MEL_JADE Recipe Reviews (Pg. 1) - Allrecipes.com (1204658)

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Chocolate Frosting I

Reviewed: Apr. 7, 2008
Delicious! Made this to go on 'Chocolate Cupcakes' and it turned out so well. Great flavour and consistency. However, I used it to spread on 16 cupcakes and there was a lot leftover, so I would reduce the quantity next time. Many thanks for a great recipe.
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Chocolate Cupcakes

Reviewed: Apr. 7, 2008
Yummy! This is a fantastic recipe. I substituted the milk for buttermilk (because I had some in the fridge) but made no other changes. They are so light and fluffy and very easy to make. I frosted them with 'Chocolate frosting 1' and sprinkled them with sprinkles. This is now a permanent recipe in my collection!
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3 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Sep. 21, 2007
Yum - pretty good salad! I added cherry tomatoes and cucumber to beef this up a bit. Definately recommend doubling the dressing. I used balsamic for a stronger flavour and next time will omit the oil. Used mixed beans. I didn't use green onions, but replaced this with a clove of garlic. I also used parlsey instead of cilantro (I've never heard of this). Will definately make this one again. Thanks!
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0 users found this review helpful

Jamie's Minestrone

Reviewed: May 14, 2007
Great recipe. Even my boyfriend who is strictly anti-vegetarian finished a bowl of this soup! I did make a few adjustments as follows: after simmering for a while the soup did evaporate a little, so I added two additional cups of chicken stock. I also added a 1/4 cup pearl barley about 40 minutes before the soup was ready. Instead of cooking the pasta separately, I simply added the raw pasta in the final 20 minutes of cooking time. Like another reviewer, I thought the high acidity of the tomato puree called for some sugar, and added a tablespoon which seemed to work quite well. Next time I might cut down on the celery (some of it still stayed a little crunchy even though I cooked this for about an hour, but other than that, I wouldn't change anything else. Plus - it makes plenty of soup - I actually had to use two pots! This will definately come in handy stored in containers in the freezer (which is good considering it took so long to prepare...chopping vegetables is time consuming!). Thanks for a great recipe Jamie!
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3 users found this review helpful

Apple Walnut Cake

Reviewed: May 13, 2007
This cake was quite yum...and my family commented that they did enjoy it. I used more apples than called for, which was a good choice. I slightly reduced the sugar and it was still sweet enough (I would probably further reduce it to about 1 3/4 or 1 1/2). My only concern with this cake it the amount of butter used. The buttery taste was quite strong, (but I don't really like buttery cakes), so next time I would try using 150 grams of butter and replacing the rest with applesauce. Thanks for the recipe though, I will make this again!
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4 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Mar. 13, 2007
Wow - this is definately a cake that will become a part of my permanent collection! What a fantastic recipe! It is so easy to make. I must admit that I was skeptical when I stirred in the hot water and the batter was so runny. But despite my concerns, it rose perfectly and turned out wonderfully! Such a great texture, moist and chocolately. I used a yummy chocolate frosting and sprinkles on top. Took this to work for a colleagues birthday and I had the whole marketing department around my desk eating chocolate and commmenting that it was one of the best they'd ever had! One person mentioned it that it was "just like grandma used to make". VERY glad I've discovered this recipe!
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3 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 25, 2005
I feel a little unfair in giving this one star, because although it didn't work for me at all, based on the other positive reviews I think it may be something I did wrong along the way. I am in Australia, and thought molasses was American, but managed to find some here so thought it would be the same. Not sure if that was the problem - but I doubled the recipe, and the result was 40 or so great looking cookies that tasted...well awful! They were salty (I used 1 tsp for double the recipe) and really terrible. They almost had an overpowering baking powder flavour. I ended up throwing them out, which was very disappointing! Has anyone got any tips for me? Sorry Eileen - I'm sure this is a wonderful recipe, but didn't work out for me this time!
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 21, 2004
I made these cookies for my colleagues at work and they were a HUGE hit! I really loved them myself too - just the right consistency, soft and chewy and just delicious. No need to change a thing! Thanks so much for the recipe Elizabeth - it's going to be passed around the office here!
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1 user found this review helpful

Dark Chocolate Cake I

Reviewed: Jul. 19, 2004
I was actually quite disappointed with this cake. It wasn't extremely moist, and the flavour just wasn't chocolately enough for my liking. I could really taste the bitterness of the cocoa and the baking powder. Still on the look out for a great chocolate cake recipe!
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1 user found this review helpful

