Melanee Recipe Reviews (Pg. 1) - Allrecipes.com (10457716)

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Chocolate Chip Oatmeal Cake

Reviewed: Jul. 1, 2014
Absolutely moist and flaverful!! wonderful
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Oatmeal Scotchies Cookies

Reviewed: Jan. 6, 2012
These are really wonderful cookies. I go to the Quaker Oats website and hunt out recipes. These are terrific! I cook them on the softer side and make sure to keep them wrapped up to they don't dry out - although with lots of kids buzzing around here, they don't last long!
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Sweet and Spicy Dipping Sauce

Reviewed: Jan. 27, 2014
Very similar to our restaurant here that we like!
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Cioccolata Calda (Hot Chocolate Italian-Style)

Reviewed: Oct. 20, 2012
This is a very good recipe, and people need to realize that the quality of their cocoa choice will give the quality of the drink. Find a very good quality baking cocoa like Droste, Guittard, etc - aim for a dark, dutched cocoa (even Hershey's has come out with one now with European on it). They make better drinking cocoas as they are less bitter to the palate. Type of milk will also change the outcome -- I enjoy 2 per cent milk since I'm watching calories. Whole milk is much better actually. Options that can go with this: vanilla extract; more chocolate flavor with whisking in 2 tbsp semi-sweet choco chips; whisk in a tbsp creamy or crunchy peanut butter; stir in 1 tbsp of heavy cream; stir in some honey for the sweetener; brown sugar instead of white sugar; add in some mint flavoring or crushed mint candies; and so forth. It is a wonderful base as is, but variety is easy with this good foundation and the texture is pleasant instead of too thick. My kids also love it. Can be cooked in the microwave, but have to stir very often and can boil over if not a huge bowl to make it in :-) ENJOY!! Great for dipping graham crackers, shortbread cookies, or cake doughnuts.
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No Fail Pie Crust III

Reviewed: Nov. 17, 2012
I grew up on this recipe -- my mother had worked in a bakery. We often used lard for savory especially or mixed lard and butter. After cutting in the butter/lard, place in refrigerator while prepping the next step. To make it easier, I put the vinegar and 1 tbsp ice water together, whisk in the egg, then finish up with more ice water to get 1/2 c total of the mixture. Seems to get the egg more incorporated. It is dry here, so I have to just carefully watch the amount of water used. The ice water helps keep the butter in little pieces. I've even made this 50/50 whole wheat and regular unbleached flour with tremendous success. This crust is so good that people always eat it!! no leaving crust on their plate. I give the finished portioned dough at least 2 hours in the fridge in order to make sure any possible gluten strands relax. Keep bench flour handy for rolling out (bench, hands, pin). I've made this since an early teen. And, trick for the top on the upper crust: spread milk on it just to lightly moisten. If a sweet pie, sprinkle lightly all over the top crust with some granulated sugar. The crust becomes absolutely gorgeous with that bakery tip!! Enjoy!!
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Butterscotch Squares

Reviewed: Dec. 11, 2012
Do NOT melt the marshmallows, folks!! They are supposed to be all colorful and yummy. The butter, peanut butter, and chips are melted. Then you add the marshmallows and cereal. They are meant to be whole and delicious. I've also had this many times w/o the cereal. It is a fun treat. Just do not make them like rice krispie bars -- the submitter did not mean for them to be melted -- see the description in step 2. Look at the pic for Rocky Road drops by adellois and you'll better be able to picture what this is like! Now, yes, you can get crazy creative and add many things to the colored marshmallows-- like different cereals, M&Ms, choco mini chips, some white choco chips.... This treat is a classic. Maybe some of you need to see some other pictures to see how this is to look. It cuts through lovely and is fun to have all of the colors showing from the marshmallows! We always have made it in a buttered 9x13 (w/o rice cereal, 9x9) dish, and cooled it to get it to set. Enjoy!!
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Fluffy Swedish Pancakes

Reviewed: Jan. 23, 2013
These turn out great for me. However, the second time I went to make it, I had to DROP CALORIES. I turned the milk into non-fat/skim, used 1 tbsp sugar (react to most fake sugars), took 1/4 c to 1 tbsp olive oil, and cut the egg yolk and just used egg whites (3 tbsp egg white purchased in a container equals a whole large egg). I also used multi-grain for the regular flour. FOR those of you who are stuck like me wanting yummy things but needing to alter, this dropped a lot of calories. I also added 1/2 tsp vanilla to add more flavor and sweetening. And, best of all, using these basic techniques for changing out, worked wonderfully. I have a great non-stick pan, and didn't even have to grease it. I can still have crepes -- but the recipe above, for people who aren't on a health concern -- ENJOY!! They are wonderful.
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JIF® Buckeyes

Reviewed: Dec. 9, 2013
half the sugar and butter as other recipes -- thus is much more on the peanut butter and taste is sooooo much better!! Excellent! Just follow recipe, adding in GRADUALLY the powdered sugar at the end so it is not too hard to mix in as it is in one glump.
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Poppy Seed Bundt Cake I

