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

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Mango Blueberry Muffins With Coconut Streusel

Reviewed: Jul. 19, 2010
I seriously ate 7 of these muffins in one sitting. But one note: they taste WAY better after cooling completely - the flavors come out more. And here's what I changed: doubled the streusel, added a tad bit brown sugar to streusel, used applesauce instead of butter in muffin batter, used half whole wheat flour and 1/4 cup flaxseed to make them healthier, and had to use regular milk because I didn't have buttermilk. SO ADDICTING!!!
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35 users found this review helpful

Special Rhubarb Cake

Reviewed: Sep. 9, 2008
I rate this four stars only because I think it should have included a lot more rhubarb. I'm sure it would have been yummy with the vanilla sauce but what I did was use my leftover rhubarb and simmered it for about 25 minutes and added sugar until it turned into a sauce. I drizzled the sauce over the cake to give the cake more rhubarb flavor.
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12 users found this review helpful

Hearty Italian Lentil Soup

Reviewed: Sep. 9, 2008
4 stars as written, 5 stars with some adjustments I made. I didn't have to let the rice cook for 20 minutes because it would have burned. I also didn't have to drain the lentils, because after they simmered for 20 mins it was basically a mushy soup itself. I added a lot of dried basil, garlic salt, oregano and more parsley to both the meatballs and the soup itself. The soup was wonderful and hearty - but definitely needed the extra spices for flavor.
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11 users found this review helpful

Chocolate Chocolate Chip Cake

Reviewed: Apr. 17, 2008
I cannot give this more than three stars. I made it for my mother-in-law's birthday and even though it tasted pretty good and the guests liked it, it was WAYYYYY too dry. I'm not sure what to add to make it moist and less dense - it was like eating chocolate cornbread. I did not use the frosting recipe on this recipe but instead used the Vanilla-chocolate powdered sugar frosting on this website (which is delicious).
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11 users found this review helpful

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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10 users found this review helpful

Super Sausage Gravy

Reviewed: Jun. 28, 2010
I don't eat pork so I used turkey breakfast sausage and I loved this soooo much! Also since there wasn't as much fat drippings from the turkey, I added 3 tbsp butter when browning the sausage. I also doubled the sauce. YUM
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10 users found this review helpful

Barbeque Chicken

Reviewed: Jul. 25, 2011
I was impressed by this recipe - delicious! Taste was on point, but only thing I did different was double the sauce (for 8 chicken thighs) and omit the water. I did, however, add about 1/8 cup water mixed with cornstarch to the sauce to thicken it. I poured about half the sauce over the chicken to begin with, and during the last 15 minutes of baking, (when the cover is off), I basted the chicken with the rest of the sauce. This gave it the PERFECT touch and was a crucial step to having great BBQ chicken. I will definitely make this again!
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8 users found this review helpful

Coconut Pecan Cake

Reviewed: Feb. 3, 2011
I just used this recipe to make a plain coconut cake instead of w/pecans, and it turned out delicious. Instead of the water I used canned coconut milk, thinking there would be a stronger coconut flavor in the cake - but it didn't make a difference. Next time I'll just use water. I skipped the toasting the coconut part and only put 1 cup shredded coconut in cake batter. I also used one whole stick of butter in the frosting and upped the powdered sugar to at least 4 cups and the milk to 3 tsp. There would have been way too much a creamcheesy taste if I had only put 2 T butter in, so I'm glad I added more. I frosted the cake and then added 3 cups shredded coconut all over.
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8 users found this review helpful

American Lasagna

Reviewed: Nov. 9, 2010
I like the recipe as written, but to customize it to make it more tasty and easier, this is what I did: 1 lb ground beef, 5 cloves garlic, no basil, oregano or brown sugar, 1 1/2-2 (eyeball it) jars chunky pasta sauce instead of the diced tomatoes and paste, no eggs, 24 oz container cottage cheese, no salt to go with the cottage cheese, and I just used one 8 oz package Italian blend shredded cheese instead of using parmesan and mozzarella. I followed the layering order except instead of the ricotta mix I just spread the cottage cheese w/parsley on the noodles, then followed by the Italian blend cheese. It's much easier this way and still really good. I sprayed the bottom of the baking dish with nonstick spray and baked uncovered 20 min and uncovered 25 more min.
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8 users found this review helpful

Green Bell Peppers stuffed with Tomato Lentil Couscous

Reviewed: Feb. 25, 2011
I halved the recipe and changed many things but ended up with great results. I used 3 green peppers, but used them all for putting the stuffing in and none for chopping up and putting in the stuffing. I used 2 - 3 tsp minced garlic, more like 12 oz spaghetti sauce, and 3/4 cup onion. There was no tomato lentil couscous mix I could find, so I just cooked 1/2 cup couscous in 1 cup water. This was the process: Brown ground beef. Don't drain grease and add onions and cook over medium heat till translucent. Add garlic, 1 tsp onion powder, spaghetti sauce, and a few shakes of parmesan cheese. Simmer on low a little bit and while it is simmering boil the peppers for 2 minutes. Cook couscous and add to beef mixture. Then add about 1/4 cup mozzarella cheese into the beef /couscous mixture and stuff peppers. Top with more mozz cheese and bake covered till soft, about 25 minutes. The last 10 minutes of cooking, remove cover to let cheese brown a little.
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7 users found this review helpful
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Fruity Curry Chicken Salad

