mis7up Recipe Reviews (Pg. 2) - Allrecipes.com (10327316)

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Alberta Beef Barley Stew

Reviewed: Mar. 10, 2014
The recipe was okay but was lacking "stew" quality with no flavor. The problems with the recipe is that the ratio of the ingredients is off. It needs an additional amount of meat to match the amount of vegetables calls for. It also lacked flavor and tasted as if I didn't even add the bouillon or onion soup mix. And the broth was flat, not thick and creamy. As is, I won't make again. Because I had to fix the recipe by making a rue with butter, flour, herbs and spices and add to the broth to thicken this recipe up to what I know to be a stew. Sorry, it didn't work as is.
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Pork Carnitas with Cilantro Tomatillo Sauce

Reviewed: Mar. 4, 2014
Because of my family size, I double the recipe. I loved the meat, hands down and it was so tender and amazing I ended up cooking my meat a little longer because it was very soupy still. But the longer I cooked the meat, the tender-er the meat got and the liquid dissipated to where felt it should. I'm rating this on the meat only, because the raw tomatillo, tomato and cilantro was a turn off and no one would eat it. It was so bitter and can not be called a sauce. It was more like a pico de gallo but not a sauce. Because of that right there, it was a waste, chopping 4 whole tomatillos, I was forced to use what I chopped up and remaining tomatillos in a salsa verde sauce and top on the meat with Mexicana Crema. And the family loved that by far better then the raw tomatillos, tomatoes and cilantro. Won't be making that part again but totally will me making the meat. We loved the flavor of it and it only.
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Mar. 2, 2014
My hope was to enjoy this recipe, which we did not. While the rub was easy to make and salmon looked pretty as pretty as the grapefruit salsa, we have mixed reviews from my husband and I, but we both agreed, that neither of us cared for the tart but spicy salsa. We both have addictions to salsas but this was not good. The spice rub was too sweet on that back note. While you could taste the heat 1st thing out of the gate on the crust of the salmon, the sweetness came through at the end and sat there on the palate, not something I care for with fish. My husband said the salmon tasted fine to him, but that's where I partly agree, because as soon as you scraped off the seasoned crust, the rest of the salmon was fine. I'd make the rub again but omit the brown sugar all together. I made this recipe completely to a T and unfortunately it missed the mark. So sorry.
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3 users found this review helpful
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Zippy Chocolate Chip Cookies

Reviewed: Feb. 26, 2014
We love this recipe. I goofed and used ground black pepper by mistake but, that's quite alright with us. The recipe with the nuts was extra thick and chunky and preferably the way I like them. From start to finish, we totally enjoyed the recipe very much. The batter was nice and thick and stood up very well. I am so impressed with this cookie recipe, that I will make again for sure.
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6 users found this review helpful
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Basic Crepes

Reviewed: Feb. 21, 2014
this recipe worked quite well for what I needed it to do. My kids devoured them. I made a double batch and was able to put some away in the frig and they were feasibly easy to make at a moments notice. Will totally make again. Thank you!
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3 users found this review helpful
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Chocolate Mousse

Reviewed: Feb. 21, 2014
This was a treat for my hubby. He really loved the overall flavor, even if I goofed and added a bit too much Kahlua. When that happened, I just didn't add in the vanilla. However, as it stands that I will be making it again. Good combination of flavors, the texture was very nice and thick. TY so much.
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Chocolate Hazelnut Fruit Crepes

Reviewed: Feb. 17, 2014
what is not to love with bananas and Nutella Hazelnut spread??? My kids totally devoured the crepes and wanted more. It was fantastic. a keeper in my books.
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Homemade Flour Tortillas

Reviewed: Jan. 26, 2014
As is, the recipe is okay. 2 TBSP of lard did not get my very far with the water...The snap back on the dough was to strong to roll out as far as I needed with having to make 24 count. Plus there was so little lard, that it never reached that "fine cornmeal" state. A 2nd batch was in order. It took at least 4 TBSP of lard and another 1/2tsp of salt as well. Once I did that, it turned out similar to a recipe my mom used to make. BEST TIP I can tell you on how to get equal amount of dough pieces on a recipes such as this is: weigh you dough prior to cutting and proportioning out. Once the dough is weighed divide out how many you need to make this recipe work to serving size. My dough weighed 36oz / 24= 1.5oz per portion. Will make again with my adjustments.
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RITZ White Pizza Meatball Dip, created by Lombardi's Pizza

