melbatoast Recipe Reviews (Pg. 1) - Allrecipes.com (1169870)

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Liege Belgian Waffles with Pearl Sugar

Reviewed: Oct. 16, 2011
Perfect!! Wanted to make some authentic Belgian waffles and this recipe was easy (as compared to some others I found on the internet). I had sugar cubes, so smashed them into little chunks the size of raisins, and it worked great instead of the pearl sugar. Nothing needed to be changed. Remember these are sweeter than normal waffles,and yeast gives them a moist yet crumbly texture- so don't expect it do be like an eggo waffle. Next time I will make dough in advance and refrigerate overnight so as to speed up the process in the am. One review said butter was too much- I disagree. It was perfect- again- these are real Belgian waffles so the excess butter when you cook them is normal. My waffle iron did get greasy, but I never needed to spray the waffle iron! I think the butter aided in having the sugar caramalize on the waffle. Again, can't compare it to the traditional American waffle. Even my kids agreed, no syrup needed. Next time I must make a fresh fruit topping for these. Also, I thought these were better when cooled- complete opposite of the "eggo" type. Can't wait to make these again!
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10 users found this review helpful

French Butter Cakes (Madeleines)

Reviewed: Aug. 19, 2010
Perfect recipe!! Whole family loved these delicate cookies. I bought my pan a year ago and finally made madeleines. Like other reviewer said, no need to by expensive non stick pan, grease and flour as directed and they pop out fine. I even greased and dusted with sugar instead of flour, worked great. These are authentic in taste, light and airy. If you want dense ones (like what starbucks sells), you can double the butter; but then you are really eating mini pound cakes, not madeleines. I had to beat the eggs/sugar mixture the full 10 minutes. I think this is the first recipe I reviewed that was 100% accurate and did not need one thing changed to perfect!!!
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51 users found this review helpful

Pizza Dough I

Reviewed: Dec. 26, 2007
Great recipe. Like others, I used olive oil instead of vege oil, and reduced the water a little. I always make ahead of time (in my bread machine on the dough cycle) and then refrigerate it for a few hours. It rolls out a lot better after resting in the fridge- it doen't "shrink" back when shaping it into the pizza. I make two pizzas out of this recipe because I like a thinner crust.
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4 users found this review helpful

Old Fashioned Peach Cobbler

Reviewed: Apr. 26, 2006
Wonderful!! By mistake, I bought a case of sliced peaches (thought they were the individual cups for my kids lunches), so was searching for a recipe to use them up.Even with canned peaches, this was great. I drained the juice from the peaches, melted the butter and just mixed the remainder of the ingredients (did not heat any on the stove since they were canned peaches- didn't think that was needed). I did increase the cornstarch to 2 tbl. , but don't think I needed to. I did make the crust 1 1/2 times because I like a lot of crust. Again, it was great, but don't think I needed to do that either. I was a little worried at first because my bottom crust sank down when baking, and was maybe too thick then. But after adding the peach filling and baking with top crust, it was great. My crust dough was a little sticky- I was rushing and not paying attention and added too much egg/water. But after chilling and rolling out with generous amount of flour, it was great. My family loved this. Will make again.
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6 users found this review helpful

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Jan. 20, 2006
These were great. I typically hate frozen veges, but these were wonderful. I think I used only 2 tbl. of olive oil though. Thanks for the recipe.
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4 users found this review helpful

Chocolate Sheet Cake II

Reviewed: Dec. 20, 2005
Great, except like Jessie posted- not much batter for such a large pan unless making petite fours or a jelly roll style cake I guess. I had to make a cake to feed 50+ for church, so I tripled this recipe and it filled the large pan (forget the size, but it is the one in the recipe) and a 9x13 pan. I stacked the 9x13 on top of the larger and frosted with fluffy white icing. Cake is very moist and tastes great.
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5 users found this review helpful

Banana Wheat Bread

Reviewed: Jun. 28, 2005
Great! I have started eating healthier and am always looking for recipes with whole wheat/grains instead of white flour. These are perfect. Only adjustments I made was to increase bananas to 2 cups, I used 1/2 cup applesauce instead of oil, and added cinammon. Also, I used brown sugar instead of honey since I wanted my 10 month old to have some (under 1 should not have honey). Also, I made these into muffins (took 15 minutes to bake in a convection oven). I omitted pecans in half of them (again, no nuts for the baby) and put pecans in the rest and sprinkled some nuts on top of them also. They baked perfect. I like moist muffins, so that is why I increased the bananas, and figured it would be good to use the applesauce instead of the oil. If you like the bread/muffins a little more cakey- I would not increase the bananas. Can't wait to make later with the honey, sounds delicious!!!
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8 users found this review helpful

Big Guy Strawberry Pie

Reviewed: Jun. 23, 2005
Great and east!!! My daughter, who was skeptical, loved it! Only problem was that the crust stuck to the pan, I used a stoneware pie dish, guess I should have greased it. I baked the crust for 14 minutes. Some reviews said the syrup did not thicken , I followed the recipe exactly and it thickened great. I always dissolve the cornstarch with some of the water called for in the recipe before adding it with the other ingredients to make sure it mixes completely. I added the food dye after it thickened. At first, when I tasted the syrup after it thickened, I thought it was sweet, but not what I wanted for the pie. However, after pouring it over the berries in the crust, refrigerating the pie, and then serving, it was perfect. I thought it was the perfect amount of syrup/glaze for the pie, I used 2 quarts of berries ( the size one larger than the pint- think that is a quart), hulled the berries, and laid the berries on their side with the point of each berrie going into the hole where the next berry was hulled. This packed them in, and then had a few extra to stand upright on top. The crust was great for this pie. Definately will make again, so easy and good!
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4 users found this review helpful