Reviewed: Jan. 23, 2011
whoa, people were right when they said this tastes awesome after spending 24 hours in the fridge!! I used purple raisins because I didn't have any golden ones. Also left out the celery and nuts because I didn't have them. I used finely diced vidalia onion instead of green onions and this was freakin delicious! All the flavors of the fruit, chicken, curry and onion go so well together.
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7 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Dec. 28, 2010
these came out looking and tasting perfect. great as mini muffins too. all the kids ate the whole batch in one sitting! and I didn't have yogurt so I used 1/4 cup sour cream and 1/4 cup milk although I'm sure 1/2 cup milk would have been just fine too.
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7 users found this review helpful
Photo by melodee

Spicy Couscous with Dates

Reviewed: Jan. 20, 2011
This was really really good but I had to make some substitutions because of ingredients I didn't have. I used scant 1/2 tsp anise powder instead of the pods, about a tsp salt, 1 1/2 tsp minced garlic, 1 whole red bell pepper chopped, just a pinch of black pepper, 3/4 cup sliced mushrooms (they really do give it a wonderful flavor), 1/3 cup chopped dates, and used chicken stock instead of vegetable. I also used about a tsp Sriracha hot sauce instead of the dried pepper because I couldn't find any and it gave it just the right amount of spice. I also had to add about 2 more T of oil after adding the mushrooms, etc because it would have been too dry. YUM *edit* by the way this makes around 4 servings, not 2!
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6 users found this review helpful

Egyptian Koshari

Reviewed: Aug. 27, 2009
This was delicious after the alterations I made. Can't give any real quantities because I just eyeballed it, but I added lots of cumin, salt, pepper and cilantro to the onions and garlic while they were sauteeing. I also added a small can of tomato paste. Blended that all up to make the sauce smooth and I couldn't stop myself from second and third helpings.
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6 users found this review helpful

Beef Samosas

Reviewed: Aug. 7, 2011
4 stars as written - 5 stars with my changes. 1.5 times the spices - as written I thought it was too bland. Instead of cumin seeds I just used ground cumin cause I didn't have the seeds. I halved this recipe and it still made a ton. I skipped out on the cilantro and green chile peppers because I didn't have them. I also didn't use phyllo dough but used a recipe for samosa dough and it turned out great!
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5 users found this review helpful

Slow Cooker Chicken Pot Pie Stew

Reviewed: Sep. 8, 2010
I did make some changes to suit my own taste. I put 2 whole frozen chicken breasts in the crock pot followed by 2 10.75 oz cans cream of chicken and one 10.75 oz can cream of mushroom, then one can of chicken broth. didn't use celery, chopped up 6 carrots, used 1 bag frozen peas, used 8 small potatoes, omitted chicken bouillon, 1 1/2 tsp pepper, 1 tsp celery SEED, 1 tsp garlic salt, 1 tsp poultry seasoning, and 3 cloves fresh minced garlic. then shredded chicken after 6 hours and mixed in some flour to thicken a little.
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5 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Apr. 5, 2008
I halved this recipe, left out the Italian sausage and bacon bits, traded a jalapeno for the 2 green chile peppers, and replaced the beef boullion cubes with about 3/4 cup beef broth...and this was still the BEST chili EVER. My husband and the company that was over liked it a lot too.
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5 users found this review helpful

Chicken Stir-Fry

Reviewed: Aug. 3, 2011
I had to make some changes to make this 5 stars, but wow it was DELICIOUS once I did! I doubled the soy sauce and garlic, so basically put the chicken/cornstarch with 4 T soy sauce, 1/2 t ginger, and 1/2 t garlic powder in a bag and let sit in fridge for 30 mins like the recipe said. Instead of the veggies I used half a bag of frozen stir fry veggies. I used 1/2 cup water w/1 chicken boullion cube and added more cornstarch/water to the chicken/veggie mixture until it thickened. The only thing though was that it needed about 1/4 cup sauce....like teriyaki type sauce. I will look for a recipe on this website for the sauce or just buy some at the store. This was sooooooo good.
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4 users found this review helpful

Baba Ghanoush

Reviewed: Jul. 12, 2011
I actually used half a jar of fire roasted eggplant (from the ethnic food store) instead of doing it myself, and followed everything else exactly. It was yummy!
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4 users found this review helpful

Graham Cracker Crust I

Reviewed: Jul. 11, 2011
Delicious and easy. I followed another users suggestion to put exactly one packaged section (out of the 3 sections in one graham cracker box) in a freezer bag and ground it with a can of soup. It was so easy and not time consuming. I also cut the sugar to 1/4 cup. This was PERFECT! and went really well with my banana cream pie.
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4 users found this review helpful

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