mis7up Recipe Reviews (Pg. 1) - Allrecipes.com (10327316)

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Hearty Lasagna

Reviewed: Mar. 4, 2009
This was a simple recipe, how ever it lacked some spices. I made a 2nd batch after making the 1st one to a T. So 2nd batch with my tweeks were yummier. I added 1/2 cup of shredded Parmesan Cheese to the ricotta along with 1/2 cup Mozzarella cheese, 1/2 tsp salt, 2 tsp dried parsley, 1 tsp dried basil, 1/4 tsp black pepper. I also increased the ground beef to 2 pounds and added 2-3 cloves of minced garlic and increased the jar of sauce to 2. We loved the 2nd batch better then the 1st. It was much more meatier and filling. And followed the instructions on the basic set up. But will agree that it is simple to make and the cost is better then buying a pre-made frozen lasagna any day.
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Milky Way® Cupcake Icing

Reviewed: Aug. 25, 2010
WOW, what can I saw about this one.....SWEET!!!! EYE Rolling Greatness. OH HOLY COW, batman!!!! 1st of all, I ment to make this a couple of weeks ago, and I had been eyeing every photo since. I made this 3x, 1st batch I totally goofed on BIGTIME!! It wasn't melting down like I thought it should and by the time I added the c.s. and tasted it...it tasted burnt and was thick like fudge....didn't taste at all well. So when I was making the 2nd batch(I'll get to that in a sec, because it's different) I realized I didn't need to overly nuke the tar out of it. STAY WITH INSTRUCTIONS. The 2nd batch turned out totally awesome as far as following the instructions as written, and same with the 3rd batch. Now back to the 2nd batch. When I picked up the candy bars, I saw the 3 Musketeer Mint Mini bag, and thought, hmmmm, we love mint..can I adapt the recipe to it? It worked beautifully. So 2nd batch was made with a 9oz bag of Mint Minis and I replaced the vanilla extract with Pure Mint extract, and it wasn't overly powerful in mint, it was just right....OMG!! So the only thing was, I did see reviews that said to wait to frost when the icing came to room temp or cooled. I did that and I totally waited 2 hours after my cupcakes cooled, it set up nice, but quickly started to flatten. I think it would need 2 1/2 more cups of c.s. to totally stand up and not flatten. However, I'm not going to change it anytime soon, just use less icing to each cup cake and be happy happy. TY!!! WE
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Cheese's Baked Macaroni and Cheese

Reviewed: Mar. 30, 2009
I followed this recipe to a T. However I had mixed reviews from everyone at the table. Hubby liked it, my kids were harder to please on this dish...but the one thing they agreed on was they didn't care for the bread crumbs. Maybe use a lot less then a whole cup. And maybe Panko bread crumbs. The bread crumbs could have soaked up too much of the creamyness to this dish. 1/2 cup or less probably would have been fine. And the kids didn't care for the kielbosa in it either...which I found to be strange because they love kielbosa. I thought it had a nice flavor overall, but agreed to much bread crumbs. If the kielbosa would have been left out I feel they would have enjoyed it better. One child, who will eat almost anything, said it tasted funny and doesn't want me to make it again...Hubby wants it again. So this review on rating it has been very difficult. I will say I'll attempt it again, with some different modifications, to see if it suits everyone.
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Pastel de Tres Leches (Three Milk Cake)

Reviewed: May 5, 2012
I have never made or had a Tres Leches cake before. And really tried hard to think back in my mind if I had...hmm nope, but officially I now can say yes...yes I have. And I liked! I really wanted to try the cake prior to adding the milk mixture but I really needed that experience of knowing what it was suppose to taste like. I made extactly to a T minus the part of using a 10x15. I used a 8x10 and it was very fluffy high, I did a toothpick check at 4 minutes prior to removing and then when I pulled the cake out at the beep of the timer, it wasn't high like it was. Wasn't sure if I had done anything wrong. I then mixed up the milk, tasted the milk and was like...hmm I don't like the taste of evap in this and already started being disappointed over the flavor before it was totally finished BUT having said that, I followed through with letting it set in the frig and couldn't wait to pull out and try. And glad I did. It was really nice, no over whelming flavor of evap. And the cake was moist without being super runny with liquid and didn't crumble with it being somewhat wet. I was very reserved with my thought until my family tried it and they thought it was fabulous and my son has requested that I make this for his birthday. The addition of whipped topping, toasted coconut and a strawberry sliced over the portion of cake, was an excellent addition..It's a must try recipe.
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Meatball Nirvana

