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

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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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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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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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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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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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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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
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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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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409 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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484 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

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