Michelle Cherrette MacDonald Recipe Reviews (Pg. 1) - Allrecipes.com (1250707)

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Michelle Cherrette MacDonald

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Cottage Cheese Pancakes

Reviewed: Nov. 20, 2014
Here's a couple of keys to this recipe - I took the advice of another reviewer and added vanilla. I put everything in the blender. I used cake flour and 2 T melted butter. The key to this recipe is to use a griddle - not a frying pan. A griddle helps immensely so you have the room to quickly slide a spatula under each pancake and flip it with ease. These are somewhat delicate so you would have to be very adept to do this in a frying pan. I used blueberries, a little butter and real maple syrup. This made enough for two people - we both enjoyed them and love the fact that it only had 1/3 cup of flour. You really don't even miss it. The texture is a little eggy, but not as thin as a crepe. We loved it and will make in the future!
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Parmesan Sage Pork Chops

Reviewed: Apr. 6, 2014
Quick and delicious - I didn't have sage but I had poultry seasoning which has sage in it. I didn't have lemon peel but squeezed lemon juice into the egg mixture. If you refrain from making pork chops because they're usually dry and leathery, try these - super juicy and the topping stays put. Served with garlic toast and peas - excellent!
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Black Bottom Cupcakes I

Reviewed: Mar. 11, 2014
My recipe made 24. I had cream cheese mixture left over. I did go back and add more to each cupcake, but still had a lot left over. I wouldn't recommend overdoing it on the cream cheese. Next time, I would make more cake mixture, maybe 1/2 batch. I'm not understanding the "blah" reviews about the cake, mine was moist, chocolatey and very tasty. I will try the coffee substitute next time as I normally do this but I was pretty surprised how good this recipe is as written. I baked mine for 25 minutes. I will make these again!
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Shrimp Lemon Pepper Linguini

Reviewed: Jan. 18, 2014
This is a great recipe that you may tweak to your own taste. I added a can of artichokes, shaved parmesan and toasted pine nuts (you must toast them!) I liked the lemon flavor and would use a little more, plus I would also recommend more garlic. I used thin spaghetti and it was fine. I also would try adding diced tomatoes. It was quite "brothy" and this would be great in a bowl with garlic toast dipped in the broth. A definite A+ recipe!
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The Best Steak Marinade

Reviewed: Sep. 7, 2013
I tried this in June and we decided it was worth keeping - most the ingredients you will probably have on hand.
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Old Fashioned Creamy Rice Pudding

Reviewed: Sep. 7, 2013
This was delicious! No more Kozy Shack for my hubby's lunch...here's my few modifications...1 and 3/4 cup cold cooked Jasmine rice and I kept everything else the same. One thing I did that may help you..I mixed together the remaining 1/2 cup milk, the sugar and the egg together in a pourable mixing bowl. When the timing was right, I stirred the pudding with my right hand while slowly pouring the egg/milk/sugar mixture into the pudding with my left hand. I had no trouble with cooked egg pieces. Also, it only took about 10 minutes for the rice to get thick - don't cook it too long or it won't be creamy. I grated fresh nutmeg and cinnamon on top. Very good!
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Oatmeal Peanut Butter Cookies

Reviewed: Aug. 4, 2013
I modified this just a touch. Added vanilla (a must!) and as the batter looked a bit soft, added 1/4 c more flour. I was a tad short on the oats so I added a packet of apple cinnamon instant oatmeal (which turned out fine) and I almost fainted when I saw I was about 1/3 cup short on the peanut butter but I had some almond butter so I used that. I normally don't modify recipes that much. I did follow the recipe and use shortening and butter. I'm glad I did (and I always use butter!). The cookies baked at 350 for 14 minutes and they were big and beautiful. I myself don't fancy peanut butter cookies but I felt like making something different and my hubby and I can both take them to work. Honestly, they were really tasty and nice looking. Oh, I also threw a couple of handfuls of Rice Krispies and chocolate chips for fun. I will make these again!
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Overnight Blueberry French Toast

Reviewed: Jul. 28, 2013
I first saw this recipe in Taste of Home. I believe it was on the cover of an issue many years ago. Don't wait to make this for a holiday, it's a great way to spruce up breakfasts any time! I cut the cream cheese way down for health reasons and preferences. Hubby likes maple syrup better than the sauce but I think you should definitely try the sauce - it's delicious. I also used a loaf of french bread, don't use cheap bread, it's not a good idea for this recipe. If you're going to bother to make this, use the best ingredients. Highly recommend if you're a blueberry lover!
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Make-Ahead Sour Cream Coffee Cake

Reviewed: Jul. 25, 2013
Brought this to work today. Very good, but I made it and baked it all the same day. The topping would have been better if it were a streusel, mine was more brown sugary. Nutmeg I reduced a little, just grated some over the batter. I used pear yogurt and a spoonful of sour cream, next time I would use all sour cream. Overall, good flavor. Also, I only baked 25 minutes - it would have been dry if I had gone a minute longer.
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Strawberry Pie II

