MARSHMALO Recipe Reviews (Pg. 1) - Allrecipes.com (18711194)

Make Ahead Breakfast Casserole

Reviewed: Apr. 14, 2012

This is a great recipe. I really didn't make a lot of changes, but I did end up using both fresh spinach and mushrooms, which I think added some great flavor. It was still pretty watery after 55 minutes, I could probably leave this in more like an hour and a half.

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Red Skinned Potato Salad

Reviewed: Mar. 26, 2012

Okay, I think I have PERFECTED this recipe! Here are my changes: I use half mayo, half sour cream (both light), 3 eggs, 2 celery stalks, and 3 green onions. I mix this all together and then add about 3 tablespoons of mustard. After I boil the potatoes, I wait until they are cool enough to handle but still warm, and then slice them and pour about 3 tablespoons of red wine vinegar on the potatoes. I then season with salt, pepper, and about a teaspoon of dried dill. I also use turkey bacon instead of regular bacon. If you cook up turkey bacon really crisp, it will soften, but it won't be as bad as regular bacon. It stays crisper in the recipe longer. Whenever I make this, I get asked for the recipe! It's delicious!

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3 users found this review helpful

Baked Potato Soup

Reviewed: Jan. 25, 2012

This was quite tasty! I'm always hesitant to make a lot of changes, but I made a few with this version. First, I used russet potatoes and zapped them in the microwave for 10 minutes and then diced them. I made a package of bacon by placing the bacon on a foil-lined jelly roll pan in an oven at 400 degrees for about 20 minutes and then set aside. I omitted the salt (I added some at the end, but not 1/2 teaspoon) and probably tripled the pepper. I added an extra tablespoon of flour. I more than doubled the hot pepper sauce and added 2 tablespoons of white wine as well as about 4 oz cream cheese. Lastly, I grated a cup of extra sharp cheddar and stirred it in before adding the potatoes. With these additions, the soup tastes rich and wonderful, and has a pleasant kick! The key really is waiting until everything is done and then tasting to add more herbs / spices to your taste. I garnished with the bacon, green onions, and additional shredded cheese.

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The Best Lemon Bars

Reviewed: Dec. 5, 2011

This was very tasty. I rated it 4 stars because I think the crust cooking time is off, maybe but as much as 10 minutes. The bars were definitely a little undercooked but they were still well-enjoyed! I suggest checking it a couple of different times and only taking it out once it's browned.

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3 users found this review helpful

Cloverleaf Rolls

Reviewed: Nov. 24, 2011

Hmmm, I'm not sure how to rate this. I used buttermilk and butter like some other reviewers noted, but the bread just wasn't very fluffy - kind of dense. I added the flour as recommended, but the dough seemed pretty sticky. So I'd like to try it again, but I think I'll try it with more flour.

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Slow Cooker Chicken Cacciatore

Reviewed: Oct. 31, 2011

Really good. I implemented a LOT of changes as other reviewers indicated. I started with bone-in, skin-on chicken thighs, sprinkled on salt and pepper, and browned in 1 tablespoon of olive oil and set aside. I then added the minced garlic, cooked for about 30 seconds, and deglazed the pan with 1/2 cup of red wine. I added 14 oz spaghetti sauce to the crockpot, 1 pepper, 1 onion, 8 oz sliced mushrooms, and a healthy pinch of crushed red pepper and 2 teaspoons of Italian seasoning. I then added in the red wine mixture, mixed it all, and added the thighs. I cooked for 5 hours on low, and took out the thighs one hour before finished, removed the meat from the bones, and added back to the crockpot. Once finished, I put it all in a glass pan, topped with shredded mozzarella, and broiled until spotty brown, then served over rigatoni. Okay, I sure made a lot of changes, but it was FABULOUS and will be going in the regular rotation!

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Jiffy Jambalaya

Reviewed: Oct. 23, 2011

Great recipe! Next time I will use chicken broth instead of water, and I used 2 minced garlic cloves instead of powder, as well as 1 tsp creole seasoning, and about 1/2 file powder. Going in the weekly rotation!

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1 user found this review helpful

Fried Dill Pickles

Reviewed: May 21, 2011

Delicious! The hardest part, really, is breading the pickles since it's so time-consuming. I had a teaspoon of Frank's Red Hot to the batter and served with homemade ranch! I can't wait to make them again!

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Vodka Slush

Reviewed: May 21, 2011

Very good, but I agree with other reviewers this is way too sweet, especially if adding Sprite. I cut the sugar in half, and it was still too sweet. Next time I won't add sugar at all. It was still a hit!

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5 users found this review helpful

Ranch Dressing II

Reviewed: Mar. 12, 2011

Great recipe! I just can't find a bottled version I like anymore. I had an AMAZING recipe that uses fresh herbs, but the herbs start to taste wilted after about a week, so I found this recipe. WONDERFUL! I used 1 cup of mayo, 1/2 cup of sour cream and 1/2 cup of buttermilk. I used a minced garlic clove instead of dried, and ended up doubling the dill and chives. I also added about 1/2 tsp of white pepper to give it some kick. Heavenly! This has a permanent place in my fridge :)

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Paella I

Reviewed: Jan. 16, 2011

Really GREAT recipe! You may find some of the ingredients a little hard to track down. Instead of the mussels and squid, I ended up using a little less than pound of scallops and added them in with the peas and tomatoes. I also used canned tomatoes (drained) since I didn't have fresh. Otherwise, I made this as is and it was fabulous! This was my first time using saffron threads and I'm not sure it made a difference, but regardless, it was delicious! My only change in the future would be to add some white pepper for a little more heat. This one is a keeper!

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3 users found this review helpful

Flatlander Chili

Reviewed: Jan. 6, 2011

GREAT chili recipe! My guests ate it right up. I found it pretty mild for my taste, so as the chili simmered, I kept adding additional cayenne and tasting to get it to my preferred level of spiciness. I also might add in a can of tomatoes with jalapeños next time. Yum! This one is a real winner.

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Easy Turkey Gravy

Reviewed: Nov. 21, 2009

This was incredible! I didn't change a thing. I think next time I might add a little less black pepper to suit my tastes, but this is now my go-to recipe! Thank you!

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Pita Chips

Reviewed: Aug. 24, 2009

These were very tasty. As others have noted, the recipe doesn't clarify if you cut the pita in half lengthwise, and then cut into 8 pieces. I cut the pita itself in half and then 4 pieces each half, so I had double-sided pita chips. As others said, you'll want to cook for 15 minutes, turning once, to get crispy chips. HOWEVER, I think I would have preferred the thinner chips. It's also a good idea to invest in an oil sprayer - if you brush too much of the mixture on the pita, it won't cook off, and any leftover chips will get mushy. I really loved these, though, I will make again! Next time I'll sprinkle with some Parmesan cheese!

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Fajita Marinade I

Reviewed: Dec. 24, 2008

This was great! I added a little less cayenne but otherwise didn't change a thing. I cooked up the chicken with green and red peppers, and onions. An easy, delicious meal!

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3 users found this review helpful