mis7up Recipe Reviews (Pg. 4) - Allrecipes.com (10327316)

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Elbows Mac and Cheese with Tuscan Herb Sauce

Reviewed: Jul. 24, 2014
this one won my family over! I almost did a goof and didn't add the heavy whipping cream until after I mixed things together and caught my mistake. Thankfully I put it back on the stove, mixed it right in and then completed the recipe by putting it in the oven and put that nice fresh creamy shredded Fontina cheese on the top. Mad was it really good. Can see making this one again. LOVE Fontina cheese!! This was excellent.
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Thick Spaghetti with Marinara Sauce, Arugula and Parmigiano Cheese

Reviewed: Jul. 24, 2014
The recipe turned out rather well. My girls were more inclined to eating the arugula in the pasta dish but my hubby was pulling it out...he didn't give that part a chance. But this was a rather nice and could see us making the recipe again.
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Red, White and Blue Strawberry Shortcake

Reviewed: Jul. 9, 2014
For a great way to get a beginner, in the kitchen that wants to do something fun, is this recipe. One of my kids wanted to make something for a gathering and I suggested this because it's quick, fun and easy. And boy did she have fun making it. Now she was requested to make again but with a chocolate cake for someone's birthday. Made the cake even cooler was adding red and blue sprinkles into the cake mix made it sparkle holiday fun. Thanks again, we will totally make again. But sans the homemade whip topping. ;-)
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Creamsicle® Cheesecake

Reviewed: Jun. 27, 2014
This recipe was fantastic!! I actually doubled the batter recipe to fit my largest springform pan and made my own graham cracker crust verses buying a premade one. I did have to alter the cooking time due to doubling the batch, so please watch the timing, I believed it safely baked for 50-70 minutes as I checked on it quite often. **When using the orange extract, I used Lorann Professional Kitchen Orange Bakery Emulsion and needed 3 teaspoons when I doubled the batch and tripled the coloring affect for a more vibrate pop of color with in the batter. Everything else was to a T. My husband is harder to please when it comes to cheesecakes because he likes just plain. Will eat a chocolate or Bailey's flavored but this one, won him over big time and once cut and served....didn't go to far and was gone rather quickly. Will totally make again and again. TY so much, wished you could have seen the "dreamsicle" faces that I got when everyone was enjoying this recipe.
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Blueberries n' Cheese Squares

Reviewed: Mar. 22, 2014
This recipe was just okay. Needs some work. My crust didn't hold well cutting into squares, not one clean portion and flopped. I felt it needed to a few teaspoons of sugar added to the graham cracker crust and baked at 350 degrees for 9-11 minutes, then cooled. As is...it didn't work. The cream cheese layer was slightly off on the taste, needed to be sweetened a little more, so I added an additional 1-2 TBSPs of confectioner's sugar to balance it out. The blueberry pie filling was homemade from here and the whipped topping layer was just fine. Bake the graham cracker crust because if you don't, you're not going to get nice cut squares, as I had to put mine in parfait style bowls to make it easier for presentation for my family and guest on the 2nd batch.
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Brownie Cheesecake Bars

Reviewed: Mar. 19, 2014
Super easy to make. I was requested not to add the walnuts by the kids...which was fine. The recipe turned out quite nice, baked all the way through and evenly. My kids liked them very much. I topped some of the portions with the site's Kahlua Hot Fudge Sauce recipe and was quite good. And was asked if I'd make these again. Not a bad recipe to make when you want something almost at last minute but can't decide between cheesecake or a brownie...so I say, you can have both ;-) TY
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Best Bread Pudding with Vanilla Sauce

Reviewed: Mar. 19, 2014
This as such a nice treat enjoyed by my family. I made one with raisins and one without. The one with out, wasn't as pretty or plump like the one with raisins. I made the sauce twice as well. But the 1st time, it seemed a bit to brown for a vanilla sauce and the brown sugar was very prominent and stood out. It was quite nice but decided on the 2nd batch of vanilla sauce to cut the brown sugar to a 1/4th cup and used white granulated sugar for the other 1/4th cup...and it was perfectly vanilla-y where it needed to be ;-) other then that, it was excellent and the kids seem to really enjoy it. TY
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Kahlua® Hot Fudge Sauce

Reviewed: Mar. 19, 2014
This recipe can get someone like me in trouble LOL!! This is about the best tasting hot fudge recipe I have ever made. I made it to a T and I couldn't have asked for a better turn out. This made roughly 2 wide mouth pints of this deliciously sinful chocolately goodness. The bad thing is about this recipe...it's not going to last long ;-) EXTREME happiness!!! TY
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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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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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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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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 Hazelnut Gelato Sandwich

Reviewed: Jan. 18, 2014
I have to say, this is probably one of my favorite recipe creations. We love the crisp of the RITZ with the huge crunch of the hazelnuts, the sweet of the gelato and the saltiness of the cracker and that bitter of the semi-sweet chocolate. But the best way we enjoy this hands down is with the Sea Salted Caramel Gelato. hmmmm mmm sinfully wicked!
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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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