melissa Recipe Reviews (Pg. 1) - Allrecipes.com (18359515)

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Italian Sausage Soup

Reviewed: Sep. 29, 2010
I've made this many many times. There is no need to change things because it's wonderful as it is (though I never use stewed tomatoes because my family doesn't like them, just plain canned are good), but this is a very easy recipe to customize to your taste. The last time I made it I doubled the recipe, but not the sausage, and added some celery and onions. Delicious and low cal!
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7 users found this review helpful

Baked Potato Soup I

Reviewed: Jan. 26, 2006
I'm not even a fan of potato soup and I loved this. I made just a few changes. I used much less bacon than called for because I didn't have enough. It worked out great. The soup is so rich, you don't need that much bacon. I also used sharp cheddar, light sour cream and a bit of garlic. At the last few minutes I threw in a couple of cups of fresh mushrooms. It was great! I did make some of my potatoes a bit underdone so I could have some texture in the soup. I will make this again. Thanks!
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6 users found this review helpful

Easy Lemon Bars for Junior Chefs

Reviewed: Apr. 18, 2013
These came out really weird. Strange texture and little flavor. The also didn't raise correctly. One side was high and the other low. I do think part of it is my fault because the angel food cake mix I got had packaged egg whites in it. I've read other recipes for this and it calls for the 1 step kind only. My mistake, but the flavor was still nonexistent. I won't make it again.
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5 users found this review helpful

Puttanesca I

Reviewed: Mar. 3, 2013
Great stuff. I always use crushed or canned tomatoes and I usually use all the anchovies from a can because that's how I like it. The portions of ingredients are flexible, but definitively don't skip on any of them(especially the anchovies!) They might sound weird, but everything coming together is what makes this sauce great.
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5 users found this review helpful

Tater Tot Bake

Reviewed: Nov. 16, 2011
This is surprisingly delicious. I followed some suggestions from other people and layered the meat, added beans, soup and then finally the tots. I then cooked it for about 30 minutes and added the cheese and cooked for 10 minutes more. With a nice side salad it was a great meal. It goes without saying that garlic and other seasonings to your meat are also welcome additions. Great recipe and thank you!
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4 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Nov. 12, 2010
So delicious! I halved the recipe and added a bit less sugar and finally added OJ instead of milk (didn't have any) and it was delicious. For quick roasting (I used only one huge potato, admittedly if you doubled the recipe it would be just quicker to bake) peel and chop your sweet potatoes and roast for 20 minutes or until tender in your oven. I could eat this all year round. So good.
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4 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Oct. 16, 2013
This is perfect. I did only put 1/3 cup of sugar because of some reviews, but I think 2/3 would be fine. It was moist and delicious even hours later. There is nothing cake-like about this. Cooked it for 25 minutes in a cast iron skillet. Served it with spicy seafood stew. Delicious! ***************** ETA a few months later - I made this a second time with 2 cups self rising cornmeal mix (has flour in it so I did not add more flour) and milk (I never have buttermilk, so I usually just add 1 tablespoon lemon juice/vinegar and a little under a cup of milk. let it sit and use it.), the full amount of sugar and it turned out wonderfully as well. And FYI, I'm from the South and I like my cornbread on the sweet side. I didn't know true southerners had to remove sugar... I didn't get the memo! Though like I said I do not find this overly sweet. The sugar does a great job at keeping it very moist though!
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3 users found this review helpful

Baked Pork Chops I

Reviewed: Jan. 8, 2013
These pork chops are seriously amazing. I've made them many times and they are always delicious. I usually don't cook them as long as they call for because I'm always running late cooking supper. About 30 minutes to start with and then another 30 minutes with the gravy. They are also perfectly fine with just doubling the milk if you have no wine. I do think the key is frying them brown and really crispy to start with so the breading only softens and doesn't get soggy. Everyone in my family LOVES these. They aren't exactly the most healthy (especially since they are best with buttery white rice!), but so so good.
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3 users found this review helpful

Quinoa with Chickpeas and Tomatoes

Reviewed: Mar. 13, 2011
This was really good! As directed it was a bit sour for my taste so I had to drain some of the liquid off, but otherwise it was very tasty. I didn't have chickpeas so I used black beans instead and two roma tomatoes and some spring onion. Served it room temperature. Next time I'll add 2 tablespoons of lime juice and 3 tablespoons of olive oil and add more to taste after. Still, a very good dish. Thank you!
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3 users found this review helpful

Pressure Cooker Red Beans and Sausage

Reviewed: May 2, 2014
Great recipe. I added a little thyme and oregano and 6 cups of water. Also I ended up adding the whole onion and bell pepper so I wouldn't have half lying around. I did find it needed more cooking time. I cooked it for 30 minutes. While it was cooking I browned the sausage. Let it release naturally and then added the sausage and cooked for 10 more minutes. Next time I might go 15 minutes to make them fall apart a little more for a creamier texture. I wasn't in any real hurry, but if you are you could quick release and add more time to your cooking. It turned out great. I think the whole thing took an hour. I also have a regular Wal-Mart stove top pressure cooker and that's the time I used.
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2 users found this review helpful

