MELIA_NICOLE Recipe Reviews (Pg. 1) - Allrecipes.com (1909116)

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Brown Family's Favorite Pumpkin Pie

Reviewed: Dec. 24, 2013
This recipe is amazing. Be sure to use SWEETENED CONDENSED MILK. I almost made the mistake of buying the standard evaporated milk and I think that is why some of the people are rating it low because their comments are that it is not sweet enough. Trust me if you use the RIGHT ingredients it's plenty sweet!
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Greek Pasta Salad I

Reviewed: Aug. 24, 2006
I substituted kalamata olives for black olives because I thought that would be more "greek", and I took some other people's suggestion and used roasted red peppers instead of raw. I also took out the tomatoes and mushrooms because I don't like them, but used a pound of pasta and more of the other vegetables to make up for the loss of two ingredients. I thought it was a wonderful recipe with great flavor, just a tad too vinegary. Next time I will use less or maybe try to use a more mild vinegar. Everyone at the party loved it and some asked for the recipe. Thanks.
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Chicken Cordon Bleu II

Reviewed: Nov. 6, 2004
Tasted great, but I had a hard time keeping the chicken together.
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Basic Cream Cheese Frosting

Reviewed: Nov. 6, 2004
I gave this a four because I thought it tasted too much like vanilla and not enough like cream cheese. It might be because I used pure vanilla (one that has even less alcohol content then a lot of the pure vanillas in the grocery stores) instead of using imitation. Next time I will only use 1 tsp. My mother liked it though because she hates the taste of cream cheese and would just prefer a regular vanilla frosting. It wasn't bad just a little too vanilla tasting for the carrot cake I made.
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Best Carrot Cake Ever

Reviewed: Nov. 6, 2004
Everyone can't stop talking about this carrot cake. I made it for my mother's birthday and she has had different friend's over for the last few days to try it because it is so good. I made a few changes here they are.... I used butter instead of oil, I stopped using oil in all my baking and it really makes a difference. I used pecans instead of walnuts because that's what I had on hand. I added nutmeg and allspice to taste. I will definetelu make this recipe again.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 9, 2004
This was honestly the best whole chicken I have ever eaten. The seasoning went all the way through the meat. I doubled the seasoning recipe and then only used one chicken as I love lots of flavor. I lifted the skin and rubbed the seasoning directly onto the meat as well as on top of the skin. I cooked it on 250 like the recipe said until the internal temp reached about 175 then I turned it up to 350 to get the skin extra crispy until the chicken was done. This was a great recipe!
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197 users found this review helpful

Allison's Pasta Salad

Reviewed: Aug. 9, 2004
I made the recipe exactly minus the cheese. I usually won't rate recipes if I don't make them exactly because I feel like you aren't actually tasting the real recipe. However, since the only problem I had with this recipe is that it was too rich and I don't think the cheese would have made it less rich I decided to put my two cents in. I made it the night before and only used half the sauce as it makes alot of sauce. I added the rest right before I served it. My guests loved the first ten or so bites, but quickly got sick of the taste. I was able to eat seconds later in the evening but by the next day I couldn't even look at it. Don't leave out the grapes, it is a refreshing part of the taste.
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Best Lemonade Ever

Reviewed: Jul. 16, 2004
I made this lemonade for my three year olds lemonade stand. I personally thought it was too sweet, but every person that purchased it said it was absolutely wonderful. We sold three gallons of it (which I squeezed by hand ugh!) then I finally gave in and sent my husband to the store for Newman's Lemonade (my personal favorite). We didn't get quite the same reaction from that lemonade. I think I just like really sour things. Thanks for the recipe, I'll definetely make it again once I get a juicer. LOL
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Asian Chicken Salad

Reviewed: Mar. 26, 2004
Great Recipe. I left out the oil because we are watching our fat-intake, but it still tasted awesome. My husband took one bite and said mmmh this is good. Thanks!
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Mar. 17, 2004
So easy! Came out perfect and wonderful. I will never make any other fudge. Thank you Thank you Thank you.
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1 user found this review helpful

Cafeteria Macaroni and Cheese

Reviewed: Jan. 8, 2003
8 dry ounces is equilvalent to half a pound. 8 fluid ounces is a cup. When you added a pound of macroni and doubled the rest of the ingredients you essentially doubled the entire original recipe.
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Artichoke Dip I

Reviewed: Jan. 8, 2003
The key to keeping this recipe from being "too greesy" is to not over cook it. Anytime a cheese/mayo/sour cream/whatever dip has greese floating on the top, it's because it was over cooked and has "seperated". Every oven is different so cook just until the cheese has melted and then take it out and let the cheese continue to melt from the heat that the baking dish and the contents are providing. Once it is over cooked and has seperated, you can't mix the greese back in. You have to eat it like that or throw it out like one reviewer did, twice. I also would take the advice of another reviewer and use a lighter mayonaise or artichokes packed in water, but if you keep a close eye on the dip it shouldn't come out greesy like some of the complaints have said. Thanks for a great recipe. P.S. use fresh garlic for more of a kick.
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Baked Corn

Reviewed: Dec. 9, 2002
Thank You! This was a very big hit at Thanksgiving! I wasn't expecting it to turn out like corn bread. When I pulled it out of the oven I was a little shocked. However, as soon as I dished it out and saw how moist it was inside I was delighted. The perfected combination, having it all be like a caserole would have been too gooey. The cold leftovers were really scrumptious too!! As this was my first Thanksgiving I made all my mothers recipes, this added a personal touch and was very well received. I'd eat it every day if it wasn't so high in fat. Thank you! Thank you! Thank You!
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27 users found this review helpful

Baked Corn I

Reviewed: Dec. 9, 2002
Thank You! This was a very big hit at Thanksgiving! I wasn't expecting it to turn out like corn bread. When I pulled it out of the oven I was a little shocked. However, as soon as I dished it out and saw how moist it was inside I was delighted. The perfected combination, having it all be like a caserole would have been too gooey. The cold leftovers were really scrumptious too!! As this was my first Thanksgiving I made all my mothers recipes, this added a personal touch and was very well received. I'd eat it every day if it wasn't so high in fat. Thank you! Thank you! Thank You!
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12 users found this review helpful

 
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