MEMPHISBELLE Recipe Reviews (Pg. 1) - Allrecipes.com (1455987)

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Braised Balsamic Chicken

Reviewed: Feb. 12, 2015
Really like this. I DO use a quality balsamic vinegar however; but that always makes a big difference in any recipe. I also pound the chicken breasts slightly to make them tender. This is definitely going into my regular rotation - thanks!
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Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 6, 2014
Absolutely delicious - everyone raved!
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0 users found this review helpful

Grilled Salmon I

Reviewed: Apr. 19, 2014
One of our favorite ways to grill salmon. The only thing I do differently is to boil down the marinade after putting the fish on the grill and use it to baste the fish while grilling. It's safe to use after boiling down and creates the most wonderful mahogany glaze on the fish. Try it, you'll love it. Also, I always use a fish basket for grilling to keep the fish from sticking to the grill - so much easier!
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4 users found this review helpful

Famous Queso Dip

Reviewed: Jan. 30, 2014
Like many others I've made this dip for what seems like forever. It's very popular in our part of the country and it's always a good ol' standby favorite. One variation that I make is to add a can of chili (no beans) which makes a great chili cheese dip. Nothing could be easier!
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5 users found this review helpful

Simple Taco Soup

Reviewed: Dec. 28, 2013
Delicious! I think I like it better than Ginger's recipe.
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0 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Aug. 10, 2013
One of my favorite ways to prepare asparagus - even love the leftovers, on the rare occasion there are any!
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0 users found this review helpful

Southern Pimento Cheese

Reviewed: Aug. 5, 2013
As directed, I give this 4 stars. 2nd time around, my modifications took it to 5 stars according to my family. Following is what I did: absolutely essential to use a GOOD quality extra sharp cheddar - regular grocery store type doesn't have much flavor; and the careful addition of Worcestershire sauce is a must, as well. I kicked up the onion powder and cayenne a bit, to taste. Also added some onion salt and garlic salt, to taste, instead of salt and pepper. My husband doesn't like it with jalapenos, but my sons do; so I make it without for him. The boys and I like it both ways; so either way is fine for us:-).
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2 users found this review helpful

Fig and Olive Tapenade

Reviewed: Dec. 23, 2011
This is delicious! Love the slight sweet of the fig, along with the tiny crunch of the fig seeds, coupled with the olive tapenade. To make it super easy, I bought a wonderful olive tapenade from Costco and chopped some delicious organic sun-dried figs to mix with the tapenade, to taste. The figs were soft enough that I mixed them straight into the tapenade, no need to soak in water. Besides, that would have done away with the crunch of the fig seeds. My guests went wild over this! This is a new favorite appetizer at our house. Not to take away from the original recipe, which is delicious - just a really easy shortcut that takes no time at all. Hint: to make chopping sticky figs easier, rub Crisco on your knife and they won't stick!
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7 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Jan. 6, 2011
This is a very good, basic recipe. As written, I am rating it 4 stars as I found the result to be very bland. The next time I made it, I used a 20 oz. bag of 15 bean soup mix beans, chicken broth instead of water, and the meaty leftover ham bone from a spiral sliced Holiday Ham along with a chunk of pork jowl bacon. Still found the result to be bland until I decided to add the Cajun seasoning packet that comes in the 15 bean mix and simmer longer. That did the trick - not too spicey at all, rather just enough "something extra" to give the soup a lot more flavor. We all loved it and agreed that it should get 5 stars made this way. Still, this is a great basic ham and bean soup recipe that you can adjust to suit your own taste. Oh, and I tried the reviewer suggestion of bringing the dried beans to a boil with a tablespoon of baking soda 3 separate times (and rinsing) to "de-gas" the beans. I had such high hopes for this; but, alas, it did not work at all - for any of us :(
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6 users found this review helpful

Baked Pesto Chicken

Reviewed: Jul. 8, 2009
We thought this was really tasty with a slight change I made. I frequently use a texturized meat mallet to pound boneless, skinless breasts between 2 sheets of plastic wrap before cooking which not only tenderizes them but also enables them to better absorb any marinade or other flavors from a particular recipe. It definitely makes this dish turn out better. I laid the pounded breasts (with the more "open" side up) in a baking dish coated with cooking spray, covered them with the wonderful refrigerated fresh pesto from Sam's Club and let them sit for a bit before baking. Also, instead of mozzarella, I used a fresh 4 cheese blend of grated Provolone, Asiago, Parm and Romano. Delicious! Will definitely be making this again. I had one extra chicken breast which made for a yummy leftover the next day.
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1 user found this review helpful

Salmon Chowder

Reviewed: Nov. 4, 2007
This was very good, but not out of this world until I made some slight adjustments. After stirring in all the ingredients it just seemed to be missing some subtle flavor. So I added about 1 tsp. finely chopped fresh thyme and simmered half a bay leaf in the chowder for about 30 minutes more and what a difference! Also, I only used about 3/4 tsp. pepper (white pepper for better visual appeal) and not as much cheese as the recipe calls for. It was heavenly. Will definitely make this again. BTW if you use the good canned red sockeye salmon, canned salmon works fine in this recipe, as long as you pick through it and remove the skin. No need to remove the bones which are a good source of calcium and are so soft they need only be mashed up. Thanks for the recipe!
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4 users found this review helpful