Easy Key Lime Pie I

Reviewed: Mar. 18, 2005
Very good and easy. I have made key lime pie before, but sometimes it would be runny so I wanted to try this version (the other recipe I made before was the same except for not baked at all). I read on another review that you should mix the yolks and condensed milk, well, but then add the lime juice just until blended- overmixing can prevent the pie from setting up. I baked it as directed and it turned out perfect. As for some complaints that it was not alot of filling, this is how I have always had it. It is such a dense pie in that you don't need alot of filling, especially when topped with freshly sweetened whipped cream. Next time I will whip the left over egg whites with a little sugar, and top the pie with that instead of the whipped cream. I have had it like that before and that is good also.
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5 users found this review helpful

Grandma's Secret Pie Crust

Reviewed: Jul. 12, 2004
Great pie crust. I doubled it for a two crust deep dish pie, you don't need to double the water/egg/vinegar mixture since you don't need it all. I used regular all purpose flour and it was still great. I was concerned when I rolled it out because I could see some chunks of butter in the dough (thought I did not mix it enough), but it baked perfectly.
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2 users found this review helpful

Blueberry Pie

Reviewed: Jul. 12, 2004
Tase was very good, but it was runny ( I had increased cornstarch by 1tbl.. Mine never thickened. I will make again, but add more cornstarch. I will read more reveiws to see more advice on thickening. I made this pie again, and did not cut till late the next day, and it was not runny- maybe it really needs to set up.
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2 users found this review helpful

Caroline's Chocolate Fudge Frosting

Reviewed: Mar. 31, 2004
Great, easy fudgy frosting!! Remember to add only 1/2 cup of milk, and then only add enough more for your desired consistency(actually, mine was a little on the thin side, but by the time my cake cooled, the frosting had firmed up some). It was perfect, actually, I have had problems with other recipes seeming right, but after frosting the cake, it had gotten to hard. This icing stayed great even after a few days (normally all the cake would have been gone, but we went out of town for a few days).This is definatley the recipes I will always use now.
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4 users found this review helpful

French Dip Sandwiches

Reviewed: Mar. 10, 2004
Very good and easy. It was perfect for yesterday, cold outside, kids came home from soccer practice, and dinner was ready. They loved it and thought it was neat dipping the sandwiches in the au jus. We used toasted hoagie rolls with provolone cheese. My au jus was perfect- I think I added about 2 cups of water to cover the meat. I used a 4 lb. brisket, because it was on sale, and it was great. Pulled apart just fine. I did not change a thing in the recipe- will make this again.
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2 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Feb. 23, 2004
Great. Very easy to make. I was looking for a recipe that tasted like a local stores homemade one- and this is it. I wasn't sure of how the cottage cheese would tase (sometimes in lasagna it stands out), but it was great in this, blended well with the other cheeses. The texture is wonderful, sort of like the types made with eggs- but smoother. To me, the bread crumbs are optional (I put it on half- my kids don't like the crumbs, but I and my husband do). My kids loved this, and they normally do not like my homemade mac & cheese. They use to prefer the Kraft Deluxe, but not now- this is what they want. I also added a little cayenne.
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5 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Sep. 4, 2002
Great sauce. I added half milk and half cream for extra richness. I also used asiago and parmesean cheese. This sauce adapts well to the substitutions. The texture is wonderful!!! Definatley add fresh basil if you have it- great!!
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8 users found this review helpful

Best Hot Crab Dip

Reviewed: Sep. 4, 2002
Great!!!Very creamy dip with a wonderful blend of flavors. I added extra Old Bay seasoning (I am from Maryland, we use this spice like salt and pepper!) Someone complained of the artichokes overpowering the dip- I thought it was terrific since my family and I love artichokes (my kids favorite vegetable). If you're after more of the crab flavor, scale down the artichokes, don't use them, or use more crabmeat. I have always noticed that artichokes in dips are the most dominant flavor. Like other reviews stated, this recipe can be adapted to many tastes, i.e. using shrimp, lobster, etc. I actually didn't have cheddar or montery jack cheeses, and substituted asiago cheese and it was great. Looking forward to making it again with the correct cheeses.
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66 users found this review helpful

Best Ever Muffins

Reviewed: Jan. 22, 2002
Great! Very simple. I added chopped apples and sprinkled with cinnamon and sugar- kids loved them. Will definately use this recipe many times and add whatever fruit I have on hand!
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4 users found this review helpful

B.L.T. Salad with Basil Mayo Dressing

Reviewed: Jan. 22, 2002
Great Salad! The fresh basil in the dressing gives the salad a great taste. Someone commented that the dressing was too thick, so I thinned mine with about 2 tablespoons of buttermilk. It was very good, but next time I think I will leave as is. Try topping salad with sliced grilled chicken and sprinkle with shredded parmesan cheese for a meal!!
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7 users found this review helpful

Hash Brown Casserole II

Reviewed: Dec. 17, 2001
Tastes Great! Easy to make, looks great also.
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2 users found this review helpful

Best Ever Cinnamon Buns

Reviewed: Nov. 25, 2001
Great recipe- best described as tasting like Cinnabon's cinnamon rolls. Very soft rolls- tasted great even the next day when re-heated- a lot of yeast doughs harden up the next day- not these!! I topped half of the rolls with cream cheese icing and the other half I made into sticky buns.
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5 users found this review helpful

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