Melissa Recipe Reviews (Pg. 1) - Allrecipes.com (11071446)

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Delicious Chicken Casserole

Reviewed: Nov. 17, 2009
This is one of my family's new favorite recipes! My husband LOVES it! This recipe is one where anything goes. Have leftover chicken or rice you have to use up? You don't need exact measurements! I've added more or less chicken, rice, celery, sour cream, and/or crackers than the recipe calls for, and it still turns out terrific every time! I've made it for potlucks, company, and just for us, and I've had people begging me for the recipe or asking for more. If you're searching for a fantastic potluck casserole, or a comfort food to prepare for those cold winter nights, this is it!
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Downeast Maine Pumpkin Bread

Reviewed: Jan. 16, 2010
Perfect, as is! Turned out incredibly moist! I will be using this recipe whenever I make pumpkin bread from now on! I added walnuts the second time I whipped up this recipe, and that was equally delicious!
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1 user found this review helpful

Chocolate Peppermint Candies

Reviewed: Jan. 16, 2010
Fantastically delicious candy! And so easy to whip up too! This is going to be a regular Christmas treat for my family from now on!
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2 users found this review helpful

Southern Butternut Squash

Reviewed: Feb. 2, 2010
This tasted fantastic! And it got my picky 2-year-old to eat squash!!! It was just a little too sweet for us. I reduced the amount of sugar to 1/2 cup, and even that was too much. The vanilla also seemed to overwhelm the squash flavor. I will definitely be making this again, but next time, I think I will reduce the amount of vanilla to 1 tsp, and will be reducing the sugar to 1/3 cup.
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4 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Feb. 2, 2010
This is a very good meatloaf recipe! However, the first time I made it, the chopped onion was too overwhelming/too obvious. Maybe I didn't chop it small enough, because we were getting slightly raw chunks of onions as we bit into the meat. I just made this for a second time with some revisions, which suited my family much better. I like my meatloaf to have a little bit of a tomato flavor, and so I added 1/4 cup of ketchup and reduced the amount of milk to 1/2 cup so the meat wouldn't fall apart. I also substituted 1 tsp of dried minced onions for the chopped fresh onion and 3/4 cup of bread crumbs for the cracker crumbs. Next time, I think I will also be grating some zucchini and carrots into it in the hopes that I can get my toddler to eat some veggies. With my revisions, the recipe became a 5 star recipe for my family, and I will definitely be making meatloaf this way from now on!
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Chocolate Chip Pumpkin Cookies

Reviewed: Feb. 9, 2010
I personally found the pumpkin flavor to be lacking. The chocolate chips completely overwhelmed what little pumpkin flavor there was, but even the cookies without chocolate chips in them were kind of lacking in flavor. They baked up nicely though, and my husband, who doesn't care for pumpkin thought these were great. So, they get three stars.
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Thai Pork with Peanut Sauce

Reviewed: Feb. 9, 2010
I've only ever made pork chops one way, so I thought it high time I try something new. I definitely picked the right recipe! Wow! These are great! I followed the recipe to a "t" and the meat turned out perfectly moist. The sauce was very mild in flavor, so those of you who like spice may want to kick it up a notch. For my family, however, these were perfect. I will definitely be making thes again!
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Green Slime Smoothie

Reviewed: Feb. 9, 2010
The recipe itself gets four stars. You really need some liquid to blend the ingredients together, or you will burn out the motor on your blender! But the idea and the blend of fruit and honey gets five stars! What a great way to get some fantastic nutrients into your diet! My husband and I loved this! My two year old hardly touched it, but I think that's because she was having trouble sipping it through a straw and refused to drink it any other way. I added quite a bit of orange juice so I could blend it, but it was still too thick. I think next time I will reduce the amount of strawberries and spinach to a cup and a half each and use fresh strawberries rather than frozen to see if I can get it to a consistency that can be sipped through a straw. I'm also thinking of trying some vanilla frozen yogurt or vanilla yogurt and vanilla soy milk rather than juice to make it more like a milk shake so I can more easily tempt my picky toddler with it. Thanks for a great idea! I will have fun experimenting with this one!
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Chocolate Covered Cherries

