MELATKIN Recipe Reviews (Pg. 1) - Allrecipes.com (1979299)

Key Lime Pie VII

Reviewed: Jan. 14, 2010

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!

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0 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Jul. 4, 2009

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.

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1 user found this review helpful

Baked Apples

Reviewed: Sep. 18, 2005

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!

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826 users found this review helpful

Beef Samosas

Reviewed: Oct. 17, 2004

This is an incredible recipe. There are only a couple of foods my husband requests by name an on a regular basis. This is one of them. He told me the other day that it makes his mouth water just thinking of it. A couple of times, I had to modify it a little for lack of ingredients, but it always turns out delicious. I use the pastry recipe given by someone in an earlier review. I've tried it with wontons, but I thought the best was the Indian pastry. Excellent recipe...a definite keeper and one for the books! Thanks so much.

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2 users found this review helpful

Chocolate Cheesecake II

Reviewed: Sep. 19, 2004

Amazing! I took this to a group game night with some friends and everyone loved it. One thing; I didn't have a springform pan so I made it in a 10 inch cake pan. When I was ready to cut into it and serve, I just dipped the bottom of the pan in hot water for about 20-45 seconds and it came out very nicely. No crumbling or mess. Also, it came out of the oven with only one small crack and that was covered up with the topping. No big deal. This is very rich cake and if a more subtle flavor is desired, I wouldn't recommend it. However, if you are a chocolate lover and you like rich flavors, this is an incredible cheesecake and definitely worth the effort. Great recipe Diane!

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2 users found this review helpful

Sugar Cookie Icing

Reviewed: Jun. 10, 2004

I really wish I had read other reviewer's suggestions before making this one. It didn't work at all. It was too stiff and like another reviewer, no matter what I did, it didn't seem to work. I ended up throwing it out. I'm not sure what I did wrong but other icing recipes listed have worked so much better. I would definitely suggest using something else if your not specifically looking for "shiny" icing, and if you are, read other people's suggestions for this one first.

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2 users found this review helpful

Grandma's Gingersnaps

Reviewed: Jun. 10, 2004

Once I make these, no one can stop eating them. There isn't anything else to say. They're perfect.

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1 user found this review helpful

Nutty Coconut Fish

Reviewed: Jun. 10, 2004

I've used this recipe with snow cod several times and altered it a few times according to what I had on hand. I've ommitted the cayenne, used several different types of nuts and even none at all, used different mustards, sweetened coconut and black pepper, etc. Also, instead of baking it, I've pan fried it slowly until it turns crispy and golden. My husband is not a fish fan being from a state that doesn't get it very fresh while I crave seafood. We BOTH love this recipe and usually wish we had made more after it's done. Also, no matter the alterations, it's always tasty although the original is great as well.

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106 users found this review helpful

Alfredo Sauce

Reviewed: Jun. 10, 2004

I love this sauce. I never liked alfredo until my husband made this for us one night and I was hooked. The flavor is incredible and the consistency has always been just right. Sometimes we just add a little shredded cooked chicken and that helps with consistency. My husband often doubles the recipe and he stresses that heavy whipping cream be used rather than regular whiping cream. Also, beat the egg before adding and stir it immediately after adding so that there are no egg chunks. It's definitely not for those watching their calories or waistline but it is worth the indulgence once in a while. In all honesty, I haven't found a restaurant, canned, or alternative alfredo that can match this one.

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4 users found this review helpful

Honey Mustard Chicken

Reviewed: Jun. 10, 2004

Great recipe Carol. It's now one of the few my husband gives 5 stars. We've had this a lot and even given the recipe to my mother in law which she served the family a while back. My own mother used to make something similar but I don't think she put apricot jam in it. I've discovered, however, that that's one of the best parts as it adds a slight twist to the flavor. One suggestion; double the sauce because you'll want more for your rice and it doesn't seem to be enough for me. Thanks again.

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5 users found this review helpful

Broccoli Chicken Casserole II

Reviewed: Jun. 10, 2004

I'm giving this a 4 because my husband likes it but I probably would give it a 3 if it were just my opinion I was accounting for. We've made this a couple of times at my husband's request, but it's just not my favorite. I have other recipes for broccoli chicken casserole and I tend to like them better. For one, I think three cans of cream of chicken soup is way too much. I would also use a little sour cream instead. Curry is a nice idea but I think it doesn't go as well with the make up of the rest of the casserole. It could be personal taste, but I think there are better out there.

