Misa925 Recipe Reviews (Pg. 1) - Allrecipes.com (187308275)

cook's profile

Misa925

Reviews

Photos

Menus

 
View All Reviews Learn more

Fish Taco Sauce

Reviewed: Mar. 20, 2015
Made it the first time as the recipe stated, great single-sauce for fish tacos, 4 stars. The second time I made it I used half the amounts of lime juice & sriracha because I usually serve fish tacos with lime slices as we like to squeeze some directly onto the fish & I also serve a medium-hot homemade salsa on the side - so halving the lime & sriracha made this the perfect sauce for those fish tacos (much better than the typical 50/50 mayo/yogurt fish taco sauce). Though I will make it again per this recipe if I don't have fresh lime or salsa ingredients on hand (I always have lime juice in a bottle & sriracha & the other ingredients on hand).
Was this review helpful? [ YES ]
1 user found this review helpful

The Best Bacon-Tomato Dip

Reviewed: Jun. 18, 2014
Made this recipe exactly as posted & it turned out awesome! To be honest, I'm not rating this 5 stars based on flavor alone, IMO it's 4 stars for flavor but, IMHO, I find it worthy of another star because it is incredibly easy to make with items I always have on hand. I used a vine-ripened tomato from our garden . Also, it tasted "just okay" when it was first made, but after chilling for 3 hours the flavors blended nicely, so now this is my go-to last-minute fave dip recipe that I can throw together rather easily with items I always have on hand.
Was this review helpful? [ YES ]
0 users found this review helpful

Baked Beans II

Reviewed: Apr. 1, 2014
These were quite tasty & a simple way to spruce up a regular can of pork&beans. I only had one can on hand so I halved the recipe & followed it EXACTLY & it was indeed a bit sweet but went well with the ribs I served with them (had I served ribs with a sweeter bbq sauce I'd cut down on the sugar in the beans). I cooked them in a Pyrex dish about half the recommended size (I think my dish is about 9 x 4.5") for the full hour and they weren't at all mushy (as some reviewers said), the sauce thickened up quite nicely, though I did use center cut bacon, which would be less fat dripping into the beans than if you used cheap bacon. I also cut the bacon into 3 pieces & laid those diagonally on top, which allowed each of the three servings when served in a small bowl a nice piece of bacon served on top.
Was this review helpful? [ YES ]
0 users found this review helpful

Baked Parmesan-Crusted Chicken

Reviewed: Feb. 26, 2014
Tasty, I would have given it 4 stars but because I only used about 1/3 the amount of salt (I was concerned the saltiness of the cheese would be plenty, & I used regular salted butter)I believe had I used the full amount of salt called for in the recipe it would have made the dish too salty that's why I knocked my rating down to 3 stars. I also didn't have fresh herbs on hand, so used 1/3 the amount of dried amounts of thyme, oregano, & basil (1/3 dried is a common substitution for fresh) & the amount of herbs was just fine (some reviewers said the herbs were very overpowering, so I wonder if they used dried herbs in the same amount as the recipe calls for fresh). Not a super spectacular dish, but I was serving it alongside an eggplant parmigiana recipe that I wanted to take center stage, so the chicken was more of a side dish here.
Was this review helpful? [ YES ]
0 users found this review helpful

Black Beans, Corn, and Yellow Rice

Reviewed: Oct. 11, 2013
Recipe will vary depending on what brand of rice you use. Where I live (SF Bay Area) the chain grocery stores carry 3 different kinds of "yellow rice": (1) Indian - mostly flavored with saffron, (2) New Orleans Style - their website has flavor ingredients listed as onion, salt, red/green bell pepper, MSG, sugar, garlic, spices (incl. tumeric & red pepper); & (3) Spanish Style - flavored with chicken bouillion, chicken flavor, chicken powder, garlic, celery, more chicken, onions, bell pepper, coriander...the point being brand #3 has a ton of chicken flavor & is likely quite different in flavor than #2. I used #3 Goya Spanish Style & found it to be quite flavorful, though I did use 2 cups of water plus 1 Tbsp oil because that's what it says to use on the package. Adding in corn, beans, cumin, lime enhances the packaged rice & I'd give the flavor of this brand of rice prepped according to pkg directions 3 1/2 stars bumped up to 4 stars for being so easy to prep with pantry ingredients.
Was this review helpful? [ YES ]
0 users found this review helpful

