Mandie Recipe Reviews (Pg. 1) - Allrecipes.com (10563836)

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Quinoa Black Bean Burgers

Reviewed: Sep. 21, 2012
Made these for the first time last night- AMAZING! Even my picky nine year old and husband gobbled them up! My 12 and 8 year olds loved them and couldn't wait to have the leftovers for lunch today.
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1 user found this review helpful

Baked Ziti IV

Reviewed: Apr. 4, 2012
Our church was hosting a dinner after the funeral of one of our members. One of the ladies organizing it asked me to bring baked ziti. I'd never made it before and came to my trusty Allrecipes. I chose this one and just had one of the ladies tell me she loved it. Thank you for a great recipe! I did make some minor changes after reading some reviews. I used *all* Italian sausage, tossed the meat in w/ the sauce and then tossed the pasta w/ *that* to make sure the sauce got into the tubes. I also mixed the sour cream and ricotta together and layered, pasta, ricotta/s.cream mix (sprinkled that layer w/ basil and oregano and a little garlic powder) put the provolone down and then finished w/ the rest of the pasta/sauce/meat mix and topped w/ mozzarella and parm. cheese.
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2 users found this review helpful

Baked Oatmeal II

Reviewed: Jan. 25, 2011
I didn't know there was such a thing as baked oatmeal until a friend mentioned making it for her kids on a cold winter day. I got on AR and sure enough, found a great recipe, we all loved it! After the first time, though, I always cut the sugar to 1/2 a cup. I also do half raisins and half cranberries that I've soaked in orange juice and rum extract for half an hour. I just read a suggestion to use applesauce instead of butter and think I'll definitely give that a try next time. I hate giving my kids so much butter. Overall, it is a very versatile recipe that lends itself well to customization. It's one we'll make over and over.
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1 user found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Nov. 16, 2010
These cookies also won for me at a cookie exchange last year. Since then, I've had people ask me for the recipe. A slight change I make is instead of the two tablespoons of water, I use freshly brewed and cooled down coffee. Coffee sets off the flavor of chocolate really well. You don't taste the coffee, you just taste the chocolate MORE. I sometimes also use a teeny bit of peppermint extract when I want them REALLY minty. They're a favorite every time.
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21 users found this review helpful

Magic Cookie Bars II

Reviewed: Dec. 16, 2009
I wanted to make these for my kids, but my oldest is severely nut-allergic. I solved the problem by crushing pretzels to use in place of the nuts. The salty-crunchy of the pretzels were a nice substitute- didn't miss the nuts a bit!!!
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19 users found this review helpful

Best Fried Green Tomatoes

Reviewed: Aug. 24, 2009
I used buttermilk in place of milk,seasoned Italian breadcrumbs, added ground thyme to the mixture and fried zucchini in addition to the tomatoes- they were wonderful!!! My veggie-hating 6-year old fought over them with his siblings- great recipe! :).
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4 users found this review helpful

Blueberry Cream Muffins

Reviewed: Jul. 18, 2009
I've been baking since I was a kid and have made blueberry muffins many times. Every other recipe I've ever used has been so-so. Usually sort of dense/rubbery and too wet, or too dry. I've been using this recipe since I found it last year after I went blueberry picking. This is the ONLY bb muffin recipe I'll ever use. They're bakery quality and stay fluffy,tender and just moist enough. I top them with a crumb mixture of 3TBSP butter, 1/3 c. flour and 1/4 c. brown sugar. I've gotten nothing but compliments from using this recipe.
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2 users found this review helpful

Pumpkin Fluff Dip

Reviewed: Apr. 22, 2009
I made this for my Bible study group. It went over VERY well. I served it with apple slices, ginger snaps and cinnamon graham sticks. I used cheesecake and vanilla pudding, and added my own spices- cinnamon, ginger, fresh grated nutmeg and a little allspice. I think next time I make it, though, I'll add a little more pumpkin. It really tasted like pumpkin pie in a dip. The kids LOVED it.
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Apr. 22, 2009
Absolutely, hands-down, the best cornbread recipe I've ever made. I found this about six months ago and every time I make it, it disappears very quickly. I like to run a pat of butter over the top of it when it first comes out of the oven. You will not be disappointed with this recipe, it's a keeper :)
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1 user found this review helpful

French Breakfast Muffins

Reviewed: Apr. 22, 2009
I wanted to do something a little special and different for my kids for breakfast. I found this recipe ( I've made one like it before and they were disappointingly dry and heavy. I decided to give it one more shot. I subbed buttermilk ,grated the nutmeg fresh, and sprinkled the cinnamon-sugar on the muffins before baking to avoid having to dip them in butter. They turned out SOOO fluffy! They were SO fast to mix up and bake, they're going in my permanant recipe file. Thank you!!
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5 users found this review helpful

Becky's Chicken Salad

Reviewed: Apr. 17, 2009
I made this for my husband and kids minus the nuts, (my son has a tree nut/peanut allergy)and subbed 1/2 craisins 1/2 chopped carrot to make up some texture. They ate.it.up. I'm thinking of ordering sunflower seeds from a safe non-nut contaminated source for the next time I make this so it'll be more authentic, but they loved it. It made a great quick dinner for them on a beautiful sunny day :).
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2 users found this review helpful

