MelissaLee Recipe Reviews (Pg. 1) - Allrecipes.com (188064330)

cook's profile

MelissaLee

Reviews

Menus

 
View All Reviews Learn more

Beer Batter Fish Made Great

Reviewed: Jun. 19, 2013
Good basic beer batter recipe. ALWAYS remember to lightly flour your fish fillet before dipping into batter, or the batter won't stick. Same thing goes for battering chicken, onion rings or veggies (we LOVE beer-battered mushrooms!). For the batter, I used 1 tbs paking powder to 2 c flour, 1 egg, kosher salt, black pepper and a dash of cayenne and added enough beer to make a thick batter (similar to pancake batter consistency). I used a bottle of Stella Artois, because that's what I usually have in the fridge, but have used Newcastle and Bass. For the flour dredge, I used a cup of flour seasoned with kosher salt, black pepper, garlic and onion powders and paprika. Using a fork to dip the fish into the batter REALLY helps to ensure an even coating. Remember to make sure your oil is hot enough before placing fish into the pan - I set my deep-sided electric skillet to 375, and it was perfect. As with fried chicken, drain the fried fish on brown paper bages. It keeps them crispy and really absorbs excess oil.
Was this review helpful? [ YES ]
9 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Oct. 3, 2013
This is a very good recipe. As others have noted, it's nearly identical to the Quaker Oats recipe - but that doesn't mean it's not good! My changes were VERY minor: 1) I used margarine instead of the butter/shortening combo (just my preference. I use all butter when I want a crisper cookie) AND 2) I used 1 tsp pumpkin pie spice rather than the cinnamon and cloves. Other things I found helpful to make a perfect batch of these cookies: I whisked the eggs before pouring them into the butter/sugar/vanilla mix, and then blended THAT with a whisk (gently) until smooth. No hand blender. I also folded in the dry ingredients in order using a wooden spoon until just incorported. I soaked my raisins in hot water while prepping the batter (makes for a much better raisin texture/taste). I refrigerated the dough between batches, and let the baked cookies cool on the pan a minute or so to set up before moving them onto a cookie rack to cool. NOTE: This recipe works just as well with fast-cooking oats as it does with regular rolled oats. It's even good with the multi-grain oats. Adding some walnuts and even pumpkin seeds tastes great too - especially when using pumpkin pie spice!
Was this review helpful? [ YES ]
6 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Sep. 28, 2013
We love chili, but NOT this recipe. Followed the recipe exactly. And so, the recipe is totally disappointing. Way too many flavors "fighting" each other, and really didn't mesh well together. I don't mind putting a lot of work into a meal, but all these ingredients did nothing for one another. Odd flavor, didn't taste like chili at all. I'm thinking the bacon bits and beef boullion as well as the Worcestershire, celery and basil (along with the seasonings normally found in Italian sausage such as fennel seed) were big culprist.
Was this review helpful? [ YES ]
6 users found this review helpful

Grammy's Overnight Lasagna

Reviewed: Aug. 17, 2013
This method has always helped me to make the best lasagne. Granted, I made a few changes, but not to the method itself. I tend to freeze leftovers of my homemade sauce and meatballs. When I have enough to put together a lasagna (about every 6 months), I make this one. I put all the defrosted leftover sauce into a pan, heat it, adjust the seasoning, then let it cool. I cook regular Barilla lasagne noodles 8 mins til al dente, then lay them on a baking sheet sprayed with cooking oil. I slice my meatballs into 3rds while half-frozen. I take one 2-lb container of ricotta, add 2 beaten eggs, 1-2 tbs dried parsely and about 1/2 tsp black pepper. I shred about 2 c mozz, and get out pecorino romano. I spray a 9x12 pan with cooking spray and make 3 layers over a cup of sauce spread on the bottom: noodles, ricotta, meatballs, sauce, mozz, grated cheese. The top (3rd) layer of noodles gets the remaining ricotta, mozz and grated cheese. Cover tightly with oiled tinfoil, then in the fridge til the next afternoon. Extra sauce reserved for serving. Let pan come to room temp 1-2 hrs before cooking. Cook covered 25 mins, uncovered 25 mins, with a pan underneath. Let sit about 15 mins and PERFECTION - turns out with perfect texture to noodles, not dry, and completely set up for cutting.
Was this review helpful? [ YES ]
5 users found this review helpful

Halupki (Stuffed Cabbage)

