Melyssa Evans Recipe Reviews (Pg. 2) - Allrecipes.com (18280220)

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Melyssa Evans

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Strawberry Shortcake

Reviewed: Aug. 30, 2008
Fan-flipping-tastic!! I followed the advice of many others and did only 2 tbsp baking powder and increased the sugar to 1/2 cup. I mixed the white sugar with brown sugar (half parts) and substituted 1/2 cup butter for the shortening. Also added a dab of cinnamon and vanilla to the mixture and then topped it with both vanilla bean ice cream and whipped cream. YUM YUM YUM. Having leftovers for breakfast!!!
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Cheddar Buttermilk Biscuits

Reviewed: Jun. 8, 2008
delicious! i added some pepper jack cheese to the mix (another 1/4 cup to the called for cheddar cheese) and they were excellent...
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Tex Mex Black Bean Dip

Reviewed: Apr. 30, 2008
good but rather bland. should call for hot picante, not medium or mild. definitely must serve warm.
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Red Velvet Cake IV

Reviewed: Apr. 30, 2008
as per many other reviewers, the cooking time/temp was very confusing and it ended up coming out very dry, not what a moist red velvet cake should be. but the frosting recipe is delicious and i will definitely use that for other recipes!!
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Balsamic Bruschetta

Reviewed: Apr. 30, 2008
easy and delicious! recipe is very large, so unless you are making a full meal out of it or having a very large party, halve it.
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Balsamic Green Bean Salad

Reviewed: Apr. 30, 2008
i found Yngvai Malmsteve's review very useful for starting points. though i think 14 minutes baking time was too much, i think 10 will leave the beans more crisp and less wilted. i also left my marinade separate and refrigerated it for 24 hrs to meld all the flavors. i added sun-dried tomatoes, feta cheese and pine nuts. was good, but must eat right then as it doesn't save well.
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Apple Crisp IV

Reviewed: Apr. 30, 2008
this recipe is healthy (when you sub butter for a healthier alternative!), quick and easy to prepare and a hit w/ everyone. instead of apples, i used 4 cans of cling peaches in a light sauce. yum yum!
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Chicken Breasts in Caper Cream Sauce

Reviewed: Apr. 30, 2008
holy quick, easy and yummy! as many others have commented, the sauce can be doubled and you won't be disappointed. i changed a few minor things - browned the chicken in a mixture of 3 tbsp olive oil and lemon juice (2 splashes) instead of the herb mixture recommended. i saved the herbs for the sauce concoction, as they taste more fresh that way. i did not use the lemon pepper since i already added lemon juice to brown the chicken. and i do not feel you need to add salt with capers in the recipe. i also used fresh minced garlic in lieu of powdered garlic and added some black and red pepper (just a wee bit) to taste. and of course, the dill weed, which balanced out the saltiness very nicely. i must say, i have tried other lemon caper sauces before and this one turned out the best by far. i served it with an asparagus risotto and they really complemented one another nicely. thanks for the foundation for a delicious dinner - my hubby ate 2 pieces of chicken and my 13 month old son gobbled it up!!
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Risotto with Asparagus

Reviewed: Apr. 30, 2008
i halved this recipe and used canned asparagus instead of fresh and added some additional spices (garlic in the saute phase and black pepper to season at the end). it turned out absolutely delicious! next time will make the whole recipe for more leftovers! ;)
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Banana Pumpkin Bread

Reviewed: Mar. 23, 2008
my family and friends loved this bread the last holiday season. i have a special pan w/ a harvest scene on it that i used when baking the loaves and wrapped it up nice and pretty and gave as gifts! i followed someone else's advice and subbed apple sauce for the oil and one more banana and it was delicious!
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Scalloped Potatoes II

