Melissa Recipe Reviews (Pg. 1) - Allrecipes.com (1201292)

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Chicken With Mushrooms

Reviewed: May 19, 2003
This recipe was very good. The only thing that I have changed with this recipe is that I used canned sliced muchrooms and I used Spicy Monteray Jack with Jalapeno's cheese. I didn't put the cheese on right away either, I let it cook for 15 minutes, then add the cheese and let it cook for another 15. This way the cheese does not get hard or burnt. Excellent recipe..thanks!
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1 user found this review helpful

Buttermilk Pancakes II

Reviewed: Sep. 14, 2006
Fantastic. My husband said these were delicious. I followed the recipe to a T except I added blueberries and chopped strawberries. These made so many that I froze them individually on a cookie sheet and then vacuum sealed them in packets of two. My husband just pops them in the microwave and has a quick breakfast before leaving for work. I think these will be a constant in our house.
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1 user found this review helpful

Stuffed Green Peppers I

Reviewed: Feb. 14, 2007
I have been making this recipe for about 6 years and I absolutely love it. I've served it to many family members who rave every time. I now use ground chicken and brown rice and use diced tomatoes instead of whole ones. I also really never put in the worceshire sauce, I always forget but it doesn't make too much of a difference so I just leave it out. I add garlic and always add salt, pepper and garlic powder to the tomato soup to give it some extra flavor. Great served with mashed potatoes.
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1 user found this review helpful

Stuffed Jalapenos III

Reviewed: Aug. 17, 2006
These came out really good. I used regular whipped cream cheese, mexican blend of grated cheese, two spoons of salsa, garlic powder, salt and pepper. I put it all in a ziploc bag and cut the corner off and pipped the filling in, as another user suggested. So easy! My husband cut the peppers wrong but I was still able to fill them without a problem. Next time I think I will try the pineapple cream cheese to see the difference and I will use a whole strip of bacon instead of half. My husband loved these, I loved them too but they were really hot for me. He even thought so and he's from mexico and has a stomach of steel. These are a must try!!
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5 users found this review helpful

Acapulco Chicken

Reviewed: Aug. 9, 2006
Great recipe. My husband loves this chicken. You can adjust the spice as much as you want. I like to serve it with beans and rice. Very good.
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1 user found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jun. 23, 2006
Fantastic!! I love these cookies. This is the recipe I have been waiting for. I changed it just a little bit according to other reviewers suggestions. I used 1 cup butter and omitted the butter shortening. I melted the butter halfway. I did decide to use the cloves and added some nutmeg as well. I also used golden raisins the first time and big juicy organic raisins the second time...wonderful! My husband loves them and by the end of the night almost half were gone. These make about 50 cookies. Our favorite cookies are oatmeal raisin so I think this will be a weekly thing.
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0 users found this review helpful

Baked Honey Mustard Chicken

Reviewed: Jun. 22, 2006
This was fantastic. The chicken came out so juicey and almost melts in your mouth. I love the sauce it was tangy and sweet, just perfect. I did change a few things. I used dijon mustard and organic honey, I didn't use basil. This was what I did. I sprinkled salt, pepper and garlic powder on both sides of the chicken, then poured half sauce over chicken and baked for 20 minutes. I then turned the chicken over and poured the remaining sauce over the chicken. I baked it for another 15 minutes. Fabulous, this is going to be a staple in my house. My husband loved it too. I served it with sauted spinach and garlic and conscious and lentils. This is a must try recipe.
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60 users found this review helpful

Lentil Soup

Reviewed: May 25, 2006
My family and I love this soup. I make it several times a month. It is super tasty and super healthy. I add a few more things to it though. I always add green pepper, chopped butternut squash, quartered new potatoes and sometimes turkey kielbasa. Mostly I leave it veggie, I found that the kielbasa makes it a lot more greasy and prefer it more healthy. I have also used Organic French Green Lentils and it is wonderful. Highly recommended. My husband loves it!
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2 users found this review helpful

Best Ever Jalapeno Poppers

Reviewed: Jun. 26, 2010
I made this as an appetizer for my nephews first birthday. It was awesome. I changed only a few things. I didn't put as much cheddar cheese as was called for because I didn't have it. Next time I think I will put the right amount and see how much chessier it is. I also baked these instead of frying them. I made them ahead of time and baked them at 350 for 20 minutes then I let them cool and froze them. The night before the party I let them thaw and baked them the next day at 350 for about 25 minutes. I also sprayed them with cooking spray before baking them so they would get a little crispy. These came out awesome served with some buttermilk ranch sauce. I made about 70 and they all disappeared.
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5 users found this review helpful

Manicotti Alla Romana

Reviewed: Jun. 7, 2007
This recipe was fantastic. I've made it twice so far. I made it recently for our wedding anniversary and my husband raved about it. He said it was much better then going out to dinner and we had lots of leftovers. The filling ended up making about 21 manicotti. I used 1/2 Italian sausage and 1/2 ground beef as others suggested. It came out great. Will definitely make again.
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1 user found this review helpful

