Melody Dumplin Recipe Reviews (Pg. 2) - Allrecipes.com (13406045)

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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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1 user found this review helpful

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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18 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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7 users found this review helpful

Four Cheese Sauce

Reviewed: Nov. 17, 2012
Evaporated milk works just as well. I've been doing this with just Parmesan and Romano and tossing some Fettuccini and sauteed shrimp or chicken in it for years! I can't wait to try it with the other cheeses as well. Think I'll use a spiral or shell noodle with it so the noodles will hold onto more of the cheese per bite! Sounds ultra yummy!
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6 users found this review helpful

Hot Artichoke Spinach Dip

Reviewed: Sep. 27, 2012
You know what would make this a FIVE STAR recipe? A packet of Hidden Valley Ranch Dressing Mix and some salt, some chopped white, yellow or green onions, and salt and black pepper to taste. Try it! It'll crank this recipe up to TOP NOTCH!
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2 users found this review helpful

Classic Goulash

Reviewed: Sep. 16, 2012
This is definitely American style goulash as I remember it as a child. However, we also used Worcestershire sauce instead of Soy, definitely used Green Bell Pepper, and we also added a couple of cans of Veg-All mixed Vegetables to make it a bit heartier. I make this for my son perhaps once a year. Think I'll make it for him this coming week. Great recipe! Thanks!
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2 users found this review helpful

Peanut Butter Haystacks

Reviewed: Dec. 26, 2011
I learned how to make this in Home Economics class when I was 12 years old (I'm now 44 going on 45), so I know this is an old recipe, but definitely an old favorite! It's like you just made your own candy! LOVE IT!!!
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7 users found this review helpful

Breakfast Sausage Casserole

Reviewed: Dec. 25, 2011
what do you do with the shredded cheddar cheese? Eat it while you're cooking? Just kidding, I get that you are supposed to cover it with the cheese before baking. However, 4 cups is an ungodly amount! 2 cups, I've found to be much better. Love this recipe! The only extra thing I added was some chopped chives to the sausage while it was browning. GREAT ADDITION!
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2 users found this review helpful

Hamburger Soup

Reviewed: Oct. 29, 2011
Can't seem to bring myself to use chicken broth with beef. Used Beef broth instead, but this recipe is missing a great deal of flavor. Just sayin.
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2 users found this review helpful

Melody's Signature Chili

Reviewed: Oct. 29, 2011
The one thing I forgot to mention is that Masa flour can be used to thicken if it is too thin. However, if it is too thick, thin with beef broth for best results. This recipe literally takes three days to make if you make the red beans the first day and enjoy that night, then put up the left overs to use in this recipe. This IS, however, the best chili you will ever eat and well worth the time it takes!
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2 users found this review helpful

Roasted Potatoes with Greens

Reviewed: Oct. 23, 2011
I would replace the butter with olive oil and at the point the potatoes are tossed with the spinach leaves, I would top with Romano, Parmesan or any combination of Italian cheeses.
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4 users found this review helpful

Ann's Dirty Rice

Reviewed: Oct. 12, 2011
Hallalujah! Somebody that knows how to make dirty rice from scratch without using a dirty rice mix!!! Thank you! I'd add Garlic Powder and Parsley flakes to this recipe to make it a 5 star dish, though.
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3 users found this review helpful

Authentic, No Shortcuts, Louisiana Red Beans and Rice

Reviewed: Sep. 16, 2011
I'd take out the jalapenos and put a bottle of Louisiana hotsause on the table to be used by those who want it hot. Also, I've found that Bay Leaves, instead of Basil makes it all the better. Other than that, it's perfect!
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2 users found this review helpful

Cajun Chicken Pasta

Reviewed: Sep. 9, 2011
The only thing that gives this dish any resemblance of a Cajun dish is the two teaspoons of Cajun Seasoning. If you leave that out, this is an Italian dish.
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4 users found this review helpful

Simple Cajun Seasoning

Reviewed: Sep. 9, 2011
From a native of New Orleans, this would be perfect if it had garlic powder, onion powder, celery salt and white pepper. Also, replace the oregano with sage. Just a suggestion.
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102 users found this review helpful

Ragu® No Frying Chicken Parmesan

Reviewed: Oct. 7, 2010
This is a good start, but how can it be called Chicken Parmesan if it doesn't call for Parmesan cheese? I would suggest adding a teaspoon of water to the egg and then beat. The egg will come out fluffier. I would also suggest adding Parmesan cheese to the Italian Seasoned bread crumbs. Also, unless you flatten the breasts with a meat tenderizer, you are going to have to bake them longer than 20 minutes, especially if they're large breasts. Another enhancement I would make would be to use an Olive Oil Fat Free Cooking Spray on the pan before arranging the chicken in it. There is no reason to rush when adding a recipe on here. We should all take the time to make it as detailed as possible.
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21 users found this review helpful

No Frying Eggplant Parmesan

Reviewed: Oct. 7, 2010
This was absolutely perfect! I especially loved the fact that there was no frying involved. No mess and way less fat is always a good thing. The only thing I did differently is that I made my own homemade sauce instead of using jarred or canned. That coupled with the most perfect eggplants made for a delicious supper!
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3 users found this review helpful

Melody's Black Bean Soup

Reviewed: Dec. 1, 2009
This dish is absolutely wonderful served in a bowl with a spoon of Spanish Rice, a dollop of sour cream, and a sprinkling of shredded sharp cheddar cheese and fresh chopped chives.
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3 users found this review helpful

Melody's Spinach & Artichoke Dip

Reviewed: Dec. 1, 2009
There are so many things you can do to enhance this dish! It has a wonderful taste and goes wonderfully with Blue Cornchips.
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3 users found this review helpful

Displaying results 21-40 (of 46) reviews
 
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