ATLMICHELLE Recipe Reviews (Pg. 1) - Allrecipes.com (18108692)

Jalapeno Cream Cheese Chicken Enchiladas

Reviewed: Apr. 20, 2012

The filling I thought was great, but the 28oz of green enchilada sauce combined with the flour tortillas was very slimy. The sauce didn't soak in at all, just sat on top and there was way too much of it. It was fine the first meal, but as leftovers almost turned my stomach. I think I will try this again, but use green salsa instead.

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Favorite Old Fashioned Gingerbread

Reviewed: Dec. 19, 2011

It was dry for me. Luckily I served it with homemade whipped cream and my guests thought it was wonderful. I can't tell if I overcooked it because the cake was done when I checked it after only 30 minutes of baking. I was shocked that my knife came out clean...good thing I checked it! Not sure why this recipe states it takes 1 hour to bake, but I guess I should check my oven now to make sure the temperature is correct because mine cooked in literally half the time and probably was done sooner...hence my dry cake.

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Brown Sugar Smokies

Reviewed: Dec. 8, 2011

These were great. Very good salty/sweet combination. Definitely put them on a higher rack in your oven though as I burned several by having it too low.

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2 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 28, 2011

My sister found this recipe and I just had to rate it because it was so fabulous and easy. I loved the fact that it took a side dish away from the oven and created the best, softest, most flavorful dressing (stuffing goes in the bird). We did make a lot of changes, so I guess my 5 star rating is for the method, not the actual recipe. We cut up 2 loaves of french bread instead of using stuffing mix. We toasted the bread and then added in cooked sausage, two peeled and chopped granny smith apples, cooked celery, onion and all the spices in the recipe as well as the eggs. We then added about 3 cups of good quality chicken broth. We put it all in the slow cooker and checked on it about every 30 minutes to 1 hour, adding in additional chicken broth if it started to look dry. We also stirred it each time to make sure it wasn't burning to the bottom of the crock pot. Try this recipe method....its totally worth it.

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Turkey Brine

Reviewed: Nov. 28, 2011

This didn't work for us. The turkey didn't taste any more moist or juicier than when we used a turkey bag. We even used the turkey bag to cook the brined bird just so it would be extra moist. So disappointing. We didn't overcook it either. The bird cooked a lot faster just like the recipe stated and we followed that time difference and took it out when it reached the correct temperature. Can't figure out why we didn't have the same results as all the happy reviewers. Did everyone else cook their turkeys the old fashioned way prior to brining and thought it was so great because it was juicer than the old way, but would have gotten the same result if they had just used a turkey bag? That is the only thing I can think of. Brining added so much time and money (given that vegetable stock cost $3 a carton) to our dinner for zero reward.

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2 users found this review helpful

Garlic Cheese Ball

Reviewed: Nov. 2, 2011

This was really flavorful and delicious. I halved the recipe as it was only for 4 people and it was the perfect amount. Rolled it in crushed goldfish crackers for color (Halloween) and crunch.

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3 users found this review helpful

Antipasto Pasta Salad

Reviewed: Jul. 11, 2011

My sister made this while visiting for fourth of July and it was out of this world good! The changes we made were using only half a red pepper and subsitituting jarred banana peppers for the green pepper. I thought the banana peppers made the dish. Added a sweet, yet sour flavor that mixed well with all the other ingredients. We also used cubed mozzarella and extra sharp cheddar instead of the asiago to bring down the cost some. Excellent. This is a keeper for sure.

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3 users found this review helpful

Chicken Satay

Reviewed: Dec. 7, 2010

This was just ok for me. I followed the other suggestions and doubled the peanut butter, halved the curry powder and soy sauce and while the peanut flavor came through nicely, it still tasted too salty to me. I even used low sodium soy sauce. I will probably not make again.

