mis7up Recipe Reviews (Pg. 17) - Allrecipes.com (10327316)

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Tangy Mustard

Reviewed: Jan. 26, 2012
This mustard is really good. I had a feeling I was going to like this very much. I special ordered the all the seeds. And it was rather easy to make...but I goofed on the 1st batch. I forgot the honey and it was totally a hot firecracker. It still has a bite even with the honey but it's all good. Now I choose to make 2 batches because I have a kid allergic to apples and I wanted her to be able to enjoy the mustard and not be told, sorry can't eat it. So I made a batch with Distilled White Vinegar and that's the one I forgot to add the honey. And it was flaming. The 2nd batch with the Apple Cider vinegar is the one I added a sugar free honey and it was also when I realized I forgot the honey on the 1st. I pulsed and grinded the mustard down as far as I could. We love it....You can totally leave out the Oriental mustard seeds if need be, that's where this recipe gets it's heat. I'm totally tickled stumbling across this recipe. It's a total keeper and it also helps with other ideas for mustards. Pelicangal, I salute your recipe. If I can make my family mustard verses buying it in the store. I've saved some money. Because the seeds in bulk, the ingredients that went with it, sure makes up the difference. I don't mind making fresh, when it's this easy. TY!
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Mama Palomba's Spaghetti Sauce

Reviewed: Jan. 23, 2012
Very easy to put together from start to finish. I will say I foobarb'ed with the Italian Sausage links, I used Hot Turkey Polish Sausage instead. Even though it worked out well. I'll have to try to use the italian sausage links the next time. Ours had a bit of a bite to it was, just a little acidic. However, my littliest one said she like stagetti night and was prouf of it ;-) Thank you LindaT.
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Creamy Linguine with Clam Sauce

Reviewed: Jan. 23, 2012
Very very delicious! I have to say the sauce was really good. The combining of clam juice & wine reduction with the alfredo sauce made the ingredients marry so well. It really pulled the clam flavor all the way through the sauce. I thought at first it was going to be really runny but as it turns out, it wasn't. The red pepper flakes gave it a nice heat at the end, but isn't totally neccessary at all, especially with minor children. The only thing I felt that needed more of...was the clams. my cans were 6.5oz cans not 10 oz so for the clams it's self I used 3 cans and only because it look like sauce with a few pieces. And I totally watched how much reserved clam juice I needed because the cans were a total of 13oz, not counting the 3rd can of reserved juice. But however, I'd make this again in a heartbeat. Very well paired with whole grain Linguine noodles. TY grainie.
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Sola's New Year's Soup

Reviewed: Jan. 19, 2012
This was very simple and easy to do. I very much like it. I didn't have frozen bell peppers, so I measured out 10 ounces of fresh and that equaled 2 large bells, seeded and cut into strips. The flavor of the salsa really inhanced the stock and I didn't add anyother seasonings besides the chili powder and pepper. We thoroughly enjoyed this very much. I didn't really see that after adding the rice, that it was neccessary. But you could as easily added barley, brown rice, or oatmeal. But I'll leave the rice out next time. TY was delish.
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Milk Chocolate Peppermint Bark

Reviewed: Jan. 18, 2012
I made this at Christmas time and totally forgot to rate it. I normally do some sort of peppermint bark at Christmas and decided this year to do it this way. It was easy, set up great. It looked so pretty when I had all the pieces chucked and in little pretty gift bags. This recipe is soo easy. And it's totally hard to make a flop with this, unless you dropped it on the floor in the making process. LOL. But do give this easy, tasty and simple recipe a try.
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Vegetarian Southwest One-Pot Dinner

Reviewed: Jan. 18, 2012
This recipe really...flopped for me. I'm so sorry but there is something totally missing here. And it is the liquids. I love cooking beans in a slow cooker. But when you have to cook beans for nearly 22 hours, there is something totally wrong with the way a recipe is written. And to start this recipe by extra 12 hours ahead too because of a bean soak. You shouldn't have to go to so much trouble. I started this a bean soak on a Monday night before going to bed about 8. Following morning put everything together about 9am, by 11:30am smelling good, but beans are crunchy. 2pm, same deal, by 4pm, still flustered...by 6pm adding a 28 crushed tomatoes(only to see that the can is mismarked and it's actually tomato sauce) by 8pm adding 2 cups of water and then at 11:30pm adding another 2 cups of water and beans are partly crunchy with some, stightly soft on others. I was at the point of not wanting to get up every couple of hours to check on the status, I went to bed. By 7:30am now Wed morning. The batch looks like mushed chili, still smells good, tastes ok beans are firm but soft....the over all batch isn't that appealing and if I decided to add rice and cheddar, it's going to look like glop. I'm not overally pleased with the outcome because of the shear frustration of the amount of time to get this recipe complete. I went back and looked and talked to others over my frustration and this recipe needs more water to do as the author states. I won't be making this again. I'm sorry.
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Grandma Gudgel's Black Bottom Cupcakes

