MELANIE C. Recipe Reviews (Pg. 1) - Allrecipes.com (1219664)

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MELANIE C.

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Amish Breakfast Casserole

Reviewed: Dec. 25, 2007
Rather disappointing. It really tasted quite bland. Next time I think I will add something with flavor to it. Maybe a couple cans of mild green chiles and some salsa. Or possibly some garlic and Italian seasonings. Maybe it just needs veggies like spinach or broccoli. It really needs something to jazz it up. Sorry. My kids ate only a couple of bites and my guests told me not to bother to make it again.
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Easy Pavlova

Reviewed: Jan. 15, 2007
My daughter was looking for a Pavlova recipe for her New Zealand project. Since she is 10, I thought that a recipe with the word "easy" in the title was a good choice. I read the reviews, several of which suggested reducing the sugar. Being a conscientious mom, I took the suggestions to heart and reduced the sugar to 3/4 cup. WRONG! When researching afterward, to try to find out why the whole thing cracked up into pieces, I discovered that the ratio of sugar to egg whites in a Pavlova is critical. I still gave it a 5 stars because the taste and presentation was wonderful and easy enough for a 10 year old to make. Next time, however, we will follow the recipe for the amount of sugar!!! I am sure that leaving the sugar out of the whipped cream will balance the sweetness of the meringue. We will definitely make it again.
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65 users found this review helpful

Couscous Salad with Chickpeas, Dates & Cinnamon

Reviewed: Dec. 1, 2005
I used whole wheat couscous from Trader Joe's. I used half the oil called for (3 T rather than 6 T in the recipe) and I thought it was plenty. I didn't use any fancy spices -- just plain old cinnamon, pepper, and red pepper. The combination of things sounds strange, but it is subtle and wonderful and blends together nicely. I took it to a potluck and 4 out of the 6 women asked for the recipe. The other two loved it, but they don't cook!
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14 users found this review helpful

Barbecued Beef

Reviewed: Jul. 6, 2003
Everyone gobbled this up. And the enjoyment lasted all day because of the delicious smell emanating from the crockpot. The kids begged for the leftovers. I used brisket and cooked it the day before so I could skim the fat after refrigerating it. I was quite glad I did. It also allowed the sauce to soak into the beef a little more. Next time I will start with a leaner cut of meat, but the sauce is what was so delicious, so I'm sure any meat will be just as good! I will always do it a day in advance since it was even better the next day.
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4 users found this review helpful

Best Carrot Cake Ever

Reviewed: Jul. 6, 2003
My mom requested carrot cake for her birthday and after asking her what she likes in a carrot cake, this recipe was the closest. Dense, lots of carrots, pineapple, nuts, raisins, not too spicy. I only made a few changes. I used pecans, whole wheat pastry flour, 5 cups of carrots, 1 cup of brown sugar to replace the 1 1/2 cups of white flour, and as I always do with cakes, I replaced the oil with nonfat plain yogurt. It was exactly what she wanted. I made it in a greased 10x15 glass baking dish and only had to bake it for 35 min. Delicious, Nan.
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2 users found this review helpful

Spinach Pasta Salad

Reviewed: Jul. 6, 2003
WOW! Delicious salad! I only made a few changes. I used basil flavored rotini pasta, I used 2 small cans of sliced olives, I used 1/2 of a red onion which was plenty, and I added some of those tiny santa tomatoes. I also used fat free italian dressing to make it a little lighter. I recommend only dressing it one hour or less before serving or the spinach breaks down too much and gets too slimy. But I will make this salad often. All of the adults raved. My 6 yo daughter thought it was too spicy, but my 9 yo son liked it.
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Sweet Pasta Salad

Reviewed: Jul. 6, 2003
I don't suppose it is really fair to rate this recipe since I made so many changes to it. I halved the recipe and made it lighter. I cut everything in half except the shredded carrots, of which I still used all 4, and I substituted frozen petite peas for the green bell pepper since they don't agree with me. I used low fat sweetened condensed milk and fat free mayo. I only used about 3/4 of the dressing (even when halved) and it was still too much. Next time I will cut the dressing in half. I will also cut the amount of onion in half. Next time I will use broccoli rather than peas since I think this dressing will go nicely with broccoli. But the sweet dressing was a nice change, and I will definitely make it again.
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3 users found this review helpful

Berry-Berry Brownie Torte

Reviewed: Jun. 6, 2003
This was my first ever attempt at a torte. I thought I followed the recipe exactly, except I couldn't find any raspberry chips, but it did not turn out well at all. I thought a 9 inch round baking pan would be a 9 inch cake pan, but apparently I was wrong. In the oven it inflated like a balloon and then dripped out the sides all over the oven. After 25 minutes it was still liquid, and after 35 minutes, what was left had deflated and had sunk into the pan and was finally finished cooking. After it cooled, I turned it onto a plate, and it was only about 1/2 inch thick. When I tasted some of the blobs I had to cut away from the edges to make it presentable, it was very eggy and oily. The whipping cream and the berries made this dessert edible, so I was still able to serve it, but I definitely won't make it again. I'll find a different torte recipe.
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Onion Bread II

Reviewed: Feb. 22, 2003
I finely chopped a small onion and browned it in a non-stick pan instead of using the minced onion, which I was assuming might be dried minced onion. I also couldn't accept that no kneading was indicated, so I kneaded in the rest of the flour and a bit more since the dough was still sticky. This took about 10 minutes. I was skeptical when my dough didn't seem to rise as much as it said it would. I formed it into small balls for dinner rolls using a glass pie plate. I was alarmed when they didn't rise much again. But in the oven they rose as they baked, and although they weren't light and airy like most dinner rolls, they were soft and delicious and very buttery. Our guests devoured them, and so did my 6 year old daughter. I will be making these quite often.
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7 users found this review helpful

Chocolate Chip Cheesecake Brownies

Reviewed: Dec. 15, 2002
This recipe was a big hit. It is sort of a chocolate chip cookie combined with cheesecake. If you love both, you will love this. Not too sweet, and I thought it was quite easy to make. I didn't use the nuts. I feel they had the best texture the first day, since by the second day the moisture from the cheesecake had seeped into the cookie and made it feel more cake-like. But believe me, very few survived until the second day!
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Banana Cranberry Bread

Reviewed: Jun. 3, 2002
I used a can of whole berry cranberry sauce, no shortening, 3 T of dry milk powder (in place of liquid milk), and only 1 cup of sugar. It is now my family's favorite banana bread recipe, even beating out the cocoa chocolate chip banana bread.
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45 users found this review helpful

 
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