McDee Recipe Reviews (Pg. 1) - Allrecipes.com (10408803)

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Broccoli Casserole III

Reviewed: Jan. 20, 2011
Honestly, I don't understand what it is about this recipe that would entice anyone to bother making it! I had it at a neighbors house last week and I did not care for it. Processed cheese, frozen brocolli and crackers. I don't understand why anyone would take the time to make a processed/frozen dish of any kind. My advice is to pass on this and go with fresh ingredients.
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21 users found this review helpful

Oven Pot Roast

Reviewed: Jan. 3, 2011
Fabulous meal! My only 2 issues were it was the gravy was way too salty and the oven temperature and length of cooking time stated in recipe was off. I pulled my roast at 2 hours and 15 minutes to insert my digital thermometer and the temp was already 160 degrees. WAY over cooked! Internal temp for a perfect roast should be 130-134 degrees. Next time I will lower oven temp to 250 and cook for a longer period of time with my digital thermometer inserted well before I think it's even close to being done. As far as the gravy being too salty from the onion soup mix (and I didn't add any salt) I fixed that by adding a peeled raw potato to the gravy and let it simmer on low for about 30 minutes. The potato pulls the salt out and is an amazing trick that I use often. Other than that, this recipe is great and I will be making it again and again and again!!
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21 users found this review helpful

Rolled Flank Steak

Reviewed: Sep. 19, 2010
First of all, this is a 5 star recipe all the way. I made a few minor changes that I feel make a huge difference. Cook your bacon first. I cooked mine to the point of almost crispy. Then I wilted my fresh spinach leaves in the bacon grease. I also roasted and peeled the skin on my red peppers prior to slicing. I cooked my rolled contraption in the oven until 142 degrees internal temp (145 would be too done for our taste) and let rest for 15 minutes. Sprinkle parsley over the top and serve. The meat was SO tender you didn’t need a knife to cut it. These simple changes make such a difference in this dish. It turns it into something you’d expect to see at a very nice restaurant. This is an absolutely wonderful recipe and SO easy to make. Thank you so much for sharing this with us!!
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21 users found this review helpful

Muenster-Bacon Stuffed Chicken Breast

Reviewed: Jun. 17, 2010
Wow. I don't know where to begin. I'm giving this 2 stars only because it was SOOOOO SALTY! This is a heart attack waiting to happen and I had to pull all of the stuffing out to even eat the chicken. I seriously feel the need to guzzle a gallon of water as I type this. My face is puckering from all of the salt I just consumed. However, the basics are good and this could be a nice dish if tweaked. The salt is completely uncessary due to the salt in the massive amount of bacon called for. The creole seasoning is also 90% salt. I will make this again with the following changes. Completely omit all salt, use 1/2 of the bacon and use smoked gouda instead of whatever cheese is called for in this receipe. I will also cut the creole seasoning into at LEAST half. As far as the bread crumbs, use Panko. MUCH better. I'm now going to drink a gallon of water and try to recover from my salt attack meal.
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17 users found this review helpful

Chicken and Shrimp Jambalaya

Reviewed: Jul. 7, 2010
First off, when you peel your shrimp save the shells and boil them in about 5 to 8 cups of water. Bring to Boil and simmer for about 5 minutes then run through a strainer, reserving the water. Use this water in the soup and you won't believe the difference. I have been making a similar version to this soup for about 20 years. However, this one takes the cake! Other than the boiled shrimp shells I also left out the chicken and Ham. I doubled the shrimp to 2lbs and also added about 1.5lbs of white fish filets that I'd cut into bite sized pieces. Doesn't matter what kind of fish you use (just has to be white). I bought whatever was on sale at the fish market. Perfection in a bowl! I also made the jalepeno cornbread recipe that I found on this side. Crumble that into your bowl and it's amazing. WONDERFUL recipe! This is a must try for everyone. I guarantee it will make it into your personal recipe book as it has mine.
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12 users found this review helpful

Vincenza's Pasta Sauce

Reviewed: May 9, 2011
Found this recipe while looking for meatball recipes. Gave this one a shot and WOW! I only used the meatball recipe part and followed it to the letter (with the exception of not having Romano so I used fresh grated Parmesan cheese AND I used panko bread crumbs) and they turned out amazing. I rolled them in small 1" sized balls. Make sure you follow the instructions written when cooking. Let them fry in the oil long enough to release themself from the bottom of the skillet. They will tell you when it's time to be turned. I found that a few needed some gentle nudging but for the most part all released themselves on their own and you just stir them around from there. Excellent meatballs...thank you for sharing this recipe.
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11 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Mar. 17, 2011
I have made white lasagna before without problems, however, this recipe doesn't cut it!! I followed directions exactly. It smelled wonderful while cooking but was too rich and down right unappetizing to eat. I had company over and after one bite everyone had to laugh and said they couldn't eat it. Won't be making this one again!!
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7 users found this review helpful

Wonderful Waffles

Reviewed: Nov. 29, 2010
Don't waste your time. I have no idea why this recipe has received so many good reviews. I have been making home made waffles for quite some time now and thought I'd try something new so gave this a shot. My husband and I both couldn't finish just one waffle. Pass on this and and keep searching. I will edity soon with a better receipe that we usually use from this site.
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7 users found this review helpful

Jalapeno Bread I

Reviewed: May 3, 2011
As I'm eating this all I can say is FABULOUS Recipe!! I've been making bread for years and years but this one is amazing. Worthy of printing and putting in my favorite recipe book. I used 4 large peppers and a large handful of cheese. Turned out amazing! This one is a keeper!
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6 users found this review helpful

