MrsChmerkovskiy Recipe Reviews (Pg. 1) - Allrecipes.com (13672269)

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Chicken Enchiladas

Reviewed: Jun. 28, 2014
Two chicken breasts cooked in the crock pot on low with salt, paprika, cumin, garlic powder, and a little bit of water. Let chicken cook and then shred with two forks. Put back in the crockpot. Add salsa, two tablespoons cream of chicken mixture, one cup Mexican cheese, and sautéed onions. Add to cream of chicken mixture a few shakes of Frank's red hot and a squirt of Sriracha. Used corn tortillas (gluten allergy) and doubled up on them. Fill with chicken mixture, throw in baking dish, sprinkle Monterey Jack mix over, cover with foil and bake. After twenty minutes pull off foil and layer top with green onions, tomatoes, and black olives. Pop back in oven for five more minutes.
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Anytime Punch

Reviewed: Dec. 10, 2012
I made this for a cookie exchange with 14 people. It was almost completely gone by the end of the night, and a couple people mentioned how much they liked it. I made the recipe exactly as is: Ginger Ale and a bottle of Andre, except I used raspberry sherbet. I wish I would have done the lime sherbet instead. The raspberry didn't give it the "kick" it needed. I ended up adding about a 1/4 of a 2 liter bottle of Sierra Mist. It tasted much better after that. I think the citrus taste is much needed with this punch. I also threw in some frozen strawberries for garnish and to help keep it cold.
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Best Brownies

Reviewed: Aug. 19, 2012
This is it! This is the recipe! I've tried Brooke's Bombshell Brownies and the Quick and Easy Brownies on this site, and none of them have produced a fudgy gooey brownie like Best Brownies. I followed the recipe exactly, although I replaced the vanilla extract with maple syrup because I just ran out of vanilla this morning. I also cut back the salt to about 1/8 t. because I was using salted butter, and I didn't want it to be too much. Other than that, everything was the same. I used an 8x11 glass pan, and they cooked for about 27 minutes. The end result was delicious! I did not make the frosting because I've never really been a "frosted brownie" type of person. I thought these were great and didn't need it, but I did do a nice sprinkling of powdered sugar over top. Great recipe!
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Peach Cobbler IV

Reviewed: Aug. 16, 2012
Didn't have self-rising flour - used 1 c. all purpose and added a t. and a half baking powder and 1/2 t. salt. Added a t. of vanilla to the milk, and sprinkled cinnamon and nutmeg into the flour mixture. Used five fresh peaches - skinned them and cut them into slices. Didn't have an 8x8, but instead used 8x11. Thought this came out delicious! Only thing I would change next time is to up the amount of peaches. Using about 8-9 regular sized peaches would probably be sufficient, or if you're going to do canned, upping it to 29 oz. like others have suggested would probably be perfect. The dough part was the right amount of sweetness, and I wouldn't cut back on the sugar at all. I also had no issue at all with the butter being too much...the cobbler soaked everything up the way it was supposed to. After I assembled everything, I sprinkled the top with cinnamon and popped it in the oven. It is not the prettiest cobbler in the world, but nothing a scoop of vanilla ice cream on top can't fix. I would definitely make this again, but would recommend adding in the vanilla, cinnamon, and a pinch of nutmeg.
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Bagel and Cheese Dip

Reviewed: Aug. 11, 2012
Alright, so I gave this a two, BUT it can easily be made into a five star recipe. The problem is the dip is lacking seasoning. I agree with the reviewer who said it has a very cheez whiz flavor to it. It's a good base, but you need to add more into it than just these two ingredients, otherwise the processed cheese flavor takes over. I used a hand mixer to blend the ingredients, and then I added a lot of onion powder and garlic powder (do it to taste.) I then added a large handful of the Mexican blend cheese. Would have preferred a sharp cheddar, but didn't have any on hand. Another reviewer mentioned the dip being too stiff...if that happens (which was not the case with mine) just add a little bit of milk to it. Not a big deal. With these adjustments, I give it a five star rating. I served my dip on beer bread, and it was delicious.
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Blueberry Apple Crisp

