Melanie_P Profile - Allrecipes.com (13400235)

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Melanie_P


Melanie_P
 
Home Town: Levittown, Pennsylvania, USA
Living In: Madison, Wisconsin, USA
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Indian, Italian, Mediterranean, Dessert, Quick & Easy
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Recipe Reviews 10 reviews
Avocado Feta Salsa
So yummy! I used white vinegar and left out the onion and garlic. It tastes even better the next day! I will definitely be making this again.

0 users found this review helpful
Reviewed On: May 24, 2013
Tiramisu Layer Cake
I made this recipe for a bake-off at work and won! It was delicious and overall relatively easy to make. I ended up changing a few things. (1)As other reviewers suggested, I made twice the coffee/coffee liqueur mixture and I used almost all of it. (2) I misread the recipe and left the whipped cream out of the filling. I think it tasted better because of this, but I ended up having to double the amount of mascarpone, confectioners sugar, and coffee liqueur to make enough for 2 layers of filling. (3)I added the coffee/coffee liqueur mixture in such a way that I avoided the nightmare of the moistened cake layers falling apart when you try to move them. I placed the bottom cake layer on the serving plate, poked holes, and added the coffee/coffee liqueur mix with a tablespoon. I spread the mascarpone mixture on top and then put the next cake layer on. I poked holes in that cake layer and added the coffee/coffee liqueur mixture. Then I spread the filling, placed the next cake layer on, poked holes, and added the coffee/coffee liqueur mixture. After all of this, I put the cake in the fridge for about 45 min-1 hour to let everything set. Since I didn't already have the whipped cream made, I whipped this during the cake's time in the fridge. I pre-chilled the metal mixing bowl in the freezer for about 15 minutes before whipping the heavy cream and after the whipped cream was made, I kept the bowl on ice while I was icing the cake.

8 users found this review helpful
Reviewed On: May 24, 2013
Campbell's Kitchen Easy Chicken Pot Pie
Really easy! I gave it 3 stars because I made quite a few changes. Like other reviewers, I used 2 cans of condensed cream soup. I've used many different kinds, but this time, I tried cream of celery and cream of mushroom with roasted garlic. I cooked the chicken with some olive oil, poultry seasoning, and a little chili powder. I also added some potatoes--I cut 4 small/medium potatoes into 1/2 inch cubes, boiled them in water for 5 min (just before they were done, so they would be firm enough to mix), and drained off the water. I mixed all this together with frozen mixed veggies, some black pepper, and dried parsley. A few times when I made this, the poured crust didn't cook evenly. This time, I made drop biscuits with 2 cups of Bisquick and 2/3 cup of milk and dropped/spread them on the top of the pot pie. Then, I covered the dish with foil and baked the whole thing for about 50 minutes at 375F.

1 user found this review helpful
Reviewed On: Nov. 24, 2012
 
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