melanna Recipe Reviews (Pg. 1) - Allrecipes.com (13360731)

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Wisconsin Blue Ribbon Chili

Reviewed: Jul. 28, 2013
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.
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Curried Chicken and Broccoli Casserole

Reviewed: Jun. 28, 2013
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.
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6 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Apr. 13, 2013
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.
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Mom's Good Cinnamon Rolls

Reviewed: Nov. 19, 2012
I love the dough of this recipe (it always works), but I don't follow the directions for assembly. This is what I do: First, I add a tsp or so of vanilla to the dough for some extra flavour. I put it in with the water. Once it's kneaded, I put it in a metal bowel and into a warm oven (about 250F) that has been turned off with a wet towel over the top and let it rise for the 40 minutes. Then I divide the dough in half. I roll out each half, slather it in butter and a generous amount of brown sugar (probably 1 cup per half). I sprinkle it with cinnamon, roll it up from the long end and cut each half of the dough into 12 slices (this way I get 24 rolls). I put them in 2 greased 9x13 pans. If I want extra gooey yumminess I make a mixture of 1/3 cup melted butter, 1/2 cup brown sugar, 1 tbsp corn syrup and 1 cup pecan halves (this much for EACH pan) and pour that in the bottom of the pan before putting the rolls in. I reheat the oven to 250 while I do all that, turn it off and cover the pans again with a wet towel. 40 minutes later they're usually nice and large. I pull them out, preheat the oven to 350 and bake the 30 minutes.
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Sour Cream Peach Kuchen

Reviewed: Aug. 1, 2012
I've been making this for years and it's one of my favourites. The only time I've had it not turn out was when I accidentally bought low-fat sour cream and then it was just runny. It's best with 14%.
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Cucumber Shell Salad

Reviewed: Jul. 19, 2011
I was looking for a simple summer salad and this suited exactly what I had in mind. I only had a huge red onion, so I just guessed on the amount (and went for less instead of more because I didn't want it to overpower the salad). For the ranch dressing I used the three cheese ranch variety and it was fabulous. I think it adds enough extra flavour. I'll make it this way all the time. Great for a potluck!
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Chocolate Yummies

Reviewed: May 28, 2010
I made this exactly as the recipe stated (used the oven method for the marshmallows) except that I didn't put it in the fridge. I learned long ago that its the fridge that makes marshmallows overly chewy. I just let it set up on the counter (if you need it to set faster, put it in the freezer, this will keep the marshmallows from going hard. Pull it out and let it warm up before serving and you'll have a nice texture). The square was good and cut easily, but be warned that it is quite sweet! I like sweet, so I liked this bar.
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Oatmeal Peanut Butter and Chocolate Chip Cookies

Reviewed: May 4, 2010
the water in the recipe or what. Being wet also made them take longer to bake than what was in the recipe. The taste ratio of peanut butter, chocolate chips and oatmeal was excellent, I just wish they were fuller.
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10 users found this review helpful

Chocolate 'N' Oat Bars

Reviewed: Apr. 16, 2010
My mom had an Eagle Brand cook book when I was growing up. This recipe was in it and is one of my favourites. I made sure to copy it out when I moved out! It comes together fast and is so yummy. I've never met a person who didn't like it. This is a recipe I turn to if I find out someone is coming over and I need something to serve to them quick. I almost always have all the ingredients on hand. I've never made changes to it, I don't think it needs it. I recommend cutting it after it's cooled a little, but is still warm, otherwise the edges can stick to the pan.
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Decadent Peanut Butter Pie

Reviewed: Nov. 13, 2009
This is exactly what I dreamed it would be! The best! I wanted a peanut butter pie like in restaurants, not pudding based, but cream cheese based. This is it! I didn't change anything except that I couldn't find the smuckers microwavable sauce, so I just used the stuff in the squeeze bottle (it says not to heat, so I didn't). I didn't measure it, just squeezed it on top until it was nicely covered. It set just enough in the fridge that I could put the cool whip on top without a mess. It also made it easier to put the drizzle on top.
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Best-Ever Chocolate Cake

Reviewed: Sep. 25, 2009
This is my go-to recipe for a chocolate cake. It's everyone's favorite. My daughter is allergic to milk and we have friends allergic to eggs, so I make just the cake part for birthdays etc and then everyone can have some (but don't get me wrong, I love the topping!). The cake is moist and chocolatey. I never change the recipe and it's great. I've made it as a sheet cake, layers, cup cakes and even turned it into a ladybug for a birthday party. If you're making it in layers or a shaped pan that it needs to come out of, I've found it's best to grease the pan with shortening (I know, I know, but trust me!) and then dust it with cocoa. Since doing that, I've never had problems with it coming out in pieces. If you're looking for a great cake, stop here, this is it!
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Coconut Pineapple Chicken

Reviewed: Mar. 13, 2009
I enjoyed this recipe! I made the recipe as stated except that I didn't have rum extract, so I tried it with almond. It ended up being quite good, I will probably always make it this way since I don't care for rum and I felt that the almond brought out the coconut flavour even more. As I got to the part when I should have added the slivered almonds I realized I was out of them, which was sad, since that was one of the reasons I picked this recipe. I'm sure it would have been even better with them! I will make this again for sure. I loved the coconut and pineapple pairing. It made this dish taste like summer. It is a sweet recipe, but that's what makes it good!
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Brooke's Best Bombshell Brownies

Reviewed: Feb. 7, 2009
This is my new favorite brownie recipe!! They're everything I've ever wanted in a brownie. I've made them twice. The first time I overbaked them because I baked them until a toothpick came out clean. I could tell they tasted good (so I gave them another chance), but they were hard. So the second time I took them out before the toothpick test said they were done, but the top was set so I figured that was close enough. They fell a little in the middle, but were so chewy, gooey and yummy!! I will do it this way from now on. I didn't change a thing about the recipe. They were thick and had that thin crust on top. No icing needed since they're sweet. I'm not sure why some reviewers said these were thin, mine were about 1 and 1/2 - 2 inches thick! Make these ones, you won't be disappointed.
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