MelissaSmith Recipe Reviews (Pg. 1) - Allrecipes.com (1563341)

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MelissaSmith

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Best Bruschetta Ever

Reviewed: Jan. 21, 2010
Love this recipe, but it really needs two VITAL changes: first, use FRESH basil, finely chopped. Second, mince the garlic and combine with the olive oil. Throw it into the microwave for 30 seconds. It gets the garlic a little cooked and infuses the olive oil with flavor! I could eat the entire batch...
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2 users found this review helpful

Chicken Enchilada Casserole I

Reviewed: Jun. 16, 2008
5 stars with the following changes: omit the onion, add a layer of black beans (1 can is enough), and top with cheddar cheese. A lot of people said the sauce was too runny - those are usually the same people who substitute shredded cheese for the velveeta. I used velveeta and it was the perfect consistency. My suggestion is if you're going to substitute shredded cheese, omit the chicken broth and drain the can of tomatoes.
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7 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: May 29, 2008
I used this recipe and changed NOTHING and they were awesome. SO easy to throw together - it inspired me to make breakfast at home more often.
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5 users found this review helpful

Homesteader Cornbread

Reviewed: May 29, 2008
This is excellent cornbread - SO moist and full of flavor. I'm going to reduce the sugar to about 1/3 cup next time. We like to top ours with butter & brown sugar, so the cornbread itself doesn't need to be very sweet.
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1 user found this review helpful

Cheesy Beef Macaroni

Reviewed: Feb. 26, 2008
This is a great recipe - very kid friendly. I was looking for a way to make hamburger helper without the box and this is pretty close. I used cream of mushroom soup because that's what I had on hand. I also served corn on the side instead of mixing it in - I'm glad I did. I think next time I'll use a little less cheese and add some beef broth to make it a little more saucy. Overall, very tasty!
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5 users found this review helpful

Corn-Stuffed Tomatoes

Reviewed: Feb. 23, 2008
This is a REALLY great side dish - I served them with chicken enchiladas and spanish rice. Based on some of the reviews, I did the following: *after scooping insides, I salted the tomato boat and turned upside down (salt draws the liquid out and helps give flavor at the same time!). *I mixed the corn with tomato insides, eliminated the butter, and added salt, pepper, chili powder, and cayenne pepper. The spices worked SO great with the dish - and helped tie it in with enchiladas. *When spooning into the tomato boats, I kept mashing it down and draining allowing the excess liquid to come out. If you let the mixture sit for a little while with the salt added, it will help draw out the liquid. These were flavorful, healthy, and really colorful! I will definitely make again.
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12 users found this review helpful

Indian Chicken Curry II

Reviewed: Dec. 4, 2007
I've made this twice now - the first time was terrible. I listened to one reviewer who said to add 8 tbsp of curry and that was a huge mistake. It was SO bitter. Tonight, I tried it again and used 2 tbsp of curry powder and 2 tbsp of marsala seasoning (a mix of curry, cinnamon, and other spices). I did roast it in the pan before adding the onions as suggested by others. I wasn't sure about the sugar, but didn't regret using it. Towards the end I added a couple of tsp of flour to help thicken the sauce up a little. I served over rice with cucumber-mint yogurt. VERY yummy - my husband couldn't believe it was the same dish.
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3 users found this review helpful

Pumpkin Pie Squares

Reviewed: Nov. 1, 2007
VERY good. I doubled the crust part like a lot of people suggested. I also used 1 tsp of pumpkin pie spice and 1/2 tsp of cinnamon. It was a hit!
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1 user found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 27, 2007
I used apple sauce instead of oil, and 1 tsp of pumpkin spice instead of cinnamon. They turned out fluffy, soft, and SOOO yummy!
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3 users found this review helpful