Reviewed: Jun. 21, 2013
Like others, I reduced the sugar to just less than 3/4 cup and water to about a 1/2 cup. I went to the local farm and got fresh picked berries, the juice from mashing them allowed me to reduce the water. I squeezed a little fresh lemon juice while they were cooking - also, I didn't read the whole recipe first and I just dumped the sugar, water, cornstarch and mashed berries all together and cooked the whole thing for 9 minutes at a full boil on medium heat. The reviewer that said it should coat a spoon was correct. Also, you must time the cooking - if the berries don't look like a clear glazed appearance, they're not done! That should help those who ended up with a soupy result. Also, like another reviewer said, don't bother making this unless you get yourself the freshest, reddest, juiciest berries. You will have a much more pleasing result, seriously! We are lucky to have a farm nearby and we freeze berries individually for shortcake throughout the year but nothing is better than fresh strawberries. This recipe is for the purists - no strawberry jello needed. Now I just need to learn to make a 'real' pie crust from scratch and I'll be set!
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Best Chocolate Frosting

Reviewed: Jun. 15, 2013
Very chocolatey and rich - sometimes cocoa frostings aren't chocolatey enough but I believe having a whole stick of butter in it takes it over the top! I added hot coffee rather than milk and found I needed to add a little more sugar, maybe a 1/4 cup or so. Topped the cake with toasted pecans and it was divine! This is a full bodied frosting with a lot of flavor.
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Simple 'N' Delicious Chocolate Cake

Reviewed: Aug. 26, 2012
Excellent cake - baked for 40 minutes. Cake not super sweet so I used the Cinnamon Coffee Frosting recipe and it was perfect. I don't like overly sweet desserts so paying attention to the ratio of a not sweet cake to a sweet frosting makes for a nice balance.
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Fluffy Pancakes

Reviewed: Feb. 26, 2012
I normally avoid pancake recipes that don't have buttermilk because me and hubs are pretty set on that. One reviewer indicated she substituted buttermilk on this one so I thought I'd try it. I also used brown sugar instead of white and added a splash of vanilla. These had the best flavor - really impressive! Of course, fresh blueberries and real butter and real maple syrup are a must. Definitely make this recipe! Note: I made this again today with regular milk and cider vinegar (which was all I had). I still used brown sugar, vanilla and kept the rest of the ingredients the same. Very good - nice portions for 2 people!
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Sausage Cheese Puffs

Reviewed: Dec. 25, 2010
I've been making these for years without the baking soda and water. My new variation I just tried today: 1 & 3/4 cups Bisquick, 1/4 cup shredded parmesan, 2 cups shredded cheddar and a couple shakes of paprika and garlic powder plus 2 T. water. My husband gave this a thumbs up! I will definitely keep the parmesan in for the future; it adds a nice little golden crust to the bottom of each one!
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Bread Pudding II

Reviewed: Oct. 3, 2010
I used 3 eggs, 1 & 3/4 c milk and 1/4 brown and 1/4 white sugar, plus another teaspoon of white sugar. I cut up a small apple, and added fresh grated nutmeg to the top before placing in the oven. Honestly, it was so good, I could have eaten it all myself (& I don't eat much!) A+
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Swiss Cashew Tossed Salad

Reviewed: Apr. 10, 2010
We love this and my mother in law adored it! I also add either dried cherries, cut up apples or mandarin oranges. This is a delicious salad!
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Veronica's Apple Pancakes

Reviewed: Oct. 18, 2009
I'm sorry, there must be a mistake on this recipe. I make pancakes every Sunday morning and enjoy trying new recipes. I thought there was too much butter in this recipe and tried it anyway. I couldn't eat them. My husband ate them and the dog thought they were good, but they were dough-y in the middle and I know how to cook. Perhaps if the butter was 2 T instead of 4 T it would be ok. I have another recipe with apples that is similar that calls for 2 T of oil and 1/2 to 3/4 c of milk and I had a ** next to the recipe. It also called for only 1 c of flour. Try those substitutions and see if you like it. I also want to note that I normally do not give a negative review but these were very disappointing.
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Dishpan Chocolate Chip Cookies

Reviewed: Apr. 12, 2009
These are similar to the supposedly famous "Neiman Marcus" cookie recipe that circulated years ago. I made them today and left out the golden raisins and coconut. If I made them again, I would cut the sugar a little (I cut the whole recipe in 1/4 so I would do 3/4 cups sugar total). Also, these cookies do not spread out so make them big enough - mine were a little small. Excellent cookie, but I'm always on the quest for "the" perfect cookie!
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Gingerbread Boys

Reviewed: Dec. 14, 2008
I really liked these and changed them just a little. I, too used molasses instead of corn syrup. I don't recommend omitting the orange zest, but I only used about 1 1/2 teaspoons. It does come through and tastes great! Also, I made the frosting from the "Sugar Cookie Frosting" recipe and used orange juice instead of all milk in the recipe. My husband/I both thought these were fabulous!
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Sugar Cookie Frosting

Reviewed: Dec. 14, 2008
I changed it just a little. I used 1/2 butter and 1/2 shortening. I also used 4 T orange juice and 1 T milk. It turned out fabulous with the gingerbread men recipe - the one that calls for orange zest.
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Displaying results 1-20 (of 26) reviews
 
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