Reviewed: Jan. 18, 2014
This was so yummy, I loved the concept of using meatballs in a dip recipe. However, a word of advice, because it's something that I didn't want with mine, a mound of grease residue. Make sure if you are using pre-made meatballs, that you could them or boil them in water to help remove the fat before mixing them in this recipe. At least it should reduce the mount in your dish. I too added extra mozz on the top of mine, but however stayed to the recipe otherwise. The family totally enjoyed the different style of dip recipe that this was. I think I might add chunks of pepperoni to the next batch. TY it will be a repeat offender in my house.
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RITZ Steakhouse Bites

Reviewed: Jan. 18, 2014
My hubby grunted and moaned over these little but yet hearty morsels. There was noting but nothing wrong or disliked about these. The creamed spinach was delish and I think I could make myself a huge bowl of that stuff, and the béarnaise was wonderful, I'd never made it before, ate it, but never made it and it was quite simple. I over did the steak a little but hubby likes it that way. And said it was just fine. These were perfect in every way. Will make again for sure. Making these earned me a huge kiss on the cheek and coffee served to me after dinner instead of me making it myself. What a reward! Thanks Doug.
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RITZ Spicy Asian Chicken Wings

Reviewed: Jan. 18, 2014
This was awesome! I loved the way the RITZ held up to frying...the sauce was fabulous. However, hubby said it was slightly too sweet for him. But that can easily be squared away, I thought it was fine myself. However, when serving the sauce with the chicken wings I strained the sauce of the bites of Serrano peppers and ginger due to a kid that has a gag issue...it's something that is not necessary but in my house it was. The whole recipe was just a knock out winner and believe it or not but after the wings were coated and baked, they still had a nice crunch to them. No one walked way from these babies. Will totally make again and again. Thanks Marion!
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RITZ Push-Cart Hot Dog Bites

Reviewed: Jan. 18, 2014
I just loved everything about this bite! The onion topping was excellent and my girls ate these up. Hubby actually enjoyed them too as he's usually not one for eating onions but he really put some down. There is nothing I didn't like about this...my family said it rocked. And I think one kid added Dill Relish on top of hers too. Thanks Lil...it's a keeper.
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6 users found this review helpful
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RITZ New York-Style Mini Crumb Cheesecakes

Reviewed: Jan. 18, 2014
These turned out quite nice....light and flavorful and that added crunch with the RITZ streusel on top was wonderful, even the peanut butter caramel topping was just fabulous. I only had the Smuckers Sugar Free Caramel Syrup on hand and .... hmmm let me tell you, worth making. It was a wonderuful balance between, sweet and salty. We had a young lady at the house, who doesn't care to much for cheese cake and she ate 3 of these and wanted the recipe. KUDOS!!! I loved them!!!!
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RITZ Fried Ravioli

Reviewed: Jan. 18, 2014
These were totally worth trying. I've never fried raviolis before and this recipe was way simple. The kids were confused why I was giggling over the stove until they had to just ask LOL. totally watch these closely. And make sure to pay attention on timing. They expand in the frying process and looking like coated Stay-puff marshmallow man from the movie Ghostbusters. While I was entertained in the process of the making the recipe, my kids devoured these completely gone. The RITZ crackers give these such a light wonderful yet crisp texture and it was a rather pleasing recipe. Will make again.
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RITZ Cuban Minis

Reviewed: Jan. 18, 2014
This recipe was sooooo good, my girls just went to town on these. I couldn't find the fully cooked port without sauce, so I bought a BBQ rubbed Hormel Pork Roast for the slow cooker. Cooked it up and shredded it. It was divine using it with this little nummy nummy. Will totally make again, we made these as a sandwich style snack and some open faced and prefer them better open faced by a show of 4 to 2 hands in my house. Thanks for a neat little morsel!
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7 users found this review helpful
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RITZ Country Fried Ribs with Zesty Buttermilk Ranch Dressing, created by Dinosaur Bar-B-Que