Reviewed: Jan. 17, 2012
This recipe has been sitting in my recipe box for 3 years and 4 days...wow! I have made another recipe like this. And didn't realize until I went back into my hidden treasures and discovered this. The recipe was totally simple and easy. I will have to say, that 1st make sure you cream the cream cheese very well before adding the egg, sugar and salt. Because your cream cheese will be lumpy if you don't. I also used mini semi-sweet chips and it worked out nicely. The chocolate batter was devine, so we thought and this is a total keeper. When they were done, the cream cheese batter was ligtly soft and not thick, still creamy and not overly sweet. It was totally spot on. The cake, pulled threw with a perfect balance of chocolate flavor. I was totally surprised. My cake was completely done and very moist and I found, the kids were gobbling them up. I don't know why, I hadn't tried these sooner. TY!
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Bachelor's Stew

Reviewed: Jan. 16, 2012
My family basically. Killed this ;-) Following basic instructions and ingredients to a T with the exception of not having beef chuck, I had Pork Stew meat to use and this recipe compliments using such ingredient. The only suggestion in using pork stew meat, is to cut out the salt out, as I have found out. But it was a fabulous...and so we thought. I can't say anything negative. Meat was nice and tender, the veggies were succulant, the over all flavor was comforting and soothing to the soul. This is a total keeper in my house. I nearly doubled the recipe but chose not to and it easily feed family with no leave overs. TY.
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Green Chile Beef Tacos

Reviewed: Jan. 13, 2012
I changed nothing in this recipe as far as what the recipe called for to make. I decided instead of using jar green salsa and taco seasoning. I'd make mine fresh and use equivalent measurements it asked for to stay true to the recipe. What I found that others were talking about how, 4 hours wasn't enough time to cook the meat. And will agree to that. There is no way 5 pounds of meat being a chuck roast will cook in a slow cooker in 4 hours. Mine was done in 7. I feel there was too much broth mixture in when it was done, I did shred the meat and place it back in the broth, but I strained out about a cup and a half of the broth and reserved it to the freezer for another time. The meat held no flavor as it was in the broth. My family said it was fine but I thought it was ok. Sorry, it's not something I'll be making again.
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Panna Cotta

Reviewed: Jan. 11, 2012
I was so nervous about making this. Really because I'd never made it before and seeing others make and seeing on cooking shows...surely it's not that hard. And it wasn't. I think the only thing I was worried about was the gelatin setting up. And it did beautifully. The flavor was nice. The thickness of it was soft but yet firm. I can see me making again with different flavored extracts. The one thing, I won't do is try and unstick it from the vessel I put it in. That part I was worried about coming out of the bowls in one piece. I'll skip that dramatics. It's prettier looking in a burgendy still drinking glass topped with fruit any day.
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Flaky Fruit Dessert

Reviewed: Jan. 8, 2012
Well, we liked. Not sure why I needed to add lemon juice to this recipe. That part, I didn't care for in the pie filling. Especially using apple. I made apple and cherry. I'm rating the use of the topping in the recipe. Using cornflakes was a different way to totally use up the last little riments in your cereal box. The only thing that sometimes gets me is the part of the cornflakes in recipes. Should it be plain dry or frosted?? On certain recipes you totally know for sure, especially if your breading meat. So with the fact there is no specifications. I used frosted. I did follow to a T. I liked the frosted cornflakes in this because it added that extra crunch. What I didn't like was when some of the flakes cooked in the filling got a bit tough or slightly rubbery. But that's to be expected because of the liquid part of pie filling. I had some left over topping because I put my pie fillings in small ramekins, and decided to top some sweet potatoes with the left overs...and MAN!!! That was the best. I loved it totally over sweet potatoes way better then pie filling. Oh man. The crunch all the way through, the sweetness of the brown sugar with a hint of cinnamon. It was the bomb. Preferablly I'll make again but with sweet potatoes, or sweet potato pie, even a pumpkin for my kids. And because I made apple and cherry "crumble" pies, the topping tasted better over apple then cherry. Because apples liquid is thicker and not runny like cherry.
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Italian Dressing Mix

Reviewed: Jan. 7, 2012
I made this recipe to go with a recipe needing Italian dressing mix. The seasoning was very easy and quick to make. I used fresh parsley in place of dried because I was all out of the dried and didn't have the option to refill my stock. So becase of using fresh, I just placed all the ingredients and stored in the frig, made really nice that after I had the batch in the frig a week later ;-) As for the spice mix...great. I havent yet made a dressing with it.
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Cabbage Fat-Burning Soup