Manicotti Alla Romana

Reviewed: Sep. 23, 2013
I had ricotta cheese & ground beef to use up & went searching for recipes that I had all the ingredients on hand & came up with this one. After reading reviews I thought AS WRITTEN the recipe might be a bit boring/bland (many who rated it 5-stars made A LOT OF CHANGES), but still some people raved about it as written so I thought it would be at least 3-star-okay & edible. But we really didn't like it. The filling is incredibly bland & the "white sauce" is INCREDIBLY salty. I feel bad that when I tasted the sauce I thought "way too salty" but I went ahead & put it on thinking it might turn out okay because the filling seemed to be quite boring/bland, but what was I thinking? Because the sauce & filling are separated it was biting into supersalty-sauce over veryblah filling. And the recipe calls for 12 oz pkg of shells, I used a 8 oz pkg (14 shells....I didn't add or subtract stars from the recipe because I had/used less shells than called for in the recipe) & I used all the rest of the ingredients as written & I barely had enough filling. We ended up eating only 4 shells for dinner & passed on seconds, & the other 10 shells sat in the fridge because nobody wanted the leftovers.
Was this review helpful? [ YES ]
0 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Sep. 3, 2013
This was good, not exceptional, 3 stars for flavor but added one star because it's incredibly easy to make. Many of the negative reviews said it was way too salty, note that this recipe calls for the tiny .7 oz dressing packet! The ones I buy are 1.3 oz packets so I weighed out my dressing mix & used the .7 oz called for & didn't find it too salty, just right for our tastes. Also some negative reviews said the chicken was too dry, well that can depend on size of chicken breasts used & size of crock pot. I have a large 6 qt crock pot & used medium sized breasts so most of my chicken sat directly on the bottom of the pot, & I noticed about 2 hours in that the chicken was already cooked through. Since I planned on 5 1/2 hours until dinner I turned it down to "warm" temp for the next 3 hours & the chicken turned out just right. The gravy was a bit thick, I think if served with just-drained-pasta it would have been okay but because I was serving with rice I wanted it thinner so it would drip down into the rice a bit more so I added a bit of milk, maybe 1/4 cup. I used the condensed cream of chicken soup called for in the recipe, which made it turn out a pale whipped-butter-yellow, which was kind of weird for a sauce, & I think it would be better with the addition of garlic, so I may try this recipe again using condensed cream of mushroom with roasted garlic soup. This would make for a different flavor that I think we'd like more, the color would be more appetizing.
Was this review helpful? [ YES ]
4 users found this review helpful

Dash's Donair

Reviewed: Aug. 28, 2013
We really love gyros & I went into this recipe knowing it was not quite the same as gyros but was anxious to try it. The meat was tasty, cooked it on a broiler pan & it was flavorful & moist, not dry like some reviewers said, but I did use ground beef with a high fat content. I believe my sauce came out as thick as it was supposed to be(had a consistency like Greek yogurt) following the directions exactly, made ahead of time & it sat in the fridge for around 2 hours, think I saw a review said that it had to be used immediately or it goes thin but mine seemed to get even thicker after being in the fridge. However, the sauce must be an acquired taste, we thought it was really weird having the sweet-tasting sauce on there, perhaps because we're so used to eating gyros, & I wish I had prepared a tzatziki sauce instead. I may make the meat again with tzatziki sauce, not exactly like gyros but quite tasty & I like that it uses cheaper ground beef instead of lamb.
Was this review helpful? [ YES ]
1 user found this review helpful

