Melyssa Evans Recipe Reviews (Pg. 1) - Allrecipes.com (18280220)

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Melyssa Evans

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Scalloped Potatoes II

Reviewed: Mar. 23, 2008
like most others have stated, this recipe as it is given is very bland but there are many remedies as suggested by others that make it fab-o!! i will do my best to summarize them all so others behind me don't have to sift through hundreds of reviews... 1.) boil the potatoes for 5 mins beforehand to reduce the cooking time in half 2.) make a roux of the sauce rather than pouring ingredients directly on top. roux is made by mixing flour, butter and milk into sauce pan on medium heat. then add seasonings as you like. 3.) use seasonings to make this recipe really pop. i used 2 cloves garlic, 1/4 tsp black pepper, 1/4 tsp celery salt, 1 tbsp chopped onions, a pinch of thyme, a pinch of rosemary, 2 pinches of parsley, 2 pinches of oregano. then at the very last second when the roux was simmering nicely, i added 1/4 cup of shaved parmesan cheese. 4.) once you drain the potatoes, place one layer in the bottom of a 9x13 glass casserole dish, then drizzle 1/3 of the sauce on top. repeat for 2 more layers. 5.) cook covered at 425 degF until the sauce boils and then remov cover and cook at 350 degF for 30 mins. 6.) to get the top of the potatoes browned, you may need to broil them for 5 additional minutes (depending on your oven's cooking capabilities). 7.) voila - enjoy!!!
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577 users found this review helpful

Butternut Squash Risotto

Reviewed: Nov. 16, 2009
My kids & hubby LOVED this recipe, but for me I am a fan of more savory risotto recipes. So I tried to add things to make it more to my taste buds - I amended the recipe as per other feedback and doubled the squash & rice amount, but I also added garlic with the onions, and placed about 2/3 cup chopped brown mushrooms with the 4th cup of broth and then added a pinch of cinnamon & allspice and parsley for some more flavor. I would also recommend that you wait until the VERY end to add the squash (not half up front as per recipes directions). My experience with risotto is that you must let the liquid absorption happen before adding the flavoring ingredients. In this case, the thickness of the squash interfered with the broth absorption and made it more difficult to stir and it would sometimes stick to the bottom...
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34 users found this review helpful

Easy Scalloped Potatoes

Reviewed: Oct. 2, 2007
After reading all the reviews, I didn't follow this recipe to the T (I never do!), but used it as an inspiration. I am one for spices and this didn't have enough, so I added a few dashes of a blend of peppers/chillies as well as a clove of minced garlic, plus 2 tbsp sour cream. And I added 2 breasts of boiled cubed chicken to make it more of a casserole. Having read all the reviews regarding the extremely slow cooking time, I used my food processor and sliced the potatoes up really thin, but I made the mistake of not either (1) boiling them for 5-10 minutes beforehand or (2) putting it in a 13x9 baking dish (vs a 9x9 one). Despite the EXTREMELY LONG cooking time (1 hr at 375 plus 15 mins at 425!!!), this turned out DELICIOUS!!! thanks for the inspiration...
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29 users found this review helpful

Awesome Eggplant Rollatine

Reviewed: Jul. 10, 2011
Fantastic dish! I did the lasagna version as some others did and my kids gobbled it up! I added diced mushrooms and some spices to the cheese mixture for the 'layer' and used Italian breadcrumb mix from Whole Foods in lieu of the homemade coating called for in the recipe. And I only used one large eggplant sliced thin lengthwise and that was more than enough for a 9x13 pan.
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7 users found this review helpful

Garlic Deviled Eggs

Reviewed: Nov. 26, 2010
good basic recipe but lessen mayo to only 1/4 c...
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6 users found this review helpful

Sour Cream Coffee Cake IV

Reviewed: Oct. 2, 2007
This was a tasty recipe, but more of the cinnamon-sugar mix in multiple layers as well as laid in a 13x9 pan and this would be perfect!!
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5 users found this review helpful

Roasted Butternut Squash and Garlic Lasagna

Reviewed: Nov. 26, 2010
PHENOMENAL!!! one regular size butternut squash was just right for this recipe. i added sauteed spinach with the bottom layer and brown mushrooms for the middle layer. that made the PERFECT combo for a yummy vegetarian meal... if you can't possibly forego meat, add shredded chicken to a layer and i am sure you will not be disappointed!
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4 users found this review helpful

