Melanie Recipe Reviews (Pg. 1) - Allrecipes.com (1406452)

Family-Style French Toast

Reviewed: May 12, 2012

DON'T BURN THE BROWN SUGAR LAYER! Just tried this and while it super easy and quick to make, I was waiting for the pieces to turn "golden brown" and it took maybe 15 mins longer. In that time, it burnt the brown sugar layer - which made it a hard crust and equally pretty tough to chew/cut through. The 11 yr old did say that it was really good "once you got past the brown sugar". I used a half of a French Bread loaf and all the pieces fit fine in the regular cookie sheet type pan. It did soak up all the milk and was a bit soggy when finally done - so next time I will also just dunk it. I'll update this if I try it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: May 11, 2012

So easy to make - people will be amazed you slaved away making them. Plus jalapenos are super inexpensive! You don't have to do anything special to them to take away the heat other than to make sure to take out the all of the seeds and all the membrane (scoop it out flush inside). Also if you're going to grill it - don't use the flimsy toothpicks because they'll just burn and then you're left carefully chewing look for the piece of stick left behind. I've baked them (on a foil lined pan) and they came out yummy too.

Was this review helpful? [ YES ]
1 user found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: May 11, 2012

I have never had Hooters wings - but these taste like restaurant style buffalo wings. I made exactly to recipe and it came out very good - even second day (actually think it was a little better the 2nd day since the sauce soaked in)! Easy and will make again. One suggestion would be to make a little more sauce in case you like more sauce. oh and don't forget the ranch or bleu cheese dip!

Was this review helpful? [ YES ]
1 user found this review helpful

Holiday Shortbread Cookies

Reviewed: Dec. 21, 2011

I was skeptical at first. The mixture as it's listed seemed too flour-y so I added another 1/2 cup butter. I also froze my butter and used the grater as others suggested which made it super easy to cut in. And I mixed and mixed and mixed! Until I figured I guess I can't mix any more..there were still bigger chunks of butter and it didn't totally look like tiny crumbs - looked like just flour with butter pebbles. So I sighed and said oh well, here goes as I popped it in the oven. It smelled wonderful baking! Let it bake for pretty much exactly the recommended amount of time. It was slightly brown on the edges and a little soft to the touch in the middle. And let it cool. I tried it and wow! this is some delicious shortbread! reminds me of store bought expensive stuff! I am so happy that what I thought was a loss was SO not! Glad I found this recipe. I plan to dip half of some pieces in chocolate (Royal Shortbread).

Was this review helpful? [ YES ]
2 users found this review helpful

Sausage-Stuffed Squash

Reviewed: Dec. 7, 2010

Super fast, super easy! I made 1 acorn squash (micro'd for 10 min, but i think 8 would have been fine) using spicy turkey sausage and adding some granny smith apple to the mix. I didn't really measure the amounts but just gave it a good ratio. I think I may have put a little too much sour cream though - it was creamy. But it was still good. I served with a side of french bread toast which added the needed crunch. Will make this one again! It seems like it'd be fun to try more things in it - corn, pecans, bell peppers, etc. 1/2 squash is very filling. yum!

Was this review helpful? [ YES ]
5 users found this review helpful

Microwave Corn on the Cob

Reviewed: Nov. 16, 2010

No need to use paper towels if you have husks still on. If you have corn still in the husk, peel off a couple of the drier outer leaves, pull off the clump of threads hanging off the top, wash it a bit, put it on a plate and microwave for approx 2 mins per ear (smaller size ear is what I tested on). When done peel off husk (use gloves - it's HOT!) and threads will come right off too. DELICIOUS and soo easy! Never thought you could microwave corn with such wonderful results! Thanks for posting - and thanks for the reviews tthat had this suggestion!

