We really enjoyed this. I marinated it overnight. I used minced garlic (in a jar) and Spice World ground ginger. Forgot to blend it, but it worked out fine. Rather than discard the marinade, I boiled it and sauteed yellow pepper strips and sliced onion in it. Then I served all of it over rice.
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4 users found this review helpful

Mushroom Chicken Piccata

Reviewed: Jul. 7, 2011
I changed it slightly because I had thin sliced chicken breasts and mushrooms on hand. I browned the chichen breasts and removed from pan and covered them. Sauteed the mushrooms and onions and poured the rest of the ingredients over them. Simmered on medium low for 11 minutes until it was beginning to thicken. Then I put the chicken breasts back in and cooked for 2-3 minutes until they were warm. Because there were more pieces of chicken, I did use more butter. It was excellent. I plan to try the recipe again as written.
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11 users found this review helpful

Roasted New Red Potatoes

Reviewed: Jul. 2, 2011
These are very good with the new red potatoes, but we really enjoy the recipe with the baby yukon gold potatoes. I just halve the ingredients for the two of us. Have also sprinkled with crushed rosemary. With the baby potatoes, 20 minutes in the oven is sufficient
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2 users found this review helpful

Herbed Beef Tenderloin

Reviewed: Jan. 13, 2011
We had a group of 14 for New Year's Eve. I purchased a 6 lb tenderloin at BJ's for $7.99 a pound. It was outstanding. I followed the directions except for doubling the herbs and olive oil. I prepared it in the morning and wrapped it in wax paper. Took it out of the refrig. to come to room temperature before I inserted the probe, setting the temp. for 140. Set the oven temp for 425 deg. Roasted it in my convection oven which cut off when the tenderloin reached 140 deg. internally (about 50 minutes). Took it out and let it stand under foil for 15-20 minutes. I also made the Merlot Dipping Sauce from this site. Both were delicious. Everyone raved over the tenderloin.
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4 users found this review helpful

Corn Tomato Salad

Reviewed: Sep. 4, 2010
The first time I made this I had to drain the oil and vinegar from the salad. The next time I used 2 T of each. This time I doubled the recipe and used 1/4 cup each of the oil and vinegar. This seems to be the perfect amount and the salad has been a big hit at gatherings.
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9 users found this review helpful

Blake's Best Steak

Reviewed: Oct. 5, 2009
Great recipe! I used larger ribeye steaks with bone-in. Followed recipe exactly except that I used a little bit of crushed rosemary as well as fresh rosemary. I grilled it for 30 seconds on one side with all burners on, flipped them and grilled 4 min. indirect heat, flipped again and grilled 2 1/2 min. with indirect heat. They were medium rare and delicious!
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7 users found this review helpful

Blue Cheese Herb Spread

Reviewed: Aug. 21, 2009
I have made this twice, and it was a hit both times.
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3 users found this review helpful

Peppered Bacon and Tomato Linguine

Reviewed: Apr. 20, 2009
We loved this. Since the first time, I have used two (14.5 oz)cans of fire roasted diced tomatoes and 3/4 lb of peppered bacon. I use angel hair pasta because we prefer it. I doubled the other ingredients except for the salt, pepper and parmesan cheese. Love having lots of sauce with pasta.
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27 users found this review helpful

Shrimp Linguine

Reviewed: Jan. 12, 2009
I made this on the spur of the moment. I had shrimp, green onions and bacon. The rest I had to substitute. Used chopped garlic 1 1/2 t., 2 t. dried oregano, 2 t. dried basil, 1 can diced fire roasted tomatoes drained. Did not have 1/2 and 1/2, substitued 1/2 c. heavy cream and 1/2 fat free milk. Used 1 c. Monterey Jack cheese and 1/2 cup Parmesan freshly grated. The big surprise was throwing uncooked shrimp into the skillet and realizing it called for cooked. I just cooked it stirring constantly until the shrimp was pink. It turned out beautifully and we really enjoyed it served over angel hair pasta. I will try it with fresh ingredients next time, but we loved this.
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2 users found this review helpful

Win's Shrimp and Spaghetti

Reviewed: Mar. 29, 2007
This dish is outstanding. I used Capellini instead of spaghetti (all I had on hand). Forgot to use the parmesan cheese and didn't miss it. I may spice it up a little more next time. Thanks for a delicious recipe!
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2 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Feb. 10, 2007
This was outstanding! I doubled the capers, butter, and cream, and I added one large minced garlic clove to the butter before I added the chicken breasts. I served it over garlic chicken Rice a Roni, with green beans and spinach salad with toasted pecans, sliced strawberries and Ken's fat free Raspberry Pecan salad dressing.
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5 users found this review helpful

Richard's Chicken Breasts

Reviewed: Jan. 4, 2007
I have made this many times and I give this 5 stars with my adjustments. My husband and I like lots of sauce. I use 3 cups of chopped portabella mushrooms, 2 1/2 cups chopped onion and about 1 1/4 cups marsala wine. I also used 2 very large boneless breasts which I pounded thinner and cut into 6 pieces. I served it with rice and a green salad. It is delicious.
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32 users found this review helpful

Oven Pot Roast

Reviewed: Jan. 4, 2007
It was wonderful! I used an eye pot roast which I browned in margarine. I added 1/2 cup beef broth to the original mixture and cooked in the oven for 1 3/4 hours. Then I added 3 quartered new potatoes, a handful of peeled baby carrots and 1/2 lb. of sliced baby bella mushrooms. Also added a little more beef broth and cooked for an additional hour at 325. It sliced beautifully and was absolutely delicious. My husband and I ate most of it!
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4 users found this review helpful

Marinated Flank Steak

Reviewed: May 9, 2006
I served this to a crowd of 14 on Saturday night and they loved it! Served them as fajitas with sauted green and red peppers and Vidalia onions. I doubled the marinade for 2 - 2 lb flank steaks. I scored them first and placed each with marinade in a 2 gallon plastic ziploc bag for 6 1/2 hours. One steak was thinner and it was grilled for 3 min. each side. The other took 5 min. per side. Both were medium rare. They were awesome. I plan to serve this again when relatives arrive next Monday. Thanks, Connie.
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6 users found this review helpful

Garlic Lime Chicken

Reviewed: Sep. 8, 2005
This is a favorite recipe in my family. The only thing I do differently is to use 2 cornish game hens quartered. They are wonderful and take just 25 minutes. I grill for 5 minutes, then turn every 5 minutes, squeezing the limes and sprinkling with Garlic Salt. Last night I had to use chicken pieces and I didn't think it was as tasty as the cornish hens.
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1 user found this review helpful

Cornish Game Hens with Garlic and Rosemary

Reviewed: Mar. 23, 2005
I prepared this for my husband and me on Sunday. I used only 2 hens but kept the same amount of sauce for the original recipe. It was wonderful! It's the best recipe I have tried from this site. I had 1/2 of the hen for lunch the next day and it was still delicious. Thanks Behr!
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2 users found this review helpful

Angel Hair Pasta Chicken

Reviewed: Mar. 25, 2004
This was excellent. I made a few changes. Sprinkled chicken with cracked black pepper before cooking. I used 2 carrots, some sliced red onion, 1/2 lb sliced mushrooms as well as garlic and broccoli florets. Cooked this a little longer and used more olive oil. Also used more chicken broth. My husband loved it. I enjoyed leftovers for lunch.
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4 users found this review helpful

 
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