Mellina Recipe Reviews (Pg. 1) - Allrecipes.com (11567140)

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Slow Cooker Italian Beef

Reviewed: Nov. 17, 2013
I discovered this recipe a year or so ago, and it has become part of my regular meal rotation. My boyfriend LOVES it. I'd give it five stars except that I've discovered a few changes that for me make it even better. I chop an onion in half and add it to the slow cooker along with about 6 peeled garlic cloves. I use about double the broth and about a quarter the amount of pepperoncini, if even that. When it is finished cooking, I strain the liquid and put it in a pot. I boil it to reduce it until there is about 2 or 3 cups of liquid left. This makes the au jus just outstanding. A secret: I have actually usually made this with pork instead of beef, because pork tends to be cheap where I live and I often buy a large pork loin that I can get 4 or 5 meals out of. It's equally good with either meat. Toasting the buns in the oven and buttering them is a MUST. One last tip: I don't like to let this cook too long. I find it much tastier when the meat stays together in slices. If it cooks long enough to be shredded it is too soggy.
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Photo by Mellina

Carl Reiner Cookies

Reviewed: Jan. 22, 2011
Excellent. These cookies are so, so easy to make and taste wonderful. I'll be making these often from now on. The great thing is that they are not picky. If you overcook them a little, it's no big deal. No special techniques are necessary, just mix the ingredients together and put them in the oven. The one thing I don't like about them is that they are so rich, I can only stand to eat one or two before I'm full. Actually though, healthwise, that's probably a good thing.
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Vegetable Salsa Soup

Reviewed: Sep. 19, 2010
Yummmmmm. I changed this recipe a lot but followed the spirit of it--you can really add/omit anything you want to that tasty broth. I added red beans and rice to make it more filling, omitted celery and carrots and added onions and zucchini. I love Mexican inspired soups and this hit the spot on a cold rainy day. Still only 140 calories per serving even with my additions. Downside--a TON of sodium. Try low-sodium chicken broth and (if such a thing exists) no salt added salsa.
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Vegetarian Moussaka

Reviewed: Sep. 3, 2010
I should have read the recipe more carefully before I started prepping because I didn't realize the tomatoes would be so crucial to this dish (I have to eliminate/substitute tomatoes from every dish I make to accommodate my boyfriend's allergy). Without the tomatoes it's more like any old casserole, but still delicious. I added some Bechamel between the layers to make up for the moisture missing from the tomatoes. It tasted like potatoes au gratin with some extra veggies. It was a really yummy dish and with the tomatoes I'm sure it would have tasted just like moussaka should. It was a fair amount of work and time consuming, but it's worth it. Also, I ended up with a lot of food. Expect lots of leftovers if you make this.
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Photo by Mellina

Spinach Lasagna Rolls

Reviewed: Sep. 1, 2010
This was tasty, easy to prepare, and surprisingly healthy, actually. I have been searching for a while for vegetarian recipes that are both yummy and low-cal (surprisingly it can be difficult to find non-fattening vegetarian entrees). I used light cream cheese, low-fat mozzarella and fat free cottage cheese and took the calorie count down to about 250-275 per serving, which is really amazing considering typical meat lasagna is around 800 per serving. I think lasagna rolls are better this way because you only eat one noodle with each serving, which means you only get about 75 calories from the pasta. Instead of topping this with spaghetti sauce I used alfredo sauce (prepared from a mix with skim milk and no butter) because my boyfriend is allergic to tomatoes. I think I would have much preferred marinara sauce and it would have been even healthier. Overall a great, easy, nutritious recipe.
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Easy Pesto

Reviewed: Jul. 25, 2010
I had doubts about this at first. The aroma coming out of the food processor wasn't good. But once I added some extra garlic and lemon juice and made it into a cream sauce it was delicious. I would experiment with adding more things to the mix. I suspect this is meant to be a base recipe a cook can customize to his or her taste.
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Slow Cooker Lemon Garlic Chicken II

Reviewed: Jun. 20, 2010
This is in my regular rotation now. Delicious and easy to make.
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Jun. 20, 2010
I make this all the time. It's very easy and a big hit at my house.
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Crispy Rosemary Chicken and Fries

Reviewed: Jun. 20, 2010
This was good. The rosemary didn't impart quite as much flavour as I'd hoped but it was crispy and yummy..
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Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

Reviewed: Jun. 16, 2010
I made this for guests last night and it was a hit. I felt 2 tbsp was a bit too much butter for the phyllo which combined with the sauce made the fish just a tiny bit soggy. Also, I think next time I will skip the sauce or make a different one. It just seemed unnecessary since the fish was so flavourful with the dill, and I added lemon pepper seasoning. It does add to the presentation, though. This served with some re-stuffed potatoes and a steamed green veggie makes for an impressive looking meal, great for company. This is a great way to cook fish.
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Cheese Soup with Broccoli

Reviewed: Jun. 10, 2010
I just finished making this. I had never tried to make anything involving a roux before--cream soups, sauces, etc. because it seemed too intimidating (I'm still somewhat of a novice cook). The soup didn't come out absolutely perfect flavour-wise, but I felt such a sense of achievement having gotten the right consistency and not screwing up the roux or the cheese. The flavour problems were my fault I think--it was good but could be better. I added garlic, which I think was a mistake. I didn't include carrots and celery. Also I didn't add all of the chicken broth as I believe it would have been too thin. Nevertheless I will be making this again. Thanks to the cook for making this easy.
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