World's Best Lasagna

Reviewed: Sep. 22, 2008
My parents drove 600 miles to see us for a few days, so I pulled my trusty allrecipes out and chose the best ones. This recipe is a new one. I've never made it before I made it for my family and parents. Everyone went NUTS over it. Some minor changes I made were: adding a diced bell pepper to the meat/onion mixture while it was cooking. I also added the dash of nutmeg. The most important change I made was to put the sauce together before I went to bed the night before. I then transferred it to my slow cooker and simmered it on low overnight. That way I didn't have to babysit it and was able to spend more time with everyone else. Although I'm a vegetarian and didn't eat this batch, everyone else loved it, so I'll be using the sauce base for a vegetarian version, soon. Thank you!!!!
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Mom's Zucchini Bread

Reviewed: Aug. 12, 2008
This is by far the best recipe for zucchini bread I've ever used. I've made and tried a lot of zucchini bread over the years, but this the best I've ever tasted. I did add some pumpkin pie spice and cloves along with the cinnamon out of personal preference. I had an ENORMOUS zucchini and made a double batch. I swear, my kids and husband devoured this inside of a week. I honestly don't even think it was four days before it was gone. This is the only recipe you'll ever need.
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Best Brownies

Reviewed: Jun. 27, 2008
My kids and husband LOVED these!!! I didn't use the icing because- really, who needs all that sugar? But to the poster who said the icing was "crunchy"- you want to use confectioner's sugar (powdered sugar), not granulated (plain old white sugar you stir into coffee).
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2 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Jun. 18, 2008
I made this turkey a few years ago after I first got married. I was having my husband's family over for Thanksgiving. As a vegetarian, I hadn't had turkey forever and didn't have any recipes for it, so I just picked a recipe with a lot of good reviews. OH. MY. GOODNESS. All I heard all day long was how wonderful the turkey was and how it was the best they'd ever had. Made it for my family not long after that and the same thing. I was skimming through the reviews a little while ago and was stunned to come across a bad review. All I can think is they must have done something wrong because every time I've made this, people flip out over it- and I come from a family of phenomenal cooks. I was also able to make a perfectly wonderful gravy from the drippings- there were plenty. though my husband said it was a bit salty. I solved that problem by not adding any extra salt as I seasoned it and letting the seasoned salt and bouillon in the drippings do the work. Throw away your other recipes, this one's the way to go. :)
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6 users found this review helpful

Authentic Mexican Breakfast Tacos

Reviewed: Jun. 13, 2008
Just reading this recipe brings back wonderful memories. My great grandmother used to serve us something very similar minus the cheese (she was from Mexico and very emphatically anti-cheese) with added diced, fried potatoes and served with re-heated pinto beans and homemade tortillas. I can't even begin to describe the taste. She mixed the chorizo, eggs and potatoes together, piled into the tortilla and we had the beans on the side. A more perfect combination has yet to be thought of. Try this recipe, you'll be glad you did.
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19 users found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: May 31, 2008
Amazing! I made the pie using the modifications suggested by other raters (part coconut milk and using cornstarch to thicken). I also put this into a "coconut macaroon" crust. I ground up coconut macaroons and made a graham cracker-style crust. I've always loved coconut cream pie, and this reminds me of the ones my aunt used to make. Thank you for a great recipe!
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3 users found this review helpful

Tostones (Fried Plantains)

Reviewed: May 29, 2008
I was positive I'd love these. I didn't. I think it was personal preference, though.
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1 user found this review helpful

Italian Confetti Pasta Salad

Reviewed: May 29, 2008
Pretty good! My changes were: Didn't have tomatoes, colored peppers or black olives ( I almost always have them, I was bummed). Used instead: green pepper, onion,peas and shredded some carrot into it. I also added a couple of TBSP of organic Italian dressing. Bumped up the spice with a little more basil, added onion powder and garlic powder. VERY good pasta salad.
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1 user found this review helpful

Berry Trifle

Reviewed: May 25, 2008
We were invited at the last minute to a Memorial Day get-together at a friends' house, and I'd just gotten a new trifle bowl, so of course, I had to make red, white and blue trifle :). I ran to Wally World at about 10:30 the night before and the only pound cake I could find were these eight-to-a-box mini poundcakes. I was hoping to find a lemon poundcake, or at least a Sara Lee frozen poundcake, but I think everyone had the same idea I did. I decided to do four berry layers, so I bought frozen blueberries, frozen raspberries, and frozen blackberries and fresh strawberries. I sprinkled them all with a little sugar and let them sit overnight. I decided to use cheesecake pudding (it just seemed like it'd work). Since we don't do liqueur, I decided to spread the poundcake with preserves. While I was trying to decide which one I wanted to use, I spotted a triple berry ice cream topping by Smuckers (strawberry, raspberry,blackberry) and decided on that. It's thinner than jam or jelly, so I think it'll soak into the poundcake nicely, but not turn it to mush. When I put this together tomorrow, I'm going to do traditional layers. Poundcake, blackberries,pudding, poundcake, raspberries, pudding, poundcake, blueberries, pudding, poundcake, strawberries, pudding. I've made a basic version of this before, and it's always a huge hit. I think this is a great recipe you can have a lot of fun with modifying and adding your own personal touches to. *It went over REALLY well. I made a huge bow
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11 users found this review helpful

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