MISSIMIN Recipe Reviews (Pg. 1) - Allrecipes.com (1081209)

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Szechwan Shrimp

Reviewed: Jan. 21, 2014
I made this tonight for dinner and it's delicious but next time I will halve both the red pepper flakes and the cornstarch.
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Sloppy Joe Sandwiches

Reviewed: Oct. 25, 2010
I made this tonight for dinner. I added chopped onion to the hamburger and minced garlic to the sauce mixture. Those were the only changes I made to the original recipe and just a personal preference, I think it would taste just as good using the powders. It was much better than the tomato sauce rich Manwich.
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Slow-Cooker Barbecue Ribs

Reviewed: Aug. 18, 2010
I made the recipe exactly as shown for the first attempt. The ribs didn't release any grease during the oven time so the sauce was swimming in grease in the crockpot. My ribs were perfectly cooked after 6 hours in the crockpot but the sauce was a little sour. Next time I'll try cutting the catsup in half and replacing the other half cup with barbeque sauce as others suggested.
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2 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Apr. 13, 2010
This recipe is awesome. I used one cup milk and one tbsp white vinegar substitute for buttermilk.
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1 user found this review helpful

Creamy Chicken on Linguine

Reviewed: Nov. 13, 2008
The sauce for this recipe is definitely restaurant quality. I cut the chicken into pieces and sprinkled them with salt, pepper and cayenne as other reviewers suggested then sauteed them in the butter and oil. When I removed the cooked chicken I cooked the onions alone until almost the end then added the minced garlic so it wouldn't burn. For the sauce I didn't have heavy cream so I used 1 cup milk, 1 cup half and half, one cup parmesan cheese and a sprinkle of paprika for color with 2 tablespoons of cornstarch for thickening. On the side I made frozen chopped broccoli for anyone who wanted to add a vegetable to the sauce. This is a recipe I'll want to make often.
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Fruit Dip II

Reviewed: Jun. 26, 2008
I add a tablespoon of strawberry jam to mine. The other idea of using strawberry cream cheese sounds good too.
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Easy Yet Romantic Filet Mignon

Reviewed: Mar. 3, 2008
I didn't have shallots so I just bacon wrapped the steaks and sauteed onions and mushrooms in a frying pan. I would never have thought to put olive oil on the steaks so thanks for the tip and the recipe. Delicious.
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1 user found this review helpful

Chocolate Delight

Reviewed: Jan. 2, 2008
I made this with a Duncan Hines chocolate cake, baked, cooled and cut in chunks. Used 2 chocolate instant puddings with 3 cups of milk instead of the 4 per the packages. I used Heath bar toffee chips that can be bought in the supermarket and Cool Whip. I didn't use liqueur. It was a big hit over the holidays and barely any work to make. I'll definitely make it again for a summer barbeque dessert.
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20 users found this review helpful

World's Best Peanut Butter Fudge

Reviewed: Jan. 2, 2008
Easy to make and delicious. I gave the fudge as part of Christmas gifts and everyone loved it. The only addition I would make to the recipe is to say that the mixture should be cooked in a dutch oven. I had it in a saucepan and when it boiled it rose up and was about to run all over the stove. I had to quickly fetch a big dutch oven to finish cooking it.
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2 users found this review helpful

Magic Fruitcake

Reviewed: Dec. 16, 2007
My fruitcake started to burn after 35 min. in the oven so I put it on a lower rack. The entire middle fell after that. I may have added the ingredients before the mincemeat was cool enough but for whatever reason the fruitcake was an overcooked on the outside, caved in middle disaster.
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2 users found this review helpful

Old Settlers' Baked Beans

Reviewed: Sep. 3, 2007
My regular recipe calls for molasses instead of white sugar and since I was out of molasses I ran to Allrecipes and found this. This recipe is delicious. Since I'm used to the sweetness of molasses I added a squirt of honey in addition to the recipe ingredients.
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6 users found this review helpful

Clam Sauce with Linguine

Reviewed: Aug. 9, 2007
This was very good and easy to make. The only differences I made in the recipe was using almost a teaspoon of roasted minced garlic and about 2 tsp. of cornstarch to thicken the sauce a little. I also added shrimp and used angel hair pasta.
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1 user found this review helpful

Soul Smothered Chicken

Reviewed: Jun. 5, 2007
Only using 3 pieces of chicken I halved the recipe. I used jarred roasted minced garlic and baby carrots along with the celery and onion. I didn't have to remove any butter after browning the chicken and the vegetables sauteed very well in under 5 minutes. The sauce thickened while the chicken finished cooking and was a delicious alternative to the bland juice from chicken and dumplings.
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Di's Delicious Deluxe Deviled Eggs

Reviewed: Jun. 5, 2007
I didn't use the celery or onion and added a squirt of yellow mustard and some relish. The hot sauce really makes these eggs the best. For half a dozen eggs I used about 7-8 drops of Louisiana Hot Sauce.
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My Country Style Steak

Reviewed: Apr. 13, 2007
I threw the sauce away. Even skipping the salt and using garlic powder instead of garlic salt it was way too salty.
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Honey Barbecued Spare Ribs

Reviewed: Apr. 11, 2007
Like another reviewer suggested, I doubled the recipe for the sauce. I decreased the lemon juice two tablespoons since I like the sauce sweeter. The first time I used a glass baking dish and the sauce stuck so the second time I foil lined the dish to make clean up easy. I used 1lb. boneless ribs. Before baking Ipierced the meat witha fork and marinated the ribs with meat tenderizer, onion powder and garlic powder. After baking uncovered 40 min. I uncovered them and brushed the sauce on then cooked for an additional 10 min. They were tender and perfectly cooked. I would check them with a knife at 1 hour to see if yours are done. Next time I'm going to pre-marinate them with the spices and half of the sauce to get the flavor of the sauce through the ribs.
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58 users found this review helpful

Crab Quiche

Reviewed: Jan. 7, 2007
I used a pet ritz pie shell and pre-baked it. Using another users suggestion I shredded a third of a block of sharp cheddar and shredded a block of Helluva Good Monterey Jack cheese. I used a can of lump crabmeat and a can of premium red crabmeat and 7 drops of Franks Hot Sauce. I forgot to add the parmesan cheese but it didn't need it. I baked it for 45 minutes then left it in the turned off oven 30 more minutes. It came out perfect and tasted delicious. I gave half of the pie to a friend and he was going to just taste it and ate the whole half a pie in one sitting, it was that good.
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3 users found this review helpful

Cathy's Banana Bread

Reviewed: Aug. 6, 2006
I followed other reviewer suggestions and coated the loaf pan with a sugar/cinnamon mix. I used 3 very ripe bananas and that's all it needed to get a good flavor. I also added chopped walnuts to the banana/sour cream mix. It took almost an hour to finish baking but well worth the wait. I'll definitely make this my go-to recipe for banana bread.
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2 users found this review helpful

Garlic Chicken

Reviewed: Aug. 4, 2006
I made this for dinner tonight and it was delicious. I split the chicken breasts so they would cook faster. 35 min. was perfect for them. I added a little cayenne pepper to the plain bread crumb/parmesan cheese mixture and topped the chicken with shredded mozzarella the last 5 minutes they were cooking. I'll definitely make this again.
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Mussels Marinara di Amore

Reviewed: Jul. 23, 2006
This is a very good recipe and easy to make. I haven't made mussels since Mamma Rizzo sauce went out of business and this is a great replacement for the sauce, although not as spicy. As another user mentioned it did need salt. I also added garlic salt to get the flavor of additional salt and garlic. I served it over angel hair pasta. I'll definitely make this again.
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