MELATKIN Profile - Allrecipes.com (1979299)

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MELATKIN


MELATKIN
 
Home Town: Oregon, USA
Living In:
Member Since: Oct. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Scrapbooking, Sewing, Needlepoint, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Painting/Drawing
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Recipe Reviews 22 reviews
Key Lime Pie VII
I had a craving for Key Lime Pie and decided to try this recipe. I made it exactly as directed (except I doubled it!) and squeezed about 40 key limes with a garlic press to get the juice. I coupled the recipe with a highly rated graham cracker crust recipe on allrecipes.com. Anyway, I gave one pie to a family friend who happens to be a professional chef. He immediately sent me an email after he tried the pie and said it was "hands down, the very best Key Lime Pie he had ever had in his entire life." My husband, who doesn't care for Key Lime Pie, also couldn't stop eating it. This is a winner. You won't regret trying this pie!

0 users found this review helpful
Reviewed On: Jan. 14, 2010
Grandma's Green Bean Casserole
I've made this recipe again and again without any alterations. I tend to change up recipes constantly, but as far as I'm concerned, this one is perfect. The onions have always turned out soft (and I'm extremely sensitive to onions. I'd just as soon leave them out!), the sour cream amount is perfect, and the flavors blended together create a unique, almost tangy green bean casserole. I feel this definitely doesn't need the French onions that some people suggested and the cheese really adds something. I constantly crave this dish. Honestly, if you're going to make this dish, try it first without the alterations. You might be surprised at how incredible it is.

1 user found this review helpful
Reviewed On: Jul. 4, 2009
Baked Apples
I'm giving this 4 stars because I felt that I had to change so much of it after reading many other reviews. However, I think I have got some really great alterations. Fill the bottom of the pan with enough water to cover, mix in about a Tbsp. of cornstarch, a tsp. and a half of vanilla, and a small handful of chopped nuts. (Almonds, walnuts, or pecans.) Core apples all the way through (I used Jonathan apples) and peel a thin ring of skin off around the middle of each apple so they can "breathe". Stuff apples with the brown sugar and butter premixed, and place apples in water mixture. Sprinkle apples and water with nutmeg and a generous (but not overpowering) amount of cinnamon. Bake at 350 for 20 min. covered with foil and then for another 10 min. uncovered. Finally, serve in bowl with the caramel/nut sauce around base of each apple. Vanilla ice cream in the center drizzled with caramel ice cream topping is another incredible addition to them. I hope this helps but after these alterations, the recipe was to die for. Seriously, just skip to these suggestions and you'll have the perfect recipe. I'm not usually this confident, but with this, I can't help it!

1116 users found this review helpful
Reviewed On: Sep. 18, 2005
 
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