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

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Bierock Casserole

Reviewed: Jan. 5, 2002
A big hit in our house! Reminds me of the pasties that you find in Northern Minnesota. I followed other's advice and added a can of cream of mushroom soup; also added garlic & celery salt & some hungarian paprika for spice. I put the cheese on the inside which worked well. Finally, I baked this in a 13 x 9 pyrex and the dough came out perfect, though others have mentioned some probs with doughy-ness. I think this would also be good with carrot & potato chunks mixed in with the meat.
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11 users found this review helpful

Savory Green Beans

Reviewed: Sep. 26, 2008
Just fantastic. I'll never use any other recipe but this from now on.
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1 user found this review helpful

Layered Fruit Salad

Reviewed: Mar. 5, 2015
The dip that goes with this is wonderful - so many compliments when I've taken this to luncheons.
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1 user found this review helpful

Mulligatawny Soup I

Reviewed: Nov. 15, 2009
Great soup - you should definitely double or triple the recipe. I recommend cutting the apple into fairly big chunks (about 3/4 inch). I didn't use 1/4 cup butter - just a ~ tbsp of olive oil is fine. Also, I don't see the need for the cream - this is great and so much healthier without it. I did try mine with some fat free half and half the first time, which is good, but you're fine if you don't put any in. I cannot get enough of this soup!
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Zesty Zucchini and Squash

Reviewed: Feb. 25, 2010
This is a really good & healthy recipe just as written. If you want to send it off the scale great and still be fairly healthy, try this: when the dish is completed, sprinkle some butter buds over the top, add a small amount of grated cheddar (2% lowers the calories), and sprinkle some italian seasoned bread crumbs over it all. It takes a small amount, so you aren't adding too many calories or fat. For about a 2 person sized helping, I added about a tablespoon each of cheese and bread crumbs - I estimate it added about a 100 calories. As low cal as this dish already is, you can afford it. Now it tastes like you are eating a decadent squash casserole :-) I could eat this every week!
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33 users found this review helpful

Easy Pork Chop Casserole

Reviewed: Feb. 28, 2010
This is a family favorite. I like to use Campbell's Golden Mushroom soup and the package of onion soup mix. Also, at the end of your cooking, you can top with some Durkee fried onions and put back in the oven for ~ 5 minutes to make a really pretty and flavorful topping. I always use the Hormel center cut pork chops and these come out perfect!
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0 users found this review helpful

Pear and Blue Cheese Salad

Reviewed: Mar. 1, 2010
When I first read this recipe, I nearly passed on making the salad dressing because I wasn't sure about dressing made with maple syrup. Thankfully I tried it anyway, because by doing so I found what is my favorite salad recipe by a mile! This dressing is out of this world delicious! It does not taste like maple syrup on salad - it is just a wonderful blend of spicy and sweet. I made this salad for 3-4 parties during the Christmas season, and every time this salad was completely devoured and folks were asking me for the recipe. A permanent favorite for me.
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3 users found this review helpful

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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1 user found this review helpful

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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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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14 users found this review helpful

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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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Nov. 21, 2012
Perfection. Do not change a thing with this recipe!
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1 user found this review helpful

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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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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2 users found this review helpful

Never Fail Chocolate Chip Cookies

Reviewed: Nov. 5, 2014
Perfect recipe. Nearly the same as the tollhouse cookie recipe, but adds a bit of baking powder. These came out the perfect consistency. Not too flat, not too cakey - just perfect. I made some without putting the dough in the freezer, and I made some where I'd put the dough in the freezer for 20-30 minutes. I couldn't tell a difference. Anyway, this recipe is the keeper for me.
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1 user found this review helpful

Brown Sugar Smokies

Reviewed: Mar. 5, 2015
Love these! Recommend following others suggestions who said to wrap in bacon, microwave just a bit so that the bacon just starts to cook, then put in a large baggie of brown sugar so the bacon grease and brown sugar really blends together and coats the smokies. This is a must-have dish for our family during holiday parties.
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1 user found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Mar. 5, 2015
Had lots of pumpkin bread, this is the best.
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3 users found this review helpful

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