NIXIECHICK Recipe Reviews (Pg. 1) - Allrecipes.com (18872728)

Slow Cooker Enchiladas

Reviewed: Feb. 18, 2012

Oh, yeah...! I score again at the potluck luncheon, thanks to Allrecipes.com. Thank you for an easy, delicious recipe. I doubled the recipe and let it sit overnight in the Crockpot in the fridge as another reviewer had done. I did not double the cheese, though, and I had a pint of sauce left over that I did not use (which tastes great with tortilla chips, by the way). Thanks again!

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Italian Style Meatloaf I

Reviewed: Jan. 14, 2010

I would give this 10 stars if I could. I'll never make another meatloaf again. My son who doesn't like meatloaf OR diced tomatoes complimented me on it, too. It is VERY moist and delicious. I had no trouble with it being TOO moist and falling apart, perhaps because I saved the ketchup out to drizzle across the top. (My husband's reason for eating meatloaf is the ketchup topping.) Do remove the foil for the last few minutes, or the meatloaf will be sickly pale and the ketchup won't have a chance to bake onto the top. I used two pounds of ground beef, and this ended up making two loaf pans of meatloaf. Thanks so much for the wonderful recipe.

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1 user found this review helpful

Waffles II

Reviewed: Oct. 11, 2009

These turned out extra crunchy and tasteless. The only thing I did different was double the recipe. I won't make these again.

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Quick Start Breakfast Drink

Reviewed: Aug. 15, 2009

A bit tart, but delicious! Thanks so much.

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1 user found this review helpful

Cafe Latte

Reviewed: Feb. 3, 2008

Pretty good! If you don't have expresso, I recommend using equal amounts of coffee and milk. (I used a medium roast coffee.) A half teaspoon of sugar brought out the flavor very nicely.

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37 users found this review helpful

Whipping Cream Pound Cake

Reviewed: Jan. 14, 2008

This was SO moist and good--and stayed that way for several days. So easy, and yes, DO add all that vanilla. A dense cake with a fine crumb that is a nice change from the usual spongy variety of cake.

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0 users found this review helpful

Stuffing Meatballs

Reviewed: Jul. 2, 2007

Oh, my. These are great, and super-easy. This is my new meatball recipe. Takes no time at all to make meatballs for spaghetti now. So far, I have used only a generic Stove-Top style cornbread stuffing with this. Used 1/2 package (5/6 cup) stuffing for 2 lbs. ground beef.

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3 users found this review helpful

Ham and Cheese Bowties

Reviewed: Apr. 9, 2007

Very good! Mild flavor. You can easily triple the amount of ham, though.

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Basic Corn Muffins

Reviewed: Feb. 22, 2007

These melt in your mouth. Delicious! Moist and not crumbly.

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2 users found this review helpful

Italian Roast Beef I

Reviewed: Jan. 27, 2007

I made the roast with no alterations. Awesome au jus with Soft Onion Sandwich Rolls!

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2 users found this review helpful

Healing Cabbage Soup

Reviewed: Dec. 30, 2005

So easy, and really, really good! Even my pickiest child and my meat-and-potato lovers loved it. The only changes I made were to not drain the tomatoes, add a pound of frozen green beans with the onions, and throw in a bit of leftover turkey. Best vegetable soup recipe I've found.

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2 users found this review helpful

Mikael's Wassal

Reviewed: Dec. 24, 2005

REALLY GOOD. I used 1/2 gal. of LITE cranberry juice to 3 qt. apple juice and only 28 oz. pineapple juice, plus a 9.5 oz. bag of red hots.

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2 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Apr. 16, 2005

This is now my favorite meatball recipe. By the way, at our house, it serves ONE-AND-A-HALF people, rather than six. I changed it very little--doubled the garlic powder and baked the meatballs in the oven for 30 minutes before adding them to my usual sauce (just a big can of spaghetti sauce mixed with a can of tomato soup--quick and easy and sweet).

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0 users found this review helpful

Weeknight Chicken Cordon Bleu

Reviewed: Jan. 30, 2005

Easy and delicious! No need to brown it first, either. Definitely takes more than 15 minutes to bake. Makes tons of sauce. I didn't use much sauce on my piece. I didn't think it needed it. This doesn't need the sauce to make it juicy and flavorful. Serving the sauce on the side saves calories, too!

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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jan. 30, 2005

I cut the amount of topping by nearly half, which was still delicious. My don't-like-baked-fish husband and my hate-mayonnaise-and-sauces-in-general son LOVED this. THANK YOU for making it easier to eat the heart-healthy fish we are supposed to be eating!

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0 users found this review helpful

Mushroom Rice

Reviewed: Jan. 25, 2005

This is really, really good. But I have one suggestion that will improve it a great deal. I never cook white rice, so I can't speak knowledgeably about it. But, if you use BROWN rice, try soaking the rice in water for about 20 minutes before cooking (be sure to drain it), then cook the rice in plain water with just a little oil or butter and NO salt (or chicken broth with NO SALT CONTENT). The rice will cook faster and turn out MUCH softer and plumper with presoaking and without the salt. To get that chicken broth flavor, you can add chicken bouillon after the rice is cooked. Brown rice cooked in a salty liquid just doesn't ever get really done.

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317 users found this review helpful