Missy Kitty Recipe Reviews (Pg. 1) - Allrecipes.com (11977852)

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Missy Kitty

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Crab Rangoon

Reviewed: Jun. 30, 2010
These were ok. I agree that they needed something. I coudn't even taste the garlic. They were'nt bad though. I actually fried them and that worked out well. I think maybe less cheese more crab and something else for flavor. Spinach maybe? Parmesan cheese? I may try these again.
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8 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 7, 2010
I didn't care for this recipe at all. It tasted fine but the cheese sauce just sat on the potatoes and it never really came together like the many other au gratin recipes I have made. It was easy to put together though.
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6 users found this review helpful

Cheesy Green Chile Cheese Burgers

Reviewed: Dec. 22, 2010
For some reason the canned green chiles don't have as much flavor as they used to. Next time I make these I'm going to roast off some poblanos or aneheim chiles as well as some jalepenos and use that instead. Already sounds like a huge improvement!
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2 users found this review helpful

Magical Disappearing Clam Dip

Reviewed: Dec. 28, 2010
Try this! Your guests will practically make a meal out of it!
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2 users found this review helpful

Don's Amazing Steak Sandwich My Way

Reviewed: Feb. 15, 2011
I would give this ten stars if I could. It's like a cross btween a french dip and a philly cheese steak with a blue cheese twist. I can't thank Don enough for this wonderful sandwich.
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3 users found this review helpful

Alex's Easy, Creamy Chicken Enchiladas

Reviewed: Mar. 31, 2011
Very good! A nice change from the same old enchilada. I ended up using corn tortillas that I softened in a frying pan and added some sauteed garlic and onion to the chicken mixture. The spice amount was spot on. I used regular jack cheese and minced up some fresh jalepeno that I sprinkled on top of the cheese. It made for a very pretty presentation. I also loved that the enchiladas were not drowning in sauce which can make them turn out mushy. Great recipe. Give it a try! Can't wait for the leftovers tonight.
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3 users found this review helpful

Chili Rellenos Casserole

Reviewed: Apr. 19, 2011
Excellent casserole with a few tweaks. I layered half of the chiles in the bottom of a 8x8 dish covered with a good amount of cheeses then topped with a flour tortilla. Then layered the rest of the chiles, more cheese and another tortilla. To the egg mixture I added a teaspoon of baking powder, some onion and garlic powder and a little salt and pepper. Poured that over the layers and baked for 25 minutes.Poured some red chile sauce over the top and baked for 15 minutes. Topped it with another layer of cheese( all in all I used about 8oz more than the recipe called for)put it under the broiler until nice and bubbly then topped with sliced black olives and chopped scallions. I let it sit for about an hour so it would set up nicely. It was still warm when I cut into it but popped the plates in a warm oven for a couple minutes. It was delicious and leftovers were just as good. I topped mine with a little sour cream. Yum!!
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4 users found this review helpful

Onion Bake

Reviewed: Jul. 1, 2011
I thought this recipe looked good but I also was afraid it might be wierd and it was. Even though I seasoned it well and even added some beef boullion it was really bland, soupy and not cohesive. I used good gruyere too so that was a bit disapointing. I'm going to chop up everthing and mix it with some beation eggs, zucchini and more cheese and bake it like a crustless quiche. There's still hope in salvaging this recipe.
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4 users found this review helpful

Beer Butt Chicken

Reviewed: Jul. 1, 2011
I have made alot of beer butt chicken and this recipe is the bomb! I used garlic powder and seasoning salt in the melted butter and slathered that all over the bird. I also put some smashed garlic in the beer and cooked it in the oven at 350 for 30 minutes per pound. Excellent flavor and fall off the bone delicious. Also very easy. I highly recommend this recipe!
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4 users found this review helpful

Sweet Onion Pie

Reviewed: Jul. 11, 2011
This recipe was just ok for me. My husband however loved it. I just think I would have liked something else in there besides onion. I almost added some zucchini to the onions and garlic while they were softening but I wanted to try the recipe as is. I liked the cracker crumb crust and the ratio of egg milk and cheese was perfect. May try again with some additional ingredients.
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5 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Jul. 25, 2011
Very good recipe. The only changes I made were soaking the noodles in hot tap water for about 30 minutes instead of boiling them and doubling the parmesan cheese(parmegano reggiano). I also used 1/2 cup heavy cream and one cup of milk. I accidently only used half the spinach and it was still plenty. I added an egg and some s/p garlic/onion powder to the ricotta and put the ricotta on two layers. I ended up using about 15 noodles in all and had to bake it a bit longer, a little over an hour. I let it sit for about an hour before cutting in to it and it came out beautiful. It all stayed together nicely and tasted delicious. Nice and creamy and oh so rich. One small piece will do it along side a salad with a tangy vinegrette. You need some acid to cut all the richness. Oh and I also used four garlic cloves and two onions. This recipe is definately a keeper!!
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6 users found this review helpful

