Melanna Heebner Profile - Allrecipes.com (13360731)

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Melanna Heebner


Melanna Heebner
 
Home Town: Calgary, Alberta, Canada
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Member Since: Dec. 2008
Cooking Level: Intermediate
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Recipe Reviews 7 reviews
Wisconsin Blue Ribbon Chili
My family loves this one. I find it WAY too salty with all that bouillon so I just use 2. My kids don't like lots of spice so I cut the chili powder in half (though I think it would be good with both tablespoons). I also double the noodles (no change to the liquids). That way it's more like a beefaroni. We often serve it with cheese to sprinkle over the top. It's a pretty flexible recipe. I've used other tomato-based items (such as spaghetti sauce or tomato paste) that was in my fridge in place of the juice (and just water it down if it isn't a runny kind). Or I vary the veggies (more peppers, adding mushrooms, that sort of thing) with what I have on hand.

2 users found this review helpful
Reviewed On: Jul. 28, 2013
Curried Chicken and Broccoli Casserole
My family liked this one (except for the super picky eater who doesn't like anything made with cream soups). I found it to be a little too lemon-y from the juice. And I should have drained the broccoli better as it ended up being a little runny in the bottom. Next time I'll cut down the lemon juice by half and then I think the flavour balance would work better for me.

8 users found this review helpful
Reviewed On: Jun. 28, 2013
Quick and Easy Pizza Crust
I've made this a few times and it always turns out great! After trying the original, I've found we like it best with 1 tsp of Italian seasoning and 2-4 Tbsp of Parmasan cheese mixed in for some added flavour. I just tried it with whole wheat flour tonight and used 1 3/4 cups whole wheat and 3/4 cup of all purpose. It was a little chewier. If you're used to whole wheat variations of things this would probably be fine. If you like a really crisp crust, it might be a little much for your taste so you might only want 1 or 1 1/2 cups of the whole wheat.

0 users found this review helpful
Reviewed On: Apr. 13, 2013
 
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