mellycrens Recipe Reviews (Pg. 1) - Allrecipes.com (10186711)

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Scrambled Eggs Done Right

Reviewed: Jul. 1, 2007
I joined just to rate this recipe. I've had two eggs everyday since I tried this recipe! Soooo good! They are light and fluffy with an extra kick of flavor. Toast a bagle, heat up some bacon slices, and top with eggs and american cheese for a quick, filling breakfast!
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Aug. 10, 2007
Great!!! It takes a lot of time and attention once the bread machine is done, but it is way worth it. Also, the instruction that says to wait until the bread has doubled in size is confusing. The bread machine does it automatically on the dough cycle so skip that part.
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5 users found this review helpful

Slow Cooker Ham

Reviewed: May 11, 2009
I have tried many recipes and this really is the best ham recipe I've found! Both my mother and myself do not like ham, but I served this last Easter because my husband loves ham, and we were both delighted. So easy, plus it left the oven open for turkey and other sides.
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4 users found this review helpful

Burbon Little Smokies

Reviewed: Jul. 30, 2010
A truly unique recipe my grandmother makes.
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2 users found this review helpful

Pizza Pinwheels

Reviewed: Feb. 1, 2009
So wonderful! I made these two years ago for a football party and my husband and I enjoyed them so much that they've started to replace our weekly pizza date. They're cheaper to make than homemade pizza and way cheaper than pizza hut (alas, it's the only option in town!).
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3 users found this review helpful

Robbi's M&M Cookies

Reviewed: Feb. 27, 2013
Hesitate to eat shortening, but I figure we don't eat cookies all the tie so it's okay every once Ina while. I find theshorteninggive the cookies a creamy texture not achieved by butter. And they really are amazing. The best cookies I have made in a while!
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1 user found this review helpful

Creme Brulee

Reviewed: Aug. 19, 2013
This recipe was very, very easy...and delicious. I will say that though the photo is of small side ramikins , this recipe is designed to be made in larger 4oz custard cups. I added fresh raspberries to the top and it was truly amazing! Also, the custard will hold in the fridge overnight. I had extra since I initially made it in the small cups and then had to turn up the temp on the oven for dinner with guests. The next day I risked making the leftover mix in my larger cups and it not only worked well, but the leftover baked custard (minus the sugar topping I did right before I ate them) held very well for three days (we ate it all by then!). I did find that even in the small ramikins ittooktwicethe baking timers get them done and they were perfect...not overlooked at all.
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Meatball Nirvana

Reviewed: Aug. 19, 2013
Simply amazing. I made these for a wedding I cooked for for my sister in law (catering was too pricey), and these were the star. People loved them despite the surprising kick. They make great meatball subs to and without sauce they freeze well. Since we don't have kids, I will often make a batch and just freeze the extras.
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1 user found this review helpful

Yorkshire Pudding

Reviewed: Aug. 19, 2013
Better than Better Homes and Gardens cookbook version! And as a devote, that is high praise from me. The recipe is essentially the same, but every year at Christmas (until I found this), my pudding separated when I mixed everything together and though the final product tasted good, it was always misshapen. Room tempts the key, friends!
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Firecracker Grilled Alaska Salmon

Reviewed: Jun. 13, 2009
This is an awesome recipe! I've tried lots of fish recipes in general and lots of salmon recipes specifically. I do like flavor in my fish and I love a hint of spice without being overwhelmed and forced to down 16 ounces of water per bite. This recipe is a perfect mix of spice and fish flavor.
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5 users found this review helpful

Baked Potato Soup I

Reviewed: Nov. 13, 2012
This recipe was fantastic. My husband is not a fan of creamy soups, but he LOVED this one so much he literally ate until he was miserable. Sad to say, I did too. I used skim milk to make it slightly healthier and was afraid it would be thin, but the texture was perfect. I did add an extra potato though as I do like thick potato soup. For sure going to have this again and again!
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Slow Cooker Roast Beef

Reviewed: Nov. 29, 2013
I have tried for years to find the perfect roast recipe that isn't to dry or dull. This one is it! Don't cook it for less time and I used low-sodium soy to make it less salty.
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The Best Chicken Fried Steak

Reviewed: Aug. 19, 2013
Amazing. Simply the best fried steak I have ever made. My mother in law was raised on a farm by a woman who refused to cook on anything other than a wood stove until she died in the 80s. So she knows good home cooking. When she ate this, she loved it. DON'T cut the hot sauce. It is what makes it so glorious. I have made it with 2% before and it turned out well...I could tell no difference, but if I ever cut the hot sauce it is not nearly as good. I also don't make the gravy as directed. I find it has better flavor is I use a cream gravy mix in place of the flour. We use reserve tobasco, which has a smoother flavor.
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1 user found this review helpful

Savory Crab Stuffed Mushrooms

Reviewed: May 19, 2009
This would be way better with real crab, but I always buy the crab in the pouch because it's cheaper. I tried it with pepper jack once and it was better than monteray jack cheese, though.
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2 users found this review helpful

Cream Cheese Frosting II

Reviewed: May 11, 2009
This was a great recipe. Honestly, the only reason it's a 4 and not a 5 is the burden of keeping it refrigerated. I have a small fridge and I made this for a carrot cake for Easter. With all the other things I cooked, I had to throw out all of the cake that didn't get eaten to make room for leftovers in the fridge.
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3 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: May 11, 2009
This was a very good cake. I'm not a big fan of carrot cake, but this was cheap and seemed simple to make for Easter. I think that adding store bought shredded carrots would have saved a ton of time.
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2 users found this review helpful

Chicken Tetrazzini IV

Reviewed: Aug. 19, 2013
This recipe IS very good, but I reserve a 5 star rating for those that are truly exceptional (as a college English teacher I think it's part of the hazard of my profession!). As such, I will say that I make this every December with my leftover Christmas turkey instead of chicken. I find that it is rich and tasty on a cold winter night (though by no men's healthy). My husband does not like mushrooms, but this recipe is easily adjustable so that mushrooms get added just to my half. I tried many tetrazzini recipes in the past,but when's found this one I stuck with it. It is worth a try!
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Cranberry Cinnamon Cookies

Reviewed: Feb. 12, 2008
This was a great recipe! I hate cookies that are too sweet, but the mix of sour cranberries and cinnamon made this recipe great. I only froze the dough for about 40 minutes and that still worked out though it was a bit sticky. Also, I hate doughy cookies so I cooked them the suggested time and then left them in and watched them until they were the texture I like. The first couple were good, but they were super hard the next day so I had to microwave them every time I wanted some. I would advise following the cook time and letting them sit to see how they harden. Mine looked raw, but I bet they woudl have hardened into perfection.
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6 users found this review helpful

Jessica's Steak Oscar

Reviewed: Jun. 25, 2011
Seemed a little bland...had too use lots and lots of salt and pepper
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5 users found this review helpful

Ham Bone Soup

Reviewed: Sep. 18, 2008
I do not like beans, but had a ham bone left and didn't want to waste it so I tried this recipe. It was surprisingly good but very salty. However, the salt was manageable. I did not cook it in a crock pot, but in a pot on the stove. It didn’t take long, only about 30 minutes until the potatoes were done so I had to turn the heat way down until we were ready to eat. I also used canned northern beans instead of kidney because I don’t like the texture of kidney beans but found that the toughness of the kidney bean is needed since the soup boils so long to get the flavor of the bone out.
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3 users found this review helpful

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