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4 users found this review helpful

Sweet Dinner Rolls

Reviewed: Nov. 22, 2010

Oh my word these were amazing. I don't have a bread machine, but followed some of the other reviews for making the old fashioned way and I was very impressed with the outcome. I froze half of them and plan to make another batch for thanksgiving. I will definitely be keeping this recipe for whenever I need any type of bread. I want to play with the dough even more to make crossiants, different shapes and try flavoring it with herbs.

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2 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Nov. 22, 2010

The marinade melted all over the bottom of the pan during cooking and caused a burnt mess. There was hardley any marinade left on the chicken. I brushed on the remaining marinade right before serving, but the flavor was still really really bland. Not like teriyaki at all. Will not make again.

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Smores Cookies

Reviewed: Oct. 21, 2010

This is the child between a chocolate chip cookie and a smore.....absolutely delicious.

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Greek Style Potatoes

Reviewed: Aug. 11, 2010

I loved these. I served them for a greek theme dinner party and they complimented my other dishes extremely well. I followed the recipe as written with the exception of only using a 1/2 cup of water instead of 1 1/2 cups. They turned out perfect this way and there was just enough liquid left in the pan after cooking to coat the potatoes before serving. I cut my potatoes in 1 inch pieces and they were cooked within 1 hour.

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BLT Pasta Salad

Reviewed: May 10, 2010

This recipe is so easy and so tasty. I add chopped celery leaves as the "lettuce" part. I was surprised that very few people acknowledged the missing L in the BLT. I also use green onions instead of white for a more mild flavor and stirred the bacon (minus a little for sprinkling on top) with the other ingredients. Add more Ranch after the salad has chilled, as most of it does get soaked into the pasta.

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2 users found this review helpful

Mexican Rice II

Reviewed: Apr. 6, 2010

This was a bit bland for my tastes, but I will make it again and add additional seasoning as well as a few jalapeno's.

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D's Famous Salsa

Reviewed: Mar. 26, 2010

This is the best homemade salsa I've ever had. The only change I made was to use one can of regular Rotel tomatoes and one can of the stewed tomatoes. I like my salsa chunky so I pulsed all the ingredients minus the tomatoes first in my food processor and then drained the canned tomatoes really well before adding them to the mixture. I pulsed it 3 more times and I had the best salsa. I love that when you taste it, you taste the tomatoes first, then the cilantro and then the heat shows up. I received compliments all night at our mexican theme party. Thanks!

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Oven-Fried Catfish

Reviewed: Mar. 4, 2010

This was decent, but very dry. The coating was crunchy, but I guess I missed the flavor and moistness of fried fish. It was healthier though, which made me feel better about the cheddar bay biscuits I served with it.

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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 16, 2010

I was so disappointed in this recipe. While the texture and moistness of the cornbread was perfect, the flavor was completely bland. The cornbread didn't taste like anything. I even added a half can of corn for flavor and texture. I will attempt to alter the recipe, but it in no way deserves such stellar reviews in my opinion.

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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 20, 2009

I was expecting more from this cookie. I have been looking and looking and looking for a perfect gingerbread man recipe and I had hoped I had found it. I followed the recipe exactly and the dough was very easy to work with. The cookies puffed up well while baking, but when I pulled them out after the minimum 8 minutes, they were super flat and bumpy on top. I let them cool anyway hoping for the best, only to bite into a gingersnap! I let the next batch cook less, but they were still raw in the center. I will try one last time and make the cookies thicker, but I still don't think this will be "the recipe" for gingerbread.

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Candy Cane Cookies I

Reviewed: Dec. 18, 2009

I have been making these cookies since I was a little girl. My family has made a couple changes to the recipe through the years though. First, if you are having problems with the cookies breaking, use regular white sugar instead of the confectioners' in the recipe. It still yields a delicious delicate cookie, but the regular sugar makes a cookie just slightly chewy and alot stronger. I have never had them fall apart after doing this. Secondly, we never coat them in crushed candy canes. I don't feel that peppermint and almond extract really go together. We instead coat our candy canes with confectioners' sugar before serving. It just adds a little something extra and gives a nice presentation. Enjoy!

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47 users found this review helpful