Mellie Recipe Reviews (Pg. 1) - Allrecipes.com (13791547)

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Boozy Rice with Nuts and Berries

Reviewed: May 14, 2010
Excellent! Easy! Directions are spot on. There is some plan ahead time needed for this dish because the flavors really do have to sit for a time in order to blend. Right after completing the recipe I tasted the dish and thought, "meh". Served 3 hours later with dinner and it was, "wow"! One small change - I left out some of the olive oil to cut back on fat and calories. I drizzled over the top and mixed in - probably 1/8 to 1/4 cup. Everything else was followed to the letter. Great, healthy alternative to potato or macaroni salads in the summer time.
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4 users found this review helpful

Feta and Sun-Dried Tomato Stuffed Chicken

Reviewed: May 14, 2010
Unbelieveably Easy and Delicious! I couldn't find greek seasoning so I made my own - used an about.com recipe. Delicious and made just enough for this recipe. Sauce/marinade is a perfect balance of spices and lemon. However, I love strong flavors so you may want to use less lemon if you enjoy more subltle flavors. Followed recipe exactly. Cooking times were spot on. Served with Boozy Rice w/ nuts - recipe available on this site - and a salad. PERFECT MEAL.
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7 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Apr. 19, 2010
Very rich. Can be served with many different sauces to suit your mood/occasion. Used 3 whole eggs and 3 egg whites as others suggested. Cooking times were spot on. This makes enough to feed an army because it is so rich and satisfying.
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2 users found this review helpful

Orange Breakfast Crunch Topping

Reviewed: Mar. 26, 2010
What an original and interesting idea! I've made this a couple of times and everyone loves it. It can be easily suited to your own tastes, etc. Thanks for the idea!
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4 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jan. 8, 2010
This was good. Baking times are spot on. I used panko instead of bread crumbs but otherwise followed the recipe exactly. The salmon was spectacular but it was good. Served with steamed brocolli and cauliflower with a spinach salad. Dinner was complete in about 35 minutes (from mixing ingredients to pulling food out of the oven and clean up). Excellent for easy clean up and healthy, quick dinner option. I will leave butter out of honey mustard next time - salmon is so oily on it's own there is no need to add fat/calories.
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1 user found this review helpful

White Chili I

Reviewed: Jan. 8, 2010
Given 4 stars instead of 5 because the recipe does need a little 'tweaking' to suit individual tastes. However, it was wonderful and quick. I made the following changes (made for enough fro 2 people): To lower calories/fat I completely left out the cheese. It was so tasty I didn't notice. I used one can of Great Northern beans (couldn't find cannellini beans), drained. I used another half can of Great Northern but mashed them up before adding so the chili would thicken. After reading the reviews a lot of them said it was too runny....This step made the chili really thick but I like it that way. I suppose if you want it 'soupier' then add more broth or use flour instead of beans to thicken. I also added about a 1/2tsp of cayenne rather than 1/8tsp but I like SPICY. Instead of cooking the chili with the chicken, I seasoned chicken breasts and baked them in the oven. When done, I cut the chicken into cubes and added them on top of the chili mixture. A dollop of fat free sour cream and some fresh green onions on top and it was a PERFECT meal. I didn't cook the chili with the chicken because I wanted to control my portions and if there were leftovers, I don't like to freeze and re-heat meat so I try to cook only the amount of meat we will eat at one sitting. The only thing I would do differently is add fresh cilantro rather than dried. Cornbread and a salad and you have dinner lickity-split!
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2 users found this review helpful

Mom's Shepherd's Pie

Reviewed: Sep. 30, 2009
I'm giving this 3 stars because it is a great base to do what you like with. I did not make this canned vegetables, I used fresh. I also substituted the ground burger for half burger/half soy "burger" (I swear, you cannot tell the difference!). The sauce and seasonsing for the meat were excellent. I will use this for my base recipe from now on. Cooking times were just about perfect.
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1 user found this review helpful

Herb-Stuffed Red Peppers

Reviewed: Sep. 30, 2009
Absolutely wonderful! I made some modifications to the recipe for my tastes but these should affect the over-all taste. First, I did not microwave my peppers before baking - I like mine a little more al dente. Second, I didn't have any allspice so I substituted a lesser amount of cinnamon. I also only used half the amount of meat called for and substituted soy "burger" for the other half (I swear, my husband never knows when I do this!!). Cooking times were perfect. I will make this again.
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2 users found this review helpful

Moroccan Potato Casserole

Reviewed: Aug. 27, 2009
I did not care for this. I'm giving it two stars instead of one because it presents really nicely. With some major overhaul of spices this could be a very nice dish. It was very pretty. Followed the recipe exactly. I LOVE Moroccan food and found this to be a very poor representation of what food from that region should taste like.
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5 users found this review helpful

Pineapple Salsa

Reviewed: Aug. 24, 2009
Excellent. Nutritious. Easy. I served over grilled chicken that was marinated in a lemon juice mixture. Perfect together. I used only orange bell pepper because that is what I had on hand and it tasted fine but green and red will present a little better. I did not use all of the 15oz of beans because I felt the mixture would be over-powered by them and I was right. I used about 2/3 of the can and it was perfect. Anymore and it would be 'black-bean salsa' rather than pineapple salsa. Perfect for summer!
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6 users found this review helpful

Wine Sauce Chicken

Reviewed: Aug. 20, 2009
meh...I don't get the high ratings here. Followed the recipe exactly and I'm sure it came out just like it should have but it was - average. Not worth the extremely high caloric intake for something so...well, unnoteworthy. Save those extra calories for something special! We ate it, won't make it again. I think, and this is personal preference, I will NEVER like Cream of Mushroom/Chicken soup as a base so this was my own fault for trying to take the easy way out. Otherwise, easy to prepare, cooking times spot-on.
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4 users found this review helpful

