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Mini Meatloaves

Reviewed: Jan. 20, 2015
This recipe is from a 199? Taste of Home Magazine and I make every other week. Works really well with $3 a pound ground Turkey85-15. Original title was "little Cheddar Meat loaves". Needs some fat not as good with the ground white turkey. Have also tried with ground chicken was okay. Need a snack and have one left in the frig. as an edit It was the 2000 collectors edition. entered by Katy Bowron of Cocolalla,Idaho she got it from her aunt as a teen.
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Taco Casserole

Reviewed: Jan. 6, 2015
excellent starter recipe. I substituted cooked chicken for the ground beef used the taco seasoning without chili powder from this site. for tomato soup used my canned stewed and my salsa for the diced tomatoes. I diced fresh tomatoes for the canned. also with salsa For the cheese I used bagged and shredded Mexican four cheese. I make this every 2-3 weeks in fact there is one in the oven now. for the tortilla chips, I take whatever chip I have in the pantry and smash some with a rolling pin. thank you for this recipe. another note I am using tri-colored Rotini for the noodles it absorbs the sauce better I think but what does that matter. great recipe Thanks again
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Slow Cooker Chicken Taco Soup

Reviewed: Jan. 11, 2014
comment about recipe if I said add 2 oz of spice, you would say what kind of spice, Add beer elicits the response, what kind of beer? Or better still you could say Bud Which everyone knows is made from rice(water, rice, etc from bottle) and therefore a Sake beer. I will use one of the Mexican dark beers(Neagra Modelo) spelling my phonetic probably wrong..
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Taco Seasoning (without the chili powder)

Reviewed: Jan. 8, 2014
I have been experimenting with making my own shells and this recipe pop up. I live in a house where I have to be careful with heat and pungent spices. so I made this and sprinkled it on the mild salsa for me. It was excellent. so next morning I made scramble eggs added some salsa and sprinkled this on the eggs. Then we had baked chicken legs with one of those healthy leaf mixes. I sprinkled it on the salad. Made the salad outstanding. My conclusion is thank you. I now have a format to play. As everybody agrees that chili powder is ground pepper, since I ground the pepper flakes into a powder I now have a seasoning with chili powder (that should make the chili mix people happy. LOL. The variations are endless. Today I made bolognaise sauce. it needed something I added this seasoning. I stopped making my seasoning salt to control the salt in our diet. If I drop the cumin and oregano and add brown sugar celery seed and turmeric plus 1/2 cup salt I have seasoning salt. This summer if the seeds are viable, I will have ground dried ghost pepper in this recipe. That will really put the chili powder in this recipe. No it will not be given to the one I love. thanks again a simple recipe with great potential for playing. One final note I have to make chili for one (she doesn't like beans either)next time guess what my chili sauce is going to be? LOL with maybe a touch more ground pepper.
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Ratatouille

Reviewed: Jul. 29, 2013
Its Weber gas grill time. pre-heat to 400f. 12" cast iron pan with olive oil, 2 Tbsp salt free butter onions and mushrooms in pan until the onions start to brown stir in remainder of ingredients. when soft, salt melt cheese over the top and serve. Variations are numerous.(1) add a cup of chicken stock before the cheese. (2) add cooked noodles)(3)stir 1/4 cup flour into milk add to dish to thicken. (4)add left-over rotessirechicken (5) you get the idea. Wonderful grill dish also your air is not trying to cool the oven. Also gets the guy out of the house lol
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Grilled Chicken and Pasta Salad

Reviewed: May 6, 2013
Wonderful simple recipe. Used my left over rotessirre(sp) chicken and fresh mozzarella, set out salad dressing(I used Ken's Balsmaic vinegrette). simple & adaptable Oh I bought a bag of romanan and radicco lettuce. Great concept thanks. It is in rotation of my biweekly rot. chicken
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Honey Mustard Grilled Chicken

