Michele O'Sullivan Recipe Reviews (Pg. 1) - Allrecipes.com (187210)

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Michele O'Sullivan

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Classic Macaroni Salad

Reviewed: Jul. 5, 2009
It is about the sauce and this is so delicious. I made the recipe exactly as written and it was the hit of our 4th of July BBQ.
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8 users found this review helpful

Kraft's Broccoli Rice Casserole

Reviewed: Aug. 2, 2008
Delicious and so easy to prepare. Thank you for sharing. My family loves this.
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8 users found this review helpful

Ladyfinger Cheesecake

Reviewed: Aug. 8, 2004
What a fast, easy and impressive dessert! I made this using lemon pie filling on top. The 3 oz. package of ladyfingers at my local store bakery had 24 ladyfingers in it so I bought 2 packs and was able to get 26 ladyfingers around my 10" Wilton springform pan. The presentation was beautiful and my family was quite impressed with this tasty masterpiece. I used half of an 8 oz. container of cool whip as other reviewers mentioned that using all the whipped toppping left the cheesecake with too much of a whipped topping taste. Using half the whipped topping was good but I may use even less next time or maybe none at all. I will experiment with that. I agree with another reviewer, use a large mixing bowl. Overall, this is a real winner and I will make this using other toppings for variety.
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6 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 15, 2004
Absolutely fantastic!! The cooking time was right on in my oven (Maytag). The perfect blend of seasonings for rotisserie chicken. I considered brining the chickens for 24 hrs before placing the seasonings on them but I figured I better not do that because I want to rate it fairly. Much to my delight, the white meat was so juicy and tender I couldn't believe it! To save a step, I placed each rinsed and dried chicken in it's own gallon size zip lock baggie and then rubbed the seasonings on each chicken rather than rub seasonings on each chicken and then place each one in a separate baggie. We ate half of one chicken for dinner, the rest of that chicken is for sandwiches and the other chicken will be shredded for chicken tacos and chicken enchiladas this week. For the price of buying one scrawny rotisserie chicken at the grocery store, you get two great tasting plump and juicy chickens with this recipe. By the way, the house smelled devine while baking at such a low temp for 5 hours. I did not baste the chickens till right before serving. Thank you Sue for sharing!!
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176 users found this review helpful

Kylie's Ham Delights

Reviewed: Dec. 28, 2003
My family loved these. We love pineapple so I used a 20 oz. can (drained) and it didn't overpower the sandwich. My family prefers mozzarella over provolone so that is what I used. I served these with french fries and a variety of sauces like mayo, bbq sauce, sweet hot mustard and horseradish. Chips and salads would be great with these also. The croissant really enhances the appearance of the sandwich and I would serve this to company without hesitation. Thank you for sharing this easy and tasty recipe.
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13 users found this review helpful

Cinnamon Spiced Coffee

Reviewed: Nov. 18, 2003
I used brown sugar and was amazed how good this was. The flavor is comparable to the coffeehouses at a fraction of the price! Give it a try you will not be disappointed. It's simply delicious.
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13 users found this review helpful

Bow Tie Pasta with Sausage and Sweet Peppers

Reviewed: Aug. 18, 2003
My family loved this recipe. I used a package of Johnsonville Hot Italian Sausage which is slightly over 1 pound. I crumbled it up and added minced garlic to taste. I boiled a 12 oz. box of bowtie pasta and used 1 can of Campbell's Beef Broth in the sausage mixture. I omitted salt because the beef broth had enough salt in it. I didn't have peppers so I used 1 cup of canned peas. I will make this again and prepare it as written and I also want to try this with a jar of roasted red peppers or a bag of frozen stirfry peppers and onions (cook them separate from the sausage to carmelize, then add to the sausage.) This recipe has many possibitlites. Because I used 12 oz. of pasta, it was necessary to use the entire can of beef broth and each bowtie was covered with the sauce and it was not runny. I served this with fresh grated parm cheese on top, french bread and a salad.
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46 users found this review helpful

Chrissy's Sweet 'n' Sour Tomato Salad

Reviewed: Jul. 5, 2003
Delicious!! I added sliced cucumbers and used course ground black pepper in place of regular pepper just for presentation. I didn't thinly slice the tomatoes as the recipe called for but instead I cored the tomatoes then sliced them and used my cooking shears to cut the tomatoes into chunky pieces. This is a great sidedish to serve at mealtime if you can keep it around long enough!!
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10 users found this review helpful

Sarah's Salsa

Reviewed: Jun. 8, 2003
Wow!! This is fantastic salsa!! Using a blender is a great idea. The flavor is so delicious and my husband who is NOT a salsa eater, ate a large bowl of this salsa with chips tonight. I could not believe it. I made this recipe as written and was very impressed and satisfied. The ingredients and instructions are simple and it is restaurant quality. I served this with a mexican themed dinner tonight and it was a huge success. My family (except for my husband, until now) enjoys eating salsa and chips for a snack. I have purchased about every brand of jarred salsa but they just don't taste like the salsa at a mexican restaurant. I'm going to keep this as a staple in the fridge and never buy jarred salsa again. Great recipe and thank you for sharing.
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49 users found this review helpful

Lazy Lasagna II

Reviewed: Feb. 2, 2003
Super easy and very tasty. My family loved this lasagne and the house smelled terrific. I used Italian sausage instead of ground beef, 2 jars of spaghetti sauce, more mozzarella and a larger baking dish. This is quick to assemble and tastes like you slaved in the kitchen. I served this with garlic toast and a salad.
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15 users found this review helpful

Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Jan. 1, 2003
Excellent recipe. I served this tonight for dinner and my family loved it. I used the entire 28 oz. of the green chile enchilada sauce and did not have a soupy casserole. Here's how I prepared this recipe: I used a 9x13 baking dish and greased it with Crisco. To save time, I used two boxes of Tyson's diced chicken breast meat located in the freezer section at the grocery store. I cooked the chicken breast meat in a skillet and used cooking shears to further cut up the diced chicken meat. I seasoned the chicken with garlic salt as instructed. I did not char my tortillas. I tore each tortilla into about 6 pieces. After placing 1/2" of sauce on the bottom of the baking dish, I placed the rest of the sauce into a pie plate to coat the remaining torn tortilla pieces as instructed. I did not pour any of the sauce onto the layers. I found that coating all the remaining torn tortilla pieces completely soaked up all the sauce. Maybe that is how I avoided a soupy casserole as others have experienced. I don't know that for sure though. I added the sour cream to the cooked chicken and mixed it up. I found the mixed chicken and sour cream mixture easier to spread than trying to spread sour cream on top of the chicken and shredded cheese. After baking, I let it sit for about 10 minutes before serving. I am delighted to have found this recipe. I hope you try it.I served this with spanish rice and warmed tortilla chips.
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864 users found this review helpful

All Day Apple Butter

Reviewed: Dec. 9, 2002
This is excellent. I used 2 cups of sugar and found that to be enough. During the last hour with the lid off the crockpot, I used my handy dandy mixer (the kind with one blade that you can use to mix various ingredients in a tall glass) to break up chunks of apple. It gave the apple butter a great smooth texture that I couldn't achieve with the whisk. I made three batches of this apple butter last year to give as gifts and I am back to this recipe to make it again this year. I was curious to see my review of this recipe from last year and discovered that I forgot to write a review! A year late but sincere just the same. I hope you give this a try. It is so easy and you will look like a pro to your family and friends. The more you give this out as gifts, the more you will hear people tell you that they have/had a relative who used to make apple butter. Enjoy!!
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210 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 30, 2002
Excellent. I always use cream of celery in place of cream of mushroom. This recipe is so good. The house smelled great and the gravy was divine!! I made mashed potatoes and a veggie and our dinner was complete.
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10 users found this review helpful

Super-Easy Rocky Road Fudge

Reviewed: Sep. 30, 2002
This recipe is super easy and delicious. My family enjoyed this very much.
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8 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Sep. 15, 2002
Delicious. I made this with hot fudge and carmel sauce. My family loved it.
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9 users found this review helpful

Hot Bean Dip

Reviewed: Jul. 5, 2002
What a great bean dip recipe. My family & party guests loved it. I followed the recipe exactly and found it to be extremely kid friendly however if you would like to increase the "heat" you easily could do so with chilis, spices etc. This is a great recipe and I urge you to try it.
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34 users found this review helpful

Awesome Grilled Cheese Sandwiches

Reviewed: Feb. 24, 2002
What a great recipe! The sandwiches were perfect. The bread was crispy, not soggy or greasy. You can really taste the flavors. The cheese melts beautifully and clean up is a breeze. The baking time of 6-8 minutes per side is right on. I placed my baking sheet on the lowest rack in my oven.
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16 users found this review helpful

Anniversary Chicken I

Reviewed: Jan. 1, 2002
Delicious. I contemplated making this recipe for the past two months because of the combination of ingredients. I'm so glad I finally prepared this for my family. My plan: double the recipe and serve at our Sunday dinner and have leftovers for Monday night. Well, it didn't work that way, my family enjoyed it so much Sunday night, I didn't have any leftovers for Monday night! I only served my kids a small portion because I didn't think they would like it but I was wrong. They kept going back for more. I knew my husband and I would like this after I brushed the basting sauce and ranch on the chicken. It smelled so good. This is what I did with this recipe: I pounded the chicken breasts thin, cut up real bacon & fried it till half cooked, added the cheese and bacon last 10 minutes of baking, made my ranch dressing - do not buy bottled dressing & I used Mr. Yoshida's original gourmet sauce. I omitted the onions becuase of my kids. The chicken breasts were great but I will prepare this recipe again using boneless, skinless chicken thighs. My husband kept giving me a thumbs up during our dinner and I know he overate. Please give this recipe a try, I'm really glad I did.
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6 users found this review helpful

Pumpkin Crunch Cake

Reviewed: Dec. 6, 2001
Excellent. Better than regular pumpkin pie. This is a great recipe. Try it, you will not be disappointed!
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4 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 23, 2001
Excellent. I doubled the recipe to serve 16. I used 3 14.5 oz cans of chicken broth, 3 boxes of Mrs. Cubbisons seasoned stuffing and omitted the mushrooms (our choice). If you double this recipe, omit the 1 Tbl. of salt the recipe calls for as this makes the stuffing too salty. My mother who has been making stuffing for over 35 yrs told me this recipe is better than hers. What a compliment! Depending on how long you slow cook this recipe, the sides get golden brown and it was so moist and tasty. I highly recommend this recipe. Using the slow cooker saves oven space and I will not make my stuffing any other way in the future.
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11 users found this review helpful

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