Melody Dumplin Recipe Reviews (Pg. 1) - Allrecipes.com (13406045)

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Slow Cooker Adobo Chicken

Reviewed: Aug. 11, 2014
This recipe by itself isn't very good, however, I read a bunch of the reviews and decided to use a lot of the added suggestions to come up with the best 5 star version of this recipe. I used a whole cut up chicken on the bones and with the skin. I used 3/4 cup of low sodium soy sauce, 1 1/2 tsp. brown sugar, 2 bay leaves, 1/8 cup red wine vinegar, a cup of chicken broth, a yellow onion, 2 tsp fresh ground ginger, a generous amount of granulated garlic and cracked pepper. I cooked it on high in the slow cooker for 4 hours and kept it on warm till dinner. I served it over white rice with a dark green salad and a homemade balsamic vinaigrette. PERFECT!
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2 users found this review helpful

Easy Spanish Rice

Reviewed: Apr. 5, 2014
I agree with all of the suggested recipe changes. I'm gonna use chopped onion, bell pepper and minced garlic while browning the rice and replace the tomatoes for a can of Rotel. The Cilantro is an absolute must have for this recipe! Then, I'm gonna use the cooking suggestions in the other reviews. I'm gonna accompany it with Black Beans flavored with onion and Andouille sausage and some beef and cheese Quesadillas with homemade salsa. Should be a great supper!
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4 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Apr. 3, 2014
I did a layer of potatoes, then onions, then large shrimp, then salt, pepper and creole seasoning, then another layer just like that. Then I made the sauce and poured it over the top then topped it with the rest of the cheese in the bag. Then I covered it with aluminum foil and cooked it on 375 for 1 1/2 hour. It was a one dish wonder!!! You can also add a layer of fresh spinach leaves to each layer to make it even more healthy or you can do a salad on the side. AWESOME!!!
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1 user found this review helpful

Emily's Famous Hash Browns

Reviewed: Mar. 23, 2014
I had to make a bit more because of the men I was feeding with this, so I multiplied the recipe by 1 1/2. I used 3 medium russet potatoes, a Jumbo egg, 1/3 cup flour, half an onion, half a bell pepper and a couple of chopped mushrooms. However, I reduced the oil to 3/4 cup so they wouldn't be so greasy. I used an iron skillet and cooked them on a lower heat (#6 on an electric stove). They were difficult to flip, but once I did, I moved them into the oven on 350 to finish them off nicely. It took much longer to cook that way, but they came out perfect. I WILL make this again! There wasn't a crumb left!
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3 users found this review helpful

Hearty Lentil and Sausage Soup

Reviewed: Mar. 15, 2014
You have to use a large slow cooker for this recipe, not a crockpot. You also have to cook it on high, not low. It's an ALL DAY cook (10 hours or more), not a 4 hour cook. Another suggestion would be to soak the lentils overnight to speed up the cooking process. I added a bay leaf and substituted the can of diced tomatoes for a can of mild Rotel tomatoes with green chilies to kick it up a notch. I also changed the meat to pickled pork (or you could use cubed ham or diced salt pork), which you can just put right into the slow cooker and skip the first step. I used all broth rather than water for added flavor and I happened to have that much broth on hand. I also put the cabbage into the slow cooker right from the beginning or you can omit it altogether. With my changes, I'd give it a 5, but as is, it's only a 3 at best. Sorry.
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Italian Vegetable Soup

Reviewed: Dec. 15, 2013
This is called Minestrone. I'd add 32oz beef broth in place of the water, diced bell pepper, salt and black pepper. The cabbage is a nice touch, but not altogether necessary. I'd also sprinkle Parmesan cheese over the top just before serving.
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0 users found this review helpful

Chicken Fricassee

Reviewed: Nov. 22, 2013
This recipe is good, but it needs a few more ingredients. I added diced fresh carrots, some rubbed sage, Worcestershire sauce, soy sauce and diced bell peppers. You can use less or no salt if you add these ingredients. I completely omitted the cayenne pepper because there is enough of that in my Cajun Seasoning. Also, I used boneless, skinless chicken breasts diced to make it healthier and I used low sodium chicken broth. You don't have to put the sausage in it, but it makes it that much better!
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1 user found this review helpful

Meatball Nirvana

Reviewed: Jan. 9, 2013
The only thing this is missing is an egg and these are my meatballs! I would only go easy on the oregano and I would leave the Parmesan cheese as a topper if the people eating them like Parmesan cheese, as it is an acquired taste.
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2 users found this review helpful

Our Favorite Balsamic Vinaigrette

Reviewed: Jan. 7, 2013
This seems more like a honey mustard vinaigrette than a balsamic vinaigrette.
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0 users found this review helpful