Was this review helpful? [ YES ]
8 users found this review helpful

Central American Tacos

Reviewed: Apr. 19, 2010

Glad I read reviews before trying this recipe. I used 3 medium sized russett potatoes and that seemed like enough, even could have been better with 1 less potato. Definitely add some seasoning to the meat! I used a cajun seasoning and oregano. You should probably stir the seasoning on the potato as well when cooking. The guacamole was very good, I agree and my first time using tomatillos - lovely! I added lettuce, pico de gallo salsa, sour cream and cheese ...and it was wonderful! will make again (with the changes).

Was this review helpful? [ YES ]
2 users found this review helpful

The Original Potato Salad with Real Mayonnaise

Reviewed: Apr. 18, 2010

Great, versatile recipe - lots of good suggestions in the reviews. I was in a rush so I didn't mix the mayo + seasonings in a separate bowl before adding the potatoes. I just added all ingredients in one bowl and mixed. I could see how it'd make the mixture more even and easier to mix with the potatoes. Next time I'll do that. still, it came out great and everyone went back for seconds (at least). I did change it up a bit using review suggestions and also due to laziness/time. I used dill pickle juice (about 2 TBSP) instead of the vinegar and sugar, added a dash of sour cream, a squirt of yellow mustard and a little less onions than called for. I usually don't like raw celery so I used a bit less than it calls for - but loved it in this salad. It gave it a much needed texture. Delicious, easy and will definitely make again. (I used russet potatoes and did add the boiled eggs.)

Was this review helpful? [ YES ]
3 users found this review helpful

Marshmallow Crispie Bars

Reviewed: Mar. 20, 2010

Love the recipe just the way it is. The first time I read reviews first so added more rice krispies which made them not as gooey. the next time I thought I had enough rice krispies but apparently someone had helped themself to the cereal so i had about 1/4 cup less than the recipe called for. That actually made them pretty gooey and tastey. I am sure when I make the recipe the 3rd time with the right amount of ingredients it calls for it'll be just right. I did add a tad bit more vanilla and some m&m's for the holiday (xmas and valentines day). The only change is i would DEFINITELY double the recipe. This recipe only makes a small pan's worth, or very thin bars. Delicious recipe - will make forever!

Was this review helpful? [ YES ]
3 users found this review helpful

Bread Pudding III

Reviewed: Mar. 20, 2010

Yummy, easy recipe! I think it's important to know what type of bread is being used because it definitely makes a difference. I used plain old sliced white sandwich bread (the cheapest grocery store brand available). I loved this bread pudding & received rave reviews, even by a couple of people who have never had bread pudding before! It was a little eggy, so next time I may cut 1 egg out and a little bit of the milk & see how that goes. I even added 3 slices of bread. Other changes: I used a 9x13/3q glass baking dish, thanks to review recommendations. (I have NO idea how anyone could use the recommended dish size and not have it spill over.) I sprayed the baking dish with nonstick spray and used 1/2c white sugar & 1/2c brown sugar and added chopped pecans. Per other reviews, I let it sit for about 10 mins before baking to soak in. Tastes great the next few days as well! Great recipe, I'm looking forward to experimenting with different kinds of breads.

Was this review helpful? [ YES ]
3 users found this review helpful

Thai Chicken Satay

Reviewed: Dec. 24, 2009

Marinated for almost 24 hrs. Came out flavorful, and like satay I've had in restaurants. But I kinda wanted it to be even more packed with flavor since it marinated for so long. Very messy putting onto skewers, so be prepared for that. Don't cut too thin or it won't thread onto the skewers. I broiled mine - actually first time ever using the broiler! it came out a bit dry - so I probably overcooked. But it was yummy and there were no leftovers.

Was this review helpful? [ YES ]
5 users found this review helpful

Robbi's M&M Cookies

Reviewed: Dec. 24, 2009

Super easy to make - I felt like it was too easy to make. I also substituted half butter for the shortening (and used butter flavored shortening). They tasted like peanut butter cookies..but maybe it's the vanilla I used. I felt like something was missing, maybe needed more sugar. But, my guests commented that they were really good (before I even asked). I'll make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Make-Ahead Mashed Potatoes

Reviewed: Nov. 26, 2009

Yummy, creamy mashed potatoes - so easy to make & saves sooo much time too! I also used tips from other reviewers: added about 1 oz cream cheese and mixed in while mixing. I also used an electric hand blender and it worked fine. Came out creamy, and like someone else said - like instant (super creamy) but better!

