melodee Recipe Reviews (Pg. 1) - Allrecipes.com (10041435)

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BBQ NY Strip

Reviewed: Oct. 26, 2014
This was a good marinade. I didn't have red wine vinegar so I used balsamic. The only complaint I have is that it wasn't salty enough. Next time I will be adding salt.
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Pecan Turtle Pie Bars

Reviewed: Oct. 16, 2014
Really great recipe. Very yummy. The only thing I think the filling needed was a pinch more salt and since they were very thin, I would personally prefer to make 1.5x the filling ingredients next time.
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Southern Potato Salad

Reviewed: Jun. 1, 2014
Tasted good, but personally I would double the dressing next time. There just wasn't even close to enough for my tastes. I used average sized potatoes. Also, I did add a couple tablespoons of vinegar to the chopped potatoes after they were done cooking. I think it improved the taste. I also think closer to 20-22 minutes boiling the potatoes would be sufficient, because after only 15 minutes they were still not done all the way. Lastly I added a bit of chopped onion to the salad as well.
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Buttery Alfredo Sauce

Reviewed: Apr. 18, 2014
This would have been fabulous for the exception that after ten minutes of thickening the cream/milk, then adding the cheese, the sauce got very thick -- too thick for my personal liking. So next time I will add more milk/cream and hopefully it won't turn out too thick.
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Peanut Butter Bars I

Reviewed: May 8, 2013
Me and my kids loved this. We devoured them. Next time though just for my own tastes I'd only put 2 tbsp peanut butter in when melting the chocolate, to give the chocolate more of a chocolate flavor instead of peanut butter overpowering it, since there's definitely enough peanut butter flavor in the rest of the bar. Also, you could definitely get away with using less butter. About 1 1/2 sticks. I froze the bottom peanut butter mixture in the pan for about 3 minutes while the chocolate was melting so by the time I put the chocolate on it didn't mix in with the bottom part.
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Breaded Chicken Fingers

Reviewed: Oct. 18, 2012
I skipped soaking the chicken in the buttermilk and just used regular milk. For an extra crunchy coating I did two rounds of coating. These were crispy and really good! (I used a bit of garlic powder in with the actual flour coating too)
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Seven Layer Bars

Reviewed: Oct. 3, 2012
These are so rich and decadent. I just melted the butter in the microwave in a bowl and mixed in the graham cracker crumbs (which I crushed in a ziplock bag using a can of beans) then pressed it down on the bottom of the baking dish. Next time, I would try baking just the crust for about 5 minutes before adding the rest of the toppings, because the crust came out a little soggy and not as solid as I would like. I didn't have butterscotch chips so I used 1 1/2 cups choc chips. I also didn't have walnuts (although I'm sure it would have been wonderful with them) I had to use sliced almonds, and used about 3/4 cup. Mine were done in about 22 minutes.
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Broccoli Rice Casserole

Reviewed: Sep. 27, 2012
Great! I made some modifications though. I made this a one dish meal and added 2 chicken breasts which I baked first and seasoned with pepper and garlic powder, then diced. I halved the recipe, used fresh broccoli, one can cream of chicken, no processed cheese and subbed real shredded cheddar, still used 1 onion, no celery. I boiled the broccoli until it was tender and to make everything easier, just tossed that, the sautéed onion, rice, soup, water, cheese, salt and pepper and chicken in a bowl and mixed well. Then I melted some butter and mixed in Panko breadcrumbs to make a crunchy topping and sprinkled it over the top once it was in the casserole dish. This was spectacular!
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Monster Cookies VI

Reviewed: Sep. 22, 2012
these cookies are awesome!! I did use some others' suggestions. I cut the brown sugar to 1 1/8 cups packed, and white sugar to 3/4 cup. I left out the syrup. I also cut the oats to 3 3/4 cups and added 3/4 cup flour. Next time I think I will cut the peanut butter to 1 cup, because the peanut flavor was a bit too overpowering. I placed a sheet of wax paper on the cookie sheets and flattened the cookies before baking - this is a must.
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Baked Garlic Parmesan Chicken

Reviewed: Sep. 14, 2012
the taste was incredibly delicious. I used skinless boneless chicken thighs - I love dark meat and the texture much better because it is more juicy and tender. I used panko breadcrumbs for a better crunch and I omitted the clove of garlic and just lightly sprinkled some s&p and garlic powder onto the chicken itself before dipping in oil. I also omitted the basil - just for personal preference. However, next time I will dip the chicken in a whisked egg mixture instead of the oil - I found that dipping them in olive oil did not make the breadcrumbs stick at all.
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Orzo with Parmesan and Basil