Reviewed: Mar. 26, 2010
My kids was served this with Nana's Pasta sauce by EAKE, and my son said it was better then Subway's meatball sub. WOW, is what I thought. 3 of my kids had 2 hot dog size meatball subs a piece. And I tried the meatballs myself and thought it was delicious by slightly on the salty side, I think I would omit the salt the next time I make these(for my prefences) It had such a wonderful aroma of flavors. I really enjoyed it. However, my kids said it was slightly spice on some crunchy pieces but I guess that means the red pepper flakes. But all agreed it was loved. I think possibly use cayenne powder in the place of the red pepper flakes just for them. But I saw no problems with the red pepper flakes....but I have to apease to the children. I will so keep this recipe in my box, because not only was it good, it's the 1st meatball I've ever made that was cooked all the way through and moist, not hard or stiff. Thanks lovetohost.
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Fruit Galore Sponge Cake

Reviewed: Jul. 20, 2010
Basic recipe, this is good. But however, I had no clue where to find vanilla flavored syrup. And so I improvised. And of course I added lots of fruit, since they were calling out my name in the produce section. I did see these beautiful fruit tarts in NYC visiting that had this wonderful beautiful glossy glaze that caught my attention. And so I duplicated, something that worked for this. 4 tbsp white sugar, 2 tsp lemon juice, 2 tsp cornstarch, 4 tbsp water, 1 small envelope knox unflavored gelatin. Boil all ingredients except the Knox's until sugar is dissolved, remove from heat and stir in the Knox until gelatin is dissolved, cool slightly(it will thicken) with a pastry brush, gently brush over the top of fruit evenly, until all is covered....It worked like a charm on my fruited sponge cake tart...Will make again but add a cream cheese mixture next time instead of whipped topping. And I did have some left over glaze and I mixed it with remaining fruit I had sliced up as well that didn't get to make it on to the tart.
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John's Pimento Cheese Spread

Reviewed: Mar. 1, 2009
This is a rating review from my daughter Emily who made this recipe. We had to do a couple of tweeks. To help this recipe be a success for her. I only helped her when she got a little confused on why it looked like shredded cheese with mayo and pimento. So here's the adjustment. We took out a hand mixer to break down the cheese and get it like the bought version you get at the local grocery store...This helped a lot. It lacked something, but didn't add salt or pepper, we added 1/2 tsp of paprika and to Emily's taste it worked. She was so proud of her self that, she wants to make this again.
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Easy Slow Cooker Chicken Tetrazzini

Reviewed: Jun. 26, 2011
This was rather decent. As the 1st review said, that the recipe wouldn't thicken..is correct. But I got it to. My chicken was pre-seasoned, so I didn't add the thyme(but I would have if it was plain-just noting that for others). My chicken was also 8oz a piece...so note to self...I will only use 3 because they were so huge, I had a lot of meat in mine. I also used fresh minced parsley verses dried, baby bella mushrooms as well. So when it came to the step with adding mushrooms, corn starch and water, I turned the slow cooker up to high for at least 30 minutes and notice it was thickening but still liquidy. So I made a quick change when it came to the half and half. I used heavy whipping cream in it's place and ended putting all the parmesan in it at the cooking point for the step that requires mixing the noodles, half & half and Parmesan. I also used Ronzoni Garden Vegetable noodles verses plain noodles(for color & taste & no 8oz pkg of noodles were sold in my store so I used the 12oz size) It still was liquidy but not much. But as I mixed it all together in the crock..all my family wasn't home when dinner was "I thought" was ready and had to sit another 30 minutes in the crock until they arrived...by then. It was nice and thick. No runniness what so ever. I topped each plate with a little extra parm mixed with a little bread crumbs. And my hubby and children went back for 2nds and said how wonderful it was. I will make again with my modifications and use less chicken.
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Baked BBQ Fried Chicken

Reviewed: Sep. 4, 2010
Well, I had to try this. And GOOD LORD!!! Way way to much salt. Talk about an sodium overload. I will not be making this again per the ingredients. I looked at the reviews after I made this. And it was soo pungent with salt it was really not good. There was salt in the liquids and salt in the flour mixture, not to mention salt in the dry mesquite. Not to mention a bit to much pepper as well. I kept thinking, maybe I'm just thinking about this all wrong. Until I made the 1st batch and it was a total waste. The salt and pepper really was an over kill. I'm sorry. I made a 2nd batch and omited salt and pepper out of the liquid and reduced the water to 1/2 cup and increased the milk to 3/4 cup. On the flour mixture I decreased the salt to a couple of tablespoons. And left everything else the same. If your going to self-rising flour....totally omit all salt out of this recipe. Will not be making this recipe ever again. I'm sorry.
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Grilled Cod

