Vicki Mixon Recipe Reviews (Pg. 1) - Allrecipes.com (18624719)

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Vicki Mixon

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Smothered Bacon Chicken

Reviewed: Sep. 24, 2009
This is a similar recipe that has been around for years and is a favorite in our family. I rate this recipe a 5 star with these changes. First, either cook the bacon almost completely done but still a little limp or use the pre-cooked new bacon on the market. Split the chicken breast, wrap a dried beef sliver on the top and bottom of the chicken and the wrap one piece of bacon around the chicken. The dried beef really adds to the dish. Combine the sour cream and the soup together with about 1/4 cup of white wine, top chicken with 1/2 the mixture and bake on 425 degrees for 15 minutes and then reduce to 325 degrees for 30 to 45 minutes depending on the thickness of your chicken. The top of the chicken should be brown. Heat the remaining sauce on the stove and serve as the side sauce for the chicken, rice, potatoes, pasta, etc. I also add garlic and mushrooms sometimes. Enjoy.
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8 users found this review helpful

Honey Of An Oatmeal Bread

Reviewed: Aug. 26, 2009
I have made this bread twice a week for 2 months now. I no longer buy store bought bread. Everyone loves my bread and my grandchildren all comment about how "great" their sandwiches taste. I always make the bread exactly as the receipe states, but I think I will begin trying with some whole wheat flour. I let the machine go thru the dough phase and then rise once. I then take it out and put in my pan to rise the second time. Thanks so much for the "best" bread..so easy.
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0 users found this review helpful

Baked Pork Chops I

Reviewed: Mar. 12, 2008
This is an easy and very good recipe for pork chops which could be adapted for chicken very easily. I've made several times and made a couple of changes the last few times to make it easier and quicker. First, I leave off the egg as it really isn't needed - the Italian bread crumbs adhere quite well to the meat as long as you've properly heated your olive oil. I used Golden Mushroom soup instead of regular as a personal preference and deleted the milk. I deglazed the pan with about 1/4 cup of wine and then added the soup and 1/3 cup of wine to the pan and finished cooking on the stove. This method takes less time and uses only one pan. Total cooking time is 45 minutes vs 1.5 hrs. No real difference in the taste. The consistency of the sauce is more conducive to using as gravy when prepared on the stove. Nice recipe. Thanks for the post.
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1 user found this review helpful

Shredded Brussels Sprouts

Reviewed: Feb. 27, 2008
This is the best recipe by far that I've ever had for brussel sprouts. My husband request these often, and I do not hesitate to add to any company meal. This recipe is a hit with guest who do not care for brussel sprouts. Thanks so much for this post!
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2 users found this review helpful

Curried Rice Pilaf

Reviewed: Feb. 27, 2008
This is our favorite rice pilaf recipe. We serve with Chicken, Fish and even some pork dishes. Lovely flavors and guest always ask for seconds. Thanks for the post.
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1 user found this review helpful

Vegan Red Lentil Soup

Reviewed: Feb. 10, 2008
I generally do not rate a recipe I do not follow completely. I'm reviewing because this recipe seems so versatile. If you do not have everything in your pantry, make this soup anyway! This has a wonderful flavor and I was very apprehensive as I did not have coconut milk. I substituted Soy Milk and Vegetable broth instead of water. I also omited fenugreek seasoning as I'm not familiar with this spice. The soup had a great flavor without any salt. I added mushrooms as other reviewers suggested and I think the squash adds a lot to this dish. Will use this recipe often. Thanks for the post!
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93 users found this review helpful

Orange Pork

Reviewed: Jun. 21, 2007
I generally do not rate a recipe if I made changes without trying the original first. But, this time I did not have any orange juice on hand and used lemonade and orange flavoring. We were able to taste a subtle hint of the orange and the soy sauce was not overpowering but added depth to the flavor. I dredged the chops in flour and browned, then made sauce and put chops back in to cook for about 20 minutes. Very tender - served with Carribean Rice. I would serve to company, nice post...thanks.
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2 users found this review helpful

Chili Rick's

Reviewed: Feb. 23, 2007
My husband loves Chili. Me...not so much. I generally make it when I want something fairly easy and need to stock up the freezer with left-overs for future busy nights. However, this recipe was excellent. I consider myself a pretty decent cook but chocolate? Well, I could not fathom this ingredient making so much difference in a dish but I read the reviews and decided to test. Very nice addition and now I'm dreaming of using in other recipes for depth. Spicy sausage was a very nice addition as well. Thanks for the post, this one is a keeper!
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42 users found this review helpful

Creamy Baked Chicken

Reviewed: Feb. 13, 2007
I have used a similar recipe for years and it is one of our family favorites. The only differences are to melt 1/4 cup of butter in the baking dish, dredge the chicken (I use breast) and bake on 425 for 15 minutes, then add the soup mixture and a can of sliced water chestnuts. It is a nice easy meal served over rice.
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1 user found this review helpful

