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

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Amy's Sensational Summer Salad

Reviewed: Dec. 26, 2010
This salad was amazing! My husband is not usually a fan of vinaigrette dressings, but he even raved about this salad! We live in an area where fresh berries of all kinds are plentiful from spring to early fall, so we will be making this a lot! Thanks so much for the idea! The flavors of all the ingredients combined perfectly!
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13 users found this review helpful

Easy Mint Chocolate Chip Ice Cream

Reviewed: Jul. 4, 2012
I have made this ice cream a few times now, always exactly as written, and every single time it comes out absolutely, incredibly delicious! We've even made it for company or to take to potlucks, and every single time, we get rave compliments about how good it is. As I write, I am making another batch to celebrate the 4th of July (making ice cream has become an Independence Day tradition for our family), and I am looking forward to digging into it after our big meal this afternoon. Couldn't be easier or more delicious, and I LOVE that it doesn't have raw eggs in it! I was pregnant the first time I made this, and have preschoolers helping me to eat it up, so raw eggs were a worry for me and a deciding factor in choosing this recipe the first time around. Obviously, I have not been disappointed! :)
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11 users found this review helpful

Slow Cooker Carnitas

Reviewed: May 26, 2012
I just made this for the first time tonight and didn't change a thing other than using a clove of fresh minced garlic rather than garlic powder. The meat came out perfectly tender and moist, shredding very easily after ten hours on low. I spooned a little of the liquid from the crock over the shredded pork, not because I thought it was dry, but for flavor. I served it with homemade tortillas, cilantro, avocado, and other taco-type fixings and it was wonderful! I will definitely be making this over and over again.
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3 users found this review helpful

Easy Spaghetti with Tomato Sauce

Reviewed: Aug. 6, 2011
I found myself scrounging around in my pantry looking for something to make for dinner this evening. I had spaghetti noodles, a pound of ground beef, and a bunch of cans of tomato in its various forms. So, I figured spaghetti sounded good . . . but I'd never made my own sauce before, and wasn't about to attempt figuring out the spices on my own. Thank goodness for allrecipes! I found this recipe for spaghetti sauce, and decided to give it a try. We were NOT disappointed! Yum! Thick, unlike the runny sauces you get in jars at the store, and probably healthier too! Very flavorful . . . tasted exactly like I thought spaghetti sauce should, only better! The only thing I did different was to add a teaspoon of basil and used a teaspoon of fresh minced garlic instead of the garlic powder. We just like garlic a lot, and like basil in our spaghetti sauce as well, so I thought why not? I am adding this to my recipe box, and will be making my spaghetti sauce like this from now on!
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9 users found this review helpful

Bella's Rosemary Red Potatoes

Reviewed: Jul. 23, 2011
I have made these potatoes twice now, and I seriously doubt I will ever use another recipe for roasted red potatoes! The first time I made them, I prepared the recipe as written, using a ziploc bag to mix it all up rather than a bowl and lining the pan with foil, as suggested by several other reviewers. This time, I used the same technique, but used olive oil in place of vegetable oil (still used the butter too!), and added some fresh parsley and chives from our garden to the mixture along with the rosemary, salt, and pepper. Oh my goodness, they turned out sooooo good! Served with steaks and a salad, and these were the perfect finishing touch to our meal. Thank you for sharing! This recipe is definitely a keeper!
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4 users found this review helpful

Peanut Butter Bars I

Reviewed: May 17, 2011
My husband and I were craving chocolate, but were out of several key ingredients for our old stand-by, including baking powder and brown sugar. I did a quick search on All Recipes, and found this recipe. It sounded like it would hit the spot, and I had everything on hand to make it, so we whipped up a batch. Very easy to make, quick to throw together . . . the hardest part was waiting the full hour till it had set in the fridge! Oh my! They are fabulous! As other reviewers stated, they really do taste like reese's cups! Yum! I made the recipe as stated. I think the only minor change I would make would be to do a full two cups of chocolate chips. The layer of chocolate on top of my peanut butter bars is pretty thin, and I made them in a 9 x 13 pan as the recipe calls for. But that's really a matter of preference. These peanut butter bars are delicious even if the layer of chocolate on top is a little thin! These will definitely be made over and over again!
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2 users found this review helpful