Reviewed: Jun. 1, 2012
This was excellent! However, my fish wasn't that great for grilling. My problem lies with being frozen cod, that I got from Fred Meyer/Kroger...and when I opened the bag after it thawed...it was fish floating in a lot of water. And my fish was alreaady crumbly. And was falling apart in the grilling process. So now I know what NOT to buy, the other thing was, I over seasoned my fish using almost all the seasoning the recipe made, and my fish was spicy. While my husband and daughter were screaming for more....I was grabbing for a bit of milk. I liked it but wasn't prepared for the heat. Other then that. I can totally make again! The seasoning can go along way, possibly 4 nice size fillets.
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Feijoada (Brazilian Black Bean Stew)

Reviewed: Feb. 12, 2010
This recipe was hard to review. I had to make this twice. 1st I did follow as close to a T before I had to give in. 7 1/2 hours to make this dish, even soaking the beans over night. In step 1 it says to fill enough water to cover beans by 3 inches. That's alot of water depending on the size vessel you are using. That's my mistake in the 1st round. However, the hamhocks did not pull off the bone in 1 hour either in part 2 of the directions. And I waited and had 2 pots going for 3 1/2 hours before just frying the 3rd step on the stove and adding all together. I was very disappointed the flavor was no more then tasting like watered down pintos meat and beans after 7 1/2 hours . Day 2 I started over again. This time determined to get it to what it was suppose to be. I started the hamhocks 1st (still took 2 hours) then in another pan put oil, onions, garlic, and meats together and saute'ed, added hamhocks and broth, then the soaked beans, and water to an inch and 1/2 over beans, then bay leaf and coriander, boiled on high for 20 minutes, then simmered for 2 hours, added cilantro and parsley and cooked about another 30 minutes or so until hamhocks were tender and falling apart and beans were tender. The flavor was way better then the 1st time but was still liquidy, so I added a thickening agent to the broth and it came out very well. With the changes, it was really good. But it was a frustrating recipe to follow. The time line isn't correct here. A minimum 4 1/2 hours to cook.
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Slow Cooker Sausage 'n' Grits Meatloaf

Reviewed: Jan. 11, 2011
Well, I was worried about this recipe. And there was really nothing to be worried about. 1st bite I had tasted like pure sausage(must have been a chunk I didn't blend thoroughly)...so I took that the whole meatloaf was the same taste all the way threw. I was wrong. It did have an italian flavor to it. But I'm not used to this style at all. It was very good overall and moist and no where did I feel or taste any gritty texture, you would have never known there were grits as a binder in this recipe. However, one thing I think bread crumbs or crackers do that grits do not. Bread crumbs and crackers soak up and mellow out the spices in meatloaf and grits are so small they do not. But that's not a bad thing. I'd see my self making again. My kids loved it, loved it more then myself. But as long as they were pleased. Then that's okay..thanks
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Easy Smeezy Cheese Ball

Reviewed: Jun. 18, 2011
I made this, here are my thoughts for the review: It was a very decent flavored recipe. I made with Mexican shredded cheese for it was what I had on hand and Bac-O's bacon bits, because I wasn't sure the actual specification(which I liked in this)with regular mayo as well. Tasting this alone with crackers can be a bit salty. But having said that, using crackers actually takes that saltiness away and compliments the cheese ball. One thing I noticed in the mixing(preferring to the making into a ball) was it being extremely greasy from the mayo and slightly hard to shape. I shaped it after I wrapped in plastic. I would recommend a decrease of mayo by either a 1/8th to 1/4th cup of mayo. But either way it did taste rather good.
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Peppermint Patties

