Melissa Sue Profile - Allrecipes.com (10633466)

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Melissa Sue


Melissa Sue
 
Home Town: Small Town Rural, Pennsylvania, USA
Living In: Chicago Suburbs, Illinois, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Gardening, Walking, Reading Books, Charity Work
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Recipe Reviews 13 reviews
Ricotta Gnocchi
This recipe was easy and turned out a nice, light gnocchi. The sauce, although simple, was very good with the pasta. The fresh mozzarella, while tasty (I mean, who doesn't love the stuff??) was kind of out of place, though, IMO. I will leave it out next time, and just top each pasta/sauce serving with a sprinkle of shredded mozz. or parm. I think the gnocchi would pair well with any type of sauce, from pesto to browned butter to a rich cheese sauce, as well as the tomato sauce. I'm thinking of trying a roasted red pepper sauce next time....yum! Thanks for a really great and easy recipe! My whole family really enjoyed it....it's going in my keeper file.

0 users found this review helpful
Reviewed On: Apr. 16, 2011
Buffalo Chicken Dip
We all thought this was quite good. I used a rotisserie chicken, meat shredded, as per another reviewer (I think canned meat is gross); subbed blue cheese dressing for the ranch (tho I love ranch and think that would be just as good) and put the chicken mixture in a baking dish, topped with the cheddar and baked until the cheese melted (rather than mess with the crock pot). Served with Fritos Scoops and celery sticks, and it was perfect for the Super Bowl. It's a nice change from the usual spinach dip or RoTel queso dip.

1 user found this review helpful
Reviewed On: Feb. 6, 2011
Ken's Kickin' Posole
This has become a family favorite. I've made a few changes, so the rating reflects that, although I would rate it 4 stars when made as written (which I did the first time I made it. For my taste, the hominy has a good "bite" but no flavor. So now I add 2 14.5oz. cans of white hominy and 2 14.5oz cans of sweet corn. I don't like to mess with all of those peppers on a normal weeknight, so I substitute 1/2 cup of salsa verde for both types of peppers. I also use this recipe when I have leftover pork tenderloin to use up, so I can skip that part of step 3, and just add the leftover pork with the stock. I think that I would like to try adding one more can of enchilada sauce in place of one cup of stock; I think the enchilada sauce kind of gets "lost" in all that broth, so I'm going to give that a try the next time I make this. We serve it with tortilla strips, shredded mild cheddar and sliced avocado. Love it!

13 users found this review helpful
Reviewed On: Dec. 14, 2010
 
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