Reviewed: Jan. 27, 2014
This recipe was okay but probably the least flavorful I've ever had. Having grown up in a diverse family (Russian, Polish, Hungarian and German family members), I've had a LOT of "Galumpies" as I called them. Our Russian family added shredded carrot and sauerkraut to the meat mixture, along with onion and rice. This had crushed tomatoes seasoned with salt, pepper, garlic, brown sugar and a little lemon or vinegar. The German recipe was similar, only no sauerkraut and shredded carrot. The Polish family had a sweet/sour tomato sauce made by adding raisins (not a big fan). Our Hungarian family used paprika (1 tbs or so) along with sauteed onion to the meat, again no egg. They were placed on a bed of sauerkraut with Hungarian smoked sausage chunks or kielbasa tucked around. I tend to make the Hungarian version, without the smoked sausage but with a can of crushed tomatoes seasoned with salt, pepper, garlic, brown sugar, vinegar and paprika. I put the unused cabbage, chopped, around the rolls (seated on Bavarian-style sauerkraut) before I pour on the tomato sauce and bake.
Was this review helpful? [ YES ]
4 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Jun. 12, 2013
This recipe is FANTASTIC! Made it for The Hubbs (a Cajun food fanatic) and he absolutely loved it. Like most, I used shrimp (about 2 lbs or approx 6 dozen large) and made shrimp stock using the shells (with celery, onion, carrot, bay leaf, thyme, a touch of garlic, S&P - start with 3.5 qts water and reduce to 1/5-2 qts). I also used 1.5 sticks unsalted butter with about 1 to 1.5 c flour to make my blond roux. I used the 2 tbs Old Bay, 2 tsp home-made blackening seasoning, and 2 tbs Franks Hot Sauce (would have used Lousiana but used the remainder up last week on eggs!). All-in-all, it was not too hot/spicy, but left a nice low "burn" after swallowing. Up front, it's just all flavor. I must say, this is a definite keeper. We'll be making it with fresh crawfish after our next fishing trip. Don't ruin it with using frozen, peeps. If you can't get fresh, use shrimp. You won't be disappointed.
Was this review helpful? [ YES ]
4 users found this review helpful

Mama Chiarello's Stuffed Eggplant

Reviewed: Sep. 28, 2013
Honestly, the house smelled DIVINE while making this recipe. I had really big hopes, but was severely disappointed. The Hubbs liked it but didn't give his normal rave reviews over one of my meals. For me, the texture was the deal-breaker. I absolutely LOATHE "mushy" and this - though cooked completely as directed with no variatioin - was way too mushy. Then again, I'm the person who won't eat the stuffing from within the Thanksgiving turkey, because I don't like the soft texture. The flavor was great, the house smelled great, the eggplant "shell" was delicious. If I could have cooked the filling separately and/or had it set up more firmly, I'd have loved it. As it is, I definitely will NOT be making this recipe again.
Was this review helpful? [ YES ]
3 users found this review helpful

Dutch Apple Pie with Oatmeal Streusel

Reviewed: Jan. 27, 2014
This is a good pie. I've used all types of apples with success, and like many others, found myself increasing the flour to no more than 1/4 cup to combat the sogginess - though to be honest, scooping out the apples into the pie crust and leaving the juice at the bottom is the smart thing to do for any pie using fresh fruit that's not being cooked on the stove first to create a thickened filling. I've made the pie with a frozen crust, but prefer the standard brushing with egg white and allowing to dry or baking for 10 minutes then cooling prior to filling. I used McCormick apple pie spice - my normal go-to - rather than the separate spices listed. The only thing I did NOT like was that the amount of sugar in both the pie filling and the topping is excessive. In my opinion, it could be cut to 1/2 c in the filling and 1/4 c in the topping. Good recipe, though and I appreciate your posting it. I will bake this pie again.
Was this review helpful? [ YES ]
2 users found this review helpful

It's Chili by George!!

Reviewed: Jan. 27, 2014
This was really very good, and as written, something you could serve anyone - child or adult. We prefer a little more spice and flavor, and so I kicked up the cayenne, cumin and chili (etc) seasonings by half. I also added a small seeded, diced jalapeno and about a half teaspoon of chipotle poweder. I used dried beans I'd done a quick-soak method on, so that could be why the chili wasn't as flavorful as we personally prefer. AGAIN, though, as written it is a GOOD chili recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Fish Tacos

