MamaMel Profile - Allrecipes.com (15027467)

cook's profile

MamaMel


MamaMel
 
Home Town:
Living In:
Member Since: Dec. 2011
Cooking Level: Intermediate
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 10 reviews
Lola's Horchata
Awesome! I make this recipe daily when my Mexican in-laws are around. I just made it again today for probably the 50th time and didn't have milk so I used 2 cans of evaporated milk, you can use any milk product like soy, almond, etc. I usually like to soak cinnamon sticks with the rice but if you add ground cinnamon with the rice soaking (sometimes for a couple days if I forget) in the fridge and you get the flavor but you won't get the powder floating and choking you as you drink since most of it strains out with the rice. I've used sweetened condensed milk for more richness, no need for any additional sugar then. I've made this so many times now and the recipe is so forgiving, as long as you soak the rice, add whatever else of milk, sugar, and spices to taste. Also best when served frothy, use a wisk or beaters or I put it in a bottle with ice and shake well just before serving. And I always keep the leftover rice to make arroz con leche/rice pudding. Many recipes for it on this site, but just boil the rice to tender in some combination of milk/water/evaporated milk (obviously I'm not one for measuring, I add several cups to make it soupy then boil it down) and add milk/cream/sweet condensed milk and sugar, simmer to thicken, and vanilla/cinnamon/cloves to taste at the end. Thanks Lola!

8 users found this review helpful
Reviewed On: Apr. 3, 2013
Downeast Maine Pumpkin Bread
Loved it! Took many of the suggestions, subbed one cup of brown sugar for one of the white sugars, used half whole wheat flour, added about 1/3 cup flax seed, added about a tsp of vanilla, and used 1/3 cup melted butter and 1/3 cup oil instead of full cup oil. Still so moist and flavorful! I cooked the 17 muffins for 30ish minutes and one loaf for about an hour 20. Its so sweet no spread needed but a sweet cream cheese would be divine. I think you could cut the sugar also and still have a great bread, the spices and pumpkin are delicious!. Next time I'll top with walnuts...

1 user found this review helpful
Reviewed On: Nov. 23, 2012
Easter Breakfast Casserole
This was good, but it was't our favorite. I would add some spices and more onion and peppers, including red, it was bland. Also the texture was mushy with the hash browns, maybe it was just the kind I used but I wanted more texture. Maybe more veggies and a cornflakes crust would help.

2 users found this review helpful
Reviewed On: Apr. 9, 2012
 
ADVERTISEMENT

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States