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

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Braised Corned Beef Brisket

Reviewed: Mar. 25, 2013
OMG 10 stars! The best corned beef I have ever made. My husband who has had ALOT of corned beef in his life said it was hands down the best he ever had. My brisket was 3.25lbs and it was fork tender after 5 hours cooking. I love how it looked after browning it. I just used lots of pepper instead of the browning sauce. I cooked it fat side up and scraped the fat layer off and let it rest for about an hour before slicing. Still was piping hot. I put the slices back in the juices and served with my version of colcannon. Hubby said it was the best dinner he had in a long time. Thank you so much mauigirl for sharing this fabulous recipe. I don't understand the reviews that still prefer the boiling method. I can't wait for ruebens tomorrow!
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33 users found this review helpful

Muffin Tin Potatoes Gratin

Reviewed: Nov. 17, 2014
Loved this recipe. I did follow the advice of others and layered the potatoes with salt and pepper and sauce between each layer. I covered them for 30 minutes then baked uncovered for 15 more. Turned the broiler on at the end to get them nice and brown. I'm not sure I needed to cover them but I was afraid they wouldn't be cooked all the way and I knew it couldn't hurt them. This simple cheese sauce made the best potato gratin I've ever had. I did use real parmesano reggiano cheese. Perfect pairing for any protein. Can't wait to make them again!
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10 users found this review helpful

Asian-American Slaw With Peanuts and Jalapenos

Reviewed: Jul. 30, 2012
The flavor was excellent. Don't skimp on the sugar, it needs it. When I first tossed the slaw with the dressing I tasted it and it was out of this world delicious. Then I let it sit for an hour as the recipe called for and ended up with asian slaw soup. It was a sloppy, soggy mess that was not very appetizing. If I make this again and I probably will I will serve it right after I combine everything. UPDATE: I made this again last night and realized what probably went wrong for me. Last time I made this I julienned all the vegies and probably dressed the salad too much. This time I coarsley chopped everything and watched the amount of dressing I used and no more soupy slaw! I even let it sit for about 30 minutes and it was perfect. Tasty recipe!
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10 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

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

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

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

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

Brown Sugar Ham Steak

Reviewed: Oct. 27, 2014
Simple and delicious! I melted the butter in a sauce pan and added brown sugar. I grilled the steak and basted it with the brown sugar butter mixture. My husband said make this again. A keeper for sure! Served it with bacon swiss scalloped potatoes.
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5 users found this review helpful

Real Welsh Rarebit

Reviewed: Jan. 22, 2013
Good stuff! Made it exactly as written and it was fantastic. My husband made me laugh so hard I almost cried when I served him this for dinner. I gave him three good sized toast points covered with sauce and steamed broccoli. He looked up and said " what, am I in prison?" I have to admit the plate looked pretty sparce but it was suprisingly filling and delicious. Definately will make this again but maybe just for me.
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5 users found this review helpful

The Ultimate Burger Topping

Reviewed: Nov. 13, 2012
This was pretty good but I had a hard time getting past the not so appetizing grey-ish appearance. I probably won't make this again since to me it was just so so. My husband liked it and gave it four stars. Nothing wrong with the recipe just not for me.
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5 users found this review helpful

Crescent Dogs

Reviewed: Nov. 2, 2012
These were freakin' awesome! Believe it or not I have never had anything like this before. The only thing I did differently was to brush some melted butter on the dough before and after baking. Delcious! My husband ate three!! We just dipped them in mustard with some chips on the side. We didn't even miss the red onion we usually have on our hot dogs. Can't wait to have these again. They were fun to make too.
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5 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

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

Touchdown Pizza

Reviewed: Oct. 8, 2014
Absolutely delish! I wimped out and mixed the hot sauce with some homemade ranch for the pizza sauce. Other than that I followed the recipe to a T. I used really good locally made blue cheese and good quality whole milk mozzarella. I also bought some fresh dough from whole foods and couldn't be happier with the results. Easy too! Thanks Saveur for sharing this yummy recipe.
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4 users found this review helpful

Bacon for the Family or a Crowd

Reviewed: Oct. 25, 2012
This worked out really well for me. I used thick cut peppered bacon and layed them slightly over lapping on a rack on top of a sheet pan. I cooked them until they were very crisp, about 25 minutes at 400° and they came out perfect for our BLT club sandwiches. I also double lined the pan with foil for an easy clean up. So much easier than the huge skillet I usally use.
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4 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

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

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

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

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