Banana Muffins II

Reviewed: Aug. 18, 2009
Excellent recipe. I made two batches - the first batch was made exactly as the recipe was written. Simple, easy and very quick!! Five stars. The second batch I used whole wheat flour instead of white and Splenda in place of sugar. These were just as delicious as the 1st batch. The recipe is easily coverted to your tastes: add cinnamon, nuts, etc...
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2 users found this review helpful

Skillet Herbed Chicken with Mustard

Reviewed: Aug. 18, 2009
Excellent! Can easily be changed to accomodate individual tastes. For example, I used less mustard after reading some reviews - and a little more honey. I also used all fresh herbs straight from the garden. If tarragon is not to your liking, use less and add more of the others. Very easy to switch amounts and ingerdients. I served with long grain wild rice and fresh from the garden squash. A glass of chardonnay made the meal very simple and perfect. In fact, I made this entire meal while chatting with my sister on the phone. Very easy.
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8 users found this review helpful

Spinach and Sun-Dried Tomato Pasta

Reviewed: May 19, 2009
Very, very easy and simple recipe but tastes great! Quick to prepare and very pretty once cooked and plated. Hints: If you like spicy food, add more pepper flakes. Also, more spinach makes it a little more healthy but still does not overwhelm the recipe. I used extra firm tofu (cubed) instead of chicken or shrimp as a protien and it complemented well.
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1 user found this review helpful

Biscochitos Traditional Cookies

Reviewed: May 6, 2009
I am giving this recipe 4 stars because of the ease and the basic ingredients used. The cookies were quite good, the directions were clear and concise and the baking time was spot-on. However, I did not give them 5 stars because they are definitely not **quite** authentic. My sisters and I made these cookies to include in my welcome baskets for the guests attending my wedding in Santa Fe, NM and the recipe we used had about 15-20 ingredients and the cookies were MUCH more authentic tasting. I did not have most of the ingredients on-hand (or the time or desire!!) to duplicate that recipe. This is an easy, very quick recipe that will give you good results but is missing just a little **something**.
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5 users found this review helpful

Blueberry Snack Cake

Reviewed: May 2, 2009
I used this recipe because of the overwhelming number of good reviews and I had all the ingredients on-hand. First, this took MUCH, much longer than the posted 35 minutes. I had to remove it at about 40 miutes, cover the edges with foil and return for about another 15 miutes to bake the center. Second, I'm just gonna be bkunt: It wasn't awful but I just don't get all the rave reviews. It was nothing more than a bland blueberry muffin in a pan. Third, It was very moist and with some *tweaking* to add flavor, this is a good base recipe. I will not be making this again. It is not worth using hand-picked, organic, wild Alaskan blueberries in this dish. I felt like I wasted them. Also, the reason it is so moist is because of the extraoridary amount of butter used. SOOOO not worth the caloric intake.
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16 users found this review helpful

Salmon Fillets with Creamy Dill

Reviewed: Apr. 30, 2009
Being an Alaskan with a freeezer full of salmon that needs to be eaten before we approach another fishing season, I'm always looking for new ways to cook salmon. This recipe was **OK** but in no way fantastic. I chose to use yogurt instead of mayo (why take a healthy fish and make it unhealthy???) but I found the mustard to be too strong and overwhelming. While my family ate the fish, none were turning cartwheels over it. I cut two fillets into normal (computer-mouse) sized portions and baked for 30 minutes with the skin on. It was fine but a little dry. I would have removed at 25-27 minutes. Hope this helps!
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1 user found this review helpful

Bacon Chicken and Dumplings

Reviewed: Apr. 7, 2009
This was a good, easy and basic recipe to follow. Very bland so be prepared to spice it up to your taste. I rated this 4 stars because it did not include cream of chicken/mushroom soup and is a great base for you to build your own recipe. Next time I will use condensed milk or 2% rather than half-and-half to cut on calories/cholesterol/fat. You could also easily add more liquid to the recipe to inculde more veggies - celery, peas, etc...would work well. **UPDATE** 18 Oct 09. I made this again and it was delicious. I used 2% milk, and added a ton of veggies that needed to be used. I added baby carrots with the potatoes and onions. After simmering but before adding the dumplings, I added frozen peas and corn, fresh zucchini, celery and cauliflower. I then added and cooked the dumplings and it was much more robust and healthier version than the original. Also - I flavored the dumpling mix with various spices. It was a hit with my husband and his mother (gasp!).
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5 users found this review helpful

Cake Balls

Reviewed: Apr. 3, 2009
Do NOT keep these in your home if you are trying to lose weight. Impossible. I only used half the amount of frosting the recipe called for this time and I liked them much better than using the full amount. They were much easier to work with when frozen. I used lemon cake mix with cream cheese frosting and whit chocolate to coat. My husband and I liked the plain cake balls bettter - they were too sweet with the chocolate coating. However, the kids LOVED the coated ones and I eventually had to hid them so I would have enough to take to my event. I have also tried chocolate cake/chooclate frosting and those were very good as well. Good luck!
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2 users found this review helpful

Herb-Crusted Chuck Roast

Reviewed: Apr. 1, 2009
The crust was fantastic. The sauce was a HUGE hit in my home. The recipe was very easy to follow and the directions were clear. The only thing I would change next time is the cut of meat that was used. Chuck roast is tough - no wonder it was on sale. I tried to use the leftovers for sandwiches the next day and it was like trying to chew leather. This recipe is wonderful - just don't waste it on such a terrible cut of meat.
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1 user found this review helpful

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