Melissa Recipe Reviews (Pg. 1) - Allrecipes.com (10721697)

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Triple Dipped Fried Chicken

Reviewed: Feb. 6, 2008
I was really looking forward to trying this recipe. I have one word for everyone out there that had the same idea. NO!! The triple dipped chicken first of all is way too much work, doesn't add anything and comes out way to battery with the batter falling off the chicken. I opted to take the wet mixture out and just use the flour mixture with my normal egg and milk mixute to dip the chicken in first. Then my chicken came out great with my revised recipe.
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5 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Feb. 6, 2008
I absolutely love this recipe. I did alter it based on some of the other reviewers comments per below: Use celery seed rather than celery salt. Add 1/2 tsp. paprika, 1/4 tsp. garlic powder and 1/4 tsp. crushed red pepper flakes. I use the Olive Oil Mayo that's better for you. Add some panko bread crumbs to the cheese mixture. And I double the entire sauce mixture just because I like more toppings. This is restaurant quality fish!
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3 users found this review helpful

Caribbean-Spiced Roast Chicken

Reviewed: Apr. 20, 2009
This was very good. My husband liked it so much he has asked me to make it once a week. I used Emeril chicken rub instead of all the various spices plus some extra ginger root. Next time I'm going to take the suggestion of one of the reviewers and cook it on 450 at the end to make it crispy.
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2 users found this review helpful

Chicken Fried Steak III

Reviewed: Apr. 28, 2009
This was yummy. My husband thought it was great, very tender. My only complaint was that the cube steak was not seasoned enough. I did not make the gravy so that may of been why. Instead I bought the package gravy that you make by adding water.
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2 users found this review helpful

Deviled Eggs I

Reviewed: Apr. 28, 2009
Can't go wrong with deviled eggs. Very easy to make. I used dijon mustard instead but followed everything else.
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2 users found this review helpful

Beer Butt Chicken

Reviewed: Apr. 28, 2009
I thought this was ok. Not nearly as good as the Cajun roasted chicken on this site. I think making the chicken in a roaster in the oven is much, much better. Comes out more tender. Also I only had to cook for 2 hours. Three hours would of been way too long.
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2 users found this review helpful

Chipotle Shrimp Tacos

Reviewed: May 1, 2009
These were great. I used 2 chipotle peppers because we like spice and added some avocado in the tacos. Yummy. Will make again.
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2 users found this review helpful

Authentic Mexican Breakfast Tacos

Reviewed: May 1, 2009
I made this for breakfast for my work and everyone really liked it. I did do a couple things differently. I used 1 lb. of spicy pork. I think 1.5 pounds would be too much. Next time I'm going to buy the bigger can of crescents so I can make the crust go up the edge of the pan more. Some members recommended cooking the crescents for 5-10 minutes first which I did but don't think I will do that next time. And you have to bake this for at least 30 minutes. Cook time is way off.
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5 users found this review helpful

Leslie's Salty Grilled Potatoes

Reviewed: May 7, 2009
These were ok. Honestly not any better than your normal microwave baked potato though.
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2 users found this review helpful

Rempel Family Meatloaf

Reviewed: May 7, 2009
This was awesome. The only thing I did different is took the suggestion of another member and made 3T ketchup, 1/2t steaksauce and 1T honey and coated it on the meatloaf about 30 minutes through. Next time will also put break on bottom as another user suggested to soak up grease. I didn't think I would have much grease because I used 93% lean hamburger meat but you still do.
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2 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: May 7, 2009
OMG this is soooooo good. Better than most restaurants. I have made it several times since. I buy the pork roast/shoulder/butt. Don't worry about buying the expensive leaner cut because the fast literally falls off the meat. You can use a spicy bar-b-que to add a little zest too. This is one of our regulars now!
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3 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: May 22, 2009
This was one of the best recipes i have ever made. Taste like chinese food (honey seared chicken). I did like other reviewers said and dredged the chicken in flour first. I also doubled the sauce because the original recipe does not make enough. Will make this again and again. I think the sauce would be great on ribs too!
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2 users found this review helpful

