MELISSA_B Recipe Reviews (Pg. 1) - Allrecipes.com (1019718)

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Homemade Paleo-Style Breakfast Sausage

Reviewed: Apr. 7, 2014
I was pleasantly surprised by just how good this sausage is! My local grocery store had a pack of fresh "poultry seasoning" spices - sage, thyme and rosemary, so that worked out perfectly. I used the same amounts that the recipe called for except decreased the cayenne pepper by just a little and left out the nutmeg (I thought I had some but couldn't find it). They turned out yummy and pleasantly spicy! Also, I found that my patties browned a little quick and I wasn't sure they were cooked through, so I popped them into the oven for a few minutes at 350 degrees. I will definitely make this again!
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Sweet, Sticky and Spicy Chicken

Reviewed: Oct. 7, 2013
This was a pretty good recipe. I did dredge the chicken in flour before browning it, which probably helped thicken the sauce a little. I also use Sriracha for the hot sauce. It was pretty spicy and not that sweet, so next time I'd increase the brown sugar to 2 Tbsp and decrease the hot sauce to 1 1/2 Tbsp. But I will make it again with those changes!
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Mocha Frosting

Reviewed: Jul. 21, 2013
This was pretty good, although I did have to add a bit more milk to get it to a spreading consistency, and I also resorted to using a hand mixer rather than a whisk. I do think the instructions could use a little finesse - perhaps whisk the dry ingredients together, then add the wet ingredients.
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Vegan Pancakes

Reviewed: Jul. 8, 2013
These were okay. I added about 1/2 tsp of vanilla and the flavor wasn't bad, but I've had better pancakes. We actually prefer Bisquick mixed with soy milk (no eggs) over this recipe. These didn't brown well and were just a little bit gummy. I did sift the dry ingredients together and only mixed until everything was wet. Not a horrible recipe to use in a pinch, but I'll keep looking and stick with Bisquick until I find a better eggless pancake recipe.
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Master Pizza Dough

Reviewed: Apr. 6, 2013
I used regular (non rapid rise) yeast and dissolved it in the warm water with just a teaspoon of honey before adding all of the other ingredients. I let my KitchenAid mixer do most of the work and then turned out the dough to finish kneading by hand. It rose beautifully covered on a flour-dusted board in 30 minutes. Rolled it out, added toppings, and baked on preheated pizza stones in a 500 degree oven - yum! This dough was some of the easiest to roll out thin than other doughs I've tried and it also tasted good - I would definitely use it again.
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Butternut Squash Soup II

Reviewed: Oct. 23, 2012
I was looking for a butternut squash soup recipe and came across this one. After reading quite a few reviews, I made it with the following changes: Only used 1 potato, omitted the celery (since I didn't have any), plus added 1 tsp minced garlic, a few shakes of curry powder, and a similar amount of cinnamon. I also roasted the squash in the oven (400 degrees for 50 minutes), then scooped/chopped it and added it to the other veggies when there was 10 minutes left in the cooking time. I was wary of adding additional salt since chicken stock is typically salty, but the veggies stand up to a bit of salt and I ended up adding a little at the end. The soup turned out pretty good - I'd definitely make it again with those changes! I'm giving the recipe four stars because I think it needed the little extra seasoning.
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Garlic Roasted Chicken and Potatoes

Reviewed: Apr. 20, 2012
This was really tasty! I added carrots to the pan and used minced garlic which I spread on the chicken before baking. I also used just a touch more maple syrup and brushed it on three times over the last 20 minutes of baking. The chicken was perfectly done after one hour - the recipe time was right on!
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3 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Mar. 3, 2012
This bread turned out moist and delicious, but I did make a couple of changes. I used softened butter (not melted), mashed the bananas (instead of slicing) used plain Greek yogurt instead of sour cream, added a little cinnamon, and omitted the walnuts. Yum! It's a keeper! Note that my loaf was done in 50 minutes, so make sure to check yours early!
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Gobble Up Granola Snacks

Reviewed: May 30, 2010
I made these for my kids today with a couple of changes - I substituted honey for the corn syrup and sunbutter for the peanut butter because of nut allergies. I also added a pinch of salt and a sprinkle of cinnamon. Otherwise I used the ingredient proportions exactly as stated. They turned out tasty - 3 out of 4 of us enjoyed them, they were fast and easy, and I would definitely make them again! They were a little thin using the 9x13 pan and wanted to fall apart, so next time I'll use a slightly smaller pan and cut smaller (but thicker) squares. Note that an easy way to press them into the pan is to dump the mixture into it, cover with a piece of waxed paper, and use your hands to press it down.
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Crispy Fish

Reviewed: Mar. 20, 2009
I was looking for a fried fish recipe that didn't use eggs and came across this one. I cut down a little on the pepper, substituted cornmeal for about 1/3 of the flour, and fried the fish in canola oil. It turned out crunchy and yummy! I did have a lot of "breading" left over, so next time I'll make half the amount so it doesn't get wasted. Thanks for the good recipe!
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Whipped Cream Cake II

Reviewed: Feb. 7, 2009
I had high hopes for this cake but unfortunately have to give it three stars because it doesn't work well for cupcakes. As others have mentioned in their reviews, this cake doesn't get high in the middle - it flattens out - and at least one person had theirs sink in the middle. For my cupcakes, the batter rose above the edge of the pan, then sunk, leaving a flat ring of cupcake baked onto the pan around the edge of every cupcake. That ring-around-the-edges of my cupcakes stuck to my expensive non-stick pan. I tried everything to get the cupcakes out of the pan without ripping the tops off, but it didn't work. (Note: I did use paper liners and the cupcake "stumps" weren't stuck, just the tops. I also followed the recipe exactly, made sure not to overmix after adding the flour, and filled the cupcakes about 2/3 - 3/4 full of batter.) On a good note, the batter was beautiful - light and fluffy - and the taste was pretty good. It would work as a cake rather than cupcakes. If you do try cupcakes, I'd recommend not filling the tins more than halfway.
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Photo by MELISSA_B