Reviewed: Feb. 22, 2010
I made these a few days go, but had a problem with it being too dry. I couldn't get it to form into a ball mixture. I scrapped the 1st batch and started over. I used about a cup less confectioner's sugar and that resulted in a better ball form. In the process of drying, it took more then 2 hours to dry. So I let them set over night. I went to dip into chocolate and they started to melt. Hence a 3rd batch. I tasted the mint mixture and the flavor was spot on. Love mint! However, My kids had other ideas in mind when I made them the 3rd time. I had them drying and proceeded to dip them yet again. To find my youngest had a tummy ache from eating the entire batch without them being dipped. So I never got a chance to dip them. SO a 4th time I made these, I'm now an expert, I warded off the kids from touching them until I was completely done. Now I finally got a great batch but still had to do with less powdered sugar then the recipe calls for around 4 1/2 to 5 cups of confectioner's sugar. All in all the result was very good. However a note for others. Have plastic wrap handy to cover the mixture as you are pinching off the dough to keep moist while you are working with it. It does start to dry out fast. Thanks I will make these again.
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Honey Lime Fruit Salad

Reviewed: Jun. 12, 2012
Fabulous recipe. Can't say anything really bad, other then 1. I don't carry pine nuts in my house 2. it's just as well about the pine nuts, I don't like them anyway, so I needed that crunch so I replaced the the nuts with slivered almonds. Worked well. Flavor was great, recipe was simple, in the end my family was happy too. TY
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Eskimo Cubes for Summer

Reviewed: Jul. 22, 2011
Right now, these are in my freezer. I'm rating these before they are done...I know I know. But with the results I'm having before they are completely set are worth it. I followed to a T, but when grabbing the lemon juice out, I mistakingly grabbed the lime...Not realizing it until after I had mixed in. But I'm not complaining. This in the state it's at right now, is like a mild non-alcoholic margarita. It's delish. I could just drink it verses freezing it. It's that nice. Now I can't wait to have these frozen. I did make designer ice cubes using a decorative silicone mold but only did one tray that way, I poured the rest into popsicle molds to eat like a pop. The color and easy of this recipe is quite nice. It's a winner for the summer's heat in Oklahoma! 5* recipe for sure!
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Honey Baked Lentils

Reviewed: Oct. 11, 2011
Fanstatic!! Just loved this recipe. I was soo worried about all the water in this recipe. But when the product was done...it really looked like a thick coarse refried beans with a hint of sweetness...not so much either. I had never eated lentils like this before and only tried a could of times in a soup. So as I got done with the 1st step in cooking the lentils in the water and broth, I was surprised at what flavor it held on it's own with out having pepper added. having said that...I really liked them before I got started with the 2nd step. I will totally make this again and again. My whole family loved them but my son...but that was to be expected. Looking at this recipe the one thing I changed but it's because I didn't want a high sugar content to it, was change to a sugar free alternative to the honey. It was just delish! And to think lentils are soo high in protein amazed me. 1/4 cup of cooked lentils yields 10 grams of protein!! This makes me very happy. Do try this recipe. it was really really great.
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Rice Balls a la Tim

Reviewed: Jan. 12, 2011
Really interesting twist on something that looks like full blown meatball. My husband down them like crazy. He said they were pretty good. I took a nibble in the beginning stage after I had mixed the cooked rice, ground beef, seasonings, sauce and cheeses....I did feel it needed more of a zest flavor. My sauce was just a traditional jar of pasta sauce, so I know I could have used something that was more vibrant in flavor. I think that really is the key too this recipe. All in all, it was really good. I used a cookie scooper to make perfect balls and the batch made exactly 30. And I double dipped or double coated the balls in egg and (seasoned)bread crumbs. This was a total delight. Will make this again...that can also be a great football party appy as well as a main dish. Nicely done. I'm impressed.
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Greek Chicken Stew (Stifado)

Reviewed: Nov. 17, 2008
This dish was awesome. Chicken was tender, the shallots melted in your mouth, the flavors were warm and inviting. Easy to make, I used 5 chicken breasts in this dish and served with white rice, poured the yummy broth from this over the rice. I got RAVE reviews from my whole family even from the pickiest child. Thanks soo much Gracey for this recipe will make this again.
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Oreo™ Cookie Bark

Reviewed: Nov. 8, 2010
I made several batches in the matter of a couple of days, this is a total 5 star recipe. My little neighbor kids called it "Cookies and Creme Candy" and all the kids just went to town. I mean to tell you when they all have their mouths full saying how good it is...and barely understanding them but showing thumbs up and hmm and awws and ohhhs.....it must be really really good. The last batch I did was with mini oreos and let me tell you this, if you don't want to make a huge batch that this recipe calls for...simple trick is 1 package of almond bark and 1 8oz package of Oreo Minis...and follow the recipe. Only note is, you don't have to break up the minis. They are already in bite size pieces. This is a fun recipe. Hands down.
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