Down Under Lemon Tart

Reviewed: Apr. 16, 2004
I must say, the recipes for this pastry is probably the best I have ever used! It is really easy to work with, providing you use more water than what is suggested. It doesn't crack, and the result is quite a biscuity, even textured pastry. Perhaps in the future I might try adding a little vanilla sugar, or vanilla essence for an extra 'biscuity' taste. The actual filling has a really nice texture too, and overall, this is a yummy tart. When I make this next time, I might use a little less lemon rind and juice, because it was a little too lemony for me. But I guess that comes down to personal preference. This was a great recipe!
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71 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Mar. 14, 2004
Raspberries are really expensive in Australia at the moment, so I substituted them for strawberries, which worked quite well. However, I stumbled upon a problem when I had no idea what 'half and half' cream actually meant. If anyone can shed some light, I'd really appreciate it! I used an 8 inch pan and the cake took about an hour and a half to cook. The result wasn't pretty, which was a worry because I had plans to take it to dinner at a friends house. But the biggest issue I had was when I opened the over after cooking time was completed to find it absolutely COVERED in fat which seemed to have dripped and splattered from the cake and ended up all over the oven door, grills... you name it! After cleaning up fat for around an hour I wasn't in much of a mood to sample this cake. I still have no idea why this happened. However, everyone seemed quite happy with the result at dinner. But I don't think I'll be making this one again!
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2 users found this review helpful

Banana Cake VI

Reviewed: Jan. 15, 2004
This is a great recipe. I used a round tin, which was a bit of a mistake. Next time I will use a rectangular tin, which is not so deep, because this took a long time to cook. After an hour I took it out and it was not 100% cooked yet, but I was in rush, so took it out anyway. I altered the icing, reduced the icing sugar by about a cup. The end result was fantastic, was a really yummy cake, which tasted great (maybe even better) the next day. Thanks for the great recipe Cindy! Will definately use again!
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1 user found this review helpful

Chocolate Pudding Fudge Cake

Reviewed: Dec. 13, 2003
This is one FANTASTIC recipe! I made this yesterday for a friend's dinner party and it was a huge hit. I took the advice of previous reviewers and cooked it for one hour. After one look at that horrendous nutritional table (not for the faint hearted) I used low fat milk and sour cream in an attempt to reduce the fat content. I filled the centre of the bundt with whole strawberries, then drizzled the glaze over both the cake and the strawberries. I served it with vanilla ice-cream, and it was heaven! I chilled it in the fridge for a few hours, which resulted in a sort of dense, but fudgey cake. Onto the treadmill for me today!
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75 users found this review helpful

Unbelievable Chicken

Reviewed: Aug. 12, 2003
This is a great recipe- the chicken turns out really tender and tasty. I should have, however, took the advice of other reviewers and slightly reduced the sugar - I thought it was a little too sweet, (but my family disagreed).
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Marinade for Steak I

Reviewed: Aug. 12, 2003
I don't eat meat, but I made this marinade for guests and everyone loved it! I marinated it overnight and the result was an extremely tender, tasty piece of meat. A great recipe!
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1 user found this review helpful

Can't Tell They're Low-fat Brownies

Reviewed: Aug. 12, 2003
These are the best solution to a chocolate craving - without the guilt. I couldn't find prune baby food, so I pureed some canned prunes and reduced the sugar to just over half a cup (because the prunes contained sweetener). I took the advice of other reviewers and increased the cocoa to seven tablespoons. The recipe resulted in 8 decent brownies, which I served hot with a scoop of low-fat vanilla ice-cream. You can't even taste the prunes. Thanks for a great recipe Roberta!
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3 users found this review helpful

Real Potato Leek Soup

Reviewed: Dec. 28, 2002
Very bland and stringy soup. Wasn't my cup of tea...sorry.
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14 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Dec. 28, 2002
This is a great recipe. I cooked it for guests yesterday and admit was very concerned that it wouldn't turn out. I have never seen an apple pie recipe like this before. The only problem I came across was that once in the oven, the pie began to bubble, and the caramel sauce ran over the sides of the dish. Thankfully I had a tray underneath it which caught the contents! I served the pie warm with vanilla icecream and it was a big hit. Definately give this one a go!
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1 user found this review helpful

Hearty Vegetable Lasagna

Reviewed: Dec. 27, 2002
This recipe is fanastic! I made it for our Christmas party and guests raved about it! Although not recommended for those watching their diets, this would have to be one of the best lasagnas I've ever made. I substituted the green peppers for sauteed mushrooms and zucchini, as suggested by other reviewers. This recipe will definately be a keeper in our household!
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44 users found this review helpful

Sweet Short Pastry

Reviewed: Dec. 27, 2002
I made this recipe with a lemon meringue pie and the result was quite nice. The flavour was great, however I found it was a little too hard. I noticed a few guests had problems cutting into it with their spoons. Maybe next time I wouldn't refrigerate it for so long. Even so, this was a great recipe.
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6 users found this review helpful

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