Was this review helpful? [ YES ]
4 users found this review helpful

Giblet Gravy II

Reviewed: Nov. 26, 2009

Easier than the gravy I had been making for years where I had to slowly add a milk/flour mixture which eventually would turn into cement by the end of dinner (made me wonder what it did to my insides). Tastes YUMMY too! Missed a star because I did add about a teaspoon of cornstarch when the gravy wasn't thickening up enough for me, even after sitting for a while per the recipe. Didn't have to add much salt. Will make again !

Was this review helpful? [ YES ]
2 users found this review helpful

Chicken Enchiladas I

Reviewed: Apr. 29, 2009

Glad I found this recipe and the great reviews with tips. Super advice! I gave this 3 stars since I modified it quite a bit. The modifications I made really did make for a great dish. First, I boiled the chicken (5 breast halves) in water w/some chicken bouillon for 20 mins. To my surprise, this made the chicken very tender and easily shredable. I shreded it with 2 forks. Then continued with the recipe. Per another reviewer's suggestion I omitted the sour cream, tomato sauce, water, chili powder and taco sauce and replaced all of that with 1 jar (just buy the medium size) salsa and 1 can (buy the bigger 19-24 oz can) enchilada sauce. For the filling, I followed directions with the shredded chicken and added about 1/3 jar of the salsa mixed with 1/3 can of enchilada sauce. Next time I may just omit that step and won't add cheese since real enchiladas don't have that in them. Rolled the ingredients in tortillas and topped pan with the remaining enchilada sauce. (You can use leftover salsa as a condiment.) I originally forgot to add the bellpepper and garlic to the filling before rolling them - so I saute'd (sp?) the mixture and sprinkled over the enchiladas before adding the cheese and enchilada sauce. Try to get fresh tortillas (Costco sells raw tortillas.) It was muy delicioso!

Was this review helpful? [ YES ]
3 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 26, 2008

I made for Christmas dinner appetizer and they were YUMMY! But i also read a lot of the reviews and took some of the advice (and left some). I rated accordingly since i changed it a bit. I used 12 large mushrooms (caps about 2" wide) as the recipe called for as well as the the whole pkg of cream cheese and it was just right. Next time, though, I will use bite size smaller mushrooms but double the amount of mushrooms to make it easier to eat as a appetizer. Used olive oil instead of vegetable oil and added to the original ingredients for the filling: 2 stalks green onions (minced and cooked with the garlic and mushroom stems), a bit more parmesan (used fresh grated parmesano reggiano), a bit of garlic powder, 1 crisp, crumbled bacon and about a cup of cooked dungeoness crab. I dunked the mushroom caps in melted butter & lemon before filling, sprinkled with more parmesan and baked in a mini muffin pan. (Beware: if the mushrooms don't fit all the way into the muffin pan, they will come out shaped like muffins! It is kind of cute though.) Cooked for 20 mins and they came out beautifully! Everyone loved them! The parmesan topping gave it that extra crunch too! And love the heat the Cayenne leaves after you eat it. Will make (my new revised recipe again!) Thanks!

Was this review helpful? [ YES ]
15 users found this review helpful

Banana Cream Pie III

Reviewed: Nov. 8, 2008

I was surprised how yummy this turned out! First cream pie I've made and I'll definitely make again. I had to make it in a rush and this was super quick. I used homemade crust. Make sure you use RIPE bananas. Per suggestions, I used 1 pkg vanilla and 1pkg sugar free/non fat banana cream (because that's all the store had), a smidge less milk, and used an electic mixer to thicken which it did FAST! (I freaked out a little because the nonfat instant pudding is only 0.9oz and not 3 oz like the recipe calls for - these are equivalent!! Don't go out and buy 3 pkts of the nonfat stuff! Lucky I got wise before I made a mad dash to the store.)I also mashed up the ripest banana that I had and folded it into the mix before the whip cream. That gave it a great texture. I added the whip cream topping and bananas and THEN chilled. Which worked out just fine. Thanks to the people who suggested mixing the bananas in lemon juice to keep it from browning - it worked and made for a beautiful presentation! It was delicious!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Cherry Pie III

