Melody Profile - (11964268)

cook's profile


Home Town:
Living In: Michigan, USA
Member Since: Apr. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Quilting, Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Reading Books, Music, Charity Work
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Recipe Reviews 26 reviews
Salsa Chicken Rice Casserole
I only gave this a 3 because I had to make so many changes to fix how bland it was. Instead of all salsa, I used a can of Rotel with diced green chilies and topped it up to the 1 1/2 cups with mild salsa. I also used both dark and light meat for better flavor. Rather than layering, I mixed the cooked rice, both soups, onion and salsa together along with about 1 tsp salt and 1 tsp cumin. Then I stirred in the chicken and half the cheese. I sprinkled the remaining cheese over the top after pouring into the pan. The cooking time is confusing. In one place it says an hour and at the end it says 40 minutes. I baked for 40 minutes, took off the foil and baked for another 20 to get the top all bubbly. I served it with homemade guacamole. Finally, this said 8 servings. Since this fills the pan to the absolute top, this 9x13 ends up being 12 servings in our house. Next time I'll cut the recipe in half and bake it in an 8x8 pan. We had so much leftover that we ended up using it as a filling for burritos the next night. With the remaining (yes, I still had more leftovers), I made up more burritos, and froze them flat on a cookie sheet. After they were solid, I just put them all in a freezer bag. My son heats them in the microwave (just like store bought frozen burritos) at work.

0 users found this review helpful
Reviewed On: Oct. 8, 2014
Spaghetti Squash I
I stuck with my spaghetti squash method for baking, but did everything else as is. Very very good and so different from the usual due to the feta and Greek olives. I do not microwave my squash. I think it leaves it too mushy. Instead I cut it in half lengthwise, scoop out the seeds and then place on a foil lined pan (do not add water), cut side up. Brush cut edge and inside squash with olive oil and then sprinkle generously with pepper and salt. Bake until a knife easily goes through the thickest part of the shell all the way through. A 5.5# squash (weighed before cleaning out the seeds and goop) takes about 50 minutes. Then I let it sit for about 30 minutes until it's just cool enough to handle. I use a fork to strip out the insides, using a spoon to get what clings to the shell. Then continue on with recipe as is. Note: If you do this in the microwave with water...or add water to the pan in the oven, the squash will be a lot more watery and the olive oil won't be as effective.

1 user found this review helpful
Reviewed On: Jul. 30, 2014
Classic Bran Muffins
Our bodies need fat, but not sugar. At 7gm of fat per muffin, I kept the oil, but I did reduce the sugar to 1/3 cup and the muffins were still nicely sweet but with a lower carb count. Remember that these are muffins and will suffer from overcooking and overhandling. Whisk wet ingredients in one bowl. Soaked wheat bran will get added to this right before adding to dry ingredients. Whisk together dry ingredients for about 15-30 seconds. Then gently stir wet ingredients into dry *just until the flour is no longer visible. Excess stirring will cause tough muffins! Divide into muffin cups and bake immediately. Once baking soda has been added to liquids, it will begin to activate so it's important to get it in the oven. Nutritional info: Cal: 151, Fats: 7, Carbs: 16 net, Protein: 3

2 users found this review helpful
Reviewed On: Mar. 7, 2014

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