Melissa Jeanne Recipe Reviews (Pg. 1) - Allrecipes.com (10713657)

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Melissa Jeanne

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Ornament Dough

Reviewed: Dec. 3, 2013
I made this exactly as directed, and it was so easy to work with, kneading, rolling out, etc. I used my Christmas cookie cutters to make shapes for ornamnents. I used a straw to poke a hole before baking. After baking I had them air drying for a couple of days until completely hardened. Can't wait to see what they look like after my kids paint them!! I plan to make another batch for my Sunday School classes' Christmas party!
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Apple Pie by Grandma Ople

Reviewed: Dec. 1, 2013
I will definatly be making this recipe anytime I want apple pie. The flavor was wonderful and I loved the crunch that the syrup gave the top crust (I didn't bother carefully pouring it through the lattice and the syrup that ran over the crust got a delicious candy-like crust). Word of advice, plan to prepare the syrup and pour while hot (cut the apples THEN make the syrup). Mine cooled slightly and had a gooey consistency by the time I was ready to pour it over the apples and then crust (I followed recommendations and poured 2/3 of syrup over the mounded apple slices and the remaining 1/3 was poured over the lattice crust). I was extremely nervous about the outcome of the pie because of my syrup hiccup but WOW! best apple pie I've ever made! Next time I'll forgoe the lattice cuz that's a huge pain... instead I'll just cut some decorative holes for venting.
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Apple Crisp II

Reviewed: Nov. 7, 2013
YUMMERS! I made this for my family (made the house smell AMAZING btw) and when they got home they gobbled half the pan for their afternoon snack and were begging for more after supper. Needless to say, they polished the rest off! Followed the recipe exactly as is and I have no adjustments to make to this one. I scribbled it onto an index and it has a permanant home in my recipe collection. I will definately be maaking this crisp over and over again!!
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Make-Ahead Turkey Gravy

Reviewed: Nov. 21, 2010
I just got done making this and had to rush to the computer to write this review, because it was AWESOME!!! So delicious... I will most definately be making this every year! I used 3 turkey legs instead of the wings, and before roasting them I drizzled them (and the onions) with a little oil and sprinkled with salt and pepper. I also added two celery stalks and all the cloves from a bulb of garlic (peeled) to the simmering step. After the final step of adding the butter and pepper, I sieved the gravy through a mesh sieve to achieve a silky, smooth gravy. Perfection! The final result yielded 5 cups of yummy gravy! Can't wait to pour it over all my Thanksgiving goodies! Thank you for this stellar recipe!
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27 users found this review helpful

Grilled Turkey Legs

Reviewed: Sep. 25, 2009
YUMMY! Thanks for the great recipe! I followed the recipe with the exception of decreasing the pepper flakes by half (was afraid it would be too spicy for the kids). I also gave the onions a rinse in water before throwing them on the grill (hoping to cut back on spice?)... next time I make this I plan on doubling the onions because they were delish! I'm anxious to try this technique with chicken thighs as well. This was such a unique and interesting recipe, and the results were amazing!
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Hungarian Goulash II

Reviewed: Apr. 12, 2007
This made a simple, tasty meal... would definately make it again. I added a can of stewed tomatoes (pureed in blender first) and bumped up the paprika to 1-1/2 Tbsp since I only had the regular paprika. I served over buttered egg noodles, with mixed veggies and cottage cheese on the side, and both hubby and 6-year-old son ate it up. Next time I make this I will use the Hungarian paprika and add sour cream at the end of cooking like other reviews suggested. Thanks for the great slow cooker recipe!!
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17 users found this review helpful

Rice-so-Nice

Reviewed: Apr. 10, 2007
This recipe could not have been easier!! Jump dump and bake. Next time I will bake for 45-50 minutes instead of the full 1 hour... was a little overdone. Great flavor and versatile side dish. So simple a child could make this!
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Creamy Au Gratin Potatoes

Reviewed: Apr. 10, 2007
WOW!!! I always found homemade AuGratin potatoes to be runny and bland but this recipe ROCKS!! I layered the cheese sauce throughout the potatoes and onions and made three layers instead of the two mentioned in the recipe. I had more cheese in my sauce because I just shredded a 8 oz block (looked to be 2-1/2 c. once shredded) but that was a good thing. I also added some mustard powder and garlic powder (about 1 tsp. each) to the cheese sauce to bump up the flavor. I suggest buttering you dish really well or maybe lowering the oven temp to 375 because the bottom of mine was burned. I will definately be making these again and again and again!!!
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Glazed Ham