Costas French Market Doughnuts (Beignets)

Reviewed: Dec. 28, 2012
FINALLY! A recipe for HOMEMADE Beignets! THANKS!!!
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1 user found this review helpful

Low Carb Jambalaya

Reviewed: Dec. 28, 2012
Being from Louisiana, I agree with Chuck. I'd omit the zucchini and add brown rice instead. Also, it's either chicken and sausage Jambalaya or seafood Jambalaya. The tomatoes should be optional and there should be a roux somewhere in there.
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1 user found this review helpful

Charleston Breakfast Casserole

Reviewed: Dec. 25, 2012
The only thing I'm adding to this is 1/2 cup of finely chopped onion. I'm using ground mustard instead of prepared, cubed day-old french bread instead of croutons and evaporated milk instead of whole, though, probably because I'm from New Orleans. Oh, and yard eggs instead of store bought, because we have chickens.
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Rosemary Roasted Turkey

Reviewed: Dec. 24, 2012
OMG, I'm GOING to do this!!! I have everything I need already on hand and we LOVE rosemary! Can't wait to taste it! Thank you so much for the helpful tips!
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Chili Casserole

Reviewed: Dec. 21, 2012
This sounds WONDERFUL! All except for the choice of cheese. I'm going to try this, but use Cheddar instead...or perhaps a pizza cheese blend. I'm also going to leave out the hot sauce, since the chili beans and taco seasoning I'm going to use will be hot enough. (Yes, I'm going to use taco seasoning instead of chili seasoning as well. Gotta use what I have on hand.)
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Tomato Basil Penne Pasta

Reviewed: Dec. 19, 2012
It's just missing a little salt and pepper. This would be a complete meal if it has some kind of meat in it. It makes a wonderful side dish alongside some eggplant and chicken Parmesan or Pane'd pork chops (breaded and deep fried). I absolutely LOVE this combination of flavors!!!
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1 user found this review helpful

Egg in a Cup

Reviewed: Dec. 17, 2012
I used yard eggs, torn up pieces of buttered toast bread and sprinkled some shredded sharp cheddar cheese on top and WOW!!! I find it easier to make over easy eggs in the pan instead of boiling and peeling. It's faster and the outcome is the same. I will try it the way it is suggested next time.
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3 users found this review helpful

Campbell's Kitchen Baked Corn Casserole

Reviewed: Dec. 17, 2012
I would add some precooked chicken to this recipe. Also, if you don't have French fried onions, you could saute some chopped onions in butter and add them to the mix instead and possibly use some Italian seasoned bread crumbs on top instead. I'm going to try it that way since I don't have any French fried onions.
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2 users found this review helpful

Bacon Wrapped Smokies

Reviewed: Dec. 15, 2012
There are many variations you can do to this recipe that would make it even better! For example, wrap the smokey in a thin slice of Vidalia onion before the bacon. Or if you like a bit of heat, wrap the smokey in a Jalapeno pepper with a thin spreading of cream cheese before the bacon and omit the brown sugar. WOW!
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Mom's Quick Pasta Sauce

Reviewed: Dec. 10, 2012
I use the same ingredients except I chop fresh onions and bell peppers instead of the onion soup mix, I use 2 cans of tomato sauce instead of one, I add a can of stewed tomatoes and I use dried Italian Seasoning instead of the Oregano (I do add additional dried Basil as the recipe suggests). It only takes an additional 5-7 minutes of prep time, but it makes all the difference in the world. Another secret of mine is to use Worcestershire Sauce while browning the ground beef and I sweat the onions and bell peppers in 2 tablespoons of Olive Oil before adding the meat to brown. This makes the meat so much more flavorful. Oh, and I would omit the water and add a teaspoon of sugar to cut the acidity.
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17 users found this review helpful

Mirliton

Reviewed: Nov. 18, 2012
Ok, so here's my Cajun twist on this recipe. Instead of regular breadcrumbs, I used Italian style. Instead of Parsley, I used fresh chopped Cilantro. I used a Jumbo yard egg (we have chickens), three large Mirlitons (boiled, peeled and seeded) and three cups of cooked rice. I pinched the dried thyme to release its flavor and boiled the shrimp in Creole Seasoning for a better flavor (no, not crab boil, that would've been too much). I used Andouille sausage instead of ham and sauteed them in with the onions, garlic, olive oil and added in the Cilantro and thyme toward the end. Then I mixed everything in a large bowl and poured it into a casserole dish. I poured a cup of evaporated milk evenly over the top and topped with a shredded 7 Italian cheese blend. I baked it at 350 for about 40 to 45 minutes, let stand for 10 minutes and served. Shortly after, it was GONE!!!
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3 users found this review helpful

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