Reviewed: May 4, 2013
Saw this recipe and said that's my savior. I purchase a weber of good quality and have been doing rotiserri chicken bi-weekly.My other halve loves Englehoffer honey mustard, so i used that with miracle whip and leas & perrrin worchester sauce. I used what i had. I put about 2 tablespoons under the skin of a young chicken 5.65lbs, on the breast and legs of each side.I rub it around with my hand. When i withdrew my hand from under the skin I wiped them off on the surface. I bag it and left in the fridge about 4 hours. Set my grill at 400 degrees for 45 minutes, then turn it down to 350, I then basted with remainder at 70 minutes and 80 minutes. Pulled at 90 minutes.It was excellent, the other halve said don't do it any other way. there is a sign in my basement that was in my parents house. It says the opinions of the husband are not neccasarily those of the management. So Thank you, I have been told I will do this again. ps I'll sneak one in your way that englehoffer is good but expensive AND i PAY THE BILLS. lol Since we also do chicken breasts I will try those soon. Sorry I can't give you more stars
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Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Reviewed: Apr. 8, 2013
Ladies Here is a receipt to get that leftover Routiessri Chicken used.Only made 3 changes 1 did it on the Weber and used a 8 " cast iron pan and cut back on the stock to one cup but add a tsp of better than bullion for salt and no pepper. Also you can challenge your other halve to do it on the gas grill. I also didn't have fresh parsley so I used dried. Pam your mom's a genius. Oh I also added some frozen corn. I just like peas and corn. On the grill side when you add the biscuits to the grill be on indirect heating or it will dry up and you can't add liquid at that stage. Tomorrow for lunch left overs. Two week from now another rotisseri chicken followed by Mom's Fabulous pot pie. Thank you very much Pam for posting this recipe.
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Fresh Panko

Reviewed: Feb. 21, 2013
This is very similar to mine. Panco crumbs seem to be dryer and cruncier and very white. I do this on a cookie pan with a baking sheet. I put them in my food prosessor an chop them fine. Any bread works. I like the best baked chicken recipe that bastes the chicken with sourcream, Soy sauce, lemon and celery(poppy)seed. As the bread crumbs cool use the paper to shake them then take chicken and bread them on the cookie sheet and stick it back in the oven at 350 for 30- 40 minutes. If you stick potatoes in the oven when you bake the crumbs. Now you have a dinner in ann hour. don't need a whole loaf adjust up from for slices. I also add garlic granuales and other seaonings and melted butter to bread crunmbs before I bake the crumbs.
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Chinese-Style Baby Bok Choy with Mushroom Sauce

Reviewed: Jan. 8, 2013
Sauce was fantastic. only had one baby bok choy so I matchbox 1/2boneless chicken breast in salt and garlic granules brine. added 1/2 cupcarrots finely diced and sauteed with the mushroomsand chicken. When the bok choy was done, I removed from the water and splashed with a reisling(only white i had) then in water I boiled some shell pasta.In the final step I added the bok choy and the pasta. also cut back on the mushrooms. If I hadn'had thirds would of been enough for 3. Okay so I'm not a vegan.
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Zucchini Soup II

Reviewed: Sep. 20, 2012
Adapted this recipe to the crock pot.step 1set pot on high. Put in 6tbls of salt free butter. slice 8 fresh mushrooms and saute in 2 oz butter. sweat all chopped veggies 30 minutes on high. then add 2 cups stock(i used Better Than Boullion base), 3/4 cup milk with flour. 3 Tbls of Basmati Rice to replace the canned thickner. and 1/2 cup Moscoto. 5-6 hours on low. hit with imersion blender add sour cream and 20 minutes on low to blend. got the format from Not my Mothers slow cooker cookbook. had with Zucchini bread. This will be used frequently with the zucchini fromthe garden. Thank you for a great recipe.
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Zucchini Pasta II

Reviewed: Aug. 9, 2012
I firedup my weber kettle grill with hardwood charcoal.wrap bottom of cast iron pan with aluminum foil. start with onions mushrooms and cut up chicken breasts. zuccinini andwhat ever you want to throw in, suate to slightly tender add broth and white wine simmer until done. Take a couple TBS of butter and flour combine into ball and throw into pot stirring until thickened. I do this all summer long. Pick it clean it and cook it. Potatoes oiled and on grill 25 minutes beforeyou start instead on pasta
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Caprese Burger

Reviewed: May 14, 2012
one of my favorite salads with proscutto of course. Burgers to night on the grill. I already know its going to be great with proscutto of course
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Best Baked Chicken

