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

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Melanie

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Boiled Chicken

Reviewed: Nov. 17, 2003
THANKS! Sometimes simple recipes like this can be a pain to find any where! I have a recipe that calls for boiled chicken - and I had NO IDEA how to do this as I'm a beginning cook and I know poultry has to be cookedhandled just right. Also thanks, AQRoland for your added extra tips...again, the whole giblets part - I wouldn't have even thought about.
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6 users found this review helpful

Grilled Salmon I

Reviewed: Nov. 17, 2003
YUM! This is one of the best marinades I have tasted for salmon! I'd rather stay home and make this than pay for salmon at a restaurant with this recipe! The longer you marinate it - the better. I tried grilling this on a bbq - and it came out very good but didn't hold the seasoning in well (even though I wrapped it in foil). The second time, I wrapped it in foil again and broiled it in the oven - and the marinade really stuck. I use both the lemon pepper seasoning AND fresh lemon juice. I will make this recipe over and over again - especially since I live in the great Northwest where salmon is abundant. I think this would taste good with other types of fish also.
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391 users found this review helpful
Photo by Melanie

Downeast Maine Pumpkin Bread

Reviewed: Nov. 23, 2003
I'm running out to buy the ingredients that I still need for this recipe after my friend who brought this to work revealed which recipe it was. She also gave a slice to a client and she came back asking for the recipe. I needed a low-cost gift for Christmas and this is perfect since it makes so much AND tastes so yummy. If mine comes out the same as hers (and apparently most of the reviewers) did - this will become a tradition for me. *** Made it! I used applesauce for 1/2 of the oil and 1c brown sugar/3 cups white sugar and it came out wonderful I also glazed with the butter/cinnamon/brown sugar mixture while it was warming. WONDERFUL! Everyone loved it at Thanksgiving dinner. I'm making it for Christmas gifts also and will include walnuts in the recipe.
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4 users found this review helpful

Lemon Leek Roasted Cornish Hens

Reviewed: Nov. 23, 2003
My boyfriend is mainly a beef eater - but he keeps asking me to make this recipe! Very tasty! I prepared it exactly the way the recipe called for...but will try some of the other suggestions such as rubbing with herbs and butter. Thanks!
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10 users found this review helpful

Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Reviewed: Nov. 23, 2003
Very tasty and it came out looking so nice we took pictures of it!
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3 users found this review helpful
Photo by Melanie

Corn Chowder IV

Reviewed: Dec. 3, 2003
Corn chowder is my most favorite soup and I was on a mission to make it. I never knew how easy it would be to make it! This recipe is super easy and came out tasting WONDERFUL! I think I put too much water in it because it was a little thin, I covered the diced potatoes with water - but it maybe had 1" of water above them once they settled. I also forgot to put the whole milk in - until after I had finished my bowl for the night - but added it in the next day and it was wonderful. It also makes A LOT of chowder - I froze half of it thinking I would be sick of the chowder by now - but I am going to defrost it soon since the half I left in the fridge is almost all gone. I used the Campbell's Cheddar Cheese as suggested (wow! I never knew Campbell's made cheddar cheese in a can until I read reviews here - I'll be using that for other recipes) - but I quickly took out as much as I could because I did not like the cheesey taste. And, I put in 6oz. of bacon and 2cans creamed corn + 1 can regular corn as others suggested - and I felt that was the perfect amount for the soup. YUMMY, easy to make corn chowder - and I am still excited that I now know how to make my favorite soup! Thanks!!!!
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Easy Slow Cooker French Dip

Reviewed: Oct. 24, 2004
I am a french dip fanatic!It's been 2 yrs since I tried to slow cook for french dip (last time I did, the results were horrible). However, this one came out WONDERFUL! Here's my recipe with tweaks: 2 - 2.5lb chuck roasts (marinated while frozen overnight in pepsi, I defrosted it in the morning upon learning it was still frozen), scored the roast & inserted slivers of garlic, approx 1cup pepsi (thought I had beer - but didn't, luckily a user tip said use pepsi), 1 can beef consomme, 1 can french onion soup, 1/2 pkg onion soup mix, 1 tsp garlic powder, and a dash of salt & pepper - mixed these ingredients so it was evenly distributed. Turned the slow cooker to High for 4.5hrs (since my roasts were still relatively frozen),then added fresh mushrooms & turned the cooker to Low for another 3 hours. The meat was SO tender! Then cut it up into thin slices & put it back into the juices to cook for about 15 more mins. Made the sandwiches w/provolone as others suggested. It was sooo good my bf ate 2 dips & I was happily STUFFED at just 1/2 of mine. The au jus is sooo good I just want to eat THAT with some meat as a soup! This recipe makes A LOT. Next time I will try the beer - just to see how it's different from the pepsi. I did add more salt & pepper to mine because I like my au jus salty, but my bf thought it was perfect the way it was. I may not put the garlic INTO the meat next time, it kinda shocked me when i bit into a clove. GREAT -I will make it again!
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2 users found this review helpful
Photo by Melanie

