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

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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

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

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

Chicken Curry I

Reviewed: Jan. 23, 2010
Love this recipe! I made with chicken breasts cut up into bite sized cubes. A hint to cut down on prep time is to use frozen breasts cut when slightly frozen. Will cut prep time on this recipe in half. No need to cook an entire bird. Also cuts down on the fat without losing an bit of flavor. I added another dash or 2 of curry and a bit more spice but this is an excellent recipe. Thank you for sharing!
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2 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

Bacon Mushroom Chicken

Reviewed: Mar. 23, 2010
Wonderful would be my first word and fattening would be my second. If you're in the mood to eat like a glutton and enjoy life for a day this is the meal for you. Seriously, though. It's incredible. My entire family loved it and asked for 2nd's. It was easy to make and good enough for company. Only change I made was double the sauce and pre-cooked the bacon before putting on top of chicken. To me, both are necessary or you'd simply have a greasy mess on your plate. All in all....Five Stars!
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2 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

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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19 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

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 1, 2011
Excellent recipe. I soaked my beans overnight, browned my bacon, sauted the onions and used ham hocks instead of chopped ham. Served with jalapeno corn bread found on this site and it was an amazing meal!! This one is a keeper.
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2 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

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

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

Candied Carrots

Reviewed: Mar. 11, 2011
I've used this recipe more times than I can remember and I'm just now sitting down to rate. This is a slam dunk yummy way to cook carrots. I've NEVER been able to eat cooked carrots but with this dish I can't get enough. Excellent and so easy. 10 stars from this family!!!
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3 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

Ranch Beans

Reviewed: May 18, 2011
I have used this recipe often and always always always love it! Only change I make is adding a few cloves of garlic. I also can these beans and they're on the shelf for months for my kids and family to enjoy on nights I don't feel like cooking. To can them you must pressure can and hot pack the jars about mid cooking time as the recipe calls for. Just after I add the final ingredients I give it a good stir and pack my jars. The final cooking stage is done in the pressure cooking/canning process. Perfection every time! Thank you for sharing this recipe.
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2 users found this review helpful

Italian Bread Using a Bread Machine

Reviewed: Jun. 6, 2011
356 reviews and only 4.5 stars? Who ever didn't rate this 5 stars did something wrong. This is an excellent recipe and I've made it several times. Every time was simply and the bread turned out perfect. I'm cooking it for a pasta dinner I have planned for my mother in law tomorrow. Now THAT must say alot! If you're looking for a good italian bread this one is it.
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2 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

Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Dec. 2, 2009
Absolutely wonderful recipe. I used boneless chops that were about 1 1/2" thick. Cooked them on charcoal grill (lid closed and not too thick of a base of coals) 9 minutes on one side and 10 on the other. After I flipped them I added thinly sliced Roma Tomatoes and sprinkled a little more parsely on top. Other than that I didn't change a thing. Excellent recipe...I've printed it and it's been added to my book. Five stars!
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1 user found this review helpful

Delicious Ham and Potato Soup

Reviewed: Oct. 18, 2009
I have to give this 5 stars because it's simple to make and is absolutely wonderful. Just excellent! This is a keeper for me. Add a little crumbled bacon on the top of each bowl before serving.
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1 user found this review helpful

Displaying results 1-20 (of 51) reviews
 
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