Missy Recipe Reviews (Pg. 1) - Allrecipes.com (11583670)

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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 28, 2011
This is a really good recipe... so quick and easy to throw in the crock pot! I stuck to the recipe as written, except for these small changes. Instead of water, I used 1 cup of chicken broth. I seasoned the chicken with onion powder, garlic powder, salt, and pepper. I also added some frozen corn and peas/carrots on top of the chicken and onions. Finally, after cooking on high for 4.5 hours, I shredded the chicken, removed the crock pot from the base, added the biscuit dough on top, and cooked the whole thing in the oven according to the package directions on the biscuits. The tops were golden brown but the insides stayed moist and "dumpling" like. My husband gobbled this right up!
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4 users found this review helpful

Tater Tot Bake

Reviewed: Oct. 17, 2011
I really loved how quick and easy this dish was to prepare! I browned the ground beef with the onion first, and then I added the cream of mushroom soup and milk directly into the meat mixture rather than pouring it on top of the tater tots. That way, the tots stayed crispy and didn't get mushy on me. I also added 1 cup of frozen corn to the meat mixture. It turned out great and I definitely plan on making it again.
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Cheddar Bay Biscuits

Reviewed: Oct. 4, 2011
These were delicious and surprisingly easy to make! I reduced the garlic powder in the butter topping to 1 tsp. instead of 2 because I didn't want them to get too garlic-y. Otherwise, I followed the recipe exactly. I think that the cheddar bay biscuits at Red Lobster are still the best, but these are definitely a nice homemade alternative!
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My Chili

Reviewed: Oct. 4, 2011
This is a good basic chili recipe! I sauteed the meat, garlic, and onions in a pan, and then I added the rest of the ingredients in the crock pot and let it simmer for a few hours. 1 used my store brand of "chili ready" tomatoes instead of stewed tomatoes, and I used 3 cans instead of 4. I think it would have been too soupy if I had added the 4th can. I also reduced the chili powder to roughly 1 tablespoon, because I was worried that 2 tablespoons would be too much. I paired this with warm homemade biscuits! This is my new go-to chili recipe.
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Cod with Italian Crumb Topping

Reviewed: Oct. 3, 2011
I followed the advice of other reviewers and dipped the cod in light mayo and lemon juice to make the topping stick. Because of this, I omitted the olive oil in the topping. I baked this on a cookie sheet for 20 minutes at 400. Otherwise, I followed the recipe exactly. I was surprised that I didn't care for this dish. Maybe it needed salt, or it could be that I just don't like cod. I can't really put my finger on it, but I normally love fish and when I made this I only took a few bites. My husband liked it (which surprised me), but I honestly don't think I'll make this again.
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Extra-Yummy Fluffy Pancakes

Reviewed: Aug. 7, 2011
These pancakes live up to their name! They are extraordinarily thick and fluffy! I only used 1 tsp. of cinnamon and it was perfect. 1 Tbsp. would have been WAY too much. I also rounded up to 1 full tsp. of vanilla, and I let the batter sit for a full 15 minutes. They came out nice and thick. I paired these with fried cinnamon apples (2 peeled and diced apples, 1 tsp. cinnamon, and 1 Tbsp. butter), which created a sweet, thick syrup to top the pancakes with. I will never use pancake mix again now that I know how easy it is to make them from scratch!
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3 users found this review helpful

Oven-Fried Pork Chops

Reviewed: Jul. 25, 2011
This is the second time I have made these, and they are so good! I'm not typically a fan of pork in general, but these are great. Here's a tip: I use shake and bake instead of stuffing. I think it gives it a crunchier exterior. Also, I use 3 Tbsp. of butter instead of 2 because it covers the bottom of the baking dish more thoroughly. Finally, I give the pork chops a sprinkle of onion powder when I turn them for some added flavor. These are great with applesauce and are definitely a dinnertime staple!
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Mexican Casserole

Reviewed: Jul. 23, 2011
This casserole is SO delicious! I used 1 packet of taco seasoning when cooking the ground beef. I think that is a must for adding Mexican flavor to the dish! I used flour tortillas instead of corn because I prefer the taste. Also, as other reviewers recommended, I used a can of diced tomatoes mixed with mild green chilies. I was worried about the casserole being too spicy, so I added a sprinkle of chili powder over the mixture rather than 2 full tablespoons. The level of spice and flavor was perfect! My one teeny tiny complaint is that the bottom tortillas stuck to the bottom of the pan... next time I'll try using Pam before layering the ingredients in. I served this with steamed corn, sour cream, and salsa. My husband had 2 massive helpings! I will absolutely make this again.
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Chicken Pot Pie III

Reviewed: Jul. 16, 2011
This was pretty good! After reading lots of reviews, I realized that most people said 3 things: 1) 1 tsp. of thyme is too much, 2) The recipe is a little bland as written, 3) Substituting cream of chicken for cream of celery makes the pot pie a little creamier. I boiled the boneless skinless chicken breasts (3 of them, because my husband is a meat eater) with Mrs. Dash original, onion powder, and garlic powder. Next time I will use chicken bouillon also. I also used 1 can of cream of potato and about 3/4 can of cream of chicken (to make up for the additional meat). As far as the spices, I reduced the thyme to 1/2 tsp. and still thought it was too much. Next time I might omit it completely... I'm not really fond of the taste. I also added 1/2 tsp. of Mrs. Dash and a pinch of garlic powder and onion powder to the mix. Finally, I baked on 350 for about 55 minutes, keeping the edges covered the entire time. The crust came out perfectly brown. I plan on making this one again.
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14 users found this review helpful

Black Bean and Corn Quesadillas

Reviewed: May 9, 2011
These quesadillas were fabulous! I was skeptical about that brown sugar at first, but I could hardly tell that it was there when I ate the finished product. My fiance is a big meat eater and he usually isn't wild about meatless dishes, but these were delicious and filled both of us up using inexpensive ingredients! I will absolutely make these again.
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Chicken Primavera with Pasta

Reviewed: Apr. 26, 2011
I would rate this dish somewhere in the neighborhood of pretty good/just okay. It was simple to make and proved to be a great way to get rid of some extra veggies that I had in the fridge. I used a bag of frozen vegetable mix (broccoli, carrots, green beans, and mushrooms). I also threw in some leftover peas and half of a red pepper that I had laying around. This dish made a whole lot of servings... my fiance and I are on day 3 of the leftovers (which are definitely not as good as the fresh entree)! I will maybe make this again as a quick weekday dinner, but it really wasn't overwhelmingly delicious.
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Graham Streusel Coffee Cake

Reviewed: Apr. 19, 2011
This was super yummy! It is very very rich, but very good. I made this cake in a bundt pan and baked it for 45 minutes at 350, which I thought was the perfect amount of time. The only thing I would change next time would be to add less vanilla to the glaze. It tasted very vanilla-y to me. Also, I might try this with cinnamon graham crackers instead of plain. I definitely plan on making this cake again!
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1 user found this review helpful

Chicken and Wild Rice Casserole

Reviewed: Dec. 21, 2010
This recipe is very labor intensive, but definitely worth all the hard work! It is by far the yummiest chicken and rice casserole I've ever eaten. The only thing I would suggest is to cover the casserole with tin foil for the first 40 minutes of baking, and then remove the foil and bake uncovered for the remaining 20 minutes. I find that if I bake it uncovered for the whole hour, the top gets too crunchy and too brown.
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15 users found this review helpful

 
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