Reviewed: Oct. 14, 2013
I grew up with this cake recipe -- asked a friend for it in Jr High. I soo love that this is NOT another cake mix!!! Yeah Rosalinda!! I used less poppy seed and sometimes used some sour cream or some almond extract. Great recipe to vary for the "flavour of the day!!" Moist and rich texture - not all air and crumbly. Just lovely with the cinnamon sugar. I can eat way too much too fast.... For those who are used to cake mixes -- don't expect that with this lovely cake. It has a nice pleasant straight up flavour. Oh, I have even used some of the cinnamon sugar as a swirl in the middle -- pour in half of the batter and then a layer of sugar and then the rest of the batter. With some on the outside and inside, adds pronouncement to the cinnamon flavor.
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Tater Tot Casserole

Reviewed: Jul. 20, 2013
Beef with onion as written is okay, but we did not like the ketchup or Worcestershire Sauce. Redo, easier and quicker,Campbell's Cr. of Ckn (our preference),1 cup milk, 3 cups grated cheddar,and hamburger browned with onion and garlic. I have also made this with breakfast sausage, 2 tbsp flour added after browned, cook another minute, add 1 1/2 c milk, stir thoroughly, add cr. of Chicken, stir thoroughly, put into pan, with 2 cups mozza and then 1 c cheddar layered on top. Cooked the tater tots off in separate pan for 15 minutes and then put them onto the casserole (less soggy preference for my kids). No additional seasonings added and the sausage makes a fine "gravy" to have with the tater tots!! Easy to change this up many different ways and even triples well. Add in corn, or other veggies, or other cheeses, or other sausage flavors, or taco seasoning on hamburger, or green chilies added.... Very flexible.
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Peanut Butter and Jelly Oatmeal Pancakes

Reviewed: Aug. 29, 2012
I highly recommend putting the oats and WARM milk together, let sit 5 min, then add the rest of the wet ingredients as listed. Then finish off by not stirring too much. It makes for a lovely, more moist pancakes (that is great to warm up for leftovers if one or two are leftover). I usually make 3 x of this recipe for my 5 kids. As for the jam: put it in a saucepan with 2 tbsp water to the 1/4 c jam and bring up to the point where the jam melts into the water (about a simmer). More of a lovely syrup to soak into those pancakes without cooling them down.
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Portuguese Sweet Bread IV

Reviewed: Jun. 11, 2008
Don't complain. Look at the recipe -- sugar and eggs at that amount slow down the rise time. You can either let it rise longer or add a tbsp of yeast to the ingredients. You'll have a lighter loaf. Otherwise, if you like denser, give it some time to rise. Overall, excellent recipe for such a very sweet bread.
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Multigrain Pancakes

Reviewed: Jan. 4, 2014
Too much baking soda - not enough acidity to react that out of the equation. 1/4 tsp at most would be so much better. Mix the moist ingredients with the oats and you will see how low this recipe is on moisture. Adding milk and yogurt to the oats, let it sit 10 min or so, then see where the level is at -- I had to add in more to even have some moistness to just the oats (so no way to make the flours moist if the oats aren't even moist!). If you can add in milk to make a moderately wet bowl of the oats, the pancakes will work out much better. I think that I will just skip the baking soda next time to see how it works. Even after cool I could smell the soda.
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Creamy Peanut Butter Fudge

Reviewed: Jul. 20, 2013
I am at high altitude -- really need to get this up to about 240 degrees or it will be totally soft -- nice to spread on some brownies, but not anything like "fudge." I read through all of the reviews, and even with that, I had to do two batches. High altitude really must get to the right temp. Ps: I threw one batch back on the stove, added in some powdered sugar stirring vigorously until stiffened up some, and it was interesting and a "new" kind of fudge. :-) Once that cooled, it was quite edible. Definitely need ways to save that many ingredients!
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Banana Chip Muffins I

Reviewed: Mar. 10, 2013
We misplaced our favorite recipe and tried this one. Very dry. We will increase the milk, banana, and oil next time. We, too, added vanilla. It was more like a sweetened biscuit than a soft, moist muffin. Very disappointing for a banana muffin -- normally very moist! The temperature is too high as well - should be about 350 F. I'm going with oil and milk up to 1/3 c each and adding another banana. This is not the best recipe -- if you are new to baking, this recipe as written is actually NOT a good recipe!
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Kung Pao Chicken

Reviewed: Jan. 27, 2014
Must alter amounts in ingredients to make it worth making. The first five or so folks that evaluated gave better amounts for the cornstarch and sauce. Supposed to use 1 tbsp cornstarch for a whole cup of liquid.... That alone should help you see that the numbers are off. Did something get missed from the original poster?? Sorry, but as written, a bomb. As made with the adjustments from the top 5 reviews -- gotta to make it even edible.
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Mel's Eclairs

Reviewed: Mar. 7, 2014
Recipe for the Pate a Choux... Normally 1 c water, 1/2 c butter, 1 c flour, 1/4 tsp salt, and 4 eggs. The 2 tbsp should be 1/2 c water since she is halving it. Technique for making it is correct. As for the custard, 1/4 tsp would be enough salt. IF you correct the pastry, it turns out ok.
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