Reviewed: Feb. 9, 2010
Oh my goodness, these were soooo incredibly delicious!!! These will be a part of my holiday baking from now on! No one could stop eating these once they started! The only thing I would emphasize is that it is very important to drop these in paper candy cups as soon as you've dipped them in the chocolate coating. I didn't do that. I just put them on waxed paper to harden. When I peeled them off the waxed paper, there was a little bare spot on the bottom of each of them where the chocolate hadn't covered the filling. As the juices from the cherries mixed with the filling in each candy, the delicious liquid leaked out. It made for a big mess. A yummy mess, but definitely a big yummy mess! :) I think dropping them into paper cups instead of onto the waxed paper would help to keep the juices contained within the chocolate shell.
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4 users found this review helpful

Easy Decadent Truffles

Reviewed: Feb. 9, 2010
Absolutely delicious! I will be making these every Christmas season from now on! My husband couldn't get enough of these! Thank you for a delicious recipe!
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1 user found this review helpful

Pumpkin Cookies V

Reviewed: Feb. 9, 2010
Wonderful pumpkin flavor, delicious icing, and these kept for a long time . . . tasting even better the longer they sat! I have tried several pumpkin cookie recipes on this site, and this is the one I've decided to make from now on. Just the right amount of pumpkin flavor!!! The only thing I changed was to add a 1/2 tsp each of ground nutmeg and ground cloves. I'm sure they would taste great with or without chocolate chips, nuts, butterscotch chips, the caramel icing, or just a plain powdered sugar icing. These will be making a regular appearance in my baking year round!
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Iced Pumpkin Cookies

Reviewed: Feb. 9, 2010
These were very good! Not quite enough pumpkin flavor for me, but I like my pumpkin cookies really pumpkiny. I would definitely make these again, maybe adding just a tad more pumpkin.
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Rosemary Biscuits

Reviewed: Apr. 24, 2010
I just made these for dinner for the first time, and followed the recipe exactly. Yum! Perfectly moist, fluffy biscuits with a nice flavor! And, best of all, they have less calories and fat than regular biscuits! I will definitely be making these again!
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4 users found this review helpful

Cilantro-Lime Dressing

Reviewed: Jun. 17, 2010
I was looking for a low-fat alternative to ranch or a mayonnaise-based cilantro dressing for my Southwest chicken salad, and stumbled across this recipe. I decided to give it a try, and boy am I ever glad I did! It was the perfect blend of sweet and spicy! I'm a sissy when it comes to heat, so I was a little hesitant to use the jalapeno, but am glad I did. I took all the seeds out, and it gave the dressing the right amount of heat for me. In fact, I think I might even be brave and leave a few seeds in next time! This is definitely a keeper for me, and I will be making it over and over again!
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3 users found this review helpful

Chicken Enchiladas IV

Reviewed: Jun. 22, 2010
This was a FANTASTIC recipe with the changes recommended by many other reviewers. I used green enchilada sauce instead of salsa. I mixed a little into the chicken mixture, then dipped each tortilla in the sauce before filling and wrapping it. I then spooned the remaining sauce over the enchiladas and baked, topping with cheese just as I pulled it out of the oven. It was absolutely scrumptious! The best enchiladas I have ever eaten! We had company over, and they kept raving about how delicious they were too, so this one's a keeper! I will be making these often!
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Patriotic French Toast

Reviewed: Jul. 5, 2010
Great idea! I made these for breakfast on the 4th of July, and they were a hit! I did add a little bit of nutmeg to the egg mixture, as we like that flavor in our french toast, and used cinnamon bread. I do think the servings and measurements are off. As written, this recipe makes WAY more than 8 slices of french toast. As I was putting together the egg mixture, I thought 2 eggs and 2 cups of milk sounded like a lot for just 8 slices, so I cut it in half. Boy am I glad I did! I had just enough for 8 slices! Had I followed the recipe exactly, I'd have needed to use 16 slices just to use up the egg mixture. With only two adults and a toddler to feed, I didn't need that much. I wish I'd thought to cut back on the cream cheese mixture too. A whole package of cream cheese and 2 cups of sugar made a lot. I now have a lot of leftover icing to use up . . . but I also have a lot of fresh strawberries and blueberries to use up, so I may just buy another loaf of bread and make this again tomorrow! So, if you need only 8 servings, halve everything but the berries and bread. If you need 16 servings, use the recipe as is, but double the amount of berries and bread. Thanks for sharing!
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The Best Rolled Sugar Cookies

