MELPRES Recipe Reviews (Pg. 1) - Allrecipes.com (1610837)

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Sour Cream Poppy Seed Cake

Reviewed: Jun. 29, 2014
Very nice cake that I will make again. Based on the advice of others, I added a bit of almond extract as well as some orange extract, because I like a strong orange flavor to come through. The next time I make this, I may add some grated orange peel as well. I also added a little food coloring to make the cake a prettier orange color. I only used 1/8 cup of poppy seeds, which seemed plenty. I made a glaze of powdered sugar and orange juice to top it all off, and the cake was even better the next day after sitting in a big puddle of the glaze overnight.
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Bacon-Balsamic Deviled Eggs

Reviewed: Apr. 20, 2014
Not my thing. I miss the zing that mustard adds, and the balsamic vinegar didn't add enough punch to compensate for the missing mustard. I also didn't like the sweetness that the sugar added.
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Baked Ziti I

Reviewed: Jul. 28, 2013
The family requests that this be in regular rotation! It is one of the best italian casseroles we've ever had. I agree with previous reviewers that success of this dish is dependent on the sauce that you use. I use two jars of Classico Spicy Tomato & Basil. I stick with the sour cream and cheeses recommended in the recipe and think this is fabulous. I am a huge ricotta cheese fan, but for this recipe, the sour cream / provolone + mozzarella hits the mark perfectly. Because this does make such a big dish, I buy a deep dish disposable 13x9 aluminum pan so it all fits. I also like not having to wash a pan with mozzarella cheese stuck all over things at the end. I also layered this a bit differently based on other reviewer suggestions. I save a little bit (say ~ 1/5 of one jar of sauce) that I put on the bottom of the pan, then put a layer of ziti on that, cover with the tomato / meat mixture, then sour cream, then cheese, and repeat. I ended up with 3 layers, but it all depends on how thick you make your layers and the size of your pan. The casserole does not have any dry spots this way. I'm sure it will be very good with other variations; italian sausage, ground turkey, etc., but you do not need to change one thing! Thank you Colleen for such a great dish!
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Rosemary Ranch Chicken Kabobs

Reviewed: May 5, 2013
I followed the recipe exactly. This had a sweetness to it that I didn't like. I would not recommend adding the sugar to this. We all tend to like stronger flavored items (peppercorn, garlic, etc.) and this was just not the type of flavor that we go for. The kids ate it reluctantly. We won't try this again.
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Flatlander Chili

Reviewed: Mar. 28, 2013
I've tried several chili recipes, and this is the one for me. It is not too spicy (though you can make it as spicy as you want to) and had just a good general overall flavor and texture. Worked perfectly for making frito pies with my kids, who can't handle the heat yet.
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Chiarello's Chicken and Pastina Soup

Reviewed: Mar. 28, 2013
Loved the flavors in this soup. I did add chicken base to this recipe to up the flavor. I also boiled my pasta separately and added it at the end so that it wouldn't soak up all my soup liquid while it cooked. The whole family really enjoyed this and it will be a regular for us.
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Cream Cheese Frosting II

Reviewed: Nov. 21, 2012
Perfection. Do not change a thing with this recipe!
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Veronica's Hot Spinach, Artichoke and Chile Dip

Reviewed: Nov. 21, 2012
Big hit at our party. I heated this for about 20 minutes in the oven as directed, then put it in a small crockpot to serve at our party. It was devoured and I received several compliments. I followed the directions but did add garlic powder and some onion salt.
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Porketta Roast

Reviewed: Oct. 8, 2011
Wish I could give this 10 stars! Just fabulous, and so easy. My suggestions are - I'm not so much of a fan of actual pork roasts and prefer a bit leaner meat. So, I used pork tenderloins for this recipe. I cooked mine in the crockpot. The night before, I put my tenderloins in a baggie with the seasoning (ground the fennel a bit as others have suggested) and just enough vegetable oil to mix with the spices and coat the tenderloins. Then put it in the crock pot in the AM and it was perfect for supper. Whatever you do, do not leave out the fennel. That is what makes it porketta, and it is fabulous! So glad I found this recipe. My husband is from Northern Minnesota and we just can't find porketta roasts in the store here in Texas. But, now with this recipe I can make porketta that exceeds his high expectations! ;-)
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Hurry-Up Ham Carbonara

Reviewed: Apr. 25, 2011
I didn't follow the recipe exactly because I felt this was going to have more grease / oil that I cared for with the oil and 1/4 stick of margarine. So, I made changes based on other reviewer comments, and the family definitely enjoyed this. My changes were: I fried 3 slices of bacon for this, then sauteed about a third of an onion in the bacon grease. I set that all aside, drained it and drained the leftover bacon grease from the pan. Next I only put in about a tbsp of butter, and I added a rounded tbsp of chopped garlic to that, along with some pepper. Added a handful of fresh baby spinach and let that sautee together. Added the ham, and put the bacon pieces and onion back into the mix. Didn't use the vegetable oil, chicken broth or parsley. Added the pasta when it was done, then added at least 2 cups of skim milk (sorry not an accurate measure; I just put in enough milk to make enough sauce to adequately cover all the pasta and ingredients). Once the milk and all ingredients were hot, I added the egg yolks and parmesan cheese. Very pretty and tasty. I think adding peas and / or mushrooms would be great too.
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Lemon Corn and Zucchini