Reviewed: Jul. 4, 2012
This recipe was good, and I made it exactly as it called for, but I added an extra half teaspoon of cinnamon to the topping and did 1/4 c. brown sugar on top of the fruit. I also doubled the topping, which I wish I would not have done. It still turned out delicious, but I think it took away from the fruit filling, and also absorbed too much of the gooey fruit juices that would have otherwise been there. I think next time I make this, I'd use a heaping 1/4 c. of brown sugar to sprinkle over the fruit, and I'd also sprinkle a layer of cinnamon on top of the fruit as well. As far as the topping goes, I'd leave it exactly as the recipe calls for with the exception of using an extra 1/2 teaspoon of cinnamon. I whipped up homemade whip cream as well, and put a dollop of that on it to serve. Next time, I'd definitely serve it with vanilla ice cream, but all I had on hand this time was the whipping cream! I made this for the 4th of July, and think it would be a great addition to any holiday celebration.
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MMMmmm Chocolate Cake

Reviewed: Jun. 13, 2012
I'm really rather torn on how to review this recipe. I'm sitting here with a mess of a cake, but the mess tastes delicious! I followed the recipe exactly with the exception of splitting the batter between two 9 inch cake pans. When I went to flip the cakes out of their pans, everything went south! The cakes completely fell apart, and I'm left with a terrible mess. I made this cake as a test run for my friend's baby shower, and boy am I glad I didn't wait until the last minute! Since the cake still tastes fine, I plan on letting my family eat it instead of just throwing it out. I would probably make the cake again, but only in a 9x13 or as cupcakes. The taste is good, but it turned out a little disastrous, which never happens to me when I bake. I also agree with those who said the cake could be served just fine with a dusting of powdered sugar instead of a thick frosting. It's sweet as is!
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3 users found this review helpful

Quick Peanut Butter Cookies

Reviewed: Dec. 30, 2011
I think some people are missing the beauty of this recipe...THERE'S NOT SUPPOSED TO BE FLOUR! These are great cookie for those suffering from Celiac Disease or those who have gluten sensitivities in general. Many people can't tolerate regular flour, so these are a great alternative. Are they the best peanut butter cookies ever? No, definitely not, but they are delicious for what they are, most people have these ingredients on hand, and they are really easy to make. As far as cook time goes, I would follow the directions on the recipe...I like ooey gooey soft cookies, and I had to cook these above the 8 minutes. I would check them at 8 minutes and see how they are. Mine didn't even brown on the bottom at all and they were in the oven for at least 10 minutes. Everyone's oven is different, so I would recommend following the instructions if it's your first time making them.
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12 users found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Dec. 26, 2011
I'm kind of torn on this recipe and so were my family who ate it. The pros were: they enjoyed the gingersnap crust (although my mom felt the crust should have had more of a "gingery" taste to it.) and it is nice to serve for Christmas or Thanksgiving since it has a strong pumpkin flavor. The cons: It doesn't really taste like cheesecake, it could have been slightly sweeter, if they had to choose between this cheesecake and a regular cheesecake they'd choose the regular cheesecake. I think the cheesecake turned out nicely for what it was, but I do think the pumpkin slightly overpowers the actual cheesecake flavor. One of my other complaints is that once the cheesecake is done, it really doesn't look marbled at all. This wasn't a bust, but it just didn't live up to my expectations. It's a fine recipe, I just won't be making it again since I felt that it was more on the "average" side. Also, as a side note for those wanting to make this recipe or any cheesecake recipe: it's not necessary to use a springform pan. I used a 9 inch cake pan and it was absolutely fine.
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7 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Dec. 26, 2011
This is great macaroni and cheese. I agree with the reviewers saying not to double the amount of macaroni! This is creamy and saucy...the way I like macaroni and cheese! One of the things I don't like about homemade mac and cheese is that I always feel like it comes out dry and like there isn't enough cheese. This was delicious though. One of the warnings I will give about this though is serve it right out of the oven. Unfortunately my mom and I both cooked Christmas dinner and my food was done on time and her's wasn't, so the mac and cheese sat for awhile. It still tasted great, but the cheese started to solidify and it became very thick. 5 stars but serve immediately!
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4 users found this review helpful

