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

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Melanie

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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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452 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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396 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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175 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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38 users found this review helpful
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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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19 users found this review helpful
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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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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

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
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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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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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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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5 users found this review helpful
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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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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

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

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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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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4 users found this review helpful
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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

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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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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3 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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