MamaMel Recipe Reviews (Pg. 1) - Allrecipes.com (15027467)

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Lola's Horchata

Reviewed: Apr. 3, 2013
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!
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9 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 23, 2012
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...
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1 user found this review helpful

Sunday Brunch Casserole

Reviewed: Apr. 9, 2012
I tried this recipe after trying another on here and not liking it. This had more flavor, I like the dill, but next time would add more spices like are mentioned in the reviews. The texture was the main complaint, thrash browns get kind of mushy, maybe the O'Brien potatoes would be better since they have a firmer texture. I added a chopped red pepper as well and liked the color and flavor. I topped mine with a little more cheese and then cornflakes, which helped the texture. I didn't feel it was too many eggs at all, there was quite a bit of potato, veggie, and bacon mixture to cover and it was perfect in my 9x13.
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1 user found this review helpful

Easter Breakfast Casserole

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

Tasty Green Bean Casserole

Reviewed: Feb. 20, 2012
While this is an improvement over the basic Green Bean Casserole included on most product packages, I still wouldn't call this great. It has some great flavors like the white wine, onion, and just a touch of soy sauce, but the bacon is overpowering I think. I find the cheese an odd addition and although I LOVE cheese, it just didn't go with these flavors and only added to the weird slimy texture. Mainly though, I just don't care for the canned soup flavor and slimy texture. Although it takes so much more time, I will keep making my green bean casserole from scratch by cooking down fresh mushrooms and making a rue.
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3 users found this review helpful

Blondie Caramel Heaven

Reviewed: Feb. 5, 2012
Loved these! Awesome combo of cake and caramel with a hint of chocolate. I made these a couple times and it doesn't matter what cake mix you use, they're all delicious. I do recommend using the white/milk combo chips, we love white chocolate but the bit of milk chocolate is delicious. The absolute key though is to add one egg, gives it a firmer texture but still gooey enough to be decadent. Without the egg it is much more gooey and difficult to serve.
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3 users found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Feb. 5, 2012
Great recipe! First time I attempted a pineapple upside down cake and we loved it! I am not a great baker, many failed dense baked goods in the past. I love that it used a box mix (I actually used Pillsbury white funfetti if you can believe it and it was still awesome!) and I did add a touch of coconut extract, just less than 1 teaspoon and it was delicious. I used all of the reserved juice which was just less than 1 cup so I had to add just a touch of water for the mix. I was worried it would be too pineappley and sweet, but it was great. I don't have cast iron, I just used my largest oven safe skillet, no sticking at all. I did cook it almost 45 minutes, used the toothpick test. Great presentation out of the pan with the dome shape and I flipped it out onto a large platter no problem. The brown sugar kind of carmelized at the bottom edge and was my favorite part, make sure to draw the butter up the sides of the pan and then put the sugar there too. When I make it next time I'll decrease the butter and probably the brown sugar too, it was almost mushy there was so much so I'm sure we won't miss those calories. Perhaps if you used a 13x9 pan you would need more to create a nice thick layer though since you have more surface area on the bottom. Definitely keeping this recipe and at least I know I can do this cake right!
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7 users found this review helpful

Corn Dip

Reviewed: Jan. 27, 2012
I loved the idea of this recipe, but honestly totally changed it to fit what I had on hand. Of course like most dips the mayo vs sour cream vs cream cheese ratio is really about personal preference and texture so I just used sour cream and kept the green onion, corn, and chiles as written. I also added a can (poured most liquid out) of tomatoes with cilantro and lime which gave it such a fresh flavor. If I made it again, and I definitely will, I'll use fresh cilantro and squeeze a lime or two in these. I also added a couple shakes of garlic and onion powders and a couple cracks of pepper, great flavor without the heavy cumin of a taco mix. I had veggies and chips, but people preferred the veggies, especially pepper strips. Huge hit and a little different from the usual dip.
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2 users found this review helpful

Brazilian Banana Bread

Reviewed: Jan. 8, 2012
I made this and ended up with a very dense cake that resembled more of a bread. After reading the sponge cake tips on allrecipes, I am pretty sure it was because I didn't handle the eggs correctly. The taste was great, but I think the heavy density was my own error, not necessarily this recipe, so I gave this 4 stars and can't wait to try this again. Next time I'll make this with room temp eggs, beaten just to stiff peaks, and then gently fold in the beaten eggs. All were tips I got from the baking section on this site. This might be the difference between those who thought it was more like a cake vs bread.
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2 users found this review helpful

Fettuccini Carbonara

Reviewed: Dec. 29, 2011
I had to adapt this slightly since I didn't have shallots or cream. I had already cooked bacon from a couple days ago and i'm glad because it would have been too oily with all the bacon grease, if I cooked this the same day I would only reserve a tablespoon or two of the grease for good flavor. I also added a little garlic, can't make Italian without it. :-) I also changed how I used the eggs, I used whole eggs and cooked them sunny-side-up for just two minutes maybe in the saute pan, then added the pasta, milk, and park to the sauce pan and mixed all together, breaking the yolks and mixing thoroughly. For those who had problems with sauce consistancy, I recommend using a real parmesan, the harder the better. Your deli section of the grocery store usually has employees who could recommend. But this sauce is not supposed to be creamy like Alfredo, I reccomend using Greg's Alfredo recipe on here if that's what you want.
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4 users found this review helpful

Southwest Chicken

Reviewed: Dec. 1, 2011
My power was off all day and my plans to have friends over tonight to eat my pork from the crock pot were ruined and I came across this. I thought it was a good basic recipe which I'll keep evolving. I sauteed the frozen chicken tenderloins in some olive oil with minced garlic, onion powder, and cumin on medium heat with the lid on, stirring regularly, to cook the frozen chicken until cooked through, 10 min maybe. I also started some brown rice cooking to serve with it. I threw in a sliced bell pepper (I buy when on sale and keep these sliced and frozen so I can throw them in whenever), two cans of tomatoes, two cans of black beans (rinsed and drained), and two cans of corn (drained) and let it simmer for awhile probably about 30 minutes, but you could do it in as few as 10. I was worried I might have to add some flour as it was very soupy from the tomatoes but, as others mentioned, it does thicken after you take it off the heat. Not everyone was a huge fan, but I loved that it was super simple, healthy, and budget friendly. The kids drenched theirs in ranch and my Mexican husband squeezed lime juice. I'm sure I'll make it again, and will likely add cream cheese or even the Philly Cooking cream in southwest flavor, or even a ranch sour cream dip would be good too if you like the creamy texture. I've frozen our leftovers and will probably add some shredded pork to eat on tortillas next week.
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6 users found this review helpful

 
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