Reviewed: Mar. 23, 2008
like most others have stated, this recipe as it is given is very bland but there are many remedies as suggested by others that make it fab-o!! i will do my best to summarize them all so others behind me don't have to sift through hundreds of reviews... 1.) boil the potatoes for 5 mins beforehand to reduce the cooking time in half 2.) make a roux of the sauce rather than pouring ingredients directly on top. roux is made by mixing flour, butter and milk into sauce pan on medium heat. then add seasonings as you like. 3.) use seasonings to make this recipe really pop. i used 2 cloves garlic, 1/4 tsp black pepper, 1/4 tsp celery salt, 1 tbsp chopped onions, a pinch of thyme, a pinch of rosemary, 2 pinches of parsley, 2 pinches of oregano. then at the very last second when the roux was simmering nicely, i added 1/4 cup of shaved parmesan cheese. 4.) once you drain the potatoes, place one layer in the bottom of a 9x13 glass casserole dish, then drizzle 1/3 of the sauce on top. repeat for 2 more layers. 5.) cook covered at 425 degF until the sauce boils and then remov cover and cook at 350 degF for 30 mins. 6.) to get the top of the potatoes browned, you may need to broil them for 5 additional minutes (depending on your oven's cooking capabilities). 7.) voila - enjoy!!!
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Busy Day Chicken Rice Casserole

Reviewed: Jan. 13, 2008
after reading reviews for this recipe, i amended it a lot. i used 2 cups of rice, added 1/4 cup white wine and an extra cup or water and did just cream of mushroom, plus garlic powed, celery salt and a mix of dried peppers to spice it up a bit. oh, i also used canned white chicken meat (2 cans) instead of the chicken breasts since i didn't have any. i didn't have chicken soup mixture, so i used this stuff i have called 'adobo completo' for seasoning, but it ended up being too salty (my fault!), so i tried to rescue it w/ some brown sugar. my hubby still liked it, but i am a tough critic and thought it too salty. i will cook this again and not add too much salty seasoning and it will be just fine! i give the recipe a 4 b/c it is indeed simple, but there were quite a few tweeks that needed to be made to perfect it... thanks for the starting point though! :)
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Luscious Spinach Artichoke Dip

Reviewed: Jan. 3, 2008
this was pretty good - though I made some modifications. I added more garlic (3 large cloves), more spinach, some lemon extract, dashes of red and black pepper and some monterrey jack (1 cup) and parmesan cheeses (1/4 cup). it was a big hit at my New Year's Eve party...
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Cheese Fondue

Reviewed: Jan. 3, 2008
very good! i added dashes of mustard and garlic powder, as well as a splash of worcestershire sauce. it was a smashing success at my New Year's Eve Party! only problem was my new fondue pot, which i couldn't get to keep the right temperature - it was too hot or too cold...
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Chicken with Lemon-Caper Sauce

Reviewed: Nov. 26, 2007
Very good recipe for a starting point - thanks! I doubled the recipe, added fresh sliced garlic (3 cloves - we like garlic in our house!) and some fresh cracked pepper. I also reduced the amount of capers by a tbsp and it was still a bit salty, so had to reduce with some water. Next time I will only do 1/2 the recommended capers. I will definitely make this again...
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Cinnamon Belgian Waffles

Reviewed: Nov. 16, 2007
easy and yummy!
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Rosemary Roasted Turkey

Reviewed: Nov. 16, 2007
had to turn the turkey upside down to get it to stay moist. the herbs kept 'oozing' out and had to be basted quite often. the herbs didn't make for a good gravy stock, so had to make one in an emergency from a packet...
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Sour Cream Coffee Cake IV

Reviewed: Oct. 2, 2007
This was a tasty recipe, but more of the cinnamon-sugar mix in multiple layers as well as laid in a 13x9 pan and this would be perfect!!
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Easy Scalloped Potatoes

Reviewed: Oct. 2, 2007
After reading all the reviews, I didn't follow this recipe to the T (I never do!), but used it as an inspiration. I am one for spices and this didn't have enough, so I added a few dashes of a blend of peppers/chillies as well as a clove of minced garlic, plus 2 tbsp sour cream. And I added 2 breasts of boiled cubed chicken to make it more of a casserole. Having read all the reviews regarding the extremely slow cooking time, I used my food processor and sliced the potatoes up really thin, but I made the mistake of not either (1) boiling them for 5-10 minutes beforehand or (2) putting it in a 13x9 baking dish (vs a 9x9 one). Despite the EXTREMELY LONG cooking time (1 hr at 375 plus 15 mins at 425!!!), this turned out DELICIOUS!!! thanks for the inspiration...
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