Reviewed: Apr. 24, 2012
instead of stuffing, I crumbed some fresh italian white bread and as the oven was warming i put some herbs and a little butter on the crumbs and browned as oven came to temp. I also dropped the word salt and used garlic granuales and celery seeds. I also pounded the fresh chicken. I usually brine my frozen chicken breasts in water and garlic and sea salt to thaw. In that case I would drop the garlic in the recipe. All else was the same. It was tender and flavorful. This recipe Is promoted to my regular rotation. The herbs on the bread crumbs were garlic granuales, dried parsley, salt, pepper and a couple of other things that don't remember.
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Mediterranean Chicken

Reviewed: Nov. 15, 2011
Acidential put a can of diced potatoes with greenchiles in the mix. Fantastic for me, other hates spicey. Also added some greek feta cheese and served over orzo. One of the easiest and best recipes. Definately in my regular rotation. So simple but so good. Like it hot try a can of petite chiles with green chiles
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Baked Chicken and Zucchini

Reviewed: Sep. 15, 2011
I saw this twist and fell in love. I did make a few changes. Since most of the time my chicken breasts are frozen, I brine them in salt and garlic granuales, this time 24 hours. I used our favorite Italian bread as the bread crumbs . 3 end pieces processed fine. I used a purchased Italian blend of cheese and in the last 10 minutes I added greek feta and calamaira olives(sp) and some more italian cheese mix. I served this on top of Orzo that was boiled in water infused with chicken base. I will put this in my rotation. I can not stress enough the process of brining a marvelous flavor enhancer.
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Salsa Chicken and Potato Packets

Reviewed: Sep. 7, 2011
I made this using my fresh salsa and cooked in covered cast iron pan. Since chicken breasts by themselves are always bland, I always brine my chicken breasts in water with garlic granuales and salt. while this is garlic salt, I always do it in the 2 seperate ingreidents. this solves the problem of the chicken being bland and makes them moist. I ran 50 minutes at 350 with mexican cheese on top. I would run at 370 or go 60 minutes and add the cheese when I was done. I served witha side of guagamole made with my fresh salsa on lettuce for presentation. This was very easy and very interesting. I used skinned yukon golds and they were not perfectly done. That is the reason for the higher temp or longer time and from experience lies with my oven. I will definiatly do this again.
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Shrimp Fettuccine Alfredo

Reviewed: Aug. 25, 2011
great recipe however I love pink sauces. I added one peeled and seeded large Italian tomatoe, changed the half and half to1/2 c of milk and 1/2c philly cream cheese. Isauted the tomate til it was broken down and than I added raw shrimp. Finished as written; thanks for a great idea to a great pink sauce. I set red pepper flakes out to be added as desired; if not for my other I would have added with the shrimp.
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Baked Ziti III

Reviewed: May 3, 2011
Definately a great place to start. I made it last night for supper. I made my meat sauce recipe and used that for the sauce. I than cooked a mixture of small rigatoni and whole wheat rottlia(sp the corkscrew looking one). the 3rd layer was a package of 6 Italian cheeses with some fontina on the second layer under the sauce and with parme riga on the top. Just because of cost versus volume. This was simple and excellent. I brought leftovers for lunch today. It also chewed up a bunch of my fresh basil which I have year round. So simply look at the instructions and eye in for the amount of people you want. Meat sauce can be frozen for another meal and cheese put back in the fridge and noodles cna even be nuked with some butter and cheese for a quick lunch. Grear recipe! I mixed the sour cream with the cooked noodles until it looked coated
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Hot Chocolate

Reviewed: Mar. 30, 2011
did a single serving in my 1 3/4 cup mug.recipe 1 1/2cups 1%milk,1/4 cup nestle's semi-sweet chips, 1 1/2 tsp sugar 1/8 tsp vietnamese cinnamon 1egg 1/16 tsp vanilla bean paste. put milk on high medium, I have a stirrring attachment on my hand blender. drop egg in cup and stir. as milk heats up add a small amount of warm milk about three times up until you add the choc chips and stir those in milk add alittle more to cup and stir again then dump into pan an stir in with cinnamon and bean paste and sugar. pour into cup when hot enough to drink. easy and marvelous. I always substitue bean paste for extract. All you have to do is taste side by side and you'll almost never use extract again. It is $9 a bottle but keeps forever. I might eliminate the cinnamon next time for a more pure chocolate taste. I have done this 4 times and dropped the cinnamon. Liked it better. A REAL side benifit with a whole egg it is so filling that I"M full all morning. Have dropped 2 lbs
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