Peanut Butter/Chocolate Chip Cookie Bars

Reviewed: Dec. 26, 2011
An easy recipe that I managed to complicate! I didn't have peanut butter chips on hand, so I was going to replace it with peanut butter. When I pulled the peanut butter out of the cabinet, I had about a T. instead of a cup's worth. Onto plan C! I made my own peanut butter out of peanuts, a few squirts of honey, a dollop of canola oil, and using the food processor! Once smooth, I added the 14 oz. sweetened condensed and processed that all together. I also used the food processor to make the graham cracker crumbs (use about a package and half of crackers), poured it into my liquid Pyrex measuring cup, melted butter in the microwave, and then added the butter into the crackers, mixed it together, and then pressed it into the 13x9. Now here's where I went a little crazy...I've had coconut flakes and finely chopped pecans on hand that I have no use for. I sprinkled those on top of the crust, sprinkled 6 oz. of chocolate chips on top of that, and then I plopped the peanut/milk mixture over top of that. I spread the mixture evenly over the top using a rubber spatula and my finger and then I added the other 6 oz. of chocolate chips over top of that. After it cooked, I spread the chocolate chips across the top so there was melted chocolate as the topping. Everyone loved these! Only thing I'd do differently is either bake the crust for a few minutes, like you do with cheesecake, so it holds together better or I would drizzle a little plain sweetened milk over the crust to act like glue
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G.G.'s Chocolate Sheet Cake

Reviewed: Dec. 12, 2011
Just a warning: this batter is VERY runny. If it turns out like soup, don't be alarmed. I used cake flour (if you do this, be sure to add an extra 2 T. for every cup of flour), I also warmed the butter and water in the microwave and then added the cocoa powder (used and extra T of cocoa too). Lastly, I turned them into cupcakes instead of using a jellyroll pan. If you do this, be sure not to overfill the cupcake molds because I overfilled a couple and, although it wasn't disastrous, batter was overflowing out the middle of a couple of them. All in all, the cupcakes turned out fine, but I didn't find the cake itself to be all that chocolaty. I think next time I'd add even more cocoa powder or even some chocolate chips might add a lot to this recipe. Granted, I did not use the frosting recipe on here, instead I used a vanilla frosting, so I'm sure using a chocolate frosting would help too. I used vanilla because I decorated them with Christmas sprinkles and I thought the sprinkles would pop more on the vanilla instead of the chocolate. Also, this recipe yielded about 20 cupcakes and they cooked for about 20-25 minutes.
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 12, 2011
I like the taste and texture of the recipe, but I had some problems with this one. I had to add A LOT of flour to the already chilled dough...I did not measure out how much extra flour I added, as I did it by the feel of the dough. I would say I probably used at least an extra half cup of flour. I prefer softer cookies, which is one of the reasons I enjoy this recipe because they turn out soft for gingerbread, but even after they cooled we had a hard time with gingerbread legs falling off and other shaped cookies cracking. I think because these are soft, that caused this to happen. Either treat them very delicately, which I felt that we were doing, or let them cook a minute or two longer. When they broke apart, we "glued" them back together with the royal icing I made. All in all, I was happy with how everything turned out, but it took me a lot longer to make the dough since I rolled it out, after rolling it, realized it was too soft, then had to add more flour, and then re-roll the dough out again. Kind of a pain! They taste great though and look cute, so I would use this recipe again but just use more caution when making it and handling the cooked cookies.
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Pumpkin Roll I