Scallop Scampi

Reviewed: Jan. 28, 2005
This is by far the best recipe I have ever gotten off this site and believe-you-me I have gotten alot! I did make some changes to the recipe per the reviews of other users. I used a half butter, half olive oil combo instead of margarine...I used scallions instead of the onions....I added shrimp, mushrooms and about 1 1/2 cups of shredded swiss cheese....I used parmesan cheese instead of romano and I only added a little parm during the cooking and added most of it right before serving while I was adding the swiss cheese. This came out delish, it was like being at the olive garden. The only thing that I will change next time is to double the sauce because with the added shrimp and mushrooms the sauce didn't seem too plentiful. I got rave reviews from my bro-in-law and sis and their only complaint was that they wanted more sauce. I served this with garlic bread and the remainder of white wine. Great! One more tip...add the cheese when it is warm, not boiling. So basically take it off the stove and let it set for maybe 5 minutes before adding the cheese. I figured this out the hard way. If you add the cheese when it's too hot it will clump up and stick to everything. The sauce doesn't get creamy that way. Only if you add it when it's warm.
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92 users found this review helpful

Red Skinned Potato Salad

Reviewed: Sep. 4, 2007
This potato salad came out great. I made it for a work BBQ and I only had a little leftovers. My husband, who ate the leftovers said it was great. I did change some things. I doubled the recipe. I omitted the bacon, used green onions instead of regular onion, added paprika, only used half the mayo and used yellow mustard to taste. The only thing I would change is I would cook the potatoes a little bit longer. The smaller potatoes were perfect but the larger ones were still a little hard in the middle. Next time I will cut them in half before boiling and cook maybe a few minutes longer. Also, make sure you wait till the potatoes are cold before you cube them, it works much better that way.
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2 users found this review helpful

Pineapple Upside-down Cake Martinis

Reviewed: Oct. 14, 2007
My sister made these last night...fantastic. If you love pineapple upside-down cake (which I do) you will absolutely love this martini. It's like drinking a cake. Delish!!
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1 user found this review helpful

Mexican Chicken Corn Chowder

Reviewed: May 7, 2003
This was awesome!!! I used chicken broth instead of the hot water and chicken boullion cube as suggested. I also used diced tomatoes with green chilies and I put in some chopped up canned potatoes. I added a little more hot sauce then suggested. I served it with tostada chips and lots of cilantro. My boyfriend is from mexico and he loved it, he said it was excellent and ate atleast 3 bowls for dinner and had some for breakfast the next morning. This is definitely a keeper. The only thing I would add to it next time is some more hot sauce and and maybe some more chilies.
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90 users found this review helpful

Garlic Red Potatoes

Reviewed: Mar. 19, 2003
This recipe was excellent! I made it with T-bone steaks and green beans. My boyfriend loved the potatoes so much that he didn't even want to eat his steak.. which is amazing because he loves steak! The only change I made to the recipe was that I doubled the garlic sauce. It was great and it will definitely be a family favorite....2nd review.....we have been making this recipe for over 5 years now and it's still a hit!! My boyfriend (now husband) absoluetly loves it. I gave this recipe to my sister as well and it's a hit in her family too. fantastic!
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101 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Mar. 25, 2008
This was awesome. I really had my doubts about this recipe as it just didn't seem like the sauce would compliment asparagus. Boy was I wrong. I made this for easter dinner and everyone raved about it. I switched the balsamic vinegar and soy sauce amounts as other suggested and browned the butter and it was so good. I am actually going to make it again tonight. Everyone wants me to make this for every holiday now. 12 minutes was the perfect cooking time as the asparagus was not mushy and not hard...it was firm but tender. Fantastic recipe
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Rugelach

Reviewed: Dec. 21, 2006
I have never had Rugelach before...actually I don't even know how to pronounce it but it's fantastic. I did change the recipe a little. I don't have a food processor so I used my kitchenaid mixer and a pastry cutter to make the dough. It took a little while but it worked. One thing I learned is that you really have to flour your surface and the rolling pin before you try to roll out the dough. It was hard for me to roll mine because the wedges stuck to the wax paper. I still have 3 more disks to roll out so I will know how to do it tonight. For my filling I used sugar-free apricot preservatives, sprinkled it with some brown sugar, then put about 1/4 of a cup of white sugar and 1/2 a tbsp of cinnamon. I added raisins to top it off. Baking them for 22 minutes was perfect. When I make the rest of mine tonight I think I will chop up the raisins so they fit better. Besides that I don't think I am going to change a thing. I wasn't sure how the dough would come out...it was light and flaky. My brother-in-law thought it was a french recipe because it was similar to a croissant. He was surprised I had made it from scratch. This recipe is awesome. It's a little time consuming but totally worth it in the end. Thanks for the recipe. **I brought these for dessert at Christmas dinner and my father couldn't believe I had made these, he was really shocked. He loved them. **
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39 users found this review helpful

Oh-So-Good Chicken

Reviewed: Jul. 1, 2003
This recipe was great...it will be a new family favorite. It is very easy to make. I made some changes to the recipe...I added black beans and some hot sauce to the mixture and also sprinkled some cheese on top 5 minutes before taking it out of the oven. I didn't use all of the rice called for in the recipe, maybe only a cup and a half instead of two and I thought that it could use just a little more salsa and maybe some diced tomatoes. It was very very good. I served it with sour cream and tostadas. Excellent!!!
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163 users found this review helpful

Chicken Parmigiana

Reviewed: May 14, 2003
Everyone loved this recipe! I didn't really change anything about the recipe. I covered the chicken after putting the cheese on so that it would not burn as suggested. I would suggest using more sauce, my boyfriend seemed surprised that there was not alot of sauce. Also make sure that you use a good quality sauce, it really does make a difference.
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2 users found this review helpful

Chicken, Stuffing and Green Bean Casserole

Reviewed: Apr. 14, 2008
I have been making this recipe for years. I have loved it every time. My husband likes it as well. I have changed it just a tad bit and normally add a little bit of milk and light sour cream to the cream of chicken soup. This makes it a little bit creamier then normal. very good
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1 user found this review helpful

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