Sweet Spicy Wings

Reviewed: Jul. 23, 2009
Who knew that hot wings were so freaking easy to make. I did do a couple things differently but they turned out awesome and will be a regular for us now. As I was shopping for louisiana hotsauce I noticed that they actually sell a hot wing sauce kit which consist of the wing sauce and seasoning. I bought this and seasoned the wings and marinated them for 24 hours in only the seasonings. Then I mixed the louisiana wing sauce with everything from the original recipe. I really think the honey and the seasonings make this recipe. My grill went out so I deep fried the wings for 15 minutes per batch on 375. All I have to say is YUMMY!
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Beer Brisket

Reviewed: Nov. 9, 2009
This was a phenomenal brisket. I followed directions to a "T". The only difference is my brisket was done in 3.5 hours so make sure you check it. Other than that we made bar-b-que brisket the first night and brisket tacos the next. Soooooo good.
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4 users found this review helpful

Boudreaux's Zydeco Stomp Gumbo

Reviewed: Jan. 18, 2010
All I can say is my husband LOVED this. He probably ate it 4 days in a row and that is saying alot for him. The only thing I would do differently is just use 2 huge big containers of broth (not sure the size of the boxes) and i add crab -- i use alot of meat. I also pre-cooked the chicken and sausage and added it all in the pot with 10 minutes left in cooking time. The shrimp will be perfect then! I've also made this with crawfish instead of shrimp and it's just as good too. My husband has me making this almost every two weeks right now as a late night snack. This is by far one of the best recipes out there. For the roux, it typically takes around 20 minutes. You want it to be the color or a little darker than peanut butter but make sure you don't burn it. If you burn it, start over otherwise you will ruin all the other hard work.
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 18, 2010
Yummy, delicious, perfect. I buy the McCormicks seasoning in a packet and add that to the pot. Best roast ever!
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2 users found this review helpful

Crabmeat and Corn Soup

Reviewed: Sep. 20, 2010
This recipe was awesome. The only thing I would say is that I used old bay seasoning instead of season salt and I used alot of it. I didn't measure it but I think I probably ended up using 3-4 teaspoons. Otherwise the soup would of been pretty tasteless. The old bay gave it some needed seasoning. I also increased the soy cause by a couple tablespoons. All in all though it was a great soup that we really enjoyed.
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2 users found this review helpful

Holiday Chicken Salad

Reviewed: Aug. 2, 2011
OMG, This was sooooooo good. I made chicken salad for the first time last night and this recipe was superb. A couple things that I changed according to other reviewer's comments and my own preferences is I omitted bell pepper and cranberries but added poultry seasoning (2 teaspoons), more season salt, lots of cayenne pepper to add a kick, sunflower seeds and apples for more crunch and grapes. It used 3 chicken breast and this is how I cooked the chicken breast. This is a sure fire way to have the most tender breast ever. I bought garlic herb breast, lightly dredge them in flower. Heat up a skillet to medium high heat, get it really hot, add 2 tablespoons of butter and approx. 1 tablespoon of olive oil. Place the chicken breast in once all is melted and cook for one minute to a golden brown. Turn over and turn heat down to low. Cover and cook for 10 minutes. Do not open. Do not peek. After 10 minutes, turn the burner off but keep the skillet on the burner for another 10 minutes. Once done, take off burner, let cool and cut up into small pieces. This makes the best most tender chicken you will ever have.
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7 users found this review helpful

Amish Breakfast Casserole

Reviewed: Oct. 11, 2011
This turned out delicious. The only thing we did differently is to add pork sausage with the bacon.
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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 20, 2012
I don't think this was anything special. I guess you just really can't get that true rotisserie style in the over. I did use leftovers for soup and chicken enchiladas so the meal itself went a long way. Worth it? Don't think so. I would prefer to go by a chicken from a mexican restaurant.
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