Mereke Recipe Reviews (Pg. 1) - Allrecipes.com (10053216)

Crescent-Wrapped Brie

Reviewed: Feb. 10, 2011

When I was in college and couldn't afford Brie we made this with cream cheese (which is pretty darn tasty!) Nowadays I make it with real Brie and usually pour a spicy pepper jam on top or serve it with fruit and nuts on the side. Easy and super tasty. If you're having a dinner party though, don't make too much or the guests will be too full for dinner!

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7 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Feb. 8, 2011

I didn't find that this recipe came out all that creamy and the onion flavor was *way* too strong for my taste. It wasn't the Scalloped Potatoes recipe I was hoping for.

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2 users found this review helpful

Hot Spiced Cider

Reviewed: Feb. 8, 2011

We made this in a crockpot and drained it before serving and then put it back in the crockpot to keep it warm. It was incredibly popular and the orange slices were so yummy that instead of throwing them out we added them to our mugs. There's no cider where we live so I had to make it with 100% apple juice and it was still amazing. Thanks!

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6 users found this review helpful

Gluehwein

Reviewed: Feb. 8, 2011

Everyone loved this recipe at our Thanksgiving dinner. Delicious, thanks!

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2 users found this review helpful

Banana Chai Bread

Reviewed: Jul. 31, 2009

A very tasty, moist banana bread, but as many reviewers mentioned, not much chai flavor. I super, duper soaked the tea bags based on other reviewers suggestions and still felt it needed more spice additions. Still, though, worth making again as a tasty, gooey banana bread. One thing that was not clear to me is if the chai should have been brewed with milk or water?

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1 user found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jul. 31, 2009

A perfect, classic pancake recipe. Obviously you can add and change things all you like, but if you just want plain, homemade pancakes, this is a real keeper and super easy to do - much better than "from the box" pancakes!

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1 user found this review helpful

Papaya Bruschetta

Reviewed: Feb. 12, 2007

I, like other reviewers, did not incorporate the papaya seeds in my blender. I thought that this was a good bruschetta recipe, though not particularly different from a flavor perspective (the taste of the papaya gets lost with all the other flavors and its texture is really similar to the tomato.) You definitely need to be careful to strain it a bit before you layer it on toasted bread or it's a bit too soupy.

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3 users found this review helpful

Mango Chutney Cheese Ball

Reviewed: Feb. 12, 2007

Wow - this recipe is so tasty and fun as an appetizer and was not hard at all to prepare. It's definitely a new take on a classic cheeseball. Its flavor probably depends in large part on how good the mango chutney you use is, so choose (or prepare) wisely!

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3 users found this review helpful

Cherry Tomato Salad

Reviewed: Feb. 12, 2007

This salad was crunchy and delicious. I thought the dressing was just a tad bland but overall it was a success.

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1 user found this review helpful

Lemon Panna Cotta With Raspberry-Orange Sauce

Reviewed: Feb. 12, 2007

I loved this recipe and it was a hit with all my in-laws as well. I've now make it twice - the first time I used too much gelatin and it was a bit "tough". The second time it turned out much creamier. Word of advice - get the lemon rind as finely ground as possible and try to make sure it doesn't clump together in the panna cotta. I liked the sauce made with Grand Marnier. I had to subsitute raspberries for strawberries and the sauce still turned out delicious, though a bit sweeter than with raspberry. I would not recommend trying to make this days in advance of when you'll be serving it - it gets tried out and icky - it's much better if you make it only the day before or the morning before your event.

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16 users found this review helpful

Easy Decadent Truffles

Reviewed: Feb. 12, 2007

I still cannot get over how easy this recipe is and how professionally made the truffles look and taste! I've now made it a handful of times, each time mixing up what I roll the truffles in (cocoa powder, coconut, sprinkles, chopped almonds, etc.) My only advice is to be careful to chill the dough in the refrigerator just a few minutes before you roll (so it's less sticky) but don't chill more than 15 minutes or you end up with a solid brick of chocolate you can't work with. I agree with other reviewers that adding just a bit of cream to the recipe is better than pure cream cheese. I recommend making these the day you'll be serving them (they are quick and easy) b/c they aren't quite as good if they've been in the refrigerator serveral days (and you don't dare leave them out with all that dairy.)

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4 users found this review helpful

Tomato Brie Bow Tie Pasta

Reviewed: Feb. 12, 2007

This recipe was a bit bland (even using fresh instead of canned tomatoes.) The brie clotted and the final product did not look particularly appetizing. My husband liked it, but our 2 dinner guests hardly touched theirs. It's a good weeknight recipe but I wouldn't recommend for a special occasion.

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1 user found this review helpful

Chocolate Zucchini Cake III

Reviewed: Feb. 12, 2007

I made this cake at high altitude (9000 feet) and it turned out perfectly in a 9x13 glass baking pan: moist, well-risen and very flavorful. It has an absolutely amazing taste - full of chocolate and the cinnamon gives it a special kick. The zucchini (if finely grated) can neither be seen nor tasted but keeps the cake moist for several days. I followed suggestions of other readers and substituted 3/4 cup homemade applesauce (no sugar) for the oil. I also used chocolate chunks instead of nuts. It might turn out better in a non-stick pan rather than greasing/flouring a regular glass baking dish. If you plan to serve it right away, cream cheese frosting is the perfect complement.

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2 users found this review helpful