Smoked Sausage and Red Beans

Reviewed: Jan. 8, 2011
I'm always on the lookout for good crock pot meals, as they make life as the mom of two under four much easier! This one caught my eye and I made it for the first time today. It was delicious! I read through the comments first and learned that the recipe was incorrect in saying to add the rice to the crock pot, so I didn't. I did the rice separately in the rice cooker. My husband can't handle much heat, so I cut down a bit on the Cajun seasoning and omitted the hot pepper sauce. I also halved the recipe as my crock pot is not large enough to hold the amount of food this recipe makes. Other than that though, I followed the recipe exactly, and the result was absolutely delicious! I have to admit I was a little leery of adding so much garlic, but it really gave the dish a nice flavor. I served it with cornbread and a salad. Yum! I will definitely be making this again! And I think next time I will go ahead and add the full amount of Cajun seasoning the recipe calls for. Update 2/26/2011: I decided to make this with dry beans today rather than canned. It's cheaper that way, and you avoid nasty preservatives. Prepare the beans according to the package directions (you will need to start them at LEAST 3 hours ahead of time, or you can soak overnight). Once the beans are prepared, you can toss them in the crockpot just as you would canned beans and follow the recipe from there. 1 lb of dry beans is perfect for 1/2 recipe. 2 lbs for full recipe.
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35 users found this review helpful

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

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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7 users found this review helpful

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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3 users found this review helpful

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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19 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

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

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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2 users found this review helpful

Spicy Shredded Beef

Reviewed: Aug. 13, 2012
I made this for the first time this evening. But rather than babysitting it on the stove for two hours, I opted to attempt it in the crock pot. I am so glad I did, because it saved me a lot of time and trouble! First off, I didn't have to cut it into 1-inch pieces. I just browned the whole roast in a little olive oil and popped the whole thing into the crock pot. I then covered it with the canned tomatoes and spices, threw in a tiny bit of red wine and some beef broth for a little extra liquid, and cooked it on low for 10 hours. When we were ready to eat, the roast was practically falling apart and shred very easily. My first taste after shredding it was really quite bland and dry, so I spooned quite a bit of the liquid back over it and stirred it as the beef sucked it right up. I then tasted again, and wow, what a difference! Moist and flavorful! Next time I make this, I will likely do the same thing with the crock pot for cooking it, but not omit simmering on the stove in the liquid after shredding it. I have a feeling that step makes all the difference in the flavor for this dish. I served it with homemade whole wheat tortillas and all your usual taco fixings. If you are looking for a little extra heat or more flavor, try adding a little oregano, cilantro, chili powder or cayenne pepper, and/or a little more cumin (I wound up needing a full teaspoon). Really, this is one of those recipes that leaves a lot of room for customization.
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7 users found this review helpful

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

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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0 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Mar. 17, 2011
I have prepared my pot roasts this way quite a few times now, and am finally getting around to reviewing the recipe! Sometimes I add a teaspoon or two of Better than Bouillon beef base, a clove or two of minced garlic, or use beef broth rather than water, but the basic recipe always remains the same, and always turns out delicious. I had planned on making this today, actually. I bought my beef in bulk from a local farmer who raises grass-fed cows for the first time ever, and was so excited to pop my first grass-fed roast into the crock pot this morning! I defrosted it, unwrapped it, and then realized it was actually a 7-bone chuck roast. Not a boneless chuck roast. I had already defrosted it, so I went ahead and browned it, then tried to stuff it in my crock pot. No such luck. It wasn't going to fit. So, it sat in my refrigerator in my covered roasting pan "marinating" in the onion soup mix and water all day while I did some research on how to cook a 7-bone roast in the oven. Just in case anyone wants to use this type of cut, or finds themselves in a similar bind, here's what I did: bake covered at 280 for 4 hours, adding the veggies at the last hour. The result was fall-off-the-bone, slice-with-a-fork, melt in your mouth tender and absolutely delicious! Crock pot is good, but this method produced a roast equally as good. The next "variation" I'm going to try is to make my own onion soup mix from a recipe also here on AllRecipes. Can't wait!
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34 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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4 users found this review helpful

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