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

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Melanie

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Best Ever Banana Bread

Reviewed: Mar. 20, 2013
Followed the recipe exactly though I didn't measure my bananas - used 3 1/2 overripe large bananas. I didn't want to use too much - but realized after eating it that the 1/2 wouldn't have hurt it. I also added chopped WALNUTS to the mix and a sugar/cinnamon/walnut mixture topping. Delicious and moist! Just made this and the whole loaf is almost gone - and there's only 3 people in the house (one of them a 12 yr old boy). I will continue to add a nut topping (maybe not as much sugar as I did this time)..and might experiment with apple sauce instead of oil as well as replacing some of the sugar with brown sugar next time. But this recipe is great just the way it is!
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Easy Meatloaf

Reviewed: Jan. 4, 2013
Definitely a keeper. I made the following revisions per the other reviews: sauteed onion w/butter + garlic (powder), added about 1 TBSP of Worsterschire, used a little less mustar (yellow). I also doubled the sauce which was perfect. And, used italian seasoned breadcrumbs. Baked for 10 mins longer than called for - could have gone for 10 more mins..and I let stand for a good 15 mins before serving. There was a pool of oil on the bottom but maybe that helps it keep moist..because it really was! AND it did not crumble at all. Can't wait to try it a a sandwich. Delicious and so easy!
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Easy Turkey Gravy

Reviewed: Dec. 26, 2012
So easy - will use this recipe from now on! Great flavor and holds up well. I didn't have 5 cups of turkey drippings so I kind of eyeballed the ingredients. Coloring is nice too! (Btw - I always use my Tupperware Quick shake container for the flour milk mixture and it helps to gradually add while keeping it blended well.)
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Mini Cheesecakes I

Reviewed: Dec. 26, 2012
YUM! I read A LOT of the reviews and took the top tips to make mine. Made the regular cupcake size (3 bites!). I brought my cream cheese to room temp (left on countertop overnight), made graham cracker crust (2 1/2 pkgs of graham crackers to make 2 cups, melted butter, 4ish TBSP brown sugar, 3ish TBSP white sugar, mixed up in the bag I crushed the grahams in, then packed into each cup with a shot glass (great idea!))while oven preheated to 350. Blended each ingredient as I added (first blended the cream cheese til it was workable,then added sugar (little less than 1/2c), blended, added about a tsp lemon juice (in place of vanilla), mixed, then added 2 eggs, blended). It was very smooth & silky when all the ingredients were finally together. Then spooned cheesecake to almost top of each cup. (This recipe makes one cupcake pan plus probably another half). Put these pans on top of pans that have walls, added water to these once in the oven for the waterbath.Baked for about 20 mins. Then turned off the oven and let it sit for 30 more mins in the oven. Took it out (no sunken cheesecake - they were beautiful!), cooled it, added cherry topping (2-3cherries per cupcake seems just enough). I tasted one then & it was alright but the graham crust crumbled. Put it in the fridge overnight and half a day, tried another one at lunch-and OMG DELICIOUS! The flavors melded & the crust stays together! I feel like a gourmet baker now (shhh)! woohoo!
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Easy Crescent Taco Bake

Reviewed: Sep. 17, 2012
Kids loved it so that makes it a keeper. I added refried beans before the meat and covered the top with lettuce. It was a little weird putting the crescent roll doughs in the right order to cover the pie pan...so some sides were thicker than others. And i am going to try a pie crust shield next time because I think the bottom could've used at least 20 mins but the sides showing were done by 17. Served with spanish rice, sour cream and hot sauce.
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Coconut (Haupia) and Chocolate Pie

Reviewed: Jul. 5, 2012
Sooo ono (delicious)! I keep forgetting to try it with the haupia on the bottom! I think it'd taste better AND look better. This pie is a winnah (winner)! I'm from HI too and this stuff is legit. One of my HI friends said taste "mo bettah" then Teds. I used homemade pie crust. I also used a bit less chocolate chips and made less chocolate haupia because the chocolate is strong enough. (I used Ghiradelli chocolate.) Like other reviewers, I would also make this way in advance and let it stiffen up for AT LEAST 4 hrs. Not only does it make it look nicer, but it also tastes better when the haupia is the right jello-esque consistency. I sprinkled some chocolate chips on the top (cause I didnt have shavings) which was delicious and pretty! Oh - just use your handmixer to whip the heavy cream... so easy! People were fighting for the leftovers.
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Photo by Melanie

Best Brownies

Reviewed: Jun. 24, 2012
Delicious! Easy! I mixed the sugar into the melted butter and lightly whisked the eggs with a fork before adding. I mixed the other dry ingredients together before adding into the butter mixture then mixed just enough that everying was wet - as suggested by reviewers here. Turned out perfect - not too cakey, not tooo gooey, crunchy in the right places. I didn't make the frosting. Instead I topped it with a dusting of powdered sugar and mint chocolate chip ice cream for a pretty and decadent dessert. Will definitely make again! Next time I might try other reviewer's healthy substitutes.
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Perfect Pumpkin Pie

Reviewed: Jun. 9, 2012
Yummy and easy! First pumpkin pie I've ever made and everyone loved it. I needed to make something easy to bring to thanksgiving dinner. There were an overabundance of pies brought to the party and while the hosts gave everyone pieces of the other pies to take home, they kept the remaining slices of my pumpkin pie. LOL! Great recipe - will always use!
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Seafood Sandwich

Reviewed: Jun. 9, 2012
Delicious! Just the right combination of ingredients gave it the kick it needs to not be too rich. I didn't have any Old Bay so I just added similar spices that I had on hand (Lowrys season salt, ground up bay leaf, ground cloves, onion powder, garlic powder, mustard powder, paprika, pepper). I'll try it with Old Bay next time - but that mix made it awesome anyway! You can add celery but as long as you toast up the bread, it gives it the necessary crunch to balance it. Would probably also be good with crackers or even as a dip for celery.
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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.
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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.
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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!
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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).
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Photo by Melanie

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!
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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!
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9 users found this review helpful
Photo by Melanie

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).
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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.)
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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!
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4 users found this review helpful
Photo by Melanie

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.
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Photo by Melanie

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.
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