Southern Praline Pecan Cake

Reviewed: Dec. 27, 2013
Great cake. Very moist and dense. It's sweet, but not any sweeter than an iced cake. I didn't add the extra pecans and it was great as is. I'll have to try it again when I have pecans. I did decrease the oil as suggested and it was fine. It's heavy so it needs to cool before you attempt to remove it. I made it a second and third time with different cake mixes. Love it with a german chocolate cake mix! With dark chocolate it kind of lost the flavor of the pecans and coconut. I also was out of oil once and instead of using oil I used 3/4 cup of unsweetened applesauce. It was great! The cake turned out lighter and far less dense. The icing actually has a lot of oil in it already so the oil is really unnecessary.
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2 users found this review helpful

Chicken and Broccoli Alfredo

Reviewed: Mar. 19, 2013
Very quick and good! I was looking for a recipe to stretch 1 chicken breast to feed 4 people and this was it! I used about a 1/2 pound of chicken, added some garlic and took the suggestion of a top review to add 2 ounces of cream cheese. You could not tell at all this was made from a can of soup as a base. Very tasty and versatile. I could see this with seafood or even just different veggies.
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2 users found this review helpful

Spam Musubi

Reviewed: Dec. 23, 2008
Good recipe. I skip the step with the rice vinegar, just plain rice is fine. Frying your spam, then marinating and then frying again gets rid of a lot of the fat as well. Low sodium spam works best. I've also had some people prefer is as a sandwich - rice, seaweed, spam, rice.
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2 users found this review helpful

Simple Scones

Reviewed: Jul. 1, 2008
Very good and very simple to make. The only change I made was use yogurt instead of sour cream because that's what I had. I want to try use different flavor yogurt next time to see how it turns out. I made two batches. One plain cranberry and one cranberry lemon (made with True Lemon). On one batch I cut and baked it and the other I baked without cutting them and cut afterward. I think from now on I'll just bake it whole because it was less messy. This is a great starter recipe that lends itself well to adding your own touches. They are even better the next day. Will make again. Thank you so much.
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2 users found this review helpful

Darra's Famous Tuna Waldorf Salad Sandwich Filling

Reviewed: Feb. 8, 2008
Very tasty. I did add less apples, pecans instead of walnuts and for the rest I added to taste. Served it on a wheat roll with red leaf lettuce, tomatoes, and jarlsberg cheese. Great sandwich!
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2 users found this review helpful

Shrimp Burritos

Reviewed: Mar. 2, 2006
These were great. I used chicken, but look forward to trying shrimp soon. I added some green onions and avocado as well, but served the salsa on the side. Wrapped them up like a burrito and covered the rest in foil to eat the next day. They stored well. Thank you.
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2 users found this review helpful

Delicious Chicken Casserole

Reviewed: Jul. 11, 2014
This is good. I hate to make a recipe without trying it as is first, but I did feel it needed some veggies added and some other things changed. I didn't make broth, used a rotisserie chicken and 2 cups of brown rice. I sauteed carrots, celery, onions and mushrooms and added them for texture and flavor. I added a little more sour cream, a half cup of water and a jar of chicken gravy I had on hand because I didn't have the soup. Instead of crackers I used panko and a little less butter. It turned out well. The brown rice is the key because it will hold up better. I still had some nice texture on the rice after baking 35 minutes. It's a great way to sneak in brown rice to your family. You'll never be able to tell with all the creamy sauce on top. I'll try it again with cheese next time. This is a great starter recipe and does well with add ins. The basic recipe is the same so I'll still give it 5 stars.
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1 user found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Oct. 19, 2013
These are great. I halved the recipe. Only changes I made were adding cranberries (in place of nuts) and white chocolate chips (in place of chocolate chips). I had an Ocean Spray cranberry and white chocolate cookie recipe, but I didn't like the texture of them. These were much more to my liking. I also added 1/8 cup extra flour (for a halved recipe, as suggested) and melted the butter before (wanted them chewier), and omitted the salt (used salted butter). I let them sit over night in the fridge. Cooked for 12 minutes @ 350. They were not flat. They were chewy with slightly crispy ends. It made 2 dozen delicious cookies.
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1 user found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Apr. 1, 2011
Delicious! I wanted to try new things for Lint on Fridays and this was a hit. I didn't have bell peppers so I used canned green chilis that were well drained. It gave it a nice kick. I also added two eggs as suggested and added bread crumbs until the mix came together. I also added a hand full of shredded cheese I had left. I then formed the patties and put them in the fridge for a few hours. Served them in a nice burger with the works and avocado. They are also great in a hot flour tortilla! I will make these again for sure.
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1 user found this review helpful

Best Cream Of Broccoli Soup

Reviewed: Aug. 26, 2010
Delicious soup! So easy and cheap. I used frozen broccoli and made it in the crockpot with just a few changes. I added the onions and celery and a bit of butter to the crock, then added the frozen broccoli and 5 cups of water and 5 bullion cubes on high for 4 hours. I added a bit of flour mixed with some water in the last hour of cooking. I added the extra water because I didn't have milk in the house. Instead I simply added a small container of cream cheese in the last 30 minutes. Used a masher and it was done. Will make this again! It's so simple. ETA: I've made this a few more times and half the time forget to even put the flour in. I think it's thick enough without out. Especially if you take some out and blend it up. I've also added garlic as suggested by a few people. You could also add a lot more veggies to sneak in if you wanted to. Carrots are great in this!
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1 user found this review helpful

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