Reviewed: Jan. 18, 2014
These ribs are fantastic, I was impressed with the RITZ cracker breading, on how well it held up to frying. I only made enough of this recipe for 1 slab of ribs and followed to a T but felt the Cajun spice should have been incorporated with the cracker breading. However, as I explained to someone...I didn't just foo-foo dust them either when they came out of the oil...I did a shaky shaky on all sides of the ribs. I also couldn't believe how shocked I got at my hubby and son too over this recipe. Both my son and hubby are meat guys but have issues with fat, gristle and bones...well son has the issue with eating anything with bones in it. However, I've tried for years and years to get them to eat ribs and I make ribs every S.B.Sunday for my girls and girls only. But these ribs were my halleluiah to the rib God ;-) because my husband ate more then half the slab of ribs by himself and my son enjoyed it too...and then asked me to make them for S.B.Sunday. I walked away literally shocked. You will be amazed how tender these turned out from the oven to the fryer to our plates. Will make again. TY TY for a great rib recipe....the dipping sauce recipe, was okay at best, way to much vinegar for our taste. And didn't taste of a zesty ranch either. After adding an additional cup of may, another tsbp of Cajun spice and 1 1oz package of Ranch dry mix....we had a keeper dipping sauce in the house!
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RITZ "Everything" Bites with Lox and Schmear

Reviewed: Jan. 18, 2014
this by far was one of my personal favorite's! I made this twice and ended up eating this as a late night TV snacks when the kids went to bed and I was watching my recordings. It was so flavorful, the salmon was wonderful, the cucumber added that little crunch and it was just the perfect little morsel. My children loved it....my son, was to be expected, said it was alright because he's not much of a fish person. But at least I give kudos for trying it. Will totally be on my rotation for #gameday and any time I am in the mode ;-)
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RITZ Humble Pie with Peanut Butter Mousse, created by Serendipity 3

Reviewed: Jan. 18, 2014
The 1st time I made this, I loved the flavor of the crust...that hands down is really good! Then came the mousse, it was very strong and overpowering with peanut flavor. I felt I followed it to a T but after 2 hours in the frig....it was flopping and wouldn't hold shape very well after I cut into slices. And felt this should be freezer style pie. But if set up over night, it held way better. Having said that, I made it a 2nd time. One, I didn't care for the peanuts in the pie, rather it be sprinkled on top as a garnish...just my feeling on that. 2nd, needs a FULL 8oz package of cream cheese because it needed to be thicker and I did add the additional cream cheese on the 2nd round to accommodate that adjustment. 3rd, at 1st I thought there was too much whip topping in the mouse because it didn't hold up very well the 1st time. But after rethinking on the 2nd round, the whip topping really needed to be very stiff, so if you chose to use a non-dairy prepared whip topping....might not be a good idea. I made sure my whip topping was stiff enough and when I added it to the 2nd batch, it help so well, it was really ready to slice and go. Having made the changes with the additional cream cheese, then making sure my whip topping was very stiff, and leaving out the peanuts....I found I totally loved the recipe. Will make it again with my modifications.
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8 users found this review helpful
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RITZ Pastrami and Corned Beef Mini Sandwich, created by Carnegie Deli

Reviewed: Jan. 18, 2014
While this was a great treat to have for #gameday. I found it had way to much meat. Using the Hillshire Farms deli slices, my stack literally 2 1/2 inches tall. So I cut down to half the meat that was required. Other then that, the sauce was nice, a bit runny but nice. My family enjoyed this.
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3 users found this review helpful
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2-Ingredient Peanut Butter Fudge

Reviewed: Dec. 22, 2013
This was a fantastic and quick recipe , if I ever crossed one easy enough! I've made this at least 5x in one week for the family and for friends. I also did this with crunchy peanut butter as well. Such a quick and easy recipe. Will be on my holiday goodie table for sure. I just might add this...do NOT skimp out on amount of ounces in this recipe. You thoroughly need the 18 ounces of peanut butter, don't settle for a smaller jar, you won't have the same results.
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