Reviewed: Oct. 8, 2013
Tried this recipe last night, nearly as written. It turned out really well. VERY MINOR CHANGES: 1) I seasoned the flour I use to coat the fish prior to dipping into the batter with a tbs of Badia Sazon Tropical (a blend of salt, black pepper, garlic, onion, oregano, paprika, and cumin). 2)I also substituted sour cream for yogurt in the sauce. I also added 1 tsp cilantro, changed the tsp of cayenne to 1/2 tsp cayenne + 1/2 tsp ground chipotle, added a pinch of sugar since not using yogurt, and salt & pepper to taste. 3) I made the batter a bit thinner by adding more beer, so that I had less of a thick pancake coating. It was almost the consistency of gravy, but made for a light, crispy coating. 4) I did not fry my tortillas, but wrapped them in a damp paper towel and warmed them in the microwave. Also did not use cabbage, but had shredded lettuce, diced tomato and diced avocado, as well as pico and salsa verde for toppings 5) For this go-round, I used tilapia filets (I'd already used my cod for fish-n-chips). They worked out REALLY well. First time cooking tilapia, and pleased with results TIPS: drain the cooked fish on brown paper bags set on cookie sheets. It absorbs the oil and helps it from getting soggy. You can also keep them in a warm oven on the brown bags while cooking in batches. The fish stayed crispy and did not overcook. You can reheat leftover fish on greased cookie cooling racks and it turns out crispy and delicious (same as with other fried foods).
Was this review helpful? [ YES ]
2 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Aug. 9, 2013
Good recipe. I added a small crate of halved grape tomatoes to the olive oil and garlic, and a minced shallot. I also added a can of whole baby clams and a pinch of crushed red pepper. Like many others, I doubled the broth ingredients, with the exception of the butter and herbs. I also reduced the black pepper by at least half if not more, because I found the red pepper to be an excellent addition to the flavor of the dish. I wanted to taste the seafood, and didn't want those flavors overwhelmed by either the lemon or the pepper. They were noticeable, but were complimentary rather than overbearing. Will definitely make this again.
Was this review helpful? [ YES ]
2 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Aug. 7, 2013
Good recipe! Like most others, I made some changes to fit my tastes and health goals. I used a 10-oz box of spinach, 1/4 c crumbled feta, NO MAYO. I sauteed half an onion, finely chopped, in olive oil, added 2 cloves of garlic (minced), thawed & well-drained chopped spinach when onions were clear, a pinch of crushed red pepper, a dash or two of black pepper and approximately 1/2 tsp kosher salt. I cooked this for about two to three minutes on medium-high heat, then dumped it into a mixing bowl. I mixed in the feta with a wooden spoon until well blended in but not melted through. I cut a large pocket in two large boneless and skinless chicken breasts, and tightly packed in the spinach filling, sealing the opening with a toothpic. I sprinkled the breasts with salt, black pepper, thyme and then dusted them heavily with bread crumbs. I melted 2 tbs unsalted butter and added 2 tbs olive oil and poured that over the breasts, then dusted with about a tsp of grated parmesan. Baked in the oven at 425 for 35 minutes: golden brown, juicy, flavorful - totally delicious. This will be a recipe we use over and again. Thanks for the "menu idea" - it was quick and something new.
Was this review helpful? [ YES ]
2 users found this review helpful

Adrienne's Cucumber Salad

Reviewed: Aug. 6, 2013
This was fantastic. I've grown up on a couple different versions of cucumber salad (love the sour cream/dill version as well but trying to cut back on the calories!). Prior to making the salad - per my usual procedure - the cucumbers were sliced, salted with kosher salt, weighted with a plate and left to drain in a wire colander for at least an hour. I always rinse and let drain after (pressing with a clean dish towel), because I'm pretty sensitive to salty tastes. I always use English cucumbers, as well. The salad was GREAT, and has turned out equally well with both vidalia and red onions. I cut the sugar back to 1/2 cup, which to my tastes was perfect.
Was this review helpful? [ YES ]
2 users found this review helpful

Corn Fritters

Reviewed: Jun. 29, 2013
Very good recipe. Like many others, I have my own preferences, but the changes I made were few: I used Bisquick, only because it's my go-to for pancakes, drop biscuits and things like fritters and potato pancakes. I also doubled the amount (2 c rather than 1). I added 2 tsp sugar, 2 tsp salt, 1/4 tsp pepper, 1/4 tsp onion powder, 1/8 tsp garlic powder and I minced half a red jalapeno into it. Cooked til golden brown and served with ranch dressing. I think next time I'll give something like sweet chili sauce a try for a dip, and increase the jalapeno.
Was this review helpful? [ YES ]
2 users found this review helpful