Reviewed: Dec. 4, 2011
Everyone who had a piece of this raved about how delicious it was. I have to admit though, I actually messed the ingredients up a little bit. I mistakenly put 3/4 c. of pumpkin puree in instead of 2/3 c. Since I accidentally did that, I added about an extra tablespoon of flour into the mixture. It still turned out fine. Also, some of the comments for all of the pumpkin rolls on this site talked about how bland the actual cake part turns out in comparison to the cream cheese frosting. I decided to use 3/4 t. cinnamon and 1/4 t. pumpkin spice to give it some extra flavor. In doing that, I don't think 1/2 t. would have given it enough spice to it. I think next time I may even do a whole t. of cinnamon and a 1/2 t. of pumpkin spice. It could have used even more flavor. For the frosting, I substituted Neufchatel cheese for the cream cheese and there was no difference at all. I would also recommend sifting the powdered sugar before mixing it for the frosting. My powdered sugar got a little lumpy, although you couldn't tell at all when it was rolled up into the cake. My method of greasing the pan was to use a cooking spray, heavily spray the pan, and then flour it after. I let the cake cool on the pan for a few minutes and then I took a small and narrow plastic flipper and slid it around all under the cake to loosen it. I quickly flipped it onto the towel, and it was perfect.
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8 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Nov. 12, 2011
I've been making these cookies for years, and for some reason never rated them. These are PHENOMENAL. Probably the best homemade cookies I've ever made. I follow the recipe exactly with the exception of adding the walnuts. My only suggestion is, if you are using salted butter, be sure to omit the extra salt. It's not necessary to use salt at all in that case, and in fact, they'll turn out to be too salty if you do. Also, if you really want them to be chewy and soft, be sure to take them out while they still look slightly undercooked. Cookies that are golden brown always become hard after they cool down. If you're like me and you only like soft cookies, take them out while they're still a little bit gooey. Once they cool off, they'll firm up a bit, but still be soft.
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16 users found this review helpful

Pumpkin Brownies

Reviewed: Oct. 23, 2011
I have made these twice: the first time leaving out chocolate chips and walnuts and the second time adding the chocolate chips. Definitely do not make this recipe unless you have the chocolate chips on hand because they are so much better with them in there! I took these to a "girl's night" of five women, and half of the plate of brownies was gone before I left. Everyone raved about how good they were. I have to say though, they turn out almost more cake like than brownies though, and they are extremely moist. Just be aware of that if you are more of a fan of a crunchier/dryer brownie because these are more like stick to your finger gooey brownies. It's not a brownie I'd make all the time either, but it was something fancy and nice for a fall get together. Overall, these were a hit!
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Pumpkin Chocolate Chip Muffins

Reviewed: Oct. 23, 2011
I am giving these a three as the recipe stands. I spruced them up a bit and they still came out bland, so I can't imagine how bland the original recipe must be. I used 1 c. pumpkin, doubled the spices, and a cup of chocolate chips. They came out flavorful spice and chocolate wise, but they weren't sweet enough at all. Next time, I would either take the brown sugar suggestions some people talked about or I would increase the white sugar to a cup. The muffins are very moist and flavorful once you up the amount of spices, but it's missing the sweetness which would help to bring all of the flavors together. I think I am going to make a powdered sugar glaze to put over the top of them to help add some sweetness to them.
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5 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Aug. 9, 2011
This dip couldn't be any easier and more impressive. I am asked to bring this to parties occasionally and it's always a huge hit. You just throw it all together, bake it, and voila! Everyone is impressed by it, and the entire pan is usually gone by the end of the party, if not well before! Nothing about this recipe needs to be changed. Follow it exactly, and you will be the hit of the party!
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Best Spinach Dip Ever

Reviewed: Aug. 9, 2011
I probably really shouldn't be rating this recipe because I only took bits and pieces from it, but oh well. I use 1 cup of mayo, 16 oz. sour cream, a package of Knorr's vegetable soup mix, omit the water chestnuts, use a 10 oz. package of frozen chopped spinach, and then I use a round loaf of Hawaiian bread. Everyone loves the recipe and I get asked to bring it to occasions frequently. It's a staple at all of my parties, and it's usually always devoured by the end of the night. It's the best spinach dip ever, and it's great because it can be made days ahead of time and stored in a Tupperware container. Then the day of, hollow out the bread, add the dip to the middle, and cut up the leftover middle part of the bread into cubes and stick them on top of the dip.
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Beer Dip I

Reviewed: Aug. 9, 2011
This is a nice, easy recipe to throw together that uses minimal ingredients. If you are expecting a heavy beer flavor though, you should look for a different recipe. This beer dip has more of a ranchy cheese flavor, and then you are left with a slight beer aftertaste. The beer provides only a subtle flavor at the end of the bite, and I even added a little extra poor of beer into mine. I made mine using Miller Lite and I am serving it with beer bread and the recipe for Cayenne Pretzels on this website (highly recommend them.) If you want to add more beer into the dip than what it calls for, I would go ahead and do that. As the dip sits in the fridge, it thickens up, so a little extra beer won't hurt the texture of it all.
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4 users found this review helpful

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