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

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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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40 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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12 users found this review helpful

Mexican Rice III

Reviewed: May 19, 2011
I have made Mexican rice before, but had never found the perfect recipe until now! I tried this one for the first time this evening, and it was perfect! Absolutely delicious! I did do a tiny bit of tweaking for convenience sake and to use what I had on hand, but I basically followed the recipe. I doubled the recipe because we had some company over. In the interest of time, I used two 14 oz cans of diced tomatoes (juice drained off so I didn't have too much liquid) instead of seeding and chopping a couple of fresh ones. As per another reviewer's tip on the ratio of liquid to rice, I used four cups of broth to two cups of rice. I'd used half an onion for another side, so instead of using a whole onion for a double batch, I just used the other half of the onion I'd already chopped. I think it would have been fantastic with the full amount of onion too though. I also cut out the jalapeno, because my husband can't take much heat, and used olive oil rather than vegetable oil. But other than that, I prepared the recipe as written. This has gone into my recipe box, and will be my go-to recipe for Mexican rice from now on!
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6 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

Avocado Chicken Stir-Fry

Reviewed: Jan. 20, 2011
I made this for dinner for the first time tonight, and have to say it was delicious! The only thing I changed was to use olive oil instead of vegetable oil because it is healthier, and used low sodium soy sauce instead of regular soy sauce. It was different, but not in a bad way at all! I am really glad I used the low sodium soy sauce though, because it would have been too salty otherwise! The low sodium soy gave it just enough flavor, and the flavors of the veggies, chicken, and sauce all blended perfectly. If I change anything at all next time, it might be to add a tad more garlic. My husband is an avid avocado and mushroom fan, so I thought I couldn't go wrong with this one. I was right! He loved it! Thanks so much for sharing this recipe! It will be a repeat for us!
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12 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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39 users found this review helpful

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

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

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

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 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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2 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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12 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Dec. 22, 2012
I have prepared this recipe a few times now, exactly as written, and it turns out amazing every single time! It is almost like a crustless sweet potato pie. Definitely could pass for a dessert. This is one of those potluck favorites. Every time I bring it to an event or family gathering, I have someone ask me for the recipe. I will never make sweet potato casserole using a different recipe again. This is it for me!
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6 users found this review helpful

'Calabacitas Guisada' (Stewed Mexican Zucchini)

Reviewed: May 19, 2011
I just made this dish for the first time this evening, and I have to say wow! I was hunting for a Mexican vegetable dish to go with my chicken enchiladas, and this definitely fit the bill! I grew up in Southern California, and love Mexican food, but had never had anything like this before. It was delicious and will be my go-to vegetable for serving with Mexican meals from now on! My opinion isn't the one that counts though. My husband invited a young family over on the spur of the moment. I was a little worried about serving them something I had never made before, but decided I couldn't go wrong with all the rave reviews. It was this or meatloaf, and chicken enchiladas just seem a better "company" meal to me. Anyway, I had everything just about ready when they got here, and I discovered that the husband is actually Mexican! I'm talking native Mexican! When he saw these calabacitas on the table, his eyes absolutely lit up! He said they looked exactly like the ones he makes. But the real compliment came when he tried them. He said this is authentic Mexican! It's one thing coming from a gringo like me. But you know it's good when a native Mexican tells you so! You can't get a much better compliment than that! Thank you so much for sharing this recipe! It's definitely a keeper as written!
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9 users found this review helpful

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