Reviewed: Jan. 5, 2012
I sooo needed a pick me up soup for feeling icky! And this totally helped. My dad used to make this for him and I when we were on the "Dolly Pardon Diet" in the late 80's. And way, this is just as I remember it. Other then the can of green beans. But that doesn't matter. The only thing other then following it as close to a T as possible was not having whole peeled tomatoes or quarts of tomatoe juice. I had to sub, and glad I did, with 2 cans of Stewed tomatoes & V-8 juice. And after talking to may dad..he said he never used plain tomatoe juice in this recipe, always V-8. But it tastes just great. I think with the sub changes I had to make, I'll keep them the same on the next go around. Be sure....just a huge stock pot. Because I forgot how much this actually makes. It's really a delish recipe and it's a winner in my books. While myself and my girls love this style of soup, my guys aren't so much into cooked cabbage. But you will be surprise on how delicious it is even after about 3 days in the frig. It also freezes very well in smaller portions.
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Easy Microwave Maple Fudge

Reviewed: Jan. 4, 2012
WOW, hard to rate this, other then saying I won't be making this again. I do apologize to the author but something is totally wrong with this recipe. After making it to a T, and seeing what unfolded as the result, I went back and saw, another person mentioning it was gritty. And yes. This recipe is gritty. But more so very buttery. It had the flavor of maple but butter too with the crunch of the walnut pieces. I think and don't quote me on this. I'm not a fudge expert maker. But I feel there is to much butter. While the recipe set up in the beginning and after being in the frig for 4 hours, it was still soft and slightly crumbly when cutting. 15 minutes doesn't do this recipe justice. Before adding in your walnuts, please make sure you get all the sugar lumps that it creates out of the mixture before adding. I know I sifted my powdered sugar very well and it came out very lumpy. I think getting the lumps out as it was cooling and mixing around trying walnuts was just a little understaking. The only thing positive was that this recipe was sweet and had nice flavor if you can get past the overwhelming butter taste. Sorry.
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Pickled Garlic

Reviewed: Jan. 3, 2012
My friend Toni, had my husband and I sample some pickled garlic...that was just fabulous! I came in search for a recipe. And tried this 1st. Decent recipe, however I double it and I felt I had more red bell pepper then needed after the fact. I made it to a T, so when it said large...that's what I had. But the bell pepper had a wonderful tanginess flavor to it and the garlic is nice it's not as tangy as the bell peppers. I'd see making this again. And if I double it, I'm going to not double the bell pepper in the recipe. But it does have that nice zing affect in the peppers and sauce. It's not like the recipe she had, but this is fairly nice.
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Crab Spread I

Reviewed: Jan. 2, 2012
Delish. My mother in law came over on Christmas and made this and I was soo addicted! I found this recipe and decided to make it...wondeful wonderful!! The only thing I didn't do because it's what she didn't do, was use lemon. I suspose, that if the crab meat was fresh, that would be the way to go, but I used a pouch imitation in the seafood dept from our grocery store. And I'm still addicted. What a neat little appetizer, for parties or just when you want something with crackers. I'll be making this again and again. Myself and my 3 daughters just love this. I didn't expect my son and husband to, but that's more for us. I love love this!!!
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Black-Eyed Pea Salsa

Reviewed: Jan. 1, 2012
It's always been a tradition to eat black-eyed peas on New Year's Day...no one has yet to say, how to eat them on New Year's Day...so I ate them this way. And I loved this recipe. I made my batch with an Italian Dressing Mix from right here on Allrecipes and converted the portion I needed from the batch to fit the recipe, about 1 tbsp & 1/8th tsp to match a .7 ounce packet. But followed the recipe to a T, but used a mild salsa due to kids eating it and it was rather easy and quick. It wasn't hot at all for my kids and my 2 pickiest eaters actually enjoyed it. Great way to use up pantry items and still have a solid and yet light dish to treat the family with. I have no complaints for this recipe. We liked it very very much.
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Smoked Turkey

Reviewed: Dec. 25, 2011
nummy nummy nummy!!!! I've always eaten my dad's smoked turkey and never did one on my own until today. Being Christmas eve....Thank God It took little to no effort and it was fabulous!!! Wasn't planning on making a turkey for Christmas but hey it was free ;-). Followed the directions to a T, with my electric smoker. And the turkeys skin was that amber leather that kept all the juicies in and meat suculant! Will totally make the bird again this way. I even threw in 5 chicken leg quarters in the smoker with the turkey and my husband and son said it tasted like cowboy heaven! Totally pleased! TY
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Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

Reviewed: Dec. 23, 2011
Ohhhhh!!! just fabulous. Make sure to have a very tall glass of milk with these! I haven't made Toll House cookies in quite some time. And these are wonderful. My suggestion is that in between scooping and placing on pans...I keep the bowl of cookie dough in the frig. I also do not grease my baking pans, I prefer parchment for all my cookie baking. I'll make again. The dark chocolate totally made these worth while. Easy recipe, easy stock of ingredients on hand. Super fast to throw together.
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Peppermint Brittle

Reviewed: Dec. 23, 2011
I normally make peppermint patties and I've done a huge huge batch this year. Decided to make this recipe but make them thick, because I had leftover candy canes and almond bark. It worked out with the leftovers I had and set up quickly. Peppermint anything is great in my house.
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