Pumpkin-Apple Muffins with Streusel Topping

Reviewed: Oct. 21, 2007
These are so pretty - they make your house smell amazing. The only thing I changed was the topping - I used brown sugar instead of white to make it more "streusel-y". Also - double the streusel part and use about 2 tsp per muffin!! Turned out great. I plan to make these for a coffee shop grand opening.
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2 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 10, 2007
the perfect cookie - not too sweet. I used cream cheese icing instead and they were AWESOME! We had a small group of high school guys over and they were gone within minutes!
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2 users found this review helpful

Amber's Sesame Chicken

Reviewed: Oct. 5, 2007
This was SO good and SO easy! My husband loved it and has requested that this be a regular in our family. I made this for 4 adults and found that 5 chicken breasts was a LOT! 4 will probably be perfect (leaving a little extra for a lunch the next day). I did not have Chinese five spice, so I used a combo of ground cloves, cinnamon, and ginger. It came out really great!! And I ended up using about 1/4 cup of oil in the pan while cooking the chicken. MAKE THIS TONIGHT!!
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1 user found this review helpful

Pumpkin Bars

Reviewed: Sep. 27, 2007
Everyone seemed to be a little disappointed about how "cake-like" this recipe turned out, so I made a few adjustments: I used 3 eggs instead of 4, brown sugar instead of white, 1/2 tsp of baking soda instead of 1 tsp, and added a few shakes of ground cloves and nutmeg (I couldn't resist!!). I baked for 28 mins in a 9x13 pan. They are just now cooling on my counter and I took a smidgen from the corner - VERY moist, dense, and SOOOO tasty. I can't WAIT to put the cream cheese icing on top!!
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100 users found this review helpful

Delicious Chicken Casserole

Reviewed: Sep. 19, 2007
4 stars because of the changes I had to make based on other reviews: use 1 can of cream of mushroom soup, saute 2 chopped chicken breasts (4 is too much) with chopped onion & celery in butter, use pre-made chicken broth, and put cheddar cheese on top with crackers (no butter). Yummy!
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1 user found this review helpful

Baked Ziti I

Reviewed: Sep. 17, 2007
Be sure to COAT the pasta with the sauce and COVER it when baking. I used half ground beef and half ground sausage and loved the extra flavor. I used 1 1/2 cups sour cream and thought it still could have used a little more. GREAT recipe though!
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2 users found this review helpful

Black Bottom Cupcakes I

Reviewed: Sep. 13, 2007
Listen to the recipe when it says to only fill 1/3 of the way - this will get you almost 24 cupcakes. They really do rise enough to be full-sized. I followed the recipe almost exactly - the only change was that I used regular distilled vinegar because I didn't have the cider vinegar on hand. But these are really yummy!! No icing necessary!
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1 user found this review helpful

German Chocolate Cake III

Reviewed: Aug. 23, 2007
I made this for my grandmother's 80th birthday and she loved it. It was VERY messy and VERY unstable though. I recommend 2 tiers and maybe turning the other 1/3 of the batter into a couple cupcakes for the kids or something...I was kind of sad about the look of the cake, but the taste is truly incredible.
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2 users found this review helpful

Yakisoba Chicken

Reviewed: Aug. 23, 2007
this is a really great "starter" recipe - you can add any veggies you want, omit anything you want, etc. I didn't have chili paste, but thought it was fine without it. The major change I made was the noodles - my grocery store didn't carry soba noodles, but they did have rice noodles which I found to be very yummy.
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4 users found this review helpful

Chicken and Spinach Alfredo Lasagna

Reviewed: Aug. 23, 2007
I made this for a dinner party and it was a hit! I used shredded chicken breasts instead of a whole roasted chicken - just stick the breasts in your crockpot that morning and it's easier to shred when you start dinner!
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4 users found this review helpful

Fried Cornmeal Mush

Reviewed: Aug. 23, 2007
My husband requested this because his grandmother used to make it. He said it was very close, but too watery after just 1 night. It was actually the perfect consistency after 2 nights, but the downside is you have to wait that long! We put a blended mixture of butter, brown sugar, and a pinch of salt to spread on top - really delicious!
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1 user found this review helpful

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