Savory Deviled Eggs

Reviewed: Nov. 26, 2010
my 3.5 yr old son & hubby gobbled these up. i added 1/2 tsp dry mustard to the mix as well, and think it could still use a bit more....
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3 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Nov. 1, 2008
very good recipe but the use of muffin tins for cooking makes them too small and they aren't quite as molten as they could be. better to use a larger souffle cup and extend the cooking time and then they are simply to DIE for...
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3 users found this review helpful

Rosemary Roasted Turkey

Reviewed: Nov. 16, 2007
had to turn the turkey upside down to get it to stay moist. the herbs kept 'oozing' out and had to be basted quite often. the herbs didn't make for a good gravy stock, so had to make one in an emergency from a packet...
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3 users found this review helpful

Carrot Patties

Reviewed: Jul. 26, 2011
very good recipe. my kids really enjoyed it and they were easy to make. for adults, a bit too bland and i would have liked to have a dipping sauce recipe along with the patties. i made mine into about 2 inch rounds to serve as side items.
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2 users found this review helpful

Asparagus, Feta and Couscous Salad

Reviewed: Jun. 27, 2011
fantastic recipe! i did change it slightly based upon reviews plus took a shortcut and used canned asparagus, and a large vine-ripened tomato diced really small, halved the vinegar/oil, and used chicken broth and garlic to cook the couscous (used Israeli variety) and my kids and hubby all ate seconds and asked for it for lunch tomorrow - THANK YOU!!! :)
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 26, 2010
very nice recipe! i cheated and used the whole wheat crouton bag and replaced the turkey stock with 2 cups turkey broth, baked at 350 for an hr. yum!!
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2 users found this review helpful

Balsamic Green Bean Salad

Reviewed: Apr. 30, 2008
i found Yngvai Malmsteve's review very useful for starting points. though i think 14 minutes baking time was too much, i think 10 will leave the beans more crisp and less wilted. i also left my marinade separate and refrigerated it for 24 hrs to meld all the flavors. i added sun-dried tomatoes, feta cheese and pine nuts. was good, but must eat right then as it doesn't save well.
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2 users found this review helpful

Luscious Spinach Artichoke Dip

Reviewed: Jan. 3, 2008
this was pretty good - though I made some modifications. I added more garlic (3 large cloves), more spinach, some lemon extract, dashes of red and black pepper and some monterrey jack (1 cup) and parmesan cheeses (1/4 cup). it was a big hit at my New Year's Eve party...
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2 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Jun. 27, 2011
fantastic flavor! but it didn't really hold it's shape, seemed too moist - not sure what to do to combat that??
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1 user found this review helpful

Warm Crab Parmesan Dip

Reviewed: Jun. 27, 2011
very tasty, but I had to tweak it quite a it by adding a significant amount of spices - garlic, red pepper, no-salt McCormicks, but it was quite tasty when done! Word of warning to others: I doubled the recipe and it didn't cook well in the center - make sure you put it in a wide, flat dish for more even cooking, espcially when doubling.
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1 user found this review helpful

Cream of Pumpkin Soup

Reviewed: Dec. 25, 2008
I followed Dee's review and made it a bit spicy/savory. I also added about 1/8 cup brown sugar. In addition, you can save a bit of time by beginning the broth/pumpkin mixture while the onions are simmering. I served this as the starter course for Christmas dinner and it was a big hit. Thanks!
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1 user found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: Oct. 22, 2008
absolutely perfect cookie. i made the recipe just as it called for only had to cook them another 5 mins at 350 and they are honestly just like those individually wrapped ones you buy at a coffee shop! yum yum....
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1 user found this review helpful

Strawberry Shortcake

Reviewed: Aug. 30, 2008
Fan-flipping-tastic!! I followed the advice of many others and did only 2 tbsp baking powder and increased the sugar to 1/2 cup. I mixed the white sugar with brown sugar (half parts) and substituted 1/2 cup butter for the shortening. Also added a dab of cinnamon and vanilla to the mixture and then topped it with both vanilla bean ice cream and whipped cream. YUM YUM YUM. Having leftovers for breakfast!!!
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1 user found this review helpful

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