Bread Pudding II

Reviewed: Jan. 31, 2009
Before I made this recipe, I didn't know if even liked bread pudding, so it was an experiment. I had almost a whole loaf of day-old Italian bread that was getting pretty stale. I didn't want to waste it so I found this recipe. I used the exact ingredients and amounts (including all 4 eggs) with two exceptions. First, I used a heaping half cup of sugar, not 3/4 cup to cut it down just a smidgen. I also used about 2/3 of a loaf of Italian bread. I cut it into thick, 1 inch slices, then into 1x1 cubes. I used golden raisins and also threw in a small handful of craisins. Beause of the extra bread, I had to let it soak in the egg/milk mixture for a few minutes and push it all down well with a fork to get all of the bread saturated. It turned out great - not soggy, wet or eggy. I prefer it warm, so I've been reheating the leftovers in the microwave. Yum!
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Chicken Tikka Masala

Reviewed: Jan. 31, 2009
This recipe is delicious! My husband, who supposedly doesn't like Indian food, even enjoys this meal. It's flavorful and a lot cheaper than going out for Indian food! The only change I made was to decrease the salt to 1 tsp in the marinade and 1/2 tsp in the sauce. I serve this with Basmanti rice and naan.
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Pittsburgh Style Sandwich

Reviewed: Jan. 25, 2009
This is a copycat of Primanti Brother's sandwiches - famous in Pittsburgh and oh-so-delicious! You can use any meat - I prefer capicola. Heat the meat in a pan with provolone on top until it's warm and the cheese is melty. Put it on Italian bread (I cut mine in slices to be more authentic), pile on some fries (not thin fries but not as thick as steak fries - homemade are best), then a vinegar-based cole slaw (not mayo-based). I used the Amish Slaw recipe from this site and it works great! Best sandwich ever!!!
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Swordfish a la Siciliana

Reviewed: Oct. 25, 2008
This tasted great and made for a wonderful presentation at the table! I made a couple of minor changes - I only used about half the oil, used a can of diced tomatoes (didn't have fresh), and left out the pine nuts (due to allergies). My family loved the little bits of sweetness from the raisins (I used golden) along with the tart, salty flavor of the capers and olives. Yum!
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Red Chard and Caramelized Onions

Reviewed: Sep. 17, 2008
Thank you to whoever posted this recipe! We get a farm share each year and one of the things we end up with tons of is chard. Other than cooking it with a little butter or oil, it was tough coming up with something to do with it, plus we didn't really enjoy it. This recipe is so yummy and has a great combination of different flavors! The onions, olives and capers are such great additions that the focus is taken off the fact that you're eating chard. LOL! I do recommend tasting it before you add the salt because the olives & capers add a bit on their own. Also get your onions nice and carmelized before adding them - it makes the dish sweeter. Because of this recipe, we now enjoy chard instead of just tolerating it!
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Peach Cobbler Dump Cake I

Reviewed: Sep. 17, 2008
This cake was pretty good - not bad but not fantastic, hence my middle-of-the-road 3-star rating. It was super easy - my husband thought I was crazy just dumping everything into the pan without mixing it! I drained about half of the juice from the peaches, just so they weren't swimming in it, but still felt like this cake was a bit soggy. Putting cinnamon on the peaches definitely helped the flavor. We ate this and enjoyed it well enough, but probably not enough to make it again. But thanks, though - it was a fun experiment! :)
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S'mores Bars

Reviewed: Sep. 17, 2008
Oh man, these were really good! I made them exactly as stated except without the nuts due to allergies. That layer of graham cracker and the marshmallow on top really did make these brownies taste like smores! They were a little tricky to cut as the marshmallows wanted to stick to the knife, but who cares - they were yummy!
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Tuna Piccata Pasta Salad

Reviewed: Sep. 17, 2008
My family really enjoys this recipe! I make it without the mayonnaise because of my kids' egg allergies and it's great! I prefer it with egg noodles if I'm only making it for me & my hubby, but usually make it with various kinds of non-egg wheat pasta so the whole family can eat it. I typically double the recipe and use a pound of pasta, and then I'll use one can of tuna packed in oil and one can of white albacore. I leave the ratios of everything as stated in the recipe, but do add extra capers.
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Grandma Johnson's Scones

Reviewed: May 6, 2008
Delicious! For the first time making this recipe, I wanted to follow the instructions as closely as possible so I could rate the original recipe. I discovered I was out of cream of tartar, but I substituted 1 tsp of baking powder for the baking soda and cream of tartar (for a total of 3 tsp baking powder) and it worked fine. Otherwise, I kept everything the same without any additions and divided the dough in half. In one half I used golden raisins to follow the recipe. In the other half, I added cinnamon chips and a few sprinkles of cinnamon in the dough. I patted each dough half into a circle and cut them into 8 triangles each - a perfect size for a serving. Both versions were great! It's less than 24 hours later, and there are only 5 of the 16 left with two of us eating them! I definitely recommend this recipe and can't wait to experiment with different add-ins. Thanks for a great scone recipe!
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