Chile Rellenos Casserole with Ranchero Sauce

Reviewed: Sep. 6, 2011
Excellent recipe! I roasted some aneheim chiles and they added the perfect amount of spice. I love that you only use the egg whites. The other rellenos casseroles I have made used whole eggs and while it was good it came out more like a quiche. This recipe did come out a little cakey for me so next time I might use a bit less flour. Didn't harm the taste or overall enjoyment of this recipe. Just a little personal preference tweak! Thank you Baking Nana for sharing a truly superb recipe. Can't wait for the leftovers tomorrow!!
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3 users found this review helpful

Onion & Garlic Biscuit Flat Bread

Reviewed: Oct. 25, 2011
I followed the recipe exactly as written and I must say WOW! These little flat breads were amazingly delicious. The combination of everything in the topping was just perfect and I absolutely loved the way the bread turned out. Soft, moist and crispy. My husband took the leftovers to work and microwaved them for 20 seconds and he said they were just as good as fresh out of the oven. This recipe needs to be published NOW!! So good. Thanks Bellpepper for sharing your fabulous creation.*UPDATE* OK Bellepepper, I made these again last night and wanted to do them like mini gourmet pizzas. I made the topping as written and spread that on the dough. Then I topped them with a good amount of grated gruyere and baked them for about ten minutes. I then topped them off with some pancetta that I had rendered crispy and put them back in the oven for about 3 minutes. Awesome! The gruyere, pancetta and your sauce all came together beautifully. Thanks again for sharing this wonderful recipe:)
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4 users found this review helpful

Feta Cheese Foldovers

Reviewed: Oct. 31, 2011
The best part about these was the puff pastry. The filling left MUCH to be desired. I even added garlic and parsley but still very bland and dry. I love the little tasty pockets of puff pastry with the egg wash though. Just needs a better filling. Maybe mixing the feta with some cream cheese and adding a vegie would help. I will make these again.
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7 users found this review helpful

Cherry Balsamic Short Ribs

Reviewed: Dec. 5, 2011
Excellent recipe! I followed the recipe except for omitting the fennel ( I'm scared of it) and the rosemary. It came out a rich dark mahogany color and the taste was out of this world good. I was driving him crazy with the smell of it cooking all afternoon he kept asking when's dinner! I served it with buttered egg noodles and hubby can't wait for the leftovers. A must try if you like short ribs.
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8 users found this review helpful

Roasted Green Chile Stew

Reviewed: Jan. 17, 2012
I think this recipe has potential but I used about half the chiles called for (I roasted fresh aneheims)and it was way too spicy. I tried adding more broth to dilute it but it just turned it into soup. The flavor however was really good. This recipe as is would make a good sauce for any mexican/southwestern meal but on it's own it's almost inedible.
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3 users found this review helpful

Bierocks (German Meat Turnovers)

Reviewed: Feb. 6, 2012
Excellent recipe. I used large flakey refridgerator biscuits and they worked perfectly. I also used celery seed instead of carroway since I don't care for them. Easy to make ahead and pop in the oven when your ready. Leftovers are in the freezer for a quick lunch or snack. Definately do the melted butter before baking.
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5 users found this review helpful

Slow Roasted Beef for Sandwiches

Reviewed: Feb. 15, 2012
This recipe makes for a perfectly roasted eye of round. I cooked it for about 90 minutes then shut the oven off and took it out after about a half an hour. The only thing was it produced no drippings at all. I guess I have never cooked this cut of meat before. The meat was nice and juicy(and tender too) but the roasting pan was dry! Go figure. It did however make for outstanding roast beef sandwiches. Thanks bd.weld!
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3 users found this review helpful

Mom's Incredible Spinach Gratin

Reviewed: Apr. 27, 2012
We absolutely loved this recipe. I didn't change a thing and it was perfectly delicious. The only mistake I made was to serve this with our steak as the only side dish. I needed to have some potatoes or rice on my plate to eat with it. My husband didn't care though. He loved it and asked for seconds. Leftovers were just as good if not better. Thanks Nurse Ellen for sharing your fabulous recipe!
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4 users found this review helpful

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