Reviewed: Nov. 4, 2008

I normally don't like cherry pie, but I'm building my pie making skills and what's "pie maker" without cherry pie in her portfolio? Glad I used this recipe thanks to all the reviews as well. I only made 2 modifications to the recipe: Definitely need to get more cherries than the recipe calls for. I used 3 14.5oz canned Oregon tart cherries in water plus added a handful of frozen (but defrosted) dark sweet cherries that I had in my fridge for making smoothies. Next time I will use 2 cans tart cherries and 2 cans (or equivalent) sweet cherries. The sweet cherries added the punch of sweetness needed to balance the tartness. Drained the cherries well to take out any liquid since it produces a lot when cooking. Used 1/2cup brown sugar, 1/2 cup white sugar to taper the sweetness (since i added sweet cherries). And used my favorite pie crust: Ruths' Grandma's Pie Crust which I brushed with egg wash (on the bottom crust and top). Also, when the pie was done, I brushed the lattice weave top crust with a light corn syrup wash sprinkled with granulated sugar and put it back in the oven to set for 3 mins (per tips from allrecipes). It came out beautifully AND everyone loved it! Even people who never liked or had cherry pie raved about it! So proud of my 1st cherry pie! I only had a sliver, it was gone before I knew it! And that sliver was DELISH! 4 stars because of modifications and needing to figure out the right amount of cherries to use.

Was this review helpful? [ YES ]
7 users found this review helpful

Peach Pie the Old Fashioned Two Crust Way

Reviewed: Oct. 26, 2008

DELICIOUS! Everyone I had taste test this was raving about it even those who had never even heard of peach pie before. Easy recipe. I used canned peaches since peaches aren't currently in season. About 2 19oz (peach weight) cans and one of the regular sized cans makes 5 cups. I let the peaches drain in a colander (sprinkled with just a little lemon juice - know these peaches will be sweet so I wasn't too concerned about sourness and don't even know if this step is necessary for canned peaches) while I prepped the pie crust. I let the pie crust sit in the fridge while I mixed the peaches. I read reviews and only modified this way: added about 1 tsp vanilla, decreased nutmeg to about 1/4 tsp, added about 1 tsp more flour, used 1/4c brown sugar in place of the white - decreased total sugar about 1/4 cup (because I used canned peaches that were already soaked in heavy syrup). I made it with a lattice crust and will do that again. I wouldn't dip the fork tines in egg to seal it with again though because I think it made my crust darker in those areas. Did brush the whole crust with an egg wash and poked holes with the fork all over the bottom crust to avoid air bubbles. It came out sooo scrumptious that I am craving a piece right now while I'm writing this! It tasted best as it settled (a couple days) and warmed up as others said, with a scoop of vanilla ice cream. HIGHLY recommend using Ruth's Grandma's Pie Crust recipe for this (and everything else for that matter). EDIT: DEFINIT

Was this review helpful? [ YES ]
13 users found this review helpful

Pecan Pie V

Reviewed: Oct. 16, 2008

LOVELY! 2nd pecan pie I've ever made, 2nd recipe. The 1st one had the Karo syrup. While I did like the karo syrup encrusted topping of pecans that that recipe made, this recipe is a much fuller, all around pie. I'm trying to figure out how to incorporate the 2. This pie was very easy to make (I had some leftover pie crust pre-made - Ruth's Grandma's Pie Crust), took me no time to mix up the ingredients. I made a cute flower design of halved pecans on top of the pie and pressed them in half way. I also added about 1/2 tsp more vanilla to the mix and a pinch of salt per reviewers' suggestions. Beautiful! I will make this recipe over and over again!

Was this review helpful? [ YES ]
3 users found this review helpful