Mom's Meat Loaf

Reviewed: Feb. 13, 2007
If you are looking for a solid everyday meatloaf with a nice flavor this recipe fits the bill. Recipe has ingredients that are generally always on hand which is a plus in my house. Meatloaf is one of my hubby's favorite meals and for someone who generally likes everything I cook he can be rather picky about his meatloaf. We both enjoyed this recipe which has flavor and doesn't crumble when sliced. I added green pepper for our taste and as we prefer a little dryer loaf I used 1/2 cup of saltines and served small individual loaves. Loved the sweet topping. The sauce added enough of a zip that no one requested ketchup on the side. Thanks for the post.
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3 users found this review helpful

Spicy Shrimp Creole

Reviewed: Jan. 22, 2007
This is a quick and very good flavor. The only change I made was to 1/2 the recipe (just the two of us)and I used fresh tomotoes and fresh shrimp. Served with white rice, crusty bread and salad. Wonderful meal and very quick. I plan to use for a large family meal as it would be easy to pre-cook everything ahead. Just throw in the shrimp and reheat while preparing the rice. Nice company meal. Thanks for the post.
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41 users found this review helpful

Shrimp and Gravy

Reviewed: Jan. 7, 2007
This was a very easy recipe with nice flavor. Living in Savannah, shrimp and grits is a staple, but even though my husband is a native and I've been here 5 years I had yet to find a recipe I wanted to try. This was it! My husband loved it and I would not hesitate serving to guests. Definitely better served over grits than rice. I used fresh garlic and half and half as that was what was on hand. Turned out great. Thanks for sharing.
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16 users found this review helpful

Mom's Island Treasures

Reviewed: Sep. 25, 2006
Wow, this is a great recipe. I was in the mood for something a little more than just a chocolate chip or cowboy cookie and these were perfect. I made them exactly as stated in the recipe and the first batch was just a wee bit runny so I added 1/2 cup of regular oatmeal and the rest were were perfect. I only had margarine and that may have been the problem. This will become one of my family favorites. Next time I'll double the recipe so I can share with friends and neighbors. Thanks for a winner!
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2 users found this review helpful

Stir Fried Snow Peas and Mushrooms

Reviewed: Sep. 24, 2006
Wonderful flavor. I made a couple of changes. Hubby doesn't care for mushrooms so I rarely have them on hand. I substituted one fresh ear of cut corn and about 1 cup of cooked diced carrots that I had left over. I cooked the corn in the oil for about 3 minutes and then added peas until just wilted and carrots last until heated thru. I didn't have Teraki sauce so I used 1 generous tablespoon of soy. Seasame seeds added a nice touch. I think the recipe can easily stand as given, my changes were just necessary due to my pantry. Great versatile recipe Bonnie. Thanks for sharing.
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16 users found this review helpful

Sauteed Garlic Asparagus

Reviewed: May 8, 2006
Very nice way to serve asparagus. The texture was just right and not too much garlic. 1 T of butter and 1 T of olive oil is sufficient for this recipe. 10 minutes is perfect cooking time. Thanks for sharing.
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3 users found this review helpful

Stuffed Pork Chops III

Reviewed: May 4, 2006
We loved this recipe. The chops were very tender and had a nice full flavor. I thickened the gravy as other reviewers has suggested and will probably take another suggestion and add dried cranberries just for a flavor kick the next time. Served these with baked sweet potatoes and green salad and it was perfect. My husband generally likes pork chops thin and fried crisp (very southern) but loved these! I will definitely serve these again. I would consider these a good company meal. Thanks for sharing!
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2 users found this review helpful

Taco Salad II

Reviewed: May 3, 2006
The best taco salad recipe I've ever tried. We are big fans! This will be in our family cookbook. Thanks for sharing.
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1 user found this review helpful

Cream Cheese Pound Cake III

Reviewed: Apr. 30, 2006
I've used this recipe for several years. My husband yearned for his Mom's pound cake and unfortunately no one seemed to have her special recipe. I looked for many years until I found this one in a church cookbook which he believes is "just like Mom's". In our family cookbook it was voted "The Best Ever Pound Cake". Others might be interested in an alteration I've made when adding nuts to this cake. Reduce the flour to 2 cups and add one cup of pecans by hand at the end. For several years I've reduced the sugar to 2 cups and haven't missed it. But if you like chocolate chips or icing on your pound cake then you'll most likely want to keep 3 cups of sugar in the recipe. I also start baking in a cold oven, my grandmother said it made the crust true. I'm not sure if there is any truth to this or just an old wives tale, but the cake turns out great! A definite family favorite.
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113 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Apr. 30, 2006
I enjoyed this recipe but my husband thought it was just okay. Because of the other reviewers, I backed off on the pepper. When I make again, I will use all the pepper as I felt the lemon was a little overwhelming and the pepper most likely offsets the taste. I doubled the sauce and it was the perfect amount. Nice recipe, thanks for sharing.
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0 users found this review helpful

Sizzling Steak Fajitas

Reviewed: Apr. 30, 2006
This was a nice way to use left-over grilled steak. The marinade worked because it was used after the steak was cooked. Peppers and chili powder added a nice touch. Thanks for sharing.
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0 users found this review helpful

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