Oven Fries

Reviewed: Jun. 19, 2013
Good recipe. I'd definitely reduce the amount of sugar, as it turned out a bit too sweet for my tastes. I put about 2 pinches of cayenne in the batch I made, which was a nice, mellow bit of heat. Next time I make them, I think I'm going to add a sprinkle each of garlic and onion powder, as well as a dash of black pepper to the potatoes, as they were a little bland as-is.
Was this review helpful? [ YES ]
2 users found this review helpful

Smooth Sweet Tea

Reviewed: Jun. 21, 2014
I did not like the aftertaste the baking soda left. The key to a non-bitter tea is not to let the tea bags steep too long. I made a second half-gallon: 3/4 c sugar in bottom of pitcher with 1 c HOT water stirred to make a simple syrup. Bring 2 qts water to boil, place 5 tea bags in HEAT PROOF glass bowl and pour water over them. Allow to steep for 10 minutes. Pour into the half-gallon pitcher containing the simple syrup, stir well and top with cool water to fill. Let sit to come to room temperature before putting in fridge so you don't get cloudy tea.
Was this review helpful? [ YES ]
1 user found this review helpful

Baked Salmon II

Reviewed: Jun. 8, 2014
The recipe, as written, leaves the fish overcooked, oversalted, over-peppered and overly oily. However, the ingredients listed are some of my favorites for salmon. SO, yesterday, when I found my grocery store had large salmon filets on sale, I decided to try it again, with adjustments. I used 1.5 Tbs parseley, 1 tsp dill, 3 cloves of garlic smashed with 1/2 tsp salt, 1.5 tsp dijon mustard, 1/8 tsp pepper, 2 Tbs white wine, 1 Tbs lemon juice and only 2 Tbs (1/8 c) olive oil. I also decided to add 1 med green onion, chopped finely. I mixed all of the ingredients, poured/patted it over the top of the salmon, then let it sit in the fridge for about an hour or so until dinner time. I placed a a few thin slices of lemon down the length of the filet and put it into a 450 degree oven (in an oiled pan!) for about 25-30 minutes (the majority of the filet was a little over an inch thick). It was moist and very flavorful. Thanks for the "bones" of a delicious salmon marinade.
Was this review helpful? [ YES ]
1 user found this review helpful

Simple Deviled Eggs

Reviewed: May 6, 2014
My grandmother is in the hospital and so I was unable to reach her for my lost copy of her recipe for Easter Dinner. This seemed similar, so I gave it a shot. I doubled the recipe, as my family are fans of deviled eggs and it's a big part of dinner. As written, the recipe is rather bland and has too much salt. I remembered my grandmother's recipe uses mayo, yellow mustard, white vinegar, sugar, Worcestershire, salt, pepper and the juice from sweet pickle relish. The changes I made are (for 12 eggs): 1/2 c mayo, 1.5 tsp Worcestershire; 1 tsp vinegar; 1/2 tsp sugar; 2 tsp juice from sweet pickle relish; 1 tsp yellow mustard; 1/2 tsp salt; 1/4 tsp pepper; 1/2 small onion finely minced; 1 stalk celery, finely minced. Blended all together, added a dash of hot sauce (GREAT addition) and filled the whites. I topped with our standard sweet paprika dusting and on a whim a sprinkling of dried dill. *As stated, using the recipe as written was too salty for our tastes, so the adjustments I made take that into account
Was this review helpful? [ YES ]
1 user found this review helpful

Eggplant Parmesan II

Reviewed: Feb. 6, 2014
Made it tonight, very good. As per my usual, I sliced the eggplant (wipe the knife off after cutting the stem and end off - that's where the bitterness comes from and will "spread" to the rest of the slices if you don't). I placed a single layer in a deep wire colander, salted each layer, and then placed a plate weighted with a bowl of water on top for about a half hour. Rinsed and dried well after. I dipped each slice in flour, then egg, then bread crumb mixture and baked on a greased cookie sheet for 10 minutes each side. I always save leftover homemade sauce in the freezer, and just defrosted a few containers to use for this recipe. Takes some time to prep, but we like it so much better than fried and using a low-fat Italian cheese blend gives lots of flavor. As does adding salt, pepper, garlic and onion powder and 1/4 c parm to the bread crumbs. We will deinitely be making this again.
Was this review helpful? [ YES ]
1 user found this review helpful

Restaurant Style Beef and Broccoli

Reviewed: Jan. 27, 2014
VERY good. I've made it as written, and again using black bean with garlic sauce rather than oyster with equally delicious results. The veggies can be added to with success (sliced onion, carrot and bell pepper) as well. We will enjoy this recipe again.
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 34) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

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

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

Most Popular Blogs

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