Creamy Mushroom Meatloaf

Reviewed: Aug. 26, 2013
I would have given this recipe about 3 stars for flavor, & that's considering this is really a recipe for MEATLOAF GRAVY rather than for meatloaf, so my rating is based on the METHOD/GRAVY ALONE. I made this recipe exactly as written & IMHO the gravy was good, but NOT great. It reminds me of a gravy I might have tasted in a TV dinner or at Denny's (edible, I wouldn't have sent it back, but I wouldn't have bothered to clean my plate or save any leftovers nor would I never order this again). The fact that it uses shitake mushrooms seems like it would add to the flavor, but it only seems to add to the cost of the dish. Sorry, Chef John, but I've tried a few gravy recipes that called for cans of cream of mushroom soup that cost MUCH less than this one & were easier to prepare & tasted just as good or better. I started off rating this recipe 3 stars for flavor, but knocked off stars because (1) it takes extra time/expense to make than a canned-mushroom-soup-gravy & IMHO this recipe isn't any better (2) cooking the meatloaf IN the gravy makes for a VERYVERYGREASY gravy & just skimming the grease wasn't enough for, I had to get out the gravy strainer & this is an extra step that I didn't care for - why not just make the gravy separately? 3) Personal preference - we like to have a crisp outer layer on our meatloaf & using this recipe/method the whole loaf comes out very moist...like tv-dinner-meatloaf-all-around-moist-throughout..which isn't what we like/expect/want in a meatloaf.
Was this review helpful? [ YES ]
8 users found this review helpful

Bada Bing Bada Banged Potatoes

Reviewed: Jul. 9, 2013
I made this recipe twice (once exactly as written & again last night using different potatoes). Both times I think this is a good recipe that's worth 4 out of 5 stars, meaning tasty in a basic I-have-all-the-ingredients-on-hand-&-it's-easy-enough-to-make kind of way. Yet it's not really spectacular enough to merit 5 stars for us (for us it's the kind of recipe where we'll devour the leftovers until we feel sick because it tastes so darn good we just gotta have more). Last night instead of using all new potatoes I used a medley of new potatoes along with mini red & purple potatoes because that's what I had on hand. I don't really think we can tell the difference by taste but visually the purple potatoes looked kinda strange & yucky in there so I'll stick to yellow/red only from now on. (I do like the look of the purple potatoes in potato salads, but not here.) I'll hang on to this recipe because I do like the seasonings & the amounts are spot on so I'll use it as an alternative to plain salted potatoes, tasty yet it didn't impress us enough to warrant more than 4 stars.
Was this review helpful? [ YES ]
0 users found this review helpful

Jalapeno Chicken

Reviewed: Jul. 1, 2013
Meh. I made half the recipe using 1 1/2 lbs chicken breasts, which I think is being true to the ingredient amounts so far as fairly rating this recipe. Thought the flavor of this was okay, it was edible, but I didn't really savor it. Had I ordered it in a restaurant I wouldn't have sent it back, but I wouldn't have bothered to clean my plate (unless I was extremely hungry), & I wouldn't bother taking home any leftovers, nor would I ever order it again. Now with tens of thousands of recipes available on the Interwebs it's too easy to find more interesting/tastier recipes than those available in my cookbook library, so I wouldn't bother with this one again.
Was this review helpful? [ YES ]
0 users found this review helpful