Easy Tuna Casserole

Reviewed: Oct. 4, 2008
Very good base recipe. I summarized others' advice for my liking so the renovated ingredients were: 2 cans of tuna, 1 can of cream of chicken, 1 can of cream of mushroom, garlic salt, frozen peas, about 1/2c mayo, black pepper, diced onions, a touch of whole milk, about 4 cups cooked macaroni, 1 c shredded cheese, and 1 c french friend onions. It was very good and i couldn't stop eating it for days (tasted good the next day too). Even though I thoroughly enjoyed it, I couldn't stop thinking it needed something else. The diced onions and french friend onions added a little crunch, but more was needed. My mom used to make a tuna casserole using leftover potato chips. I think that would be perfect to try in this next time - crush up the potato chips and mix in with the casserole. It adds a lightly crunchy potato. I'll also add a dash of tabasco sauce next time for a kick as was also suggested. I'm keeping this recipe - in the form I changed it to. :-) 3 stars because it's a base recipe but definitely needs kicks to it. Thanks, Andrea, for the start to many interesting creations from this!
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33 users found this review helpful

Puttanesca I

Reviewed: Oct. 4, 2008
Wonderful!!! No substitutions, modifications or "spicing up" needed. Make this the way the recipe tells you to and you will not regret it. Everyone I made it for absolutely loved it! I made it after a friend made it. SO easy to make but tastes like a 5star chef made it. This will be my secret recipe when I need to impress (shh!).
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2 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Oct. 5, 2008
SO HAPPY I FOUND THIS RECIPE! I'm surprised to learn this is a southern dish as it's a common dish served in local Hawaiian restaurants (served over white short grain rice). This is my favorite dish to order so it makes me even more excited that it came out SO GOOD ("SO ONO" in Hawaii)! It's on par with some of the best I've tasted! I made it for family dinner and everyone loved it. They were surprised I made everything from scratch, even the gravy, and said that it tasted better than the ones they've had in restaurants. I'm giving it 4 stars because I did take the advice of the other reviewers and don't think it would have been as good had I not. I almost doubled the gravy recipe (I ran out of beef broth - 1 can makes approx 1.5 cups) and I think it was just perfect! I also added a touch of milk to thicken, cooked the onions in the drippings separately AFTER the hamburger was moved to a plate and added mushrooms to the onions. Even though I used 3/4 of a medium onion, and 1/2 of a basket of sliced fresh mushrooms - I feel I could have added even more. I added about 1/4 tsp salt since others described it as a little bland. It came out PERFECT and I will definitely add this to my regular rotation. This was easy to make even though the ingredients list looked long and possibly complicated. It really isn't! Don't get intimidated by that - try it! Thank you Mrs. Trader!
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3 users found this review helpful
Photo by Melanie

Ruth's Grandma's Pie Crust

Reviewed: Oct. 12, 2008
I've recently entered the world of pie making and this was my first pie crust ever (with my first apple pie - Grandma Ople's found in Allrecipes as well). I've heard so many horror stories and thought I'd just use the store bought ready made dough that you just lay in a pan and bake - it was good (enough) when I used it for my first pie (pecan). But my friend urged me to just try to roll out my own. And, I am no longer afraid! This was so easy to make and handle, and I am still shocked it came out so pretty (I posted a pic). I used butter flavor Crisco shortening as suggested and brushed the pie with lightly beaten egg before baking. Crust was super flaky, but sturdy enough. I am going to use this again and again - have plans for a pot pie dinner using this crust. (I do agree this recipe only makes enough for 1 double crust and 1 single crust pie. I'm making another pecan with the single crust I have left.) Anyone want the remaining ready-made pie crust I have in the freezer? :-) EDIT: I've now made 5 pies using this crust - and EVERYONE raves about this crust. I'm SO happy that I used this in my first attempts with pie crust because I don't need to keep trying recipes. Seriously, I'm not even a bread/crust person but i CRAVE this pie crust! A pie crust CAN totally make a pie!
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436 users found this review helpful
Photo by Melanie

Apple Pie by Grandma Ople

Reviewed: Oct. 12, 2008
I can make Apple Pie!!! And it tastes like I've been making it FOREVER, yet this was my very first apple pie and just my 2nd pie ever! I almost feel like I can enter this in a bake off and WIN! Paired it with Ruth's Grandma's Pie Crust found here at Allrecipes, vanilla ice cream and a little whip cream - DECADENT. Not too rich or sweet, and definitely not tart. I thought the caramel sauce might cause it to taste too sweet - but all the flavors created a sauce that was just right. I took others' advice and added cinnamon, nutmeg and vanilla. I will make this again and again (I'll try the lattice weave crust next time)! Thank you Grandma Ople!
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2 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!
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3 users found this review helpful
Photo by Melanie

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
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17 users found this review helpful
Photo by Melanie

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.
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13 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!!!
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4 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!
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164 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!
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3 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 !
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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!
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4 users found this review helpful

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