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1 user found this review helpful

Bacon and Potato Soup

Reviewed: Jun. 10, 2004

I love this soup. After making it several times, I've finally decided to write a review. This is a wonderful recipe and I wouldn't change a thing which isn't usual for me. Definitely one for the books.

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3 users found this review helpful

Pizza Dough I

Reviewed: Jun. 10, 2004

I consider myself pretty apt and able when it comes to cooking and doing a nice job at it, but for some reason, this recipe just didn't turn out for me. I know some have raved about it, but like a few others, I've found this dough comes out a little tough. It also tends to cook super fast on the outside and not enough on the inside. I have a hard time keeping the bottom from burning. I've used it a couple of times and both haven't been what I was really looking for. It's not bad tasting but I think it could use improvement. I'll probably keep searching for a pizza dough recipe.

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1 user found this review helpful

Lemon Bread

Reviewed: Jun. 10, 2004

Incredible!!! I can't say enough how delicious this bread is! It comes out so moist, doesn't fall apart when you cut it, has an amazing flavor. I added poppy seeds to mine and a little more lemon zest and I actually added a little freshly squeezed lemon juice to the batter to give it a bit more lemon flavor. It probably doesn't need it though. Also, the key really is the glaze. It adds such a tangy, crusty, sweet taste. Everyone I've made this for asks me for the recipe. Thanks so much Gwynne!

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1 user found this review helpful

Best Carrot Cake Ever

Reviewed: Jun. 10, 2004

My husband doesn't give many recipes five stars and he says this one is definitely a top pick. I made this for the first time for a huge family function that included my husband's birthday as well. I made half with raisins and half without since so many people have preferences and it was a huge hit. My husband still keeps begging me to make it again. It made a lot of cake and the flavor was wonderful. One bit of advice however; I wouldn't make this without a food processor/grater because it requires so much carrot. It does require some time and effort even with kitchen appliance help, but it's worth it for the final product. Thanks!

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Sunday Best Fruit Salad

Reviewed: Jun. 10, 2004

Great job Pattie! I tried this salad for the first time tonight by bringing it to a church function. One of the women there actually went from table to table until she found me trying to discover who brought the salad so she could get the recipe and the secret ingredient. It's so versatile too. Blueberries work well and add a nice color also. It's very simple and quickly prepared. I'm really glad I made this one instead of the all-day preparation salad I was planning on. Thanks again for an easy, delicious recipe.

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9 users found this review helpful

Roasted Lemon Herb Chicken

Reviewed: Mar. 15, 2004

Definitely a keeper. I rubbed the herbs on the outside and inside of the chicken and under the skin. Also, because I didn't have lemons on hand, I used six tablespoons of bottled lemon juice as one other reviewer suggested. It turned out great and it would have either way. This is just a wonderful recipe. Thanks!

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2 users found this review helpful

Apple Dumplings I

Reviewed: Mar. 15, 2004

This was a pretty tasty recipe. My husband and I both enjoyed it, however, I followed the advice of other reviewers and tweaked it a little (ie. half brown sugar/white sugar, orange juice instead of water, more vanilla, slice apples and roll in cinnamon and sugar, ect). I don't think it would have turned out as well had I used it just as it was. Also, I made my own dumpling dough which worked out great. The reason I gave it four stars is because it required so much change...but otherwise, it was very tasty and rich. Thanks to the submitter and to those who added some great hints to improving on this.

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1 user found this review helpful

Butter Flaky Pie Crust

Reviewed: Aug. 31, 2003

Great recipe! I was trying to find one that didn't require shortening because I didn't have it on hand at the time and when I discovered this one, I was well pleased. I'm horrible with Pie crust but this one held together well, was easy to roll out, didn't burn like so many other crusts, and it tasted great after the baking process. I use it for fruit and meat pies and I'm never disappointed. Thanks again!

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82 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Aug. 31, 2003

This was wonderful! I've made it several times and it now stands as my favorite apple pie recipe. Extended family has raved over it and my husband is always thrilled every time I decide to make it. Thank you so much for sharing this recipe. It's a keeper!

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0 users found this review helpful