mel1218 Recipe Reviews (Pg. 1) - Allrecipes.com (16334253)

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Pork Chops for the Slow Cooker

Reviewed: Nov. 20, 2012
This is definitely a keeper, and could it be any easier?! I made the recipe exactly as written except used fresh ginger, and slow cooked for 8 hours. I might cut down on the soy sauce a bit next time as suggested by others to eliminate some sodium. My boyfriend really loved this despite making a face when I mentioned pork chops. He was thinking of the dry, baked kind from childhood and these were anything but dry. Melt in your mouth delicious! May also try with a pork tenderloin sometime.
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Chicken and Gnocchi Soup

Reviewed: Nov. 5, 2012
This soup was both simple to prepare and delicious! It's the perfect comfort food for wintertime. Like most reviewers I omitted the cornstarch as it was thick enough. I bought a rotisserie chicken and used fat free half and half to cut down on calories, also topped with some shredded parmesan when serving and served with crusty Italian bread. I'm making again tonight and instead of paying for a rotisserie I put some chicken breasts in the slow cooker with some stock and seasonings.
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Marinated Greek Chicken Kabobs

Reviewed: Jun. 27, 2012
These were fantastic, the yogurt really added moisture to the chicken. I couldn't find sundried tomato/basil feta so I used plain feta and threw SD tomato and fresh basil into the marinade. Marinated it for about 4 hours. Next time I'll make try for 6 hours since I liked the flavor so much. I bought pre-cut veggie skewers at Whole Foods and interspersed the chicken on those. Will definitely make this again and again.
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Stir-Fried Vegetables with Chicken or Pork

Reviewed: Apr. 10, 2012
This was probably the easiest stir fry I've ever prepared, and the tastiest! I didn't follow the instructions to a T as far as the vegetables, I just used up what I had in my fridge, which was broccoli, green onions, snow peas, eggplant and some red pepper. I had regular soy sauce and not mushroom. Also agree that it probably doesn't need the added salt, I like salty but next time probably won't add the extra as it's really not needed. Really tasty!
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Asian Beef with Snow Peas

Reviewed: Jan. 30, 2012
My boyfriend and I really enjoyed this. I added some carrots as well and doubled the sauce as recommended, that was definitely the right call. I also thought I had rice wine but realized it was rice vinegar that I had so I used some sherry instead and it turned out fine. Also added a dash of chili pepper at the end for a little heat.
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Italian Wedding Soup I

Reviewed: Jan. 28, 2012
I'm usually so disappointed when I make a soup, somehow I just don't like it as much as when I have it at a restaurant, but this was great and pretty simple to make. I substituted ground chicken for beef since that's the way I've always had it and used acini de pepe rather than orzo. Also cooked the pasta separately as other reviewers have mentioned. Other than that I stuck to the recipe as written and this was a really nice soup. Just added some black pepper and sprinkled some pecorino romano on top when serving. Will definitely make again. The little meatballs are kind of fun to make!
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Turkey Veggie Meatloaf Cups

Reviewed: Oct. 27, 2011
I really enjoyed this, with some modifications. I'm surprised no one has mentioned veggie overload with this recipe. I prepped the amount of onion, red pepper and zucchini indicated in the recipe, but as I was adding it to the turkey I felt like the full amount would be overkill, so I only ended up adding just over half off the veggies, which I had processed to a salsa-like (but not watery) consistency. This turned out to be the right call, for me anyway. Otherwise the veggies would have overpowered the turkey. I also added salt and pepper since I can't imagine making any recipe without it, and a dash more Worcestershire. I really enjoyed the bbq sauce topping and ended up spreading a litte more on the bottoms when serving. My boyfriend actually LOVED these, even more than I did and requested that I PLEASE make them again. I also needed to cook them for 30 minutes to give them a nice brownish appearance on top, but they were still nice and moist.
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Kyle's Favorite Beef Stew

Reviewed: Oct. 24, 2011
I wanted to try a beef stew that was a little more kicked up than my mom's recipe which I've always made. This definitely fit the bill. It smelled amazing while cooking and didn't disappoint. Although I was only cooking for two I made the full portion and I'm glad I did, my boyfriend ate 3 bowls and happily took the leftovers home. Only changes I made, as suggested by another reviewer was using beef broth instead of water with the soup mix, and I didn't boil the soup just put it right in the slow cooker. Also only used 1 onion rather than 3, I thought the soup mix would provide plenty of onion flavor. I didn't have burgundy wine so I used some pinot noir that was open. I suggest letting it cool a bit before eating, the flavors really came together once it wasn't piping hot anymore. I cooked on high for one hour as suggested, then put it on the 6 hr setting and let it finish. If I make again when I'm not going to be home to adjust the settings I think cooking straight through on the 8 hr setting would work just as well. I also used frozen peas instead of mushrooms, just added them during the last hour of cooking.
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Spence's Pesto Chicken Pasta

Reviewed: Jun. 21, 2011
This was a great and easy recipe. I followed the recipe exactly, except I left out the artichokes since I'm not a huge fan. My dinner guest was also very impressed. Next time I might try adding some sliced prosciutto or white wine for a little extra kick. Will definitely make this again.
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Slow-Cooked Short Ribs

Reviewed: Feb. 14, 2011
This recipe smells incredible as it's cooking in the slow cooker, and the flavor does not disappoint! I followed the recipe exactly, cutting it in half since it was just for two. Next time I will make the full serving since we were both disappointed there were no leftovers! As others have said, short ribs can be greasy, but I was able to skim off at least some of the fat on top before serving. Served this over mashed potatoes, and my boyfriend thought this was even better than the short ribs we've had before at fancy restaurants! This will definitely become a Sunday dinner staple.
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Pasta Fagioli

Reviewed: Nov. 28, 2010
I really enjoyed this soup. A couple of changes I made, I used a small can of chick peas and only half the can of white beans. Then I pureed the rest of the can of beans and added that to thicken the soup a bit. I also chopped up some baby spinach and added romano cheese right to the soup. Like others recommended, I cooked the pasta (I used ditalini) separately and will just add it in when I have a bowl. I also found the red pepper a bit too hot for me so ended up adding more tomato sauce to dilute that a bit. Next time will just cut the red pepper in half. Also, after simmering the broth before adding the beans I found it a little "chunky" for my liking, kind of like a salsa so I pureed in the blender, then added the beans.
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Chipotle Crusted Pork Tenderloin

Reviewed: Oct. 3, 2010
I loved this combination of sweet and spicy, and my boyfriend said it was fantastic as well. Will definitely be making again. As some recommended, I cut the chili powder down to 1 tbsp, as I am not a huge fan of spicy, but I think next time I will add a dash more. I only had onion and garlic salts, not powders, so I skipped the additional salt (pork tenderloins are usually pretty salty on their own anyway). Otherwise I stuck with the recipe as is and cooked it on the grill after brushing the loin with some olive oil. Definitely a keeper!
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Bean Soup With Kale

Reviewed: Sep. 7, 2010
This is a great and healthy soup. Like others, I used canned diced tomatoes. Instead of mixing a cup of broth with the beans to puree I just used a dash of it, I like the extra thickness, but that is a matter of personal taste. I also put a sprinkle of grated cheese when serving the soup and cut up a carrot and threw that in with the kale while sauteeing. This soup also freezes well, I live alone and make the big pot and freeze it in individual servings, and just take when out when I need something quick and healthy to eat.
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