Polynesian Pork Chops

Reviewed: Jun. 28, 2013
Yummy! Read many of the reviews that said this was bland, & a couple said they expected more of a sweet & sour flavor. This is NOT like the typical "sweet & sour pork" recipe, the sweet/sour flavors are very mild & IMO very delicious. I used the exact ingredients/amounts stated, the pineapple chunks I used were "in 100% pineapple juice" & along with clover honey it had a lovely hint of sweet/sour flavor. My soy sauce was regular Kikkoman & I did not find it too salty as some said, I hate too much salty flavor & I thought this recipe was spot on (& what's up with someone saying the salt flavor was too much because the pork is already salty....what kind of pork are they using that's already salty?) The sauce is a bit on the thin side so if you prefer a more gravy-like sauce I'd suggest omitting the water. I personally prefer a more tender pork chop that can be cut with a fork, so I went ahead & simmered for perhaps 25-30 minutes longer than the recipe states which also made my sauce thicker. I would give this recipe 4 1/2 stars for flavor, but bumped it up to 5 stars because it's so incredibly easy to make.
Was this review helpful? [ YES ]
0 users found this review helpful

Sun Dried Tomato Focaccia

Reviewed: Jun. 23, 2013
Delicious! Took about 3 hours from start to finish (dough cycle on my machine takes 1 1/2 hours). I used less than a whole small (7 oz) jar of Safeway Select julienne cut sun dried tomatoes with Italian herbs in oil, chopped them up a bit more but this wasn't necessary, the kneading of the bread machine pulverized them so only teeny bits were visible in the finished bread. Next time I'll try 1/4 cup at the beginning, they added a wonderful flavor & color to the dough, & add the other 1/4 cup chopped a bit when it beeps to add fruit/nuts. Drained tomatoes a bit but didn't rinse, so due to the extra oil left on the tomatoes I cut the butter (instead of margarine) down to about 2 3/4 Tbsp. Used "Better for Bread" flour & bread machine yeast, made a big oval on a 10x15 cookie sheet, it rose beautifully when baked, taste & texture were perfect! Instead of olive oil used oil from the tomatoes, about 1 Tbsp was enough for the knead step & brushing on top, used the other Tbsp for dipping....yum! I cut the garlic salt in half but it was still a bit too salty on top so next time I'll use garlic powder, the cheese has enough salt for the top. I try to rate recipes considering the actual recipe without any modifications, & had I used the full amount of garlic salt it would have been terrible, so I took 1 star off for that. Some reviewers said the dough was too floury or too sweet, but I thought the dough was awesome & look forward to making this again with other cheeses & toppings.
Was this review helpful? [ YES ]
1 user found this review helpful

Cinnamon Raisin Bread II

Reviewed: Jun. 10, 2013
This recipe turned out absolutely PERFECT in my Oster bread machine! I used the same ingredients/amounts as given in the recipe, no more, no less, all liquids at room temp - it rised perfectly & the color, texture, & moisture were all perfect, too. The only thing I did differently was while the first knead & rise cycles were going I added about a tsp of water to the raisins to help break them apart (the water was absorbed by the time they were to be added during the 2nd knead cycle). I set my machine on the 1 1/2 lb "sweet" bread setting. I used "Better for Bread" flour, bread machine yeast, clover honey, & Vietnamese cinnamon. It's not a super-sweet bread dessert-like bread, the sweetness was perfect for my taste, yummy toasted with butter, & also can't resist nibbling on it absolutely plain. When I make this again (and I WILL!) I might or might not add more raisins depending on if I'm in the mood for "raisin bread" or "bread with raisins." This bread would make delicious French toast, though that'll have to wait for the next loaf as this on won't last until breakfast tomorrow. Thanks so much for this wonderful recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Easy Tuna Casserole