Reviewed: Apr. 13, 2011
Wow, this was great! I didn't have fresh lemon juice on hand, so I just used some lemon grass paste that I had and it worked out well. Restaurant quality side. Make extra!
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Mandarin Chicken Pasta Salad

Reviewed: Apr. 9, 2011
One of the best salads I've ever had. You will want to make extra of this! I see several complaints about how long this takes to make, but I didn't think this was bad at all. I do recommend buying a ginger paste (look for the Gourmet Garden tube of ginger in the refrigerated produce section of the store). I put in a good heaping tablespoon of this in the dressing, and I also put in a couple splashes of extra orange juice. Next time I will see if I can get away with less oil, but I stuck to the recipe this time around. I also used grape tomatoes rather than cutting up roma tomatoes. I grilled a couple of chicken breasts with a peppercorn mix rub and it all went together perfectly. Will make this over and over. I know this will be a bit hit at our neighborhood pot lucks this summer!
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Pork Roast with Thyme

Reviewed: Feb. 2, 2011
From a seasoning standpoint, I liked the combination,but if I ever make this again I'll try using a different cut of meat, like a pork tenderloin. This was my first time to make a pork roast that wasn't the pre-seasoned type in a bag, and my family and I were disappointed in the dish overall. But I'm attributing this to the meat (we used a Hormel pork butt roast). Didn't care for the pork flavor itself or the toughness of this roast. I cooked this in a crockpot so it was wonderfully easy, and the roast itself made plenty of juice so I didn't have to add any other broth or water. I did periodically bast it. But ugh, wrong cut of meat. I don't think all the seasoning in the world could redeem the taste and texture of a pork butt roast.
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Salsa Chicken

Reviewed: Feb. 1, 2011
I loved it and better yet, my picky little kids loved it! I did do things slightly differently - rather than salsa, I used a can of mild Rotel tomatoes. I also sliced up some onions and put in with the mix. I didn't put the cheese on at the end; instead I cut up the chicken and made tacos out of it with soft flour tortillas. The remaining rotel and onions in the pan made a great topping for the tacos, and we added the cheese as a topping for the taco. So easy and so good!!
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Frijoles de Olla

Reviewed: Jan. 12, 2011
I was always taught to soak the beans first in water overnight. After soaking, I cook these in a crockpot with salt pork. I cut the salt pork into ~ 1/3" strips and fry the salt pork for a bit first. You add the salt pork and the grease to your beans - this just gets more grease out in the water to flavor your beans. As other reviewers have said, add the salt later when the beans are about done. You can dress up the beans if you like by adding onion, cilantro (my favorite), garlic, cumin, mexican flavored chopped, stewed tomatoes, and some beer if you want to make these boracho style. But, these are fantastic done simply as well. Serve this with a batch of cornbread, some green onions and slices of cheddar cheese and you've found heaven.
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Hot Cocoa Mix in a Jar

Reviewed: Dec. 25, 2010
This was just okay - not any better than the instant hot chocolate mixes that you buy. But, it still made nice neighbor gifts at Christmas. We found tree-shaped glass jars and added a layer of mini-choc chips and crushed peppermint sticks to it. Then, we made a baggie of mini-marshmallows to go with it. Last but not least, we also gave a small bottle of peppermint schnapps with the mix.
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Pizza Pasta

Reviewed: Aug. 17, 2010
I thought this was good and I loved the simplicity. I did add more sauce though to juice this up a bit more. Also, it's too hot right now to turn on the oven, so I just simmered this in our large electric skillet and put the cheese on to melt for the last five minutes. I thought it was great; the family just said so-so.
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Chicken Flautas

Reviewed: Jul. 20, 2010
Very good! I used the meat from a rotisserie chicken and mixed with the picante per the recipe. I also added some cilantro - I didn't have any fresh, but around here we can get little cilantro cubes (next to bullion cubes in the grocery). I also added a dab (1/2 tsp?) per flauta of cream cheese with chives, along with monterrey jack cheese! Outstanding! The only reason I didn't go five stars is because the kids didn't like the toughness of the corn tortillas, but they were much more moist than flautas I've seen in a restaurant.
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Honey Ginger Carrots

Reviewed: Mar. 1, 2010
It was okay, but I wished there was a bit more flavor pop with these. I added more ginger and still thought these were kinda bland, so I then added orange juice and was okay with these. I probably won't make this again.
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Slow Cooker Pulled Pork

Reviewed: Mar. 1, 2010
The rest of my family liked this recipe, but I really didn't care for the background flavor that the root beer gave this. I will also agree with some other reviewers - though this is great with a pork tenderloin, you don't have to make this with such an expensive cut of meat.
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Displaying results 1-20 (of 44) reviews
 
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