Reviewed: Apr. 10, 2007
This was GOOD!!! I made this for Easter and everyone loved it. I followed the recipe to a tee and was REALLY satisfied with the results!! I'm currently cooking up the leftovers in a batch of split pea soup (can't wait to try it, smells heavenly). Next time I may decrease the brown sugar and honey from 1/2 c. each to 1/3 c. each. Give this ham recipe a try and you won't regret it!!
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Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Apr. 7, 2007
This turned out great!! I heeded the other reviews and substituted the full amount of oil for 1c. applesauce (unsweetened) and 1/2 c. oil. I baked the batter in two 9" rounds (at 350 for 30 minutes) and they turned out beautifully!! I made the frosting with a little more powdered sugar (about 1 c. more) and a splash of milk... I wanted to make sure I had enough frosting for my layered cake. I sprinkled the remaining pecans on top of the frosted cake and the overall presentation was wonderful. Everyone loved the cake and I will definately be making this again!!
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Baked Chicken with Mushroom Gravy

Reviewed: Apr. 3, 2007
I've had this same recipe from my mother-in-law for years and have made a few adaptions: adding garlic powder to both the flour mixture (1/2 tsp.) and soup mixture (1 tsp.) adds wonderful flavor. I precook the onions in the microwave with a little butter until softened (my son doesn't like the crunch in the original recipe but doesn't notice if they are precooked), I then add them right in with the soup mixture and pour over baked chicken. Canned mushrooms work nicely if fresh are not on hand (1- 4.5 oz. can, drained). I've subbed shreddded American cheese for the cheddar and the result was a very creamy gravy. Once you remove the chicken from the pan, take a metal spoon and scrape and stir the baked on chicken crispies into the gravy... that makes the gravy super flavorful. The gravy is wonderful over mashed potatoes. I've made extra gravy by using 2 cans of cream of mushroom soup instead of one. Also, milk or buttermilk can be substituted for the condensed milk... I usually just add milk until it's a medium-thick consistency. My family loves this recipe and once you've made it a few times you can toss out the recipe card and wing it... easy, cheap and a crowd pleaser!!
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35 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 28, 2007
This was awesome!! I made this for the first time to accent my St. Patty's dinner and it was a hit!! Follow th4e recipe!! Next time I make it I will add the full 4 cups of raisins... I only used 2-1/2 c. due to previous review comments and thought the raisins rocked this bread, so the full 4c. would not be too much for me. The caraway seeds and raisin combo really works well... interesting and tasty. The bread was even better the second day... moistened up from all those raisins. Tip - don't try putting all that batter into an 8" round... overflow and stinky oven will result. I'm definately going to be making this every year for St. Patrick's and will probably make it occassionally thoughout the year as a yummy comfort food!!
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Guinness® Corned Beef

Reviewed: Mar. 28, 2007
YUMMY!!! This was a great alternative to the traditional boiling method most-often used in corn beef preparation!! I followed advice of previous reviews and placed the ingredients in my slow cooker on low for 10 hours... the meat fell apart and was extremely flavorful! YUM!! I did use an extra bottle of Guinness, threw in the spice packet, and utilized the full 1 cup of brown sugar. Guinness stout is rather bitter and the brown sugar helps compensate that bitterness. The only veggies I added were a few halved potatoes under the beef brisket (to sort of act as a rack... my slow cooker heats from the bottom and I didn't want that to overcook/scorch the bottom of the meat). I thought the potatoes took on a lot of the bitterness, but my husband thought they were good (at least they weren't thown out). The only disadvantage to cooking corned beef this way is that the traditional boil method allows you cook the carrots, cabbage and potatoes in the liquid... oh well, they were still good steamed on the side.
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Diane's Colcannon

Reviewed: Mar. 28, 2007
I made this for my St. Patrick's dinner and everyone really liked it. I used twice as much bacon as what the recipe called for, and be sure to cook the cabbage till it's nice and soft, unless you like crunch and texture in your mashed potatoes. I will definately be making this each year, as it's a wonderful side dish for corned beef!!
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Friendship Soup Mix in a Jar

Reviewed: Feb. 8, 2007
I received this as a gift from my sister and it was fabulous!! Not only does it look pretty in the jar but it taste wonderful! Instead of putting beef granules in the jar my sister instructed to make soup with 10 cups of beef stock instead of 10 cups of water (saved her money). I simply dissolved 10 beef bouillon cubes in 10 cups of water. I used ground turkey instead of ground beef and used a can of tomato soup instead of the tomato paste. My husband and 6-year-old LOVED it... they both had seconds and my husband begged me to get the recipe so we can make it again.
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Molly's Chicken

Reviewed: Feb. 8, 2007
This was delicious! I made a few modifications: Used 3 chicken saddles (thigh and drumstick ) without skin, trimmed of fat, and dredged in flour. Added a can of tomato soup (didn't have another can of tomato sauce), about 1 Tbsp of ground ginger, and 1 Tbsp dried, minced garlic (out of fresh). Followed recipe on amount of soy sauce and brown sugar. Once the chicken was falling off the bone, which only took about 6 hours on low in my slow cooker, I removed the bones and used tongs to sort of shred the chicken. If trying to remove the chicken from the slow cooker to serve along side of rice and sauce, I suggest using a large slotted spoon. The chicken is so tender that it will fall apart via any other method. I served the chicken and sauce over white rice and sprinkled slivered almonds on top. My husband and 6-year-old LOVED it. Will definately make again!!
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