Reviewed: Sep. 14, 2012
I loved this and so did my kids. To make this a full meal I cooked some chopped boneless skinless chicken thighs in a pan with some oil and garlic powder and black pepper, then set chicken aside and threw in half a bag of fresh spinach and sauteed until wilted, and when the orzo was done cooking I just threw in the chicken and spinach and didn't need any extra salt (the broth and parm cheese add enough salt). I also omitted the step of cooking the orzo in butter first. I just dumped the broth, butter and orzo in the pot altogether and it was great. I used about 2 1/2 cups broth though, otherwise it would have gotten too thick and burned on the bottom.
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MMMMM... Brownies

Reviewed: Sep. 10, 2012
freaking DELICIOUS.
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Garlic-Ginger Chicken Wings

Reviewed: Apr. 23, 2012
This is how I fitted the recipe to our liking. I used 15 unseparated wings, doused them with cayenne pepper along with the salt, black pepper, oil and hot sauce. Then I added a ton of garlic powder to the flour when shaking the wings. I generously sprayed the aluminum foil-lined baking sheet with nonstick spray and cooked them for 22 minutes. Then I turned them over and cooked another 22 minutes. I then dipped each wing in the sauce and returned it to the baking sheet and the oven for another 5 minutes. Otherwise these would be overcooked and dry if cooked for an hour. For the sauce, I added another clove of garlic and used dried ginger. I decreased the vinegar to 1/3 cup and used regular white vinegar. These changes made the wings spectacular for me and my husband.
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Udon Peanut Butter Noodles

Reviewed: Apr. 6, 2012
oh wow - 5 stars for taste and ease. I made 1.5x more sauce, though, and sauteed the red pepper in some oil and lots of extra garlic before adding it to the noodles. Instead of the chili oil I just used canola. I also used 1/4 tsp ground ginger. And instead of the udon I had spaghetti noodles so I just made those, although next time I will try to look for udon in an ethnic grocery store. I did not use peanuts or cilantro and I tossed the green onions in the noodles after everything else was mixed. This was soooooo delicious and easy.
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Spinach and Cheese Stuffed Pasta Shells

Reviewed: Mar. 28, 2012
I made some slight changes and these were delicious. It was only me and my husband and so I halved the recipe. Instead of plain parmesan I used the shredded Italian cheese mix. I used 1 tsp ground fennel and 3 cloves garlic. I still spread 1/2 cup sauce in the dish before putting the shells in. I removed the foil the last 10 mins of baking. My picky 2 year old ate this!
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Exotic Pomegranate Chicken

Reviewed: Feb. 21, 2012
This was good. I used thighs and just put all the spices (minus the herbs de provence which I didn't have) in the marinade at once. In the last 10min of baking I drizzled the reduced marinade over the chicken. served it over yellow rice.
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Shepherd's Pie VI

Reviewed: Feb. 12, 2012
oh delicious!! Except to suit my own tastes I used a little more ketchup and used some cut frozen carrots, peas and corn instead of just the carrots. I also added some S&P and crushed garlic in with the meat. I just saved time and used instant mashed potatoes too.
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Tacos in Pasta Shells

Reviewed: Jan. 27, 2012
I used 1 lb ground beef with 1 packet of taco seasoning (leaving out the water the packet directs) and still used 3 oz cream cheese. I added a bit of milk in the mixture as I found it to be a little dry looking. I didn't use the salt or chili powder. I still used 18 pasta shells but eliminated the melted butter - I just left the shells in a bit of water to keep them from sticking. I also used more taco sauce. I see the chips and sour cream as optional and topped my taco shells with diced fresh tomatoes and green onions.
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Tater Tot Bake

Reviewed: Jan. 16, 2012
changes I made to make this according to my taste/texture preferences: I added a lot of minced garlic to the meat mixture as it was cooking, as well as a few dashes of oregano and dried minced onion. Next time I will add a can of french style green beans to the meat mixture, I think that would be good. I just mixed the milk and soup in with the meat mixture and put it in the bottom of the pan, put a layer of cheese, then the tots. (I found using the circular taters to be more pleasing) and then another final layer of cheese. It was done in 40 minutes.
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Banana Pound Cake With Caramel Glaze

Reviewed: Jan. 9, 2012
This was good but didn't strike me as pound cake, just tasted like banana bread. it was tasty though.
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