Chicken Lasagna IV

Reviewed: Oct. 3, 2007
Very tasty recipe, but definately rich with all the soup and cheese. After reading other reviews regarding the strong onion flavor, I tried using 3 Tbls. of dried minced onion soaked in an equal amount of cold water to reconstitue. (2 T. dried minced is normally equal to 1/3 c. fresh minced or 1 med. onion, chopped) Then I added it to the soup mixture after sqeezing out the excess water. This worked very well for two reasons. Because of the minced size it seemed to distribute throughout the dish well; and it made the lesser amount of onion enough to add flavor without being overwhelming.
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13 users found this review helpful

Monterey Jack Salsa

Reviewed: Sep. 9, 2007
Made this a day ahead for our tailgating party. With these ingredients I thought it couldn't miss, but it just turned out to be very mediocre. A couple of people really liked it; but most just sort of picked at it. My family said it was just ok - they didn't know why but weren't crazy about it. I had made 2 batches for this crowd and only about 1/4 of the first batch was eaten. Can't seem to figure out what the problem was since I had really good fresh cilantro and tomatoes; and (per other reviews) didn't use the full amount of dressing - 1 c. would definitely have been too much. I had also subbed a bit of sugar for the MSG as suggested in other reviews; but it had sort of a bitter taste and was unappetizing in appearance. Sorry, but won't be making this again.
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3 users found this review helpful

Rich N Creamy Potato Casserole

Reviewed: Feb. 22, 2007
This is almost identical to a recipe I've made for years - only difference is I use 8 potatoes instead of 6 and 6 Tbls. butter, divided, instead of 4. I also use a few more green onions - more like 5 or 6. When casserole is done, just to make it extra yummy (and death-defying, as well!) sometimes I'll add more grated cheese on the top, along with crumbled bacon, and run it back in the oven for a couple of minutes, just long enough to melt the cheese. Served this with beef tenderloin the other night to some overnight guests and they couldn't quit eating it. One of our guests, a gentlemen from New York, requested it for breakfast the next morning and was thrilled when I complied with his request - said he wished I could slip some in a tote bag to take back to New York with him. This is a great recipe, one that tastes even better if made in advance. Glad you submitted it, Mary!
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21 users found this review helpful

Saltine Toffee Cookies

Reviewed: Dec. 7, 2006
These are great, especially for Christmas gifts. Definitely a must to use a cookie pan with sides, cover it with foil and spray with cooking spray so that removal and clean-up is a snap. I use a pan that allows about 45-50 crackers and completely pave the pan with crackers. 4 ounces of crackers seems a bit too few for the amount of toffee and chocolate. Never had the need to return pan to oven to melt the chocolate for spreading and I found that FINELY chopped pecans pressed gently into the chocolate helps keep most of the nuts from falling off when cooled. Don't worry about trying to break them up according to the crackers - I actually prefer the random sized pieces since it's more like a bark than a cookie. Thanks so much for a great, fun recipe!
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14 users found this review helpful

Best Green Bean Casserole

Reviewed: Dec. 2, 2006
This is basically our standard green bean casserole recipe with some minor modifications I've made over the years. It's ALWAYS the first to disappear at potlucks when there are other versions of green bean casseroles and people often ask why it seems to taste so much better than the original one on the French's can. I always use French-cut green beans, add a (drained) can of sliced water chestnuts (coarsely chopped) and stir 3 ounces of the French fried onions into the casserole along with ALL of the cheddar cheese. Heating the ingredients in the microwave is really an unnecessary step. Bake in a flat casserole dish 30-35 minutes or until hot in the center. Then sprinkle the other 3 ounces of French fried onions over the top and bake 5 minutes more. We much prefer the cheese stirred INTO the casserole and NOT put on top. When doubling the recipe, using one can of water chestnuts works fine since a whole can is almost too much (but we like the crunch!) for a single recipe, depending on personal taste. If I'm trying to extend the number of servings for a double recipe then I generally use 2 cans of water chestnuts for that. A tried and true yummy favorite of many – thanks, Jan!
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490 users found this review helpful

Sweet-and-Sour Coleslaw

Reviewed: Jul. 14, 2006
This was very good. I was looking for a crunchy summer salad with lots of antioxidant ingredients that was filling, had no oil, and was low in calories. This definitely fits the bill. Followed recipe exactly except for jalapeno - used just a tad only because I'm not a fan of really spicey hot food.
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11 users found this review helpful

Sweet and Crunchy Salad

Reviewed: Sep. 15, 2005
I have several versions of this recipe and this is my favoite. Definitely a good idea to add dressing just before serving so the cashews don't get too soggy. (However that certainly doesn't stop me from inhaling any leftovers!) Made it once with almonds instead of cashews. It was fine; but I think the cashews are the perfect complement (and I do love almonds in recipes).
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3 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Sep. 15, 2005
When you want serious chocolate this is it. My husbad loves this cake. Followed the recipe exactly. Delicious, especially when slightly warmed in the microwave and served with a truly good vanila ice cream! We all think it's best by the 2nd or 3rd day; so I try to plan ahead when I'm going to serve it to guests. Many requests for the recipe. Thanks!
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3 users found this review helpful

Cinnamon Coffee Cake II

Reviewed: Sep. 15, 2005
My husband loves this cake, as do we all! It's definitely best on the 3rd day, as the flavors are perfectly blended by then and the cinnamon doesn't stand out too strong. Now I try to make it 2 or 3 days ahead of time and hide it from my husband so it won't be all gone before it reaches it peak! Also, I use pecans instead of walnuts.
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42 users found this review helpful

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