Reviewed: Jul. 27, 2010
I have never attempted sugar cookies on my own before. But my husband requested them for his birthday so he could decorate cookies with our toddler, so I came here to find "the perfect" sugar cookie recipe. I decided to try this one and boy am I glad I did! The dough was so easy to work with! I did take the suggestion of some other reviewers to add a bit more sugar, but kind of regret doing so. With frosting on the cookies, they are almost too sweet . . . and I'm not one to complain about things being too sweet! I think the recipe is perfect as written, and will be following it exactly next time. As for taste, I think my husband described it best. His exact words were "these are phenomenal!" So thank you for a phenomenal sugar cookie recipe!
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Sandy's Chocolate Cake

Reviewed: Aug. 15, 2010
This was my first attempt at making a cake from scratch. I have to say I was NOT disappointed! Instead of baking it in cake form, however, I used the recipe to make 45 cupcakes for my son's first birthday party. Yep. 45. I read a review saying the recipe makes 26-28 cupcakes, and so thought I'd just follow the directions as written. In hindsight, I should have cut it in half, but now we have lots of yummy cupcakes to munch on and share! I prepared the recipe exactly as written, except that I spooned the batter into lined cupcake pans, filling each cup about 2/3 full. I baked the cupcakes at 350 for 15 minutes, and they turned out incredibly moist. I also prepared the frosting exactly as written, and there was just enough to liberally spread over each cupcake. Yep! All 45! And I piled it on! I didn't have to scrimp on the frosting at all, and even had a tiny bit left in the bowl, which my husband appreciated! The cake itself was light, moist, fluffy, and absolutely delicious. The frosting was also scrumptious . . . not too rich, just the right amount of sweet. The end result was perfect! I will definitely be making this again, but am going to try doing an actual cake next time! Update 4/1/2011: I just made this as a cake and followed the recipe exactly except that I didn't have quite enough sour cream for both the cake AND frosting. I made up the difference with some cream cheese I had on hand. End result, PERFECT! Everyone raved about it! This is a keeper!
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Refrigerator Rolls

Reviewed: Dec. 26, 2010
I don't know what I did wrong! I was so excited to find this recipe, as it seemed like it would make my Christmas go a lot smoother as I prepared a Christmas feast. I followed the recipe to the letter, except for having to add about 1 cup more flour in order to make a soft dough. I think it actually needed even more flour than that, in the end, as it was still really sticky. That or reduce the amount of liquid. Other than the extra flour though, I followed the recipe to a "T," even paying excruciating detail to the temperature of the water with which I proofed the yeast and which was added to the dough. I left it in the fridge overnight, but when I checked on it the next morning, it didn't look like it had risen at all. I left it, since I didn't need it just yet. But when I took the dough out of the fridge to form the rolls, I could tell as I worked with it that it was still extremely heavy. It didn't punch down at all, so I know it didn't rise at all. Not even a fraction of an inch. Nothing. At that point, I just wound up chucking it. I don't want to give this recipe no stars, but I also don't want to give it five stars. I really just have no idea what I did wrong. But then, I always seem to ruin yeast-risen breads somehow, so maybe it's just me. This recipe seemed too easy to fail, but unfortunately, it didn't work at all for me.
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Awesome and Easy Creamy Corn Casserole

Reviewed: Dec. 26, 2010
Delicious! I made this for the first time as a side to our ham for Christmas dinner. I have to admit I was a little skeptical of all the sour cream, but I followed the recipe exactly, doubling it so we'd have enough for everyone, and it turned out beautifully. It was moist, subtly sweet, and I could just barely detect the slight tang from the sour cream . . . perfect! Exactly the recipe I was looking for! Like a cross between a sweet corn bread and the Mexican corn cake you can get at Mexican restaurants. Our guests raved about this dish. I think it was everyone's favorite, and wound up having very little left over. I will definitely be making this again!
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3 users found this review helpful

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