Apple Crisp

Reviewed: Jan. 31, 2011
I used the topping of this recipe to go on top of an apple pie. I've been making apple pie for about 25 years and this was, by far, the best I've made yet.
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6 users found this review helpful

Shrimp Marinaders

Reviewed: May 19, 2008
I used this as a marinade for peeled raw shrimp and everyone LOVED it. I marinated it overnight in the fridge and cooked the shrimp skewered on the grill. Excellent!! I am thinking of trying this as a chicken marinade as well.
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6 users found this review helpful

Kyle's Favorite Beef Stew

Reviewed: Nov. 17, 2011
I can't believe I'm just now rating this recipe. I've been making this for over a year now and it's my go-to recipe for beef stew. Only change I make is add about 1/2 cup red wine as it's cooking. AMAZING! I would rate this 10 stars if I could.
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5 users found this review helpful

Asparagus Chicken Divan

Reviewed: Feb. 8, 2011
As recipe calls for this is very bland but has a good start to something incredible. I souped it up a bit with sauted with olive oil and butter....garlic, onlion, fresh parsley, oregeno. Added flour and 2% milk into the existing oil/butter and made my sauce from there. Blended that with the soup mix and set aside. From other reviews I decided to slice my chicken in thin slices and saute for about 6 minutes. Pour the chicken over the chopped asparagus (in a 9x13 baking dish) and went from there. Baked covered at 350 for 20 minutes and the final few minutes uncovered and broiled to brown. Wasn't bad but everyone still complained it was too bland. I'm saving this recipe because it's a good start but next time I'll be adding more garlic and herbs to punch it up. Don't hesitate to play with this one! I know I will.
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5 users found this review helpful

Cream of Broccoli Soup III

Reviewed: Jan. 9, 2010
This recipe is exactly what I was looking for. I didn’t want the thickness, carbs or calories of a heavy cheesy soup as I’m on the diet from hell. I found this was a perfect solution for lunch. Packed with nutrients and very few carbs. Unlike others I didn’t find it to be too thin. You can’t make this thinking you’re making the traditional cream of broccoli cheesy soup. In my opinion it’s fabulous! Only change I made was add one additional carrot and used 1% milk to lower the fat. For those who still feel the soup is too thin for your taste add 1tbls of corn starch rather than the potato. Potato has around 30grams of carbs where the corn starch only has 7. Perfection in a bowl!
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5 users found this review helpful

The Best Chocolate Cake You Ever Ate

Reviewed: Dec. 16, 2008
WONDERFUL! Not many recipes make it printed and in my actual kitchen files but this one is a keeper. A little more on the cooking time was necessary but other than that I didn't change a thing.
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5 users found this review helpful

Pizza Crust for Bread Machine

Reviewed: Mar. 10, 2011
I've never made pizza from scratch before and was a little afraid that I'd have a mushy mess on my hands. NOT! This was AMAZING and the crust was just incredible. I still can't believe I made it!! I used a pizza stone and brushed well with olive oil before placing dough on it. Also brushed top of pizza dough (once I got it into shape) with olive oil. Sprinkled with garlic powder and a little salt. Used home made pasta sauce and it was to die for. Making another one as I type this!!!! Also, if you find your dough is too sticky to handle don't hesitate to toss a little flour on it. I probably used about another 1/2 cup flour while pulling the dough out of the bread machine and also used it while working it into shape. Excellent recipe!! Thank you for posting!!
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4 users found this review helpful

Simple Turkey Chili

Reviewed: Jan. 17, 2011
I've been using this recipe for quite a while now and I make it at least once every couple of months. My changes: Saute your onion and garlic before adding to mixture. I doubled garlic and oregeno and also dumped in a can of Haganero Rotel. Ommited Cayenne Pepper (would have been way too spicy)with the Rotel AND I also always use fresh pinto and kidney beans. NO can's! Canned beans taste like canned beans. Makes such a difference. Just soak your beans in water overnight. Simmer on low for about 4-6 hours the next day and this recipe is to die for. Have it simmering on the stove as I type this. Serve with jalepeno corn bread found on this site. Amazing!!!
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4 users found this review helpful

Blackened Chicken

Reviewed: Nov. 18, 2010
LOVE IT! I've used this recipe several times now and it never fails me. I do double the cayenne and also add garlic powder. Otherwise is seems a little bland to us but we like it hot and spicy. I also don't cook the chicken in the skillet or oven. I put it on the grill at medium temp and pull it at 148 degrees (internal meat temp) letting the meat rest for 10 minutes before cutting or serving. It's also important to let the chicken come to room temp before you cook it. About 30 minutes on the counter works for me. It's perfection every single time.
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4 users found this review helpful

Healing Cabbage Soup

Reviewed: Jan. 28, 2010
I've never had cabbage soup before but this was wonderful! Perfect on a cold rainy day and it's sooooo healthy. Only change I made was use 1 whole onion and added 3 carrots. Wonderful!
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4 users found this review helpful

Sweet Chili Thai Sauce

Reviewed: Sep. 20, 2011
Wonderful recipe! I can't begin to tell you how good this is. I served it as a dipping sauce for coconut chicken and everyone raved about it. Only thing I did different was cut the sugar in half (to 1/2 cup) and added about 1/2 cup fresh honey. To die for!
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3 users found this review helpful

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