Reviewed: Jun. 8, 2013
This recipe is almost identical to the one our family (& I'll bet many others) has been making for generations (over 35 years in our family, if I had to guess I'd say it originated as a Campbell's ad. The magazine clipping in our old recipe box says 1/2 pkg egg noodles, 1 can Campbell's condensed cream of mushroom soup, 1 can tuna, 1/2 cup milk, plus optional slices of American cheese & French fried onions for topping. I think this recipe needs the milk to it to thin it out a bit, so I have to wonder if the submitter forgot to add it. I've made it with all kinds of pasta (macaroni, penne, even spaghetti) & various condensed "cream of" soups (our current fave is "cream of mushroom with roasted garlic"). It's ok as a budget-recipe with 1 can of tuna, but I always doubled the tuna, & we've always preferred it with shredded sharp cheddar. The French fried onions can be subbed with bread crumbs or crushed corn chips (Ranch Doritos are good), depends on what we have on hand. I usually turn this into a one-dish meal by adding a box or pkg of frozen veggies - peas, green beans, or carrots (or a mix veg blend with all 3) are great & add color to the dish. If if do add the frozen veggies I don't pre-cook them, just toss them frozen into the boiling pasta about 2 minutes before the pasta is done. I give the recipe posted here 4 stars for flavor, minus 1 star for not having milk in it, plus 1 star for being so easy to make with ingredients we almost always have on hand = total 4 stars.
Was this review helpful? [ YES ]
3 users found this review helpful

Slow Cooker Pork Chops II

Reviewed: Jun. 5, 2013
These tasted okay, but nothing special. Had I ordered them in a restaurant I wouldn't have sent them back for something else, but they weren't so good that I would have stuffed myself beyond being full or even bothered taking home any leftovers. I don't agree with the review that says don't baste because you want to retain the heat in the crock pot - it's not a pressure cooker so letting out heat won't hurt it, it'll heat up again & pork chops do benefit from basting when they don't have sauce that covers the top.
Was this review helpful? [ YES ]
0 users found this review helpful

Rich and Creamy Beef Stroganoff

Reviewed: May 5, 2013
I've made this in the past exactly as written as well as with changes & it's always delicious, & it's a great way to use chuck roast when it's on sale for super-cheap. I use a smaller roast, usually around 2 1/2 lbs, but use the full amount of the other ingredients so there's plenty of sauce. I don't really marinade the beef the full 10 minutes, but rather put the wine/salt/pepper in a bowl, add the beef as I cut it up & give it a few stirs until I'm done cutting & it's time to cook. I don't bother drying the beef with a paper towels, & if I don't have red wine I substitute beef broth & use half the amount of salt in the marinade. It's also good with canned mushrooms or no mushrooms; yellow or dijon mustard. And the red pepper flakes I currently have are a Mexican brand so I know they're hotter than most brands, so I've been using half the amount.
Was this review helpful? [ YES ]
0 users found this review helpful

Easy Mint Chocolate Chip Ice Cream

Reviewed: Apr. 25, 2013
Made it exactly as stated & it was terrible. I've tried at least 50 ice cream recipes from about 7 ice cream cookbooks & while some were better than others they were all tasty enough that they were gone in a day or two. nobody wanted to eat it. I just moved so I didn't want to dig out my cookbooks & came here for a recipe - almost 400 reviews & 5 stars, this had to be a winner! I'm sorry I didn’t read the reviews, I now see most of the people who loved this had made crucial changes. There are only a few ice cream base recipes - it’s actually the added ingredients for flavor that make the difference. The peppermint is too strong (used McCormick’s), rather than a smooth mint taste it’s more like eating frozen toothpaste. I thought the salt would be fine because I’ve used it in ice creams before, but this tasted salty, which is fine for a recipe like salted caramel, but in a mint ice cream it’s just awful. And those mini chocolate chips (used Nestle’s), they were a bit hard & weird tasting right after making the recipe, then after freezing they became really hard, like eating gross little pebbles. So rather than mint chocolate chip ice cream this was more like salty toothpaste with pebbles ice cream. Sorry, 1 star.
Was this review helpful? [ YES ]
8 users found this review helpful

 
ADVERTISEMENT
Subscribe Today!

In Season

A Day To Remember
A Day To Remember

Memorial Day is a time to get together with friends and family for food, fun, and memories.

Potato Salad
Potato Salad

Nothing beats a big bowl of cool, creamy potato salad at your cookout.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States