Melanie Recipe Reviews (Pg. 1) - Allrecipes.com (11589013)

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The Best Rolled Sugar Cookies

Reviewed: Dec. 30, 2013
This recipe is a solid standard sugar cookie, excellent for making with children. Needs frosting, as they are not overly sweet. We used a buttercream.
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Photo by Melanie

One Bowl Chocolate Cake III

Reviewed: May 9, 2013
We loved loved loved this recipe. We followed other reviewers suggestions and used a full cup of cocoa powder - this yields an excellent cake!
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Photo by Melanie

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: May 9, 2013
This recipe yielded a lovely cookie. I used half the salt, don't use an entire teaspoon of salt. A wonderful, chewy cookie. We will definitely make this one again!!
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Photo by Melanie

Pesto

Reviewed: May 4, 2013
I am a huge fan of the classic, basic recipe - and this one for pesto is really good. I tend to be garlic senstive so I only used one clove of garlic, minced. Also, I added salt to taste. I will make this one again.
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Delicate Lemon Pound Cake

Reviewed: Apr. 1, 2012
This recipe's name is an accurate description of what it yields - it is a delicate, lemon pound cake. I followed the recipe exactly as written. The only thing I'd like to try differently next time is to use cake flour instead of all purpose flour to see if that will yield a finer crumb. I baked mine in a thin metal bundt pan for 1 hour, 10 minutes, and it might could've cooked about 5 minutes less...so keep an eye on it at the end of your cooking time. My cake tester had moist crumb on it-not gooey batter. I will definitely make this again, 5 star rating.
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Photo by Melanie

Black Bean and Corn Quesadillas

Reviewed: Feb. 12, 2011
These are really good. The only changes I made were that I only used a light coating of butter inside a teflon pan. I also lightly sprinkled the cheese before and after adding the bean/corn mixture to make sthe quesadillas would stay together without being too cheesy. A definite keeper and I will make them again.
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Photo by Melanie

Actually Delicious Turkey Burgers

Reviewed: Feb. 5, 2011
This is a good, versatile turkey burger recipe. These burgers break the mold from the bland floppy patties I usually associate with turkey burgers. I had success both with pan frying and with using the Foreman grill. I will make again and I recomend.
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Photo by Melanie

Dutch Bokkenpootjes - Goat's Feet

Reviewed: Feb. 5, 2011
I have made these twice and this is a delicious cookie. They are unique in both flavor and in appearance. I ended up storing them in a pretty bowl wrapped in saran just so we could look at them. As can be read in the directions, these cookies take a long time to make. But it's worth it. Also, when using the decorators bag to squeeze the almond meringue onto cookie sheets, don't use a tip, just the coupler alone inside the bag to get a good size ladyfinger. The ladyfingers swell when cooking. Double the buttercream in order to have enough to use up all of the ladyfingers when assembling. I used the decorators bag with a large star tip which made assembly pretty quick. I also needed to more than double the chocolate in order to coat both tips of the entire batch...depending on how thick the chocolate coating is. The bottom line is, the effort is worth it. This yields a terrific cookie and I will make again.
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Veggie Goulash

Reviewed: Jan. 11, 2011
This pretty much tastes like Italian, what with the tomato and oregano and all. I do not know what Quorn is, so I substituted tofu using the following methodology: Press a block of extra firm tofu in a kitchen towel to get as much water out as possible. Cut into half inch cubes. Coat cubes in a mixture of 3T firmly packed brown sugar, 1T paprika, and 1/4t ground ginger powder. Bake in 400F oven on parchment until edges get firm. Mix into recipe where Quorn is used. Also, I used a can of "Pear tomato strips in puree and basil", Great Value brand from Wal-Mart, then left out the tomato puree addition. Served over spiral noodles. This was easy, satisfying, not too strange for my husband, so I'll make again.
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Photo by Melanie

Thai Chicken

Reviewed: Jan. 1, 2011
I haven't experience cooking Tai, so what I liked about this recipe is that it simply breaks down the steps involved to make a good, basic Tai dish. I followed a reviewers suggestions to cut the soy sauce by a quarter, replacing the rest with water. I also followed a reviewers suggestion to cut the peanut butter in half. The result is a very nice balance of flavors. There's heat, but a lot of flavor too. I'd make this again. One thing I did differently is I added a little flour as the chicken was cooking because it seemed like a lot of liquid in the pot, and that made it thicker.
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Photo by Melanie

Festive Prune Cake

Reviewed: Jan. 1, 2011
This yields a flavorful and moist cake. For the cooked prunes, I removed the pits and chopped up a cup of prunes, packed fairly tightly. I then added about 3/4 cup of prune juice and cooked them until it became a thickened mash. I followed the reviewers below and substituted the nutmeg, allspice, and clove with 1 rounded teaspoon of cocoa powder. I used a bundt pan (picture above) and the cake was done in 30 minutes. Also, per the reviews below, I used 3/4c sugar. This made the cake perfectly matched for the a glaze. I recomend this festive creation!
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Photo by Melanie

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Dec. 31, 2010
This is a really good and really easy recipe. I just rubbed the cajun seasoning onto the fillets with my hands, I'm sure I used more the recipe calls for. The fish is flavorful and I didn't think the dill sauce was really necessary, but it's good to offer the option. I will definitely make this again.
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Almond Shortbread I

Reviewed: Dec. 13, 2010
Good. Buttery. Recomended.
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Chocolate Crackled Cookies

Reviewed: Dec. 12, 2010
This is a seriously good cookie recipe. Instead of a full stick of Crisco, I used half a stick of Crisco and a half a stick of butter. I mixed them really good to make sure I wouldn't have any butter chunks to make the cookies spread. I had various levels of crackle (I put a picture above of the cookies cooling) but I'll just save the least crackled ones for us. I'd love to better understand what makes some crackle more than others on the same tray. Flavor and texture is really nice. Chocolately, but not too rich. Highly recomended.
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Toll House® Blonde Brownies

Reviewed: Apr. 25, 2010
I used all butter and the result was a little too buttery rich for me. Next time I'll use half butter and half margarine. Otherwise, this turned out good and I will definitely bake it again.
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