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

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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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3 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

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

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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2 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

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

Pepperoncini Beef

Reviewed: Aug. 20, 2012
We really enjoyed the flavor of this beef roast. I used a 2.5 lb rump roast and cooked it on low for 8 hours. Also added chopped onion and more garlic and seasoned the roast with salt and pepper. Made tasty, peppery and juicy sandwiches. The only thing I missed was the au jus. The juices were way too sour to dip sandwiches in but it made the roast beef taste great. So five stars anyway!
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2 users found this review helpful

Enchiladas Suizas

Reviewed: Sep. 10, 2012
This is an excellent recipe. I used fresh jalepenos and anaheim peppers. It could have been a little bit spicier but you never know what your going to get with those peppers. Flavor was spot on and the cream is what puts this over the top. I used a large lasagna pan and spaced out the echiladas about a 1/2 inch apart so they stayed individual and didn't cook like a casserole. My husband said this is better than any restaurant. Highly recommend this recipe.
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Vermicelli Noodle Bowl

Reviewed: Oct. 1, 2012
This recipe is spot on! I topped mine with bbq pork and lumpia cut in half on the diaginal. I wish I would have taken a picture of the dish to share with you. Next time for sure. It tasted just like my favorite vietnamese restaurant's dish. My husband was convinced he was not going to like it and he LOVED it!
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1 user found this review helpful

Excellent Broccoli Cheese Soup

Reviewed: Oct. 15, 2012
Very good soup with a couple of changes. I sauted sliced onion and garlic in the butter then added cubed potatoes. Cooked that in the broth until the potatoes were almost done. I added the chopped florets and cooked a few minutes more. Added in the milk and brought to a simmer. Off the heat I added about 3 cups shredded sharp cheddar. Garnished the bowls with scallions. Tonight we're having the leftovers with the addition of crumbled bacon.
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2 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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4 users found this review helpful

Open-Faced Crab Melts

Reviewed: Jan. 9, 2013
Very Good! Especially since I used fresh dungeness crab. I omitted the tarragon and used alot less mayo. Just enough to moisten and added some minced scallions. I toasted the english muffins buttered them and topped with crab. Broiled a couple of minutes to warm the crab and get rid of some moisture. Then I topped with a good amount of freshly shredded sharp cheddar and jack cheese. Super delicious.
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2 users found this review helpful

Ryan's Reverse Popper Dip

Reviewed: May 14, 2013
This made a great dip for our mother's day gathering. I added more onion and garlic and used fresh bread crumbs. I was afraid it might be too spicy so I scaled back the jalepenos to six. To me the spice level was perfect but all the teens who devoured this said it could have been hotter. Next time I won't hold back! Thanks for sharing your recipe Cat Hill :)
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1 user found this review helpful

South of the Border Shrimp Gazpacho

Reviewed: Jul. 1, 2013
This was really good. My husband LOVED it and I was I was pleasantly suprised since I was a little worried about giving him a bowl of cold food for dinner! I roasted my shrimp with the shells on the day before and cut the recipe in half but still used all the lime juice per Baking Nana's suggestion. I also added about a teaspoon of horsradish and it really rounded out the sauce nicely without really tasting it. Served this with some quesadillas and tortilla chips. Thank you Baking Nana for sharing your fantastic recipe.
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Caesar Salad Recipe : : Recipes : Food Network

Reviewed: Jul. 10, 2013
This an awesome recipe. It's my go to recipe whenever I want caesar salad.
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1 user found this review helpful

Quiche Lorraine I

Reviewed: Aug. 20, 2013
We really enjoyed this quiche. I added an extra egg and used just one cup of half n half. I also brushed my frozen pie shells with egg white and prebaked for about 5 minutes. I used gruyere cheese about two cups and baked it for 50 minutes. Came out awesome! I let it cool for 20 minutes and served it with a chopped green salad with italian dressing. Complemented the rich quiche perfectly. Hubby raved and said he wants the leftovers tonight. Definately a keeper. I also used an entire package of center cut bacon. No wonder we liked it so much lol.
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2 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Nov. 21, 2013
My husband LOVED this soup. I halved the recipe and could'nt find quick cooking long grain wild rice so I cooked uncle bens rice mix in the broth after I sauteed chopped carrots celery and onion in some butter. Added the roux and it was really thick so I thinned it out a little with some milk. I used the entire flavor packet even though I halved the recipe. I garnished with some grated sharp cheddar but I don't think it added much to the soup. Having the leftovers tomorrow and I think I'll add crumbled bacon on top instead. My husband said it